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
... weight but also the general value of each part as compared with the other parts . Thus , although the chuck and round are nearly the same percentage of the car- cass weight , the round is considered the more valuable cut . Therefore ...
... weight but also the general value of each part as compared with the other parts . Thus , although the chuck and round are nearly the same percentage of the car- cass weight , the round is considered the more valuable cut . Therefore ...
Página 29
... weight ( or chilled car- cass weight x 102 percent ) is used in determining the cutability group . As carcass weight increases , the percent of retail cuts decreases — a change of 100 pounds in hot carcass weight changes the cutability ...
... weight ( or chilled car- cass weight x 102 percent ) is used in determining the cutability group . As carcass weight increases , the percent of retail cuts decreases — a change of 100 pounds in hot carcass weight changes the cutability ...
Página 30
... weight . ( c ) The following descriptions provide a guide to the characteristics of carcasses in each cutability group to aid in deter- mining cutability groups subjectively . ( 1 ) Cutability Group 1. ( 1 ) A carcass in cutability ...
... weight . ( c ) The following descriptions provide a guide to the characteristics of carcasses in each cutability group to aid in deter- mining cutability groups subjectively . ( 1 ) Cutability Group 1. ( 1 ) A carcass in cutability ...
Página 42
... weight but also to the general desirability of each cut as com- pared with other cuts . Best conforma- tion implies a high proportion of edible meat to bone and a high proportion of the weight 42 $ 53.114 Title 7 - Chapter I.
... weight but also to the general desirability of each cut as com- pared with other cuts . Best conforma- tion implies a high proportion of edible meat to bone and a high proportion of the weight 42 $ 53.114 Title 7 - Chapter I.
Página 43
... weight of the carcass in the more demanded cuts and is reflected in carcasses which are very narrow in relation to their length and which have a very angular and thin and sunken appearance . ternal fat in excess of that normally left on ...
... weight of the carcass in the more demanded cuts and is reflected in carcasses which are very narrow in relation to their length and which have a very angular and thin and sunken appearance . ternal fat in excess of that normally left on ...
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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...