The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1973 The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government. |
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Página 61
... acceptable quality and one for carcasses with characteristics which indicate that the lean will have an un- acceptable quality . The quality of the lean is best evaluated by a direct obser- vation of its characteristics in a cut sur ...
... acceptable quality and one for carcasses with characteristics which indicate that the lean will have an un- acceptable quality . The quality of the lean is best evaluated by a direct obser- vation of its characteristics in a cut sur ...
Página 63
... acceptable quality of lean , a high yield of lean cuts , and a low yield of fat cuts . For carcasses with minimum acceptable lean quality , the cut surface of the loin eye muscle at the 10th rib will be slightly firm , have a slight ...
... acceptable quality of lean , a high yield of lean cuts , and a low yield of fat cuts . For carcasses with minimum acceptable lean quality , the cut surface of the loin eye muscle at the 10th rib will be slightly firm , have a slight ...
Página 64
... acceptable quality of lean is indicated by a slight amount of feathering , fat that is slightly firm , and lean that ... acceptable quality of lean , a slightly high yield of lean cuts , and a slightly low yield of fat cuts . For car ...
... acceptable quality of lean is indicated by a slight amount of feathering , fat that is slightly firm , and lean that ... acceptable quality of lean , a slightly high yield of lean cuts , and a slightly low yield of fat cuts . For car ...
Página 65
... acceptable lean quality , the cut surface of the loin eye muscle at the 10th rib will be at least slightly firm ... acceptable quality of lean is indicated by a slight amount of feathering , fat that is slightly firm , and lean that is ...
... acceptable lean quality , the cut surface of the loin eye muscle at the 10th rib will be at least slightly firm ... acceptable quality of lean is indicated by a slight amount of feathering , fat that is slightly firm , and lean that is ...
Página 66
... acceptable pal- atability . Meatiness and yield of lean cuts from carcass weight are slightly high . Yield of fat cuts is slightly low . The ratio of total lean and fat to bone is slightly high . Carcasses with the minimum finish ...
... acceptable pal- atability . Meatiness and yield of lean cuts from carcass weight are slightly high . Yield of fat cuts is slightly low . The ratio of total lean and fat to bone is slightly high . Carcasses with the minimum finish ...
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Términos y frases comunes
accordance Administrator Agricultural Marketing Service Alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn butter carcass censed charges cheddar cheese cheese clean Colby cheese color condition conformation conformation equivalent containers copy cotton cottonseed covering Cowpea cream determined domestic rabbits dry milk egg products equipment filed flavor grade designation grading certificate grading service grain houseman inch inspec inspection certificate inspection or grading inspection service June 20 kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment minimum moderately muscling odor official identification official plant operation packaging pasteurized peas percent person poultry purpose receipt regulations request revoked ribeye ribs rice rosin sample sampler sanitary Secretary shell eggs sirup slaughter slight slightly special grade specified Standard grade standards for grades storage stored Subpart suspended thereof thick tion U.S. Grade United ware warehouse license weight Yield Grade
Pasajes populares
Página 301 - A food shall be deemed to be adulterated — (a) (1) If it bears or contains any poisonous or deleterious substance which may render it injurious to health; but in case the substance is not an added substance such food shall not be considered adulterated under this clause if the quantity of such substance in such food does not ordinarily render it injurious to health...
Página 210 - Slat. 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 140 - All inspectors and licensed samplers are forbidden, during the period of their respective appointments or licenses, to take an active part in political management or in political campaigns. Political activities in city, county, State, or national elections, whether primary or regular, or in behalf of any party or candidate, or any measure to be voted upon, are prohibited.
Página 157 - General terms. (a) Loss. An egg that is inedible, smashed, or broken so that contents are leaking, cooked, frozen, contaminated, or containing bloody whites, large blood spots, large unsightly meat spots, or other foreign material. (b) Inedible eggs. Eggs of the following descriptions are classed as inedible: black rots, yellow rots, white rots, mixed rots (addled eggs) , sour eggs, eggs with green whites, eggs with stuck yolks, moldy eggs, musty eggs, eggs showing blood rings, eggs containing embryo...