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 26
... muscling and to an overall degree of thickness and fullness of the carcass and its various parts . Carcasses or primal cuts which meet the requirements for thickness of muscling specified for a grade will be considered to have ...
... muscling and to an overall degree of thickness and fullness of the carcass and its various parts . Carcasses or primal cuts which meet the requirements for thickness of muscling specified for a grade will be considered to have ...
Página 57
... muscling also affects the development of its various parts , this also needs to be considered when evalu- ating the degree of fatness . In thinly muscled ovines with a low degree of fin- ish , the width of the back usually will be ...
... muscling also affects the development of its various parts , this also needs to be considered when evalu- ating the degree of fatness . In thinly muscled ovines with a low degree of fin- ish , the width of the back usually will be ...
Página 61
... muscling and skele- tal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typi- cal of the minimum of this grade have a high proportion of lean to bone . They are moderately wide and usually the width ...
... muscling and skele- tal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typi- cal of the minimum of this grade have a high proportion of lean to bone . They are moderately wide and usually the width ...
Página 62
... muscling and skel- etal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typ- ical of the minimum of this grade have a high proportion of lean to bone . They are very wide through the back and loin and are ...
... muscling and skel- etal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typ- ical of the minimum of this grade have a high proportion of lean to bone . They are very wide through the back and loin and are ...
Página 64
... muscling ( thickness of muscling in relation to skeletal size ) . Since many carcasses have a normal dis- tribution of fat and a normal develop- ment of muscling for their degree of fat- ness , in determining their grade the actual ...
... muscling ( thickness of muscling in relation to skeletal size ) . Since many carcasses have a normal dis- tribution of fat and a normal develop- ment of muscling for their degree of fat- ness , in determining their grade the actual ...
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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)...