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 9
... characteristics that differentiate between major groups of the same kind of species . ( t ) Grade . ( 1 ) As a noun , this term means an important commercial subdi- vision of livestock or a product based on certain definite and ...
... characteristics that differentiate between major groups of the same kind of species . ( t ) Grade . ( 1 ) As a noun , this term means an important commercial subdi- vision of livestock or a product based on certain definite and ...
Página 10
... characteristics of lean and ( 2 ) the con- formation of the carcass or primal cut . ( 00 ) Legal holiday . Those days desig- nated by Federal statute , Executive or- der , Proclamation , or other days on which the Department requires ...
... characteristics of lean and ( 2 ) the con- formation of the carcass or primal cut . ( 00 ) Legal holiday . Those days desig- nated by Federal statute , Executive or- der , Proclamation , or other days on which the Department requires ...
Página 25
... characteristics of the lean and conformation , herein referred to as " quality " and ( 2 ) the indicated percent of trimmed , boneless , major retail cuts to be derived from the carcass , herein re- ferred to as " cutability . " However ...
... characteristics of the lean and conformation , herein referred to as " quality " and ( 2 ) the indicated percent of trimmed , boneless , major retail cuts to be derived from the carcass , herein re- ferred to as " cutability . " However ...
Página 26
... characteristics . Therefore , carcasses ribbed by other methods will be eligible for grading only if an accurate grade determination is possible . ( g ) Beveling of the fat over the rib- eye , application of pressure , or any other ...
... characteristics . Therefore , carcasses ribbed by other methods will be eligible for grading only if an accurate grade determination is possible . ( g ) Beveling of the fat over the rib- eye , application of pressure , or any other ...
Página 27
... of maturity are different from those in- dicated by the color and texture of the lean , slightly more emphasis is placed 27 on the characteristics of the bones and cartilages than on 36-010-70- -3 Title 7 - Chapter 1 § 53.102.
... of maturity are different from those in- dicated by the color and texture of the lean , slightly more emphasis is placed 27 on the characteristics of the bones and cartilages than on 36-010-70- -3 Title 7 - Chapter 1 § 53.102.
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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)...