The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1972 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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Page 24
... muscling and to an overall degree of thickness and fullness of the carcass and its various parts . Carcasses or primal cuts which meet the requirements for thickness of muscling specified for a grade will be considered to have ...
... muscling and to an overall degree of thickness and fullness of the carcass and its various parts . Carcasses or primal cuts which meet the requirements for thickness of muscling specified for a grade will be considered to have ...
Page 55
... muscling also affects the development of its various parts , this also needs to be considered when evalu- ating the degree of fatness . In thinly muscled ovines with a low degree of fin- ish , the width of the back usually will be ...
... muscling also affects the development of its various parts , this also needs to be considered when evalu- ating the degree of fatness . In thinly muscled ovines with a low degree of fin- ish , the width of the back usually will be ...
Page 59
... muscling and skele- tal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typi- cal of the minimum of this grade have a high proportion of lean to bone . They are moderately wide and usually the width ...
... muscling and skele- tal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typi- cal of the minimum of this grade have a high proportion of lean to bone . They are moderately wide and usually the width ...
Page 60
... muscling and skel- etal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typ- ical of the minimum of this grade have a high proportion of lean to bone . They are very wide through the back and loin and are ...
... muscling and skel- etal systems and related differences in fatness . ( 2 ) Very thickly muscled ovines typ- ical of the minimum of this grade have a high proportion of lean to bone . They are very wide through the back and loin and are ...
Page 62
... MUSCLING TYPICAL OF THEIR DEGREE OF FATNESS . Hot Carcass Weight ( pounds ) 2 / Carcass Length ( inches ) 3 / 1 An ... muscling ( thickness of muscling in relation to skeletal size ) . Since many carcasses have a normal dis- tribution of ...
... MUSCLING TYPICAL OF THEIR DEGREE OF FATNESS . Hot Carcass Weight ( pounds ) 2 / Carcass Length ( inches ) 3 / 1 An ... muscling ( thickness of muscling in relation to skeletal size ) . Since many carcasses have a normal dis- tribution of ...
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accordance Administrator Alfalfa amended appeal grading application approved authorized beans bond brisket broomcorn brown rice C&MS carcass censed charges cheddar cheese cheese clean color condition conformation conformation equivalent containers copy cotton cottonseed covering Cowpea cream determined domestic rabbits dressed poultry dry milk egg products equipment filed flavor grade designation grading certificate grading service grain houseman inch inspec inspection certificate inspection or grading inspection service kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment Milled Rice minimum moderately muscling odor official identification official plant operation packaging pasteurized peas percent person poultry poultry products process cheese processing purpose ready-to-cook receipt regulations request ribeye ribs rooms sample sampler sanitary Secretary shell eggs sirup slaughter slightly special grade specified spected split peas Standard grade storage stored Subpart suspended thereof thick tion U.S. Grade ucts United ware warehouse license weight Yield Grade