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 23
... grading shall take ap- propriate action to correct errors found in the determination or identification of class , grade or other quality or compli- ance of products if the products are still owned by the person who owned them when , and ...
... grading shall take ap- propriate action to correct errors found in the determination or identification of class , grade or other quality or compli- ance of products if the products are still owned by the person who owned them when , and ...
Página 24
... grade , therefore , shall possess the characteristics specified for that grade , irrespective of the sex of the ani- mal from which it was derived . Beef produced from bulls and stags shall be graded according to its characteristics as ...
... grade , therefore , shall possess the characteristics specified for that grade , irrespective of the sex of the ani- mal from which it was derived . Beef produced from bulls and stags shall be graded according to its characteristics as ...
Página 25
attachments to a primal cut . Grade re- quirements for individual primal cuts or special cuts eligible for grading shall be based on the requirements specified in these standards and shall be consistent with the normal development of grade ...
attachments to a primal cut . Grade re- quirements for individual primal cuts or special cuts eligible for grading shall be based on the requirements specified in these standards and shall be consistent with the normal development of grade ...
Página 28
... grade of a carcass or primal cut is based on a composite evaluation of its conformation and qual- ity . Since relatively few carcasses or cuts have an identical development of conformation and quality , it is obvious that each grade ...
... grade of a carcass or primal cut is based on a composite evaluation of its conformation and qual- ity . Since relatively few carcasses or cuts have an identical development of conformation and quality , it is obvious that each grade ...
Página 32
... grade and remain eligible for Choice . However , regardless of the ex- tent to which the conformation of a car- cass exceeds the minimum of the grade , a carcass must have minimum Choice quality to be eligible for Choice . ( c ) Good ...
... grade and remain eligible for Choice . However , regardless of the ex- tent to which the conformation of a car- cass exceeds the minimum of the grade , a carcass must have minimum Choice quality to be eligible for Choice . ( c ) Good ...
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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...