Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and Index |
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Page 50
However , since an animal's thickness of muscling also affects the development of its various parts , this also needs to be considered when evaluating the degree of fatness . In thinly muscled ovines with a low degree of finish ...
However , since an animal's thickness of muscling also affects the development of its various parts , this also needs to be considered when evaluating the degree of fatness . In thinly muscled ovines with a low degree of finish ...
Page 54
... of Yield Grade 1 ( near the borderline between Yield Grade 1 and Yield Grade 2 ) will differ considerably because of inherent differences in the development of their muscling and skeletal systems and related differences in fatness .
... of Yield Grade 1 ( near the borderline between Yield Grade 1 and Yield Grade 2 ) will differ considerably because of inherent differences in the development of their muscling and skeletal systems and related differences in fatness .
Page 55
( 1 ) Yield Grade 3 Yield Grade 5 ) will differ considerably slaughter lambs , yearlings , and sheep because of inherent differences in the produce carcasses with intermediate development of their muscling and yields of boneless retall ...
( 1 ) Yield Grade 3 Yield Grade 5 ) will differ considerably slaughter lambs , yearlings , and sheep because of inherent differences in the produce carcasses with intermediate development of their muscling and yields of boneless retall ...
Page 57
RELATIONSHIP BETWEEN AVERAGE THICKNESS OF BACKFAT , CARCASS LENGTH OR WEIGHT , AND GRADE FOR CARCASSES WITH MUSCLING TYPICAL OF THEIR DEGREE OF FATNESS . Hot Carcass Weight ( pounds ) 2 ) Carcass Length ( inches ) y An average of three ...
RELATIONSHIP BETWEEN AVERAGE THICKNESS OF BACKFAT , CARCASS LENGTH OR WEIGHT , AND GRADE FOR CARCASSES WITH MUSCLING TYPICAL OF THEIR DEGREE OF FATNESS . Hot Carcass Weight ( pounds ) 2 ) Carcass Length ( inches ) y An average of three ...
Page 58
In such fat thickness for a full degree of superior cases , an appropriate adjustment is made muscling . Except for the U.S. No. I grade , in the average thickness of backfat and the reverse type of compensation is also the grade is ...
In such fat thickness for a full degree of superior cases , an appropriate adjustment is made muscling . Except for the U.S. No. I grade , in the average thickness of backfat and the reverse type of compensation is also the grade is ...
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acceptable accordance addition Administrator Agriculture amended amount appeal applicant approved authorized basis beans bond carcasses certificate characteristics charges cheese clean color condition conformation containers copy cotton cottonseed covering cream cuts definite Department designated determined egg products eggs equipment examination filed finish flavor grade grading service grain identification inch indicated inspection inspector issued label lean less licensed manner mark material means meet ment methods milk Mixed moderately muscling necessary official operation original otherwise packaging percent performed period permitted person plant possess poultry processing reasonable receipt records regulations relation removed representative request requirements respect rice rooms sample Secretary shell slight slightly specified standards storage stored surface suspended thereof thick tion U.S. Grade United unless ware warehouse warehouseman weigher weight whole yield
Popular passages
Page 259 - If it is, in whole or in part, a raw agricultural commodity and such commodity bears or contains a pesticide chemical which is unsafe within the meaning of section 408 of the Federal Food, Drug, and Cosmetic Act...
Page 542 - Office or may be suspended, excluded or disbarred from further practice. (b) The use of simple professional letterheads, calling cards, or office signs, simple announcements necessitated by opening an office, change of association, or change of address, distributed to clients and friends, and insertion of listings in common form (not display) in a classified telephone or city directory, and listings and professional cards with biographical data in standard professional directories shall not be considered...
Page 9 - The edible part of the muscle of cattle, sheep, swine, or goats which is skeletal or which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, with or without the accompanying and overlying fat, and the portions of bone, skin, sinew, nerve, and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing. It does not include the muscle found in the lips, snout or ears. (v) Meat byproduct. Any edible part other than...
Page 249 - Stat. 1040). nonfat dry milk Is the product resulting from the removal of fat and water from milk, and contains the lactose, milk proteins, and milk minerals In the same relative proportions as In the fresh milk from which made. It contains not over 5 per centum by weight of moisture. The fat content Is not over 1% per centum by weight unless otherwise Indicated. "The term 'milk', when used herein, means sweet milk of cows.
Page 397 - ... each lot or parcel of grain inspected and graded by such licensed inspector showing the information contained on such inspection certificate. § 102.67 Weight certificate. Each weight certificate issued under the act by a weigher shall be in a form approved for the purpose by the Service, and shall embody the following information within its written or printed terms : (a) The caption "United States Warehouse Act, Grain Weight Certificate", (b) Whether it is an original, a duplicate, or other...
Bibliographic information
| Title | Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and Index |
| Contributor | United States. Office of the Federal Register |
| Publisher | Division of the Federal Register, the National Archives, 1976 |
| Original from | the University of Michigan |
| Digitized | 16 May 2005 |
| Export Citation | BiBTeX EndNote RefMan |