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
... thickness of fat over the ribeye prevent an accurate cutability determination . Therefore , carcasses subjected to ... thickness of muscling and to an overall degree of thickness and fullness of the carcass and its various parts ...
... thickness of fat over the ribeye prevent an accurate cutability determination . Therefore , carcasses subjected to ... thickness of muscling and to an overall degree of thickness and fullness of the carcass and its various parts ...
Página 27
... thickness and fullness described . ( 1 ) Conformation is evaluated by aver- aging the conformation of the various parts of ... thick in relation to their length and which have a very plump , full , and well- rounded appearance . Inferior ...
... thickness and fullness described . ( 1 ) Conformation is evaluated by aver- aging the conformation of the various parts of ... thick in relation to their length and which have a very plump , full , and well- rounded appearance . Inferior ...
Página 30
... thickness of this fat over the ribeye muscle measured perpendicular to the outside surface at a point three - fourths of the length of the ribeye from its chine bone end . This measurement may be adjusted , as necessary , to reflect ...
... thickness of this fat over the ribeye muscle measured perpendicular to the outside surface at a point three - fourths of the length of the ribeye from its chine bone end . This measurement may be adjusted , as necessary , to reflect ...
Página 31
... thickness , inches ) + ( 0.20 x 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 ...
... thickness , inches ) + ( 0.20 x 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 ...
Página 32
... 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 500 ...
... 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 500 ...
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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)...