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 16
... indicated grade ; ( vii ) has applied the designation " Prime , " " Choice . " " Good . " " Standard , " " Commercial , " " Utility , " " Cutter , " " Canner , " " Cull , " " Medium , " " No. 1 , " " No. 2 , " or " No. 3 " by stamp or ...
... indicated grade ; ( vii ) has applied the designation " Prime , " " Choice . " " Good . " " Standard , " " Commercial , " " Utility , " " Cutter , " " Canner , " " Cull , " " Medium , " " No. 1 , " " No. 2 , " or " No. 3 " by stamp or ...
Página 25
... 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 will be identified as to quality by ...
... 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 will be identified as to quality by ...
Página 28
... indicated by its bones and cartilages . ( o ) In determining compliance with the maximum maturity limits for the Prime , Choice , Good , and Standard grades , color and texture of the lean are considered only when the maturity- indicating ...
... indicated by its bones and cartilages . ( o ) In determining compliance with the maximum maturity limits for the Prime , Choice , Good , and Standard grades , color and texture of the lean are considered only when the maturity- indicating ...
Página 30
... indicates that the " dark cutting " condition has any adverse effect on palatability , it is con- sidered in grading ... indicated by the fat measurement over the ribeye , the measurement is adjusted downward . In many carcasses no such ...
... indicates that the " dark cutting " condition has any adverse effect on palatability , it is con- sidered in grading ... indicated by the fat measurement over the ribeye , the measurement is adjusted downward . In many carcasses no such ...
Página 33
... indicated in the following example : A carcass which has mid - point Prime quality may have conformation equal to the mid - point of the Choice grade and remain eligible for Prime . However , regardless of the ex- tent to which the ...
... indicated in the following example : A carcass which has mid - point Prime quality may have conformation equal to the mid - point of the Choice grade and remain eligible for Prime . However , regardless of the ex- tent to which the ...
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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
Pasajes populares
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)...