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 23
... tion of nonfederally inspected establish- ments . ( 1 ) The initial survey conducted to determine the eligibility of a nonfed- erally inspected establishment for serv- ice under § 53.7 shall be without cost to the applicant when the ...
... tion of nonfederally inspected establish- ments . ( 1 ) The initial survey conducted to determine the eligibility of a nonfed- erally inspected establishment for serv- ice under § 53.7 shall be without cost to the applicant when the ...
Página 25
... tion of both the quality and cutability designations . In previous grade stand- ards for beef and in the standards for grades of other kinds of meat , the De- partment uses the term " quality " to re- fer only to the palatability ...
... tion of both the quality and cutability designations . In previous grade stand- ards for beef and in the standards for grades of other kinds of meat , the De- partment uses the term " quality " to re- fer only to the palatability ...
Página 36
... tion . In addition , the sacral vertebrae are completely fused and the cartilages on the ends of the lumbar vertebrae are nearly completely ossified . The rib bones are slightly flat and the ribeye muscle is slightly dark red in color ...
... tion . In addition , the sacral vertebrae are completely fused and the cartilages on the ends of the lumbar vertebrae are nearly completely ossified . The rib bones are slightly flat and the ribeye muscle is slightly dark red in color ...
Página 52
... tion being graded does not include kid- ney and pelvic fat or if the portion is a trimmed cut ( cut from which most of the kidney and pelvic fat has been re- moved ) , the following standard percent- ages of kidney and pelvic fat , as ...
... tion being graded does not include kid- ney and pelvic fat or if the portion is a trimmed cut ( cut from which most of the kidney and pelvic fat has been re- moved ) , the following standard percent- ages of kidney and pelvic fat , as ...
Página 57
... tion of the legs changes the yield grade by approximately one - third of a yield grade . ( 2 ) When evaluating slaughter ovines for yield grade , each of these factors can be estimated and the yield grade de- termined therefrom by using ...
... tion of the legs changes the yield grade by approximately one - third of a yield grade . ( 2 ) When evaluating slaughter ovines for yield grade , each of these factors can be estimated and the yield grade de- termined therefrom by using ...
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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)...