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, 1976 Special edition of the Federal Register, containing a codification of documents of general applicability and future effect ... with ancillaries. |
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Page 32
... addition , however , considera- tion also may be given to other factors if , in the opinion of the grader , this will result in a more accurate quality assess- ment . Examples of such other factors include firmness of the lean , the ...
... addition , however , considera- tion also may be given to other factors if , in the opinion of the grader , this will result in a more accurate quality assess- ment . Examples of such other factors include firmness of the lean , the ...
Page 60
... addition , the cuts from these grades have more fat remain- ing after trimming of external fat than do the cuts from U. S. No. 1 grade car- casses . Medium grade carcasses are underfinished and exhibit the lack of firmness and ...
... addition , the cuts from these grades have more fat remain- ing after trimming of external fat than do the cuts from U. S. No. 1 grade car- casses . Medium grade carcasses are underfinished and exhibit the lack of firmness and ...
Page 61
... addition , when pigs were weaned only a short time before the sow was slaughtered the mammary tissue still contains milk and the bellies are commonly termed " wet " . However , the smoothness or dryness of bellies has little appreciable ...
... addition , when pigs were weaned only a short time before the sow was slaughtered the mammary tissue still contains milk and the bellies are commonly termed " wet " . However , the smoothness or dryness of bellies has little appreciable ...
Page 64
... addition to those points on the back where it is measured on the carcass . ( 2 ) Barrows and gilts will produce carcasses that vary in yields of four lean cuts because of variations in their degree of famess expressed as average thick ...
... addition to those points on the back where it is measured on the carcass . ( 2 ) Barrows and gilts will produce carcasses that vary in yields of four lean cuts because of variations in their degree of famess expressed as average thick ...
Page 67
... addition , the cuts from these grades have more fat remain- ing after trimming of external fat than do the cuts from U. S. No. 1 grade car- casses . Medium grade carcasses are underfinished and exhibit the lack of firmness and ...
... addition , the cuts from these grades have more fat remain- ing after trimming of external fat than do the cuts from U. S. No. 1 grade car- casses . Medium grade carcasses are underfinished and exhibit the lack of firmness and ...
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Common terms and phrases
accordance Administrator Agricultural Marketing Service Alfalfa amended appeal grading applicant approved backfat barrows and gilts basis beans bond bones brisket broomcorn carcasses characteristics charges cheddar cheese cheese Choice grade clean Colby cheese color condition conformation conformation equivalent containers cotton cottonseed cream degree determined domestic rabbits dry milk egg products equipment Federal filed finish flank flavor grade and remain grade designation grading certificate grading service grain inch inspec inspection certificate inspection or grading inspection service inspector issued June 20 label lentils loin maturity ment moderately mold official identification official plant packaging paraffin pasteurized peas percent person poultry processing receipt regulations remain eligible request ribeye ribs rice sample sampler shell eggs slaughter slight slightly thick special grade specified as minimum Standard grade standards for grades storage Subpart surface thereof thin tion U.S. Grade ucts Utility grade ware warehouseman weigher weight whey wrapper or covering yield grade
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...