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 10
... surfaces of the carcasses of all animals . Such examination shall be conducted in the slaughtering depart- ment of the establishment ( at the time of evisceration ) during the slaughtering operations and shall not be conducted on a spot ...
... surfaces of the carcasses of all animals . Such examination shall be conducted in the slaughtering depart- ment of the establishment ( at the time of evisceration ) during the slaughtering operations and shall not be conducted on a spot ...
Página 23
... surface of the carcass at an angle toward the hindquarter which is slightly greater ( more nearly horizontal ) than the angle made by the 13th rib with the vertebral column of the hindquarter posterior to that point . As a result of ...
... surface of the carcass at an angle toward the hindquarter which is slightly greater ( more nearly horizontal ) than the angle made by the 13th rib with the vertebral column of the hindquarter posterior to that point . As a result of ...
Página 24
... surface in relation to the apparent maturity of the animal from which the carcass was produced . The maturity of the carcass is deter- mined by evaluating the size , shape , and ossification of the bones and cartilages- especially the ...
... surface in relation to the apparent maturity of the animal from which the carcass was produced . The maturity of the carcass is deter- mined by evaluating the size , shape , and ossification of the bones and cartilages- especially the ...
Página 27
... surface at a point three - fourths of the length of the ribeye from its chine bone end . This measurement may be adjusted , as necessary , to reflect unusual amounts of fat on other parts of the carcass . In determining the amount of ...
... surface at a point three - fourths of the length of the ribeye from its chine bone end . This measurement may be adjusted , as necessary , to reflect unusual amounts of fat on other parts of the carcass . In determining the amount of ...
Página 30
... surface of the lean tends to be fine in texture and the car- casses are at least moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with advancing maturity throughout this group from ...
... surface of the lean tends to be fine in texture and the car- casses are at least moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with advancing maturity throughout this group from ...
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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...