The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1970 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 28
... 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- ment varies from a ...
... 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- ment varies from a ...
Página 30
... 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 33
... 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 34
... 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 35
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly firm . ( iii ) The youngest carcasses in the most mature group included in the Com- mercial grade have hard , white chine bones and the outlines of the ...
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly firm . ( iii ) The youngest carcasses in the most mature group included in the Com- mercial grade have hard , white chine bones and the outlines of the ...
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accordance Administrator Agriculture Alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn brown rice butter carcass censed charges cheddar cheese cheese clean color condition conformation conformation equivalent containers copy cotton cottonseed covering Cowpea cream determined domestic rabbits dressed poultry dry milk equipment filed flavor grade designation grading certificate grading service grain houseman inch inspec inspection certificate inspection or grading inspection service kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment Milled Rice minimum moderately muscling odors official identification official plant operation packaging pasteurized percent person poultry poultry products process cheese purpose ready-to-cook receipt regulations request requirements ribeye ribs rooms rosin sample sampler sanitary Secretary seed shell eggs sirup slaughter slightly specified split peas Standard grade storage stored Subpart suspended thereof thick tion U.S. Grade ucts United ware warehouse license weight Yield Grade
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Página 282 - Numerous small cracks or breaks in the rind, sometimes following the outline of curd particles, sometimes referred to as "curd openings." (21) Soft spots. Soft to the touch and the spots are usually faded and moist. (22) Huffed. Swollen because of gas fermentation. The cheese becomes rounded or oval in shape instead of being flat. (23) Weak rind. Thin and possessing little or no resistance to pressure. (24) Sour rind. A fermented rind •condition, usually confined to the faces of the cheese. (25)...