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 5
... carcass beef . Specifications for official United States standards for grades of car- cass beef ( cutability ) ... carcasses . 53.106 Specifications for official United States standards for grades of stag beef carcasses . 53.3 Authority ...
... carcass beef . Specifications for official United States standards for grades of car- cass beef ( cutability ) ... carcasses . 53.106 Specifications for official United States standards for grades of stag beef carcasses . 53.3 Authority ...
Página 6
... CARCASSES Bases for pork carcass standards . Pork carcass classes . 58.142 Application of standards for grades of barrow and gilt carcasses . 53.143 Specifications for official United States standards for grades of bar- row and gilt ...
... CARCASSES Bases for pork carcass standards . Pork carcass classes . 58.142 Application of standards for grades of barrow and gilt carcasses . 53.143 Specifications for official United States standards for grades of bar- row and gilt ...
Página 7
... Carcass . The commercially pre- pared or dressed body of any animal in- tended for human food . ( bb ) Meat . The edible part of the muscle of an animal , which is skeletal , or which is found in the tongue , in the diaphragm , in the ...
... Carcass . The commercially pre- pared or dressed body of any animal in- tended for human food . ( bb ) Meat . The edible part of the muscle of an animal , which is skeletal , or which is found in the tongue , in the diaphragm , in the ...
Página 8
... carcass or wholesale cuts - rounds , loins , ribs , and chucks- referred to as cutability in Subpart B of this part . ( nn ) Quality grade . An important commercial subdivision of livestock or meat based on separate evaluations of two ...
... carcass or wholesale cuts - rounds , loins , ribs , and chucks- referred to as cutability in Subpart B of this part . ( nn ) Quality grade . An important commercial subdivision of livestock or meat based on separate evaluations of two ...
Página 9
... carcasses . The mark of foreign origin shall be re- peated parallel to the backbone of the carcass so as to appear on each round , rump , full loin , rib , and chuck of each bovine and ovine carcass , in letters at least one - fourth of ...
... carcasses . The mark of foreign origin shall be re- peated parallel to the backbone of the carcass so as to appear on each round , rump , full loin , rib , and chuck of each bovine and ovine carcass , in letters at least one - fourth of ...
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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...