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 7
... carcass beef . 53.103 Specifications for official United States standards for grades of car- cass beef ( cutability ) ... carcasses . 53.106 Specifications for official United States standards for grades of stag beef carcasses . VEAL AND ...
... carcass beef . 53.103 Specifications for official United States standards for grades of car- cass beef ( cutability ) ... carcasses . 53.106 Specifications for official United States standards for grades of stag beef carcasses . VEAL AND ...
Página 8
... CARCASSES Bases for pork carcass standards . 53.141 Pork carcass classes . 58.142 Application of standards for grades of barrow and gilt carcasses . 58.143 Specifications for official United States standards for grades of bar- row and ...
... CARCASSES Bases for pork carcass standards . 53.141 Pork carcass classes . 58.142 Application of standards for grades of barrow and gilt carcasses . 58.143 Specifications for official United States standards for grades of bar- row and ...
Página 9
... Carcass . The commercially pre- pared or dressed body of any animal in- tended for human food . ( bb ) Meat . The edible part of the muscle of an animal , which is skeletal , or which is found in the tongue , in the diaphragm , in the ...
... Carcass . The commercially pre- pared or dressed body of any animal in- tended for human food . ( bb ) Meat . The edible part of the muscle of an animal , which is skeletal , or which is found in the tongue , in the diaphragm , in the ...
Página 11
... carcasses . The mark of foreign origin shall be re- peated parallel to the backbone of the carcass so as to appear on each round , rump , full loin , rib , and chuck of each bovine and ovine carcass , in letters at least one - fourth of ...
... carcasses . The mark of foreign origin shall be re- peated parallel to the backbone of the carcass so as to appear on each round , rump , full loin , rib , and chuck of each bovine and ovine carcass , in letters at least one - fourth of ...
Página 12
... carcass shall be given a thorough post - mortem examination . If , on inspection of any such carcass , there is found any lesion or other con- dition indicating that the animal was diseased , the carcass shall be condemned and disposed ...
... carcass shall be given a thorough post - mortem examination . If , on inspection of any such carcass , there is found any lesion or other con- dition indicating that the animal was diseased , the carcass shall be condemned and disposed ...
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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
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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...