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
... 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 in Subpart B ...
... 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 in Subpart B ...
Página 35
... finish , and conformation for the class . Rounds , chucks , and neck are thick and are very heavily muscled . Loins and ribs are broad but tend to shallowness and are relatively small in proportion to the rest of the carcass . The ...
... finish , and conformation for the class . Rounds , chucks , and neck are thick and are very heavily muscled . Loins and ribs are broad but tend to shallowness and are relatively small in proportion to the rest of the carcass . The ...
Página 36
... finish . The general outlines are very uneven . Loins and ribs are very flat and thin . Hip and shoulder bones and ribs are very prominent . Generally there are no ex- terior or interior fats . Flesh , though relatively dry , is ...
... finish . The general outlines are very uneven . Loins and ribs are very flat and thin . Hip and shoulder bones and ribs are very prominent . Generally there are no ex- terior or interior fats . Flesh , though relatively dry , is ...
Página 37
... finish , and quality . These factors are con- cerned with the proportions of the various wholesale cuts and the propor- tions of fat , lean , and bone in the carcass and the quality of the lean . Carcasses qualifying for any particular ...
... finish , and quality . These factors are con- cerned with the proportions of the various wholesale cuts and the propor- tions of fat , lean , and bone in the carcass and the quality of the lean . Carcasses qualifying for any particular ...
Página 38
... finish and of kidney and pelvic fat for each grade of veal and calf , consideration of variations in the quantities of these fats is restricted almost entirely to carcasses of the lower grades which have a de- velopment of external and ...
... finish and of kidney and pelvic fat for each grade of veal and calf , consideration of variations in the quantities of these fats is restricted almost entirely to carcasses of the lower grades which have a de- velopment of external and ...
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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
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...