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 42
... finish . The conformation of a carcass is evaluated by averaging the conformation of its various com- ponent parts , giving consideration not only to the proportion that each cut is of the carcass weight but also to the general ...
... finish . The conformation of a carcass is evaluated by averaging the conformation of its various com- ponent parts , giving consideration not only to the proportion that each cut is of the carcass weight but also to the general ...
Página 44
... finish tend to be firm , and their flanks tend to be moderately full and firm . ( 3 ) Carcasses from more mature lambs have slightly wide , moderately flat rib bones ; slightly red but slightly dry and hard break joints ; and a light ...
... finish tend to be firm , and their flanks tend to be moderately full and firm . ( 3 ) Carcasses from more mature lambs have slightly wide , moderately flat rib bones ; slightly red but slightly dry and hard break joints ; and a light ...
Página 45
... finish are slightly firm , and their flanks are slightly thin and soft . ( 3 ) Carcasses from more mature lambs have slightly wide , moderately flat rib bones ; slightly red but slightly dry and hard break joints ; and a slightly dark ...
... finish are slightly firm , and their flanks are slightly thin and soft . ( 3 ) Carcasses from more mature lambs have slightly wide , moderately flat rib bones ; slightly red but slightly dry and hard break joints ; and a slightly dark ...
Página 46
... finish tend to be very firm , and their flanks tend to be full and firm . ( 2 ) Regardless of the extent to which other grade factors may exceed the mini- mum requirements for Prime , to be eli- gible for Prime a carcass must have at ...
... finish tend to be very firm , and their flanks tend to be full and firm . ( 2 ) Regardless of the extent to which other grade factors may exceed the mini- mum requirements for Prime , to be eli- gible for Prime a carcass must have at ...
Página 47
... finish are moderately soft , and the flanks are soft and slightly watery . ( 2 ) A carcass which has conformation equivalent to at least the mid - point of the Utility grade may have evidence of quality equivalent to the minimum for the ...
... finish are moderately soft , and the flanks are soft and slightly watery . ( 2 ) A carcass which has conformation equivalent to at least the mid - point of the Utility grade may have evidence of quality equivalent to the minimum for the ...
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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...