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 30
... percent of the carcass weight . As the amount of kidney , pelvic , and heart fat increases , the percent of retail cuts decreases - a change of 1 percent of the carcass weight in these fats changes the cut- ability group by 20 percent ...
... percent of the carcass weight . As the amount of kidney , pelvic , and heart fat increases , the percent of retail cuts decreases - a change of 1 percent of the carcass weight in these fats changes the cut- ability group by 20 percent ...
Página 31
... percent kidney , pelvic , and heart fat ) + ( 0.0038 x hot carcass weight , pounds ) - ( 0.32 x area ribeye , square inches ) . ( b ) ( 1 ) The cutability group of a hind- quarter , forequarter , or cut eligible for grading also is ...
... percent kidney , pelvic , and heart fat ) + ( 0.0038 x hot carcass weight , pounds ) - ( 0.32 x area ribeye , square inches ) . ( b ) ( 1 ) The cutability group of a hind- quarter , forequarter , or cut eligible for grading also is ...
Página 32
... percent of its weight in kidney , pelvic , and heart fat . ( iii ) An 800 - pound carcass of this group which is near the borderline of cutability groups 2 and 3 might have six - tenths inch of fat over the ribeye , 15.0 square inches ...
... percent of its weight in kidney , pelvic , and heart fat . ( iii ) An 800 - pound carcass of this group which is near the borderline of cutability groups 2 and 3 might have six - tenths inch of fat over the ribeye , 15.0 square inches ...
Página 46
... percent of the carcass weight . As the amount of kidney and pelvic fat in- creases , the percent of retail cuts de- creases a change of 1 percent of the carcass weight in kidney and pelvic fat changes the yield grade by one - fourth of ...
... percent of the carcass weight . As the amount of kidney and pelvic fat in- creases , the percent of retail cuts de- creases a change of 1 percent of the carcass weight in kidney and pelvic fat changes the yield grade by one - fourth of ...
Página 52
... percent- ages of kidney and pelvic fat , as appli- cable to the quality grade of the portion also shall be used in the equation : Grade Prime Choice Good Utility Cull Kidney and pelvic fat , percent 4.5 3.5 3.0 2.0 1.5 ( 2 ) For ...
... percent- ages of kidney and pelvic fat , as appli- cable to the quality grade of the portion also shall be used in the equation : Grade Prime Choice Good Utility Cull Kidney and pelvic fat , percent 4.5 3.5 3.0 2.0 1.5 ( 2 ) For ...
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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)...