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 27
... relation to their length and which have a very angular , thin , sunken appearance . ( m ) Quality of the lean is evaluated by considering its marbling and firmness as observed in a cut surface in relation to the apparent maturity of the ...
... relation to their length and which have a very angular , thin , sunken appearance . ( m ) Quality of the lean is evaluated by considering its marbling and firmness as observed in a cut surface in relation to the apparent maturity of the ...
Página 28
... relationship between mar- bling , maturity , and quality ( that part of the final grade that represents the palat- ability of the lean ) is shown in Figure 1 . From this figure it can be seen , for in- stance , that the minimum marbling ...
... relationship between mar- bling , maturity , and quality ( that part of the final grade that represents the palat- ability of the lean ) is shown in Figure 1 . From this figure it can be seen , for in- stance , that the minimum marbling ...
Página 29
... RELATIONSHIP BETWEEN MARBLING , MATURITY , AND QUALITY PRIME CHOICE SMALL SLIGHT GOOD TRACES PRACTICALLY DEVOID STANDARD B C COMMERCIAL UTILITY E DEGREES OF MARBLING ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL SLIGHT ...
... RELATIONSHIP BETWEEN MARBLING , MATURITY , AND QUALITY PRIME CHOICE SMALL SLIGHT GOOD TRACES PRACTICALLY DEVOID STANDARD B C COMMERCIAL UTILITY E DEGREES OF MARBLING ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL SLIGHT ...
Página 30
... relation to the actual thickness of fat over the ribeye . Thus , in a carcass which is fatter over other areas than is indicated by the fat measurement over the ribeye , the measurement is adjusted upward . Conversely , in a carcass ...
... relation to the actual thickness of fat over the ribeye . Thus , in a carcass which is fatter over other areas than is indicated by the fat measurement over the ribeye , the measurement is adjusted upward . Conversely , in a carcass ...
Página 32
... relation to their length . Loins and ribs tend to be thick and full . Rounds tend to be plump and the plump- ness carries well down to the hocks . The chucks tend to be thick and the necks and shanks tend to be short . ( 2 ) ( i ) ...
... relation to their length . Loins and ribs tend to be thick and full . Rounds tend to be plump and the plump- ness carries well down to the hocks . The chucks tend to be thick and the necks and shanks tend to be short . ( 2 ) ( i ) ...
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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)...