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
... 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 28
... color of lean in the standards involve only colors associated with changes in maturity . They are not intended to apply to colors of lean as- sociated with so - called " dark cutting beef " . Dark cutting beef is believed to be the ...
... color of lean in the standards involve only colors associated with changes in maturity . They are not intended to apply to colors of lean as- sociated with so - called " dark cutting beef " . Dark cutting beef is believed to be the ...
Página 31
... 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 muscle is ...
... 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 muscle is ...
Página 32
... 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 34
... 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 ...
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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
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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...