The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1967 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 26
... light grayish red in color . In pro- gressively more mature carcasses , the texture of the lean will become progres- sively coarser and the color of the lean will become progressively darker red . In very mature beef the lean flesh will ...
... light grayish red in color . In pro- gressively more mature carcasses , the texture of the lean will become progres- sively coarser and the color of the lean will become progressively darker red . In very mature beef the lean flesh will ...
Página 31
... light red in color and is fine in texture . The min- imum degree of marbling required increases with advancing maturity throughout this group from minimum slightly abundant to maximum slightly abundant ( see Figure 1 ) and the ribeye ...
... light red in color and is fine in texture . The min- imum degree of marbling required increases with advancing maturity throughout this group from minimum slightly abundant to maximum slightly abundant ( see Figure 1 ) and the ribeye ...
Página 32
... light red in 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 ...
... light red in 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 ...
Página 36
... light brown . ( d ) Utility . Utility grade bull beef carcasses , although fairly well developed in the rounds and chucks , are deficient in these respects as compared with the higher grades . Such a carcass generally is rough in ...
... light brown . ( d ) Utility . Utility grade bull beef carcasses , although fairly well developed in the rounds and chucks , are deficient in these respects as compared with the higher grades . Such a carcass generally is rough in ...
Página 40
... light grayish red in color , and velvety to sight and touch . There is a small amount of marbling in the rib eye muscle . Calf carcasses which are ap- proaching beef in maturity and develop- ment will have a moderate amount of marbling ...
... light grayish red in color , and velvety to sight and touch . There is a small amount of marbling in the rib eye muscle . Calf carcasses which are ap- proaching beef in maturity and develop- ment will have a moderate amount of marbling ...
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accordance Administrator Agriculture alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn brown rice C&MS carcass censed charges cheddar cheese cheese clean color condition conformation equivalent Consumer and Marketing containers copy cotton cottonseed cotyledons covering Cowpea Department determined domestic rabbits dressed poultry dry milk employee epicotyl equipment export fees filed flavor grade designation grading certificate grading service grain grasses houseman hypocotyl inch inspec inspection certificate inspection or grading inspection service June 20 kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment milk milled rice minimum moderately moisture muscling official identification official plant packaging paragraph percent person poultry poultry products processing purpose ready-to-cook receipt regulations request ribeye ribs rosin sample sampler Secretary seed sirup slaughter slightly specified split peas storage stored Subpart suspended thereof thick tion U.S. Grade USDA ware warehouse license weight
Pasajes populares
Página 224 - The cheese becomes rounded or oval in shape instead of being flat. (23) Weak rind. Thin and possessing little or no resistance to pressure. (24) Sour rind. A fermented rind •condition, usually confined to the faces of the cheese. (25) Wet rind. A wet rind is one in which the moisture adheres to the surface of the rind and which may or may not soften the rind or cause discoloration. (26) Rind rot. Soft spots on the rind that have become discolored and have decayed or decomposed. Subpart L — United...