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 27
... MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE CHOICE B SLIGHT SMALL GOOD TRACES PRACTICALLY DEVOID STANDARD MATURITY C COMMERCIAL UTILITY E DEGREES OF MARBLING ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL SLIGHT CUTTER ...
... MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE CHOICE B SLIGHT SMALL GOOD TRACES PRACTICALLY DEVOID STANDARD MATURITY C COMMERCIAL UTILITY E DEGREES OF MARBLING ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE SMALL SLIGHT CUTTER ...
Página 30
... moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A 500 - pound carcass of this group which is near the borderline of cutability groups 3 and 4 might have seven - tenths inch of ...
... moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A 500 - pound carcass of this group which is near the borderline of cutability groups 3 and 4 might have seven - tenths inch of ...
Página 31
... moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with advancing maturity throughout this group from minimum moderately abundant to maximum mod- erately abundant ( see Figure 1 ) and the ...
... moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with advancing maturity throughout this group from minimum moderately abundant to maximum mod- erately abundant ( see Figure 1 ) and the ...
Página 32
... 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 ribeye ...
... 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 ribeye ...
Página 33
... moderately ossified . In addition , the cut surface of the lean is moderately fine in texture and the carcasses are at least moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with ...
... moderately ossified . In addition , the cut surface of the lean is moderately fine in texture and the carcasses are at least moderately sym- metrical and uniform in contour . The minimum degree of marbling required increases with ...
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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...