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 11
... least 2 inches from the backbone of lamb , 3 inches from the backbone of veal and calf , and 4 inches from the backbone of beef carcasses . The mark of foreign origin shall be re- peated parallel to the backbone of the carcass so as to ...
... least 2 inches from the backbone of lamb , 3 inches from the backbone of veal and calf , and 4 inches from the backbone of beef carcasses . The mark of foreign origin shall be re- peated parallel to the backbone of the carcass so as to ...
Página 14
... least 30 days after ap- plication is made for reinstatement of the recognition of such establishment that the establishment is being operated in accordance with the applicable re- quirements under § 53.6 . For each sub- sequent ...
... least 30 days after ap- plication is made for reinstatement of the recognition of such establishment that the establishment is being operated in accordance with the applicable re- quirements under § 53.6 . For each sub- sequent ...
Página 32
... least moderately symmetrical and uniform in contour . The minimum de- gree of marbling required increases with advancing maturity throughout this group from a minimum modest amount to a maximum modest amount ( see Fig- ure 1 ) and the ...
... least moderately symmetrical and uniform in contour . The minimum de- gree of marbling required increases with advancing maturity throughout this group from a minimum modest amount to a maximum modest amount ( see Fig- ure 1 ) and the ...
Página 33
... least moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with advancing maturity throughout this group from minimum traces to a typical slight amount ( see Figure 1 ) and the ribeye ...
... least moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with advancing maturity throughout this group from minimum traces to a typical slight amount ( see Figure 1 ) and the ribeye ...
Página 35
... least one - third of a grade superior conformation to that specified for the minimum of the grade may qualify for Cutter with a develop- ment of quality equal to the lower limit of the upper third of the Canner grade . Compensation of ...
... least one - third of a grade superior conformation to that specified for the minimum of the grade may qualify for Cutter with a develop- ment of quality equal to the lower limit of the upper third of the Canner grade . Compensation of ...
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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...