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 7
... finish , and quality in meats and livestock . ( 2 ) As a verb , this term means to de- termine the class , grade , or other quality of livestock or a product according to applicable standards for such livestock or product in Subpart B ...
... finish , and quality in meats and livestock . ( 2 ) As a verb , this term means to de- termine the class , grade , or other quality of livestock or a product according to applicable standards for such livestock or product in Subpart B ...
Página 34
... finish , and conformation for the class . Rounds , chucks , and neck are thick and are very heavily muscled . Loins and ribs are broad but tend to shallowness and are relatively small in proportion to the rest of the carcass . The ...
... finish , and conformation for the class . Rounds , chucks , and neck are thick and are very heavily muscled . Loins and ribs are broad but tend to shallowness and are relatively small in proportion to the rest of the carcass . The ...
Página 35
... finish . The general outlines are very uneven . Loins and ribs are very flat and thin . Hip and shoulder bones and ribs are very prominent . Generally there are no ex- terior or interior fats . Flesh , though relatively dry , is ...
... finish . The general outlines are very uneven . Loins and ribs are very flat and thin . Hip and shoulder bones and ribs are very prominent . Generally there are no ex- terior or interior fats . Flesh , though relatively dry , is ...
Página 45
... finish are mod- erately firm , and their flanks are slightly full and firm . ( 4 ) Regardless of the extent to which other grade factors may exceed the mini- mum requirements for Choice , to be eligible for Choice a carcass must have at ...
... finish are mod- erately firm , and their flanks are slightly full and firm . ( 4 ) Regardless of the extent to which other grade factors may exceed the mini- mum requirements for Choice , to be eligible for Choice a carcass must have at ...
Página 46
... finish tend to be very firm , and their flanks tend to be full and firm . ( 2 ) Regardless of the extent to which other grade factors may exceed the mini- mum requirements for Prime , to be eli- gible for Prime a carcass must have at ...
... finish tend to be very firm , and their flanks tend to be full and firm . ( 2 ) Regardless of the extent to which other grade factors may exceed the mini- mum requirements for Prime , to be eli- gible for Prime a carcass must have at ...
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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...