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Agriculture allowed amount animals appearance average beef blood body boiling bone carcass cattle cent choice chops classes clean color common condition contains cooked cool covering curing depending desirable disease dressed entire farm finish firm flank flesh fresh front gives grades hair hams handled head heavy hides hind hogs important inches inspection joint keep kidney kind knife lamb lard legs less light loin lower material meat method muscle mutton necessary neck opening packing passed percentage period pieces plate pork portion possible poultry pounds practice prepared quarter refrigeration removed requirements ribs roast round salt sausage secured shank sheep shipped short shoulder side skin slaughtered smoked smooth sold steaks steer supply taken temperature thick thin tissue trade trimmed United usually veal weight yield
Сторінка 269 - Standard prime steam lard should be solely the product of the trimmings and other fat parts of hogs, rendered in tanks by the direct application of steam, and without subsequent change in grain or character by the use of agitators or other machinery, except as such change may unavoidably cume from transportation. It must have proper color, flavor and soundness for keeping, and no material which has been salted must be included.
Сторінка 167 - Sides, the back-bone should be taken out, hench-bone and breast-bone sawed or cut down smooth and even with the face of the Side, feather of blade-bone not to be taken out, and side not to be back-strapped or flanked.
Сторінка 280 - ... pounds next, and the bacon strips and tongues on top. Pour the brine over the meat so that it is all covered, and weight it with a block so that none of the meat projects from the brine. The bacons and tongues may be removed from the brine at the end of three weeks, the lighter hams and shoulders at the end of five weeks, and. the heaviest ones after six to seven weeks. After the meat is removed from the brine it should be washed in warm water in order to remove the crust of brine and any scum...
Сторінка 378 - ... slaughter and to the carcasses immediately after slaughter, but afterwards to the meats and meat food products in all the stages and processes of preparation, curing, canning, etc.; also to require sanitary equipment, conditions, and methods; to prevent the use of harmful chemicals and preservatives and of misleading labels, and to regulate the transportation of meat in interstate and foreign commerce.
Сторінка 258 - Water or ice shall not be added to sausage except for the purpose of facilitating grinding, chopping, and mixing, in which case the added water or ice shall not exceed three per cent, except as provided in the following paragraph : Paragraph 3.