The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1973 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 48
... grade may have evidence of quality equivalent to the minimum of the upper one - third of the Good grade and remain eligible for Choice . Also , a development of quality which ... U.S. standards for grades of 48 $ 53.118 Title 7 - Agriculture.
... grade may have evidence of quality equivalent to the minimum of the upper one - third of the Good grade and remain eligible for Choice . Also , a development of quality which ... U.S. standards for grades of 48 $ 53.118 Title 7 - Agriculture.
Página 49
§ 53.119 Specifications for official U.S. standards for grades of carcass lamb , yearling mutton , and mutton ( yield ) . ( a ) The yield grade of an ovine car- cass or side is determined on the basis of the following equation : Yield ...
§ 53.119 Specifications for official U.S. standards for grades of carcass lamb , yearling mutton , and mutton ( yield ) . ( a ) The yield grade of an ovine car- cass or side is determined on the basis of the following equation : Yield ...
Página 63
... grades decreases pro- gressively from the U.S. No. 1 grade through the U.S. No. 4 grade . This re- flects the fact that among carcasses of the same weight , fatter carcasses nor- mally have a lesser degree of muscling . For purposes of ...
... grades decreases pro- gressively from the U.S. No. 1 grade through the U.S. No. 4 grade . This re- flects the fact that among carcasses of the same weight , fatter carcasses nor- mally have a lesser degree of muscling . For purposes of ...
Página 64
... U.S. No. 1 and U.S. No. 2 grades are thickly muscled in the hams , loins , and shoulders . The lower portion of the ham ... grade will vary depending upon the distribution of fat , the development of muscling , and the carcass length or ...
... U.S. No. 1 and U.S. No. 2 grades are thickly muscled in the hams , loins , and shoulders . The lower portion of the ham ... grade will vary depending upon the distribution of fat , the development of muscling , and the carcass length or ...
Página 65
( c ) U.S. No. 3. Carcasses in this grade have an acceptable quality of lean , a slightly low yield of lean cuts , and a slightly high yield of fat cuts . For car- casses with minimum acceptable lean quality , the cut surface of the ...
( c ) U.S. No. 3. Carcasses in this grade have an acceptable quality of lean , a slightly low yield of lean cuts , and a slightly high yield of fat cuts . For car- casses with minimum acceptable lean quality , the cut surface of the ...
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Términos y frases comunes
accordance Administrator Agricultural Marketing Service Alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn butter carcass censed charges cheddar cheese cheese clean Colby cheese color condition conformation conformation equivalent containers copy cotton cottonseed covering Cowpea cream determined domestic rabbits dry milk egg products equipment filed flavor grade designation grading certificate grading service grain houseman inch inspec inspection certificate inspection or grading inspection service June 20 kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment minimum moderately muscling odor official identification official plant operation packaging pasteurized peas percent person poultry purpose receipt regulations request ribeye ribs rice rosin sample sampler sanitary Secretary shell eggs sirup slaughter slight slightly special grade specified Standard grade standards for grades storage stored Subpart suspended thereof thick tion U.S. Grade United ware warehouse license weight wool Yield Grade
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Página 302 - ... (5) If it is an egg which has been subjected to incubation or the product of any egg which has been subjected to incubation; (6) If its container is composed, in whole or in part of any poisonous or deleterious substance which may render the contents injurious to health; (7) If it has been intentionally subjected to radiation, unless the use of the radiation was in conformity with a regulation or exemption in effect pursuant to section 409 of the Federal Food, Drug, and Cosmetic Act...