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
... grading as do the darker shades of red associated with ad- vancing maturity . The dark color of the DEGREES OF MARBLING ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE RELATIONSHIP 28 $ 53.102 Title 7 - Chapter I.
... grading as do the darker shades of red associated with ad- vancing maturity . The dark color of the DEGREES OF MARBLING ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE RELATIONSHIP 28 $ 53.102 Title 7 - Chapter I.
Página 29
... MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL SLIGHT CUTTER TRACES PRACTICALLY DEVOID * Maturity increases from left to right ( A through E ) Represents midpoint of Prime and Commercial grades . lean associated with " dark ...
... MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL SLIGHT CUTTER TRACES PRACTICALLY DEVOID * Maturity increases from left to right ( A through E ) Represents midpoint of Prime and Commercial grades . lean associated with " dark ...
Página 32
... moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A 500 - pound carcass of this group which is near the borderline of cutability groups 3 and 4 might have seven - tenths inch of ...
... moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A 500 - pound carcass of this group which is near the borderline of cutability groups 3 and 4 might have seven - tenths inch of ...
Página 33
... moderately abundant to maximum mod- erately abundant ( see Figure 1 ) and the ribeye muscle is firm . ( 3 ) A ... moderately thick mus- cled throughout and tend to be mod- erately wide and thick in relation to their length . Loins and ...
... moderately abundant to maximum mod- erately abundant ( see Figure 1 ) and the ribeye muscle is firm . ( 3 ) A ... moderately thick mus- cled throughout and tend to be mod- erately wide and thick in relation to their length . Loins and ...
Página 34
... moderately ossified . In addition , the cut surface of the lean is moderately fine in texture and the carcasses are at least moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with ...
... moderately ossified . In addition , the cut surface of the lean is moderately fine in texture and the carcasses are at least moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with ...
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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)...