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 9
... conformation , finish , and quality in meats and livestock . ( 2 ) As a verb , this term means to de- termine the class , grade , or other quality of livestock or a product according to applicable standards for such livestock or product ...
... conformation , finish , and quality in meats and livestock . ( 2 ) As a verb , this term means to de- termine the class , grade , or other quality of livestock or a product according to applicable standards for such livestock or product ...
Página 23
... conformation , herein referred to as " quality " and ( 2 ) the indicated percent of trimmed , boneless , major retail cuts to be derived from the carcass , herein re- ferred to as " cutability . " However , the grade of a beef carcass ...
... conformation , herein referred to as " quality " and ( 2 ) the indicated percent of trimmed , boneless , major retail cuts to be derived from the carcass , herein re- ferred to as " cutability . " However , the grade of a beef carcass ...
Página 24
... conformation . Its use herein to include consideration of conformation is not intended to imply that variations in conformation are either directly or in- directly related to differences in palat- ability . ( b ) The grade standards are ...
... conformation . Its use herein to include consideration of conformation is not intended to imply that variations in conformation are either directly or in- directly related to differences in palat- ability . ( b ) The grade standards are ...
Página 25
... conformation adequate for that grade despite the fact that , because of a lack of fatness , they may not have the overall degree of thickness and fullness described . ( 1 ) Conformation is evaluated by aver- aging the conformation of ...
... conformation adequate for that grade despite the fact that , because of a lack of fatness , they may not have the overall degree of thickness and fullness described . ( 1 ) Conformation is evaluated by aver- aging the conformation of ...
Página 28
... conformation and qual- ity . Since relatively few carcasses or cuts have an identical development of conformation and quality , it is obvious that each grade will include various combinations of development of these two characteristics ...
... conformation and qual- ity . Since relatively few carcasses or cuts have an identical development of conformation and quality , it is obvious that each grade will include various combinations of development of these two characteristics ...
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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...