Meats and Meat ProductsJ. B. Lippincott Company, 1925 - 418 Seiten |
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amount animals Armour and Company average bacon barrel beef carcass blood boiling bone brine brisket butcher butt by-products calves carcass cattle cent chops chuck classes clean color connective tissue cool covering of fat degrees F disease dressed export farm fat back feathers finish flank flavor fresh grades hams handled heavy hogs inches intestines joint kidney fat knife kosher lamb and mutton lamb or mutton lard livestock meat products method muscle mutton neck oleomargarine ounces packing packing-house paunch pelt percentage pieces plate pork portion poultry pounds pounds prepared protein rack refrigeration refrigerator car removed retail cuts roast round rump salt saltpetre sausage scalding secured shank sheep shipment shipped shoulder shrinkage side skin slaughtered smoked smooth sold spare ribs steaks stearine steer hides Swift and Company tallow tank temperature tenderloin thin THOUGHT QUESTIONS Total trimmed usually vertebræ viscera weight wholesale cuts yield
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Seite 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.
Seite 258 - Sausage, water and cereal" shall appear on the label or on the product, but when no cereal is added, the addition of water need not be stated.
Seite 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.
Seite 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...
Seite 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.
Seite 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.
Seite 389 - The following quantities of meat and meat food products were condemned on reinspection on account of having become sour, tainted, putrid, unclean...