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 29
... percent of the carcass weight . As the amount of kidney , pelvic , and heart fat increases , the percent of retail cuts decreases - a change of 1 percent of the carcass weight in these fats changes the cut- ability group by 20 percent ...
... percent of the carcass weight . As the amount of kidney , pelvic , and heart fat increases , the percent of retail cuts decreases - a change of 1 percent of the carcass weight in these fats changes the cut- ability group by 20 percent ...
Página 30
... percent 4.5 3.5 3.0 2.0 4.0 2.0 1.5 ( 5 ) For untrimmed hindquarters and for untrimmed hindquarter cuts , the quantity of kidney and pelvic fat is esti- mated as a percent of the hot side weight . ( c ) The following descriptions ...
... percent 4.5 3.5 3.0 2.0 4.0 2.0 1.5 ( 5 ) For untrimmed hindquarters and for untrimmed hindquarter cuts , the quantity of kidney and pelvic fat is esti- mated as a percent of the hot side weight . ( c ) The following descriptions ...
Página 58
... per- cent and under 45 percent of carcass weight , respectively , for U. S. No. 2 and U. S. No. 3 grades . In addition , the cuts from these grades have more fat remain- ing after trimming of external fat than do the cuts from U. S. No ...
... per- cent and under 45 percent of carcass weight , respectively , for U. S. No. 2 and U. S. No. 3 grades . In addition , the cuts from these grades have more fat remain- ing after trimming of external fat than do the cuts from U. S. No ...
Página 68
... Percent of kidney , Decreases . Decreases . pelvic , and heart fat . Carcass weight ... Area of ribeye ... Decreases .. Increases ... Approximate change in each factor required to make a full yield grade change 2 10 of an inch . 5 percent ...
... Percent of kidney , Decreases . Decreases . pelvic , and heart fat . Carcass weight ... Area of ribeye ... Decreases .. Increases ... Approximate change in each factor required to make a full yield grade change 2 10 of an inch . 5 percent ...
Página 93
... percent of the amount charged for said travel per diem , and other expenses to cover administrative costs of the Department . When travel and other expenses are charged in con- nection with any grading or inspection service , the ...
... percent of the amount charged for said travel per diem , and other expenses to cover administrative costs of the Department . When travel and other expenses are charged in con- nection with any grading or inspection service , the ...
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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...