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
... relation to their length and which have a very angular , thin , sunken appearance . ( m ) Quality of the lean is evaluated by considering its marbling and firmness as observed in a cut surface in relation to the apparent maturity of the ...
... relation to their length and which have a very angular , thin , sunken appearance . ( m ) Quality of the lean is evaluated by considering its marbling and firmness as observed in a cut surface in relation to the apparent maturity of the ...
Página 25
... relationship between mar- bling , maturity , and quality ( that part of the final grade that represents the palat- ability of the lean ) is shown in Figure 1 . From this figure it can be seen , for in- stance , that the minimum marbling ...
... relationship between mar- bling , maturity , and quality ( that part of the final grade that represents the palat- ability of the lean ) is shown in Figure 1 . From this figure it can be seen , for in- stance , that the minimum marbling ...
Página 26
MODEST MODEST Figure 1 27 ( 5 ) The quality standards are intended to. RELATIONSHIP BETWEEN MARBLING , MATURITY , AND QUALITY DEGREES OF MARBLING ABUNDANT MODERATELY PRIME ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL CHOICE SLIGHT GOOD ...
MODEST MODEST Figure 1 27 ( 5 ) The quality standards are intended to. RELATIONSHIP BETWEEN MARBLING , MATURITY , AND QUALITY DEGREES OF MARBLING ABUNDANT MODERATELY PRIME ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL CHOICE SLIGHT GOOD ...
Página 27
... relation to the actual thickness of fat over the ribeye . Thus , in a carcass which is fatter over other areas than is indicated by the fat measurement over the ribeye , the measurement is adjusted upward . Conversely , in a carcass ...
... relation to the actual thickness of fat over the ribeye . Thus , in a carcass which is fatter over other areas than is indicated by the fat measurement over the ribeye , the measurement is adjusted upward . Conversely , in a carcass ...
Página 29
... relation to their length . Loins and ribs tend to be thick and full . Rounds tend to be plump and the plump- ness carries well down to the hocks . The chucks tend to be thick and the necks and shanks tend to be short . ( 2 ) ( i ) ...
... relation to their length . Loins and ribs tend to be thick and full . Rounds tend to be plump and the plump- ness carries well down to the hocks . The chucks tend to be thick and the necks and shanks tend to be short . ( 2 ) ( i ) ...
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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.