Code of Federal Regulations: Containing a Codification of Documents of General Applicability and Future Effect as of December 31, 1948, with Ancillaries and IndexDivision of the Federal Register, the National Archives, 1982 Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries. |
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Page 9
... carcass ( veal or calf ) they will produce . The differentiation between veal and calf carcasses is based very largely on the color of their lean and this is deter- mined almost entirely by the extent to which the animal's diet has ...
... carcass ( veal or calf ) they will produce . The differentiation between veal and calf carcasses is based very largely on the color of their lean and this is deter- mined almost entirely by the extent to which the animal's diet has ...
Page 10
... carcass excel- lence : ( 1 ) Conformation and ( 2 ) fat- ness , maturity , and other factors re- sponsible for differences in quality of the lean flesh . ( b ) Conformation refers to the gen- eral body proportions of the animal and to ...
... carcass excel- lence : ( 1 ) Conformation and ( 2 ) fat- ness , maturity , and other factors re- sponsible for differences in quality of the lean flesh . ( b ) Conformation refers to the gen- eral body proportions of the animal and to ...
Page 13
... carcasses they produce . To accomplish this , these slaughter ovine grade standards are based on factors which are directly related to the quality grades and yield grades of ovine carcasses . The stand- ards are written so that the ...
... carcasses they produce . To accomplish this , these slaughter ovine grade standards are based on factors which are directly related to the quality grades and yield grades of ovine carcasses . The stand- ards are written so that the ...
Page 14
... carcass grade that the slaughter animal will produce requires the exercise of well - regulated judg- ment . Each animal presents a differ- ent combination of the grade - deter- mining factors . Animals frequently have characteristics ...
... carcass grade that the slaughter animal will produce requires the exercise of well - regulated judg- ment . Each animal presents a differ- ent combination of the grade - deter- mining factors . Animals frequently have characteristics ...
Page 15
... carcasses ) are based on the thickness of fat over the ribeye . As the amount of external fat increases , the percent of retail cuts decreases and the numerical yield grade increases . The adjusted fat thickness range for each yield ...
... carcasses ) are based on the thickness of fat over the ribeye . As the amount of external fat increases , the percent of retail cuts decreases and the numerical yield grade increases . The adjusted fat thickness range for each yield ...
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Common terms and phrases
accordance Administrator Agricultural Marketing Agricultural Marketing Service amended appeal grading appeal inspection application approved basis beans broken kernels carcasses cattle characteristics charge cheddar cheese cheese clean Colby cheese color conformation containers cottonseed cotyledons cream degree determined dry milk egg products epicotyl equipment Federal Fees filed flavor grade designation graded U.S. grading service hypocotyl inch inspec inspection or grading inspection service inspector issued June 27 label lentils license loin material maturity means ment milled rice moderately moisture mold muscling naval stores official identification official plant packaging pasteurized percent performed person poultry process cheese processing Redesignated at 42 regulations request requirements ribeye rind rosin sample seed seedlings shell eggs slaughter slight slightly special grade split peas Standard grade standards for grades subpart surface tion turpentine U.S. grade U.S. standards United USDA variety whey Yield Grade
Popular passages
Page 281 - If any valuable constituent has been in whole or in part omitted or abstracted therefrom; or (2) if any substance has been substituted wholly or in part therefor; or (3) if damage or inferiority has been concealed in any manner; or (4) if any substance has been added thereto or mixed or packed therewith so as to increase its bulk or weight, or reduce its quality or strength, or make it appear better or of greater value than it is.
Page 325 - That all charges for storage, cartage, and labor on goods which are refused admission or delivery shall be paid by the owner or consignee, and in default of such payment shall constitute a lien against any future importation made by such owner or consignee. SEC. 12. That the term "Territory" as used in this Act shall include the insular possessions of the United States. The word "person...
Page 262 - That for the purpose of this act the word "butter" shall be understood to mean the food product usually known as butter, and which is made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter.
Page 281 - ... if it consists in whole or in part of any filthy, putrid, or decomposed substance, or if it is otherwise unfit for food; or (4) if it has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health...
Page 475 - Office. (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 a violation of this section.
Page 248 - 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 155 - Political activities in city, county, State, or national elections, whether primary or regular, or in behalf of any party or candidate, or any measure to be voted upon, are prohibited.
Page 293 - ... mislabeled, or deceptively packaged food or fraud in connection with transactions in food or (2) any felony, involving fraud, bribery, extortion, or any other act or circumstances indicating a lack of the integrity needed for the conduct of operations affecting the public health.
Page 282 - inedible" means eggs of the following descriptions: black rots, yellow rots, white rots, mixed rots (addled eggs), sour eggs, eggs with green whites, eggs with stuck yolks, moldy eggs, musty eggs, eggs showing blood rings, and eggs containing embryo chicks (at or beyond the blood ring stage.) (6) The term "leaker...
Page 157 - Milk is the lacteal secretion, practically free from colostrum, obtained by the complete milking of one or more healthy cows.