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
... removed from the slaughtering department of the establishment in equipment designated for the purpose and shall be destroyed for food purposes under the supervision of an inspector . The disposition of all such carcasses and parts ...
... removed from the slaughtering department of the establishment in equipment designated for the purpose and shall be destroyed for food purposes under the supervision of an inspector . The disposition of all such carcasses and parts ...
Página 20
... removed from the product , and if the person hav- ing title to the product so requests , cor- rect marks as determined on the appeal will be applied to the product . Exam- ination requested to determine the class , grade , other quality ...
... removed from the product , and if the person hav- ing title to the product so requests , cor- rect marks as determined on the appeal will be applied to the product . Exam- ination requested to determine the class , grade , other quality ...
Página 24
... removed from the major sections of the round , loin , rib , or chuck will not be eligible for a cutability determination . ( h ) The quality and cutability grade descriptions are defined primarily in terms of carcass beef . However ...
... removed from the major sections of the round , loin , rib , or chuck will not be eligible for a cutability determination . ( h ) The quality and cutability grade descriptions are defined primarily in terms of carcass beef . However ...
Página 29
... removed in making closely trimmed retail cuts . The amount of these fats is evaluated sub- jectively and expressed as a percent of the carcass weight . As the amount of kidney , pelvic , and heart fat increases , the percent of retail ...
... removed in making closely trimmed retail cuts . The amount of these fats is evaluated sub- jectively and expressed as a percent of the carcass weight . As the amount of kidney , pelvic , and heart fat increases , the percent of retail ...
Página 83
... removed , that is ready to cook without need of further processing . Ready - to - cook domestic rabbit also means any cut - up or dis- jointed portion of domestic rabbit or any edible part thereof , as described in this paragraph ...
... removed , that is ready to cook without need of further processing . Ready - to - cook domestic rabbit also means any cut - up or dis- jointed portion of domestic rabbit or any edible part thereof , as described in this paragraph ...
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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...