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. |
Dentro del libro
Resultados 1-5 de 100
Página 28
... amount of ex- ternal fat , ( 2 ) the amount of kidney , pelvic , and heart fat , ( 3 ) the area of the ribeye muscle , and ( 4 ) the carcass weight . ( u ) The amount of external fat on a carcass is evaluated in terms of the thickness ...
... amount of ex- ternal fat , ( 2 ) the amount of kidney , pelvic , and heart fat , ( 3 ) the area of the ribeye muscle , and ( 4 ) the carcass weight . ( u ) The amount of external fat on a carcass is evaluated in terms of the thickness ...
Página 29
... amount of these fats is evaluated sub- jectively and expressed as a percent of the carcass weight . As the amount of kidney , pelvic , and heart fat increases , the percent of retail cuts decreases - a change of 1 percent of the carcass ...
... amount of these fats is evaluated sub- jectively and expressed as a percent of the carcass weight . As the amount of kidney , pelvic , and heart fat increases , the percent of retail cuts decreases - a change of 1 percent of the carcass ...
Página 31
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly soft . ( iii ) Carcasses in the older group range from those described above as rep- resentative of the juncture of the two groups to those at the ...
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly soft . ( iii ) Carcasses in the older group range from those described above as rep- resentative of the juncture of the two groups to those at the ...
Página 32
... amount to a maximum modest amount ( see Fig- ure 1 ) and the ribeye muscle is slightly firm . ( 3 ) A development of quality superior to that specified as minimum for the Choice grade may compensate , without limit , for a development ...
... amount to a maximum modest amount ( see Fig- ure 1 ) and the ribeye muscle is slightly firm . ( 3 ) A development of quality superior to that specified as minimum for the Choice grade may compensate , without limit , for a development ...
Página 33
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly firm . ( iii ) The youngest carcasses in the most mature group included in the Com- mercial grade have hard , white chine bones and the outlines of the ...
... amount to a maximum small amount ( see Figure 1 ) and the ribeye muscle is slightly firm . ( iii ) The youngest carcasses in the most mature group included in the Com- mercial grade have hard , white chine bones and the outlines of the ...
Otras ediciones - Ver todas
Términos y frases comunes
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...