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 25
... amount for the very youngest carcasses classified as beef to a maximum modest amount for carcasses having the maximum maturity permitted in Choice . Likewise , in the Commercial grade the minimum marbling require- 84-035-73- -3 ment ...
... amount for the very youngest carcasses classified as beef to a maximum modest amount for carcasses having the maximum maturity permitted in Choice . Likewise , in the Commercial grade the minimum marbling require- 84-035-73- -3 ment ...
Página 27
... amounts of fat on other parts of the carcass . In determining the amount of this adjustment , if any , particular at- tention is given to the amount of fat in such areas as the brisket , plate , flank , cod or udder , inside round ...
... amounts of fat on other parts of the carcass . In determining the amount of this adjustment , if any , particular at- tention is given to the amount of fat in such areas as the brisket , plate , flank , cod or udder , inside round ...
Página 30
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly soft . ( iii ) Carcasses in the older group range from those described above as rep- resentative of the juncture of the two groups to those at the ...
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly soft . ( iii ) Carcasses in the older group range from those described above as rep- resentative of the juncture of the two groups to those at the ...
Página 31
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly soft . ( 3 ) A development of quality superior to that specified as minimum for the Good grade may compensate , without limit , for a development of ...
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly soft . ( 3 ) A development of quality superior to that specified as minimum for the Good grade may compensate , without limit , for a development of ...
Página 32
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly firm . The ( iii ) The youngest carcasses in the most mature group included in the Com- mercial grade have hard , white chine bones and the outlines of ...
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly firm . The ( iii ) The youngest carcasses in the most mature group included in the Com- mercial grade have hard , white chine bones and the outlines of ...
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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...