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 12
... necessary for humane reasons to slaughter an injured animal at night or on Sunday or a holiday when the inspector cannot be obtained , the carcass and all parts shall be kept for inspection , with the head and all viscera except the ...
... necessary for humane reasons to slaughter an injured animal at night or on Sunday or a holiday when the inspector cannot be obtained , the carcass and all parts shall be kept for inspection , with the head and all viscera except the ...
Página 19
... necessary by the class designation " Stag , " " Bull , " " Veal , " " Calf , " " Year- ling Mutton " or " Mutton , " constitutes a form of official identification under the regulations to show the grade , and where necessary the class ...
... necessary by the class designation " Stag , " " Bull , " " Veal , " " Calf , " " Year- ling Mutton " or " Mutton , " constitutes a form of official identification under the regulations to show the grade , and where necessary the class ...
Página 28
... necessary ; however , an adjustment in the thickness of fat meas- urement of one - tenth or two - tenths of an inch is not uncommon . In some car- casses a greater adjustment may be necessary . As the 28 $ 53.102 Title 7 - Chapter I.
... necessary ; however , an adjustment in the thickness of fat meas- urement of one - tenth or two - tenths of an inch is not uncommon . In some car- casses a greater adjustment may be necessary . As the 28 $ 53.102 Title 7 - Chapter I.
Página 52
... necessary in handling lambs or sheep to accurately determine the grade . ( 3 ) Although the market designation of slaughter lambs and sheep is usually made by classes , the standards are in- tended to apply to all classes without regard ...
... necessary in handling lambs or sheep to accurately determine the grade . ( 3 ) Although the market designation of slaughter lambs and sheep is usually made by classes , the standards are in- tended to apply to all classes without regard ...
Página 98
... necessary to accomplish the pur- poses of this section . REINSPECTION AND INGREDIENTS § 54.133 Reinspection of edible prod- ucts ; ingredients . ( a ) Any inspected and certified edible product may be brought into an official plant only ...
... necessary to accomplish the pur- poses of this section . REINSPECTION AND INGREDIENTS § 54.133 Reinspection of edible prod- ucts ; ingredients . ( a ) Any inspected and certified edible product may be brought into an official plant only ...
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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...