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
... usually are soft and porous and very red in color . In such carcasses the rib bones have only a slight tendency toward flat- ness . In progressively more mature car- casses , ossification changes become evi- dent first in the bones and ...
... usually are soft and porous and very red in color . In such carcasses the rib bones have only a slight tendency toward flat- ness . In progressively more mature car- casses , ossification changes become evi- dent first in the bones and ...
Página 30
... usually has a " gummy " texture . Although there is little or no evidence which indicates that the " dark cutting " condition has any adverse effect on palatability , it is con- sidered in grading because of its effect on acceptability ...
... usually has a " gummy " texture . Although there is little or no evidence which indicates that the " dark cutting " condition has any adverse effect on palatability , it is con- sidered in grading because of its effect on acceptability ...
Página 31
... usually has only a thin layer of external fat over the ribs , loins , rumps , and clods and slight de- posits of fat in the flanks and cod or udder . There is usually a very thin layer of fat over the outside of the rounds and over the ...
... usually has only a thin layer of external fat over the ribs , loins , rumps , and clods and slight de- posits of fat in the flanks and cod or udder . There is usually a very thin layer of fat over the outside of the rounds and over the ...
Página 32
... usually is com- pletely covered with fat and the lean usually is visible through the fat only on the necks and the lower part of the out- side of the rounds . There usually is a slightly thick layer of fat over the loins , ribs , and ...
... usually is com- pletely covered with fat and the lean usually is visible through the fat only on the necks and the lower part of the out- side of the rounds . There usually is a slightly thick layer of fat over the loins , ribs , and ...
Página 35
... usually moderately heavy fat covering the carcasses tend to be slightly thick but rather rough and irregular in contour . Rounds tend to be thin and slightly concave . Loins tend to be moderately wide but slightly sunken and the hips ...
... usually moderately heavy fat covering the carcasses tend to be slightly thick but rather rough and irregular in contour . Rounds tend to be thin and slightly concave . Loins tend to be moderately wide but slightly sunken and the hips ...
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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)...