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 24
... thickness of fat over the ribeye prevent an accurate cutability determination . Therefore , carcasses . subjected to such influences may not be eligible for a cutability determination . Also carcasses with more than minor amounts of ...
... thickness of fat over the ribeye prevent an accurate cutability determination . Therefore , carcasses . subjected to such influences may not be eligible for a cutability determination . Also carcasses with more than minor amounts of ...
Página 25
... thickness of muscling and to an overall degree of thickness and fullness of the carcass and its various parts . Carcasses ... thick in relation to their length and which have a very plump , full , and well- rounded appearance . Inferior ...
... thickness of muscling and to an overall degree of thickness and fullness of the carcass and its various parts . Carcasses ... thick in relation to their length and which have a very plump , full , and well- rounded appearance . Inferior ...
Página 28
... thickness of this fat over the ribeye muscle measured perpendicular to the outside surface at a point three - fourths of the length of the ribeye from its chine bone end . This measurement may be adjusted , as necessary , to reflect ...
... thickness of this fat over the ribeye muscle measured perpendicular to the outside surface at a point three - fourths of the length of the ribeye from its chine bone end . This measurement may be adjusted , as necessary , to reflect ...
Página 29
... thickness over the ribeye changes the cutability group by 25 per- cent of a cutability group . ( v ) The amount of kidney , pelvic , and heart fat considered in determining the cutability group includes the kidney knob ( kidney and ...
... thickness over the ribeye changes the cutability group by 25 per- cent of a cutability group . ( v ) The amount of kidney , pelvic , and heart fat considered in determining the cutability group includes the kidney knob ( kidney and ...
Página 30
... thick layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A 500 ...
... thick layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is moderately thick . There usually are slightly large deposits of fat in the flanks and cod or udder . ( ii ) A 500 ...
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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
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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...