The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1971 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 24
... color and texture of the lean flesh . In the split chine bones , ossification changes occur at an earlier stage of maturity in the posterior portion of the vertebral col- umn ( sacral vertebrae ) and at progres- sively later stages of ...
... color and texture of the lean flesh . In the split chine bones , ossification changes occur at an earlier stage of maturity in the posterior portion of the vertebral col- umn ( sacral vertebrae ) and at progres- sively later stages of ...
Página 25
... color and texture of the lean are considered only when the maturity- indicating factors other than color and texture of the lean indicates only a slightly more advanced degree of ma- turity than that specified as maximum for the ...
... color and texture of the lean are considered only when the maturity- indicating factors other than color and texture of the lean indicates only a slightly more advanced degree of ma- turity than that specified as maximum for the ...
Página 31
... color and is fine in texture . The minimum degree of mar- bling required increases with advancing maturity throughout this group from typical traces to a typical slight amount ( see Figure 1 ) and the ribeye muscle is moderately soft ...
... color and is fine in texture . The minimum degree of mar- bling required increases with advancing maturity throughout this group from typical traces to a typical slight amount ( see Figure 1 ) and the ribeye muscle is moderately soft ...
Página 33
... color and fine in texture . In carcasses through- out the range of maturity included in this group , the ribeye muscle is devoid of marbling and is soft and slightly watery . ( iii ) Carcasses in the third or inter- mediate maturity ...
... color and fine in texture . In carcasses through- out the range of maturity included in this group , the ribeye muscle is devoid of marbling and is soft and slightly watery . ( iii ) Carcasses in the third or inter- mediate maturity ...
Página 34
... color and slightly coarse in texture . In carcasses throughout the range of maturity included in this group , the ribeye muscle is devoid of marbling and is soft and watery . ( iv ) Carcasses in the fifth or oldest maturity group have ...
... color and slightly coarse in texture . In carcasses throughout the range of maturity included in this group , the ribeye muscle is devoid of marbling and is soft and watery . ( iv ) Carcasses in the fifth or oldest maturity group have ...
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accordance Administrator Agriculture Alfalfa amended appeal grading application approved authorized beans bond brisket broomcorn brown rice butter C&MS 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 or inspection 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 Milled Rice minimum moderately muscling odors official identification official plant packaging pasteurized percent person poultry poultry products purpose ready-to-cook receipt regulations request ribeye ribs rooms rosin sample sampler sanitary Secretary seed shell eggs sirup slaughter slightly specified spected split peas Standard grade storage stored Subpart suspended thereof thick tion U.S. Grade United ware warehouse license weight Yield Grade
Pasajes populares
Página 388 - If any valuable constituent has been in whole or in part omitted or abstracted therefrom; or (2) if any substance has been substituted wholly or in part therefor; or (3) if damage or inferiority has been concealed in any manner; or (4) if any substance has been added thereto or mixed or packed therewith so as to increase its bulk or weight, or reduce its quality or strength, or make it appear better or of greater value than it is.