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 25
... relation to their length and which have a very angular , thin , sunken appearance . ( m ) Quality of the lean is evaluated by considering its marbling and firmness . as observed in a cut surface in relation to the apparent maturity of ...
... relation to their length and which have a very angular , thin , sunken appearance . ( m ) Quality of the lean is evaluated by considering its marbling and firmness . as observed in a cut surface in relation to the apparent maturity of ...
Página 26
... relationship between mar- bling , maturity , and quality ( that part of the final grade that represents the palat- ability of the lean ) is shown in Figure 1 . From this figure it can be seen , for in- stance , that the minimum marbling ...
... relationship between mar- bling , maturity , and quality ( that part of the final grade that represents the palat- ability of the lean ) is shown in Figure 1 . From this figure it can be seen , for in- stance , that the minimum marbling ...
Página 27
* } 66-009-67-3 MODEST MODEST. RELATIONSHIP BETWEEN MARBLING , MATURITY , AND QUALITY DEGREES OF MARBLING PRIME ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE CHOICE SMALL SLIGHT GOOD B TRACES PRACTICALLY DEVOID STANDARD ...
* } 66-009-67-3 MODEST MODEST. RELATIONSHIP BETWEEN MARBLING , MATURITY , AND QUALITY DEGREES OF MARBLING PRIME ABUNDANT MODERATELY ABUNDANT SLIGHTLY ABUNDANT MODERATE CHOICE SMALL SLIGHT GOOD B TRACES PRACTICALLY DEVOID STANDARD ...
Página 28
... relation to the actual thickness of fat over the ribeye . Thus , in a carcass which is fatter over other areas than is indicated by the fat measurement over the ribeye , the measurement is adjusted upward . Conversely , in a carcass ...
... relation to the actual thickness of fat over the ribeye . Thus , in a carcass which is fatter over other areas than is indicated by the fat measurement over the ribeye , the measurement is adjusted upward . Conversely , in a carcass ...
Página 31
... relation to their length . Loins and ribs tend to be thick and full . Rounds tend to be plump and the plump- ness carries well down to the hocks . The chucks tend to be thick and the necks and shanks tend to be short . ( 2 ) ( i ) ...
... relation to their length . Loins and ribs tend to be thick and full . Rounds tend to be plump and the plump- ness carries well down to the hocks . The chucks tend to be thick and the necks and shanks tend to be short . ( 2 ) ( i ) ...
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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
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...