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. |
From inside the book
Results 1-5 of 100
Page 4
... finish , and muscling in livestock . ( 2 ) As a verb , this term means to de- termine the class , grade , or other qual- ity of livestock according to applicable standards for such livestock in subpart B of this part . Grading service ...
... finish , and muscling in livestock . ( 2 ) As a verb , this term means to de- termine the class , grade , or other qual- ity of livestock according to applicable standards for such livestock in subpart B of this part . Grading service ...
Page 10
... finish . Limited consideration is also given to such factors as the refine- ment of hair , hide , and bone and the smoothness and symmetry of the body . Finish is evaluated by noting variations in fullness in the brisket , flanks , and ...
... finish . Limited consideration is also given to such factors as the refine- ment of hair , hide , and bone and the smoothness and symmetry of the body . Finish is evaluated by noting variations in fullness in the brisket , flanks , and ...
Page 14
... finish in relation to the maturity of the animal being graded . Finish is evaluated by noting variations in the fullness and apparent thickness of the fat covering over the back , loin , ribs , and legs . A high degree of desirable finish ...
... finish in relation to the maturity of the animal being graded . Finish is evaluated by noting variations in the fullness and apparent thickness of the fat covering over the back , loin , ribs , and legs . A high degree of desirable finish ...
Page 15
... finish , the width of the back usually will be greater than the width through the center of the legs . Conversely , in thickly muscled ovines with a low degree of finish , the thickness through the legs will be greater than through the ...
... finish , the width of the back usually will be greater than the width through the center of the legs . Conversely , in thickly muscled ovines with a low degree of finish , the thickness through the legs will be greater than through the ...
Page 16
... finish regardless of the extent that its conformation may exceed the minimum requirements for Prime . However , a development of finish which is superior to that speci- fied as minimum for the Prime grade may compensate , on an equal ...
... finish regardless of the extent that its conformation may exceed the minimum requirements for Prime . However , a development of finish which is superior to that speci- fied as minimum for the Prime grade may compensate , on an equal ...
Other editions - View all
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.