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. |
Dentro del libro
Resultados 1-5 de 100
Página 9
... quantity or condition of livestock or products , approved by the Administrator , and available for use by the industry re- gardless of the origin of the descriptions . ( y ) Products . Meats , prepared meats , meat by - products , or ...
... quantity or condition of livestock or products , approved by the Administrator , and available for use by the industry re- gardless of the origin of the descriptions . ( y ) Products . Meats , prepared meats , meat by - products , or ...
Página 10
... quantity , or condition of products ( including the compliance of livestock or products with applicable specifications ) . ( b ) " Official memorandum " means any initial record of findings made by an authorized person in the process of ...
... quantity , or condition of products ( including the compliance of livestock or products with applicable specifications ) . ( b ) " Official memorandum " means any initial record of findings made by an authorized person in the process of ...
Página 30
... quantity of kidney and pelvic fat is esti- mated as a percent of the hot side weight . ( c ) The following descriptions provide a guide to the characteristics of carcasses in each cutability group to aid in deter- mining cutability ...
... quantity of kidney and pelvic fat is esti- mated as a percent of the hot side weight . ( c ) The following descriptions provide a guide to the characteristics of carcasses in each cutability group to aid in deter- mining cutability ...
Página 37
... quantity and quality of certain fat deposits , all in relation to the apparent evidences of maturity . The fat deposits considered in this indirect evaluation of quality , in descending order of their im- portance , are as follows : ( 1 ) ...
... quantity and quality of certain fat deposits , all in relation to the apparent evidences of maturity . The fat deposits considered in this indirect evaluation of quality , in descending order of their im- portance , are as follows : ( 1 ) ...
Página 39
... quantity of fat streaking in the inside flank muscles , and a slight cover- ing of fat over the skirt . The flanks are moderately thick , full and firm . There is usually a moderate quantity of kidney and pelvic fat which is moderately ...
... quantity of fat streaking in the inside flank muscles , and a slight cover- ing of fat over the skirt . The flanks are moderately thick , full and firm . There is usually a moderate quantity of kidney and pelvic fat which is moderately ...
Otras ediciones - Ver todas
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...