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
... slight tendency toward flat- ness . In progressively more mature car- casses , ossification changes become evi- dent ... slightly more emphasis is placed 27 on the characteristics of the bones and cartilages than on 36-010-70- -3 Title 7 ...
... slight tendency toward flat- ness . In progressively more mature car- casses , ossification changes become evi- dent ... slightly more emphasis is placed 27 on the characteristics of the bones and cartilages than on 36-010-70- -3 Title 7 ...
Página 28
... slightly more advanced degree of ma- turity than that specified as maximum for the applicable grade , and provided further that the lean is considerably finer in texture and lighter in color than normal for the grade and maturity in ...
... slightly more advanced degree of ma- turity than that specified as maximum for the applicable grade , and provided further that the lean is considerably finer in texture and lighter in color than normal for the grade and maturity in ...
Página 29
... SLIGHT GOOD TRACES PRACTICALLY DEVOID STANDARD B C COMMERCIAL UTILITY E DEGREES OF MARBLING ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL SLIGHT CUTTER TRACES PRACTICALLY DEVOID * Maturity increases from left to right ...
... SLIGHT GOOD TRACES PRACTICALLY DEVOID STANDARD B C COMMERCIAL UTILITY E DEGREES OF MARBLING ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL SLIGHT CUTTER TRACES PRACTICALLY DEVOID * Maturity increases from left to right ...
Página 31
... slightly larger factor , appropri- ate to reflect the weight of the cut as a percent of hot carcass weight , shall be used for ribs , full loins , or short loins which are more closely trimmed than described in the referenced IMP ...
... slightly larger factor , appropri- ate to reflect the weight of the cut as a percent of hot carcass weight , shall be used for ribs , full loins , or short loins which are more closely trimmed than described in the referenced IMP ...
Página 32
... slightly thick layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A ...
... slightly thick layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A ...
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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)...