Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and IndexSpecial edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries. |
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Page 21
... maturity permitted in the bullock class have slightly red and slightly soft chine bones , and the cartilages on the ... the lumbar vertebrae are nearly com- pletely ossified ; and the rib bones are slightly wide and slightly flat .
... maturity permitted in the bullock class have slightly red and slightly soft chine bones , and the cartilages on the ... the lumbar vertebrae are nearly com- pletely ossified ; and the rib bones are slightly wide and slightly flat .
Page 23
In such carcasses , the rib bones have only a slight tendency toward flatness . ... variations in quality , references to color of lean in the standards for a given de- gree of maturity vary slightly with dif- ferent levels of quality .
In such carcasses , the rib bones have only a slight tendency toward flatness . ... variations in quality , references to color of lean in the standards for a given de- gree of maturity vary slightly with dif- ferent levels of quality .
Page 24
The degrees of marbling referenced in the specifications , in order of descending quantity are : Slightly abundant , moder- ate , modest , small , slight , traces , and practically devoid . However , for carcass evaluation programs and ...
The degrees of marbling referenced in the specifications , in order of descending quantity are : Slightly abundant , moder- ate , modest , small , slight , traces , and practically devoid . However , for carcass evaluation programs and ...
Page 27
There usually is a slightly thin layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is slightly thick . There are usually small deposits of fat in the flanks and cod or udder .
There usually is a slightly thin layer of fat over the loins , ribs , and inside rounds and the fat over the rumps , hips , and clods usually is slightly thick . There are usually small deposits of fat in the flanks and cod or udder .
Page 28
The minimum degree of marbling required increases with ad- vancing maturity throughout this group from minimum slightly abundant to maximum slightly abundant ( see Figure 1 ) and the ribeye muscle is firm . ( 4 ) Beef produced from cows ...
The minimum degree of marbling required increases with ad- vancing maturity throughout this group from minimum slightly abundant to maximum slightly abundant ( see Figure 1 ) and the ribeye muscle is firm . ( 4 ) Beef produced from cows ...
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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 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 official plant 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 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 |