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 22
... less than a quarter portion of a day . ( e ) Charges to applicants for recogni- tion of nonfederally inspected establish- ments . ( 1 ) The initial survey conducted to determine the eligibility of a nonfed- erally inspected ...
... less than a quarter portion of a day . ( e ) Charges to applicants for recogni- tion of nonfederally inspected establish- ments . ( 1 ) The initial survey conducted to determine the eligibility of a nonfed- erally inspected ...
Página 28
... less fat over the other areas than is indicated by the fat measurement over the ribeye , the measurement is adjusted downward . In many carcasses no such adjustment is necessary ; however , an adjustment in the thickness of fat meas ...
... less fat over the other areas than is indicated by the fat measurement over the ribeye , the measurement is adjusted downward . In many carcasses no such adjustment is necessary ; however , an adjustment in the thickness of fat meas ...
Página 37
... less pro- nounced evidences of red color . Calf carcasses with maximum maturity for their class have lean flesh that is usually not more than moderately red in color , their rib bones usually have a small amount of red and have only a ...
... less pro- nounced evidences of red color . Calf carcasses with maximum maturity for their class have lean flesh that is usually not more than moderately red in color , their rib bones usually have a small amount of red and have only a ...
Página 43
... less maturity than typ- ical for their class may qualify for a given grade with a slightly lesser de- velopment of these characteristics . ( e ) Carcasses qualifying for any par- ticular grade may vary with respect to the relative ...
... less maturity than typ- ical for their class may qualify for a given grade with a slightly lesser de- velopment of these characteristics . ( e ) Carcasses qualifying for any par- ticular grade may vary with respect to the relative ...
Página 48
... less than 3 months of age and have subsisted largely on milk . Since vealers have consumed little , if any , roughages , they have the characteristic trimness of middle asso- ciated with limited paunch development . Calves are usually ...
... less than 3 months of age and have subsisted largely on milk . Since vealers have consumed little , if any , roughages , they have the characteristic trimness of middle asso- ciated with limited paunch development . Calves are usually ...
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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...