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 25
... grades of federally graded meat are indicated by a ribbon - like im- print of the grade name such as Prime and the letters " USDA " within a shield stamped on each carcass in purple ink . Meat given dual grading under the new regulation ...
... grades of federally graded meat are indicated by a ribbon - like im- print of the grade name such as Prime and the letters " USDA " within a shield stamped on each carcass in purple ink . Meat given dual grading under the new regulation ...
Página 26
... grade de- termining 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 ...
... grade de- termining 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 ...
Página 28
... grade . ( p ) These standards are applicable to the grading of beef within the full range of maturity within which cattle are mar- keted . However , the range of maturity permitted within each of the grades varies considerably . The ...
... grade . ( p ) These standards are applicable to the grading of beef within the full range of maturity within which cattle are mar- keted . However , the range of maturity permitted within each of the grades varies considerably . The ...
Página 33
... grade and remain eligible for Prime . However , regardless of the ex- tent to which the conformation of a car- cass exceeds the minimum of the grade , a carcass must have minimum Prime quality to be eligible for Prime . ( 4 ) Only beef ...
... grade and remain eligible for Prime . However , regardless of the ex- tent to which the conformation of a car- cass exceeds the minimum of the grade , a carcass must have minimum Prime quality to be eligible for Prime . ( 4 ) Only beef ...
Página 34
... grade may compensate , without limit , for a development of conformation inferior to that specified as minimum for Good at an equal rate as indicated in the following example : A carcass which has mid - point Good grade quality may have ...
... grade may compensate , without limit , for a development of conformation inferior to that specified as minimum for Good at an equal rate as indicated in the following example : A carcass which has mid - point Good grade quality may have ...
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Términos y frases comunes
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)...