Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and IndexDivision of the Federal Register, the National Archives, 1966 |
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Página 11
... loin , rib , and chuck of each bovine and ovine carcass , in letters at least one - fourth of an inch high , but not more than one - half of an inch high , with no more than three - fourths of an inch space between each impression ...
... loin , rib , and chuck of each bovine and ovine carcass , in letters at least one - fourth of an inch high , but not more than one - half of an inch high , with no more than three - fourths of an inch space between each impression ...
Página 24
... loins , short loins , loin ends , ribs , and chucks . A portion of a primal cut as well as plates , flanks , shanks , and briskets likewise can be graded if attached by their natural F attachments to a primal cut . Grade re- quirements ...
... loins , short loins , loin ends , ribs , and chucks . A portion of a primal cut as well as plates , flanks , shanks , and briskets likewise can be graded if attached by their natural F attachments to a primal cut . Grade re- quirements ...
Página 25
... loins , short loins , and combinations of wholesale cuts which include either a rib or a short loin . Until such time as cutability standards are developed for rounds and chucks , their grade - when graded as a wholesale cut - will ...
... loins , short loins , and combinations of wholesale cuts which include either a rib or a short loin . Until such time as cutability standards are developed for rounds and chucks , their grade - when graded as a wholesale cut - will ...
Página 29
... Loin , full , trimmed_ Short Loin , trimmed___ Factor 3.90 4.25 22.50 12.75 29.10 ( 3 ) A slightly larger factor , appropri- ate to reflect the weight of the cut as a percent of hot carcass weight , shall be used for ribs , full loins ...
... Loin , full , trimmed_ Short Loin , trimmed___ Factor 3.90 4.25 22.50 12.75 29.10 ( 3 ) A slightly larger factor , appropri- ate to reflect the weight of the cut as a percent of hot carcass weight , shall be used for ribs , full loins ...
Página 30
... loins , rumps , and clods and slight de- posits of fat in the flanks and cod or udder . There is usually a very thin layer of fat over the outside of the rounds and over the tops of the shoulders and necks . Muscles are usually visible ...
... loins , rumps , and clods and slight de- posits of fat in the flanks and cod or udder . There is usually a very thin layer of fat over the outside of the rounds and over the tops of the shoulders and necks . Muscles are usually visible ...
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Términos y frases comunes
accordance Administrator Agriculture Alfalfa amended amount appeal grading application approved authorized basis beans broomcorn brown rice C&MS carcass censed cheddar cheese cheese clean cold-pack fruit color condition conformation conformation equivalent containers copy cotton cottonseed covering Cowpea Department depositor determined domestic rabbits dressed poultry dry milk employee equipment examination filed flavor grade designation grading certificate grading service grain houseman inspec inspection certificate inspection service June 20 kernels label lentils license issued licensed inspector licensed warehouse licensed warehouseman licensed weigher loin mark ment milk milled rice minimum moderately official identification official plant otherwise packaging paragraph percent person poultry poultry products prescribed processing purpose pursuant ready-to-cook receipt regulations request revoked ribeye ribs rosin sample sampler Secretary seeds shell eggs sirup slaughter slightly specified spected split peas storage stored Subpart suspended thereof thick thin tion U.S. Grade ware warehouse license wool
Pasajes populares
Página 318 - If any valuable constituent has been in whole or in part omitted or abstracted therefrom; or (2) if any substance has been substituted wholly or in part therefor; or (3) if damage or inferiority has been concealed in any manner; or (4) if any substance has been added thereto or mixed or packed therewith so as to increase its bulk or weight, or reduce its quality or strength, or make it appear better or of greater value than it is.
Página 221 - Stat. 1040). nonfat dry milk Is the product resulting from the removal of fat and water from milk, and contains the lactose, milk proteins, and milk minerals In the same relative proportions as In the fresh milk from which made. It contains not over 5 per centum by weight of moisture. The fat content Is not over 1% per centum by weight unless otherwise Indicated. "The term 'milk', when used herein, means sweet milk of cows.
Página 111 - Within seven days after the receipt of the aforesaid notice and statement of reasons by such licensee, he may file an appeal, in writing, with the Secretary supported by any argument or evidence that he may wish to offer as to why his license should not be suspended or revoked. After the expiration of the aforesaid...
Página 343 - Secretary has reason to believe that any label in use or prepared for use is false or misleading in any particular, he may direct that the use of the label be withheld unless it is modified in such manner as the Secretary may prescribe so that it will not be false or misleading.