Found inside – Page 129cured briskets by conducting tests during the preparation of the product and comparing the weight of the finished product with the green weight . Found inside – Page 23The importance of the by - products of beef slaughtering , in relation to the cost ... the shrinkage averaging roughly one - sixth of the “ green ” weight . Found inside – Page 608They can be identified as sliced pork meat product when the designation ... of cooked meat or poultry meat ( excluding the solution above green weight ) ... Found inside – Page 126Fryers are immature chickens which , as a rule , weigh from 21/2 to 312 pounds each , or 30 to 42 pounds to a box of 1 dozen birds . Roasters . ... At certain times of the year , however , spring or green ” ducklings are commonly quoted . Found inside – Page 7If purchasers elect to specify levels of added solutions exceeding the green weight , a declaration is required to be printed adjacent to the product name ... Found inside – Page 45Intermediate moisture and shelf stable meat products 4. ... 40 litres Curing is usually done by artery pumping or stitch pumping to 10% of the green weight. Found inside – Page 23The importance of the by - products of beef slaughtering , in relation to the cost ... the shrinkage averaging roughly one - sixth of the “ green ” weight . Found inside – Page 993Developing beef injected products that require reduced mastication effort might ... of their green weight, with Inject-O-MAT type PSM-21 (Dorit Maschinen, ... Found inside – Page 19This process produced a ham of approximately 93 percent of the green weight of the meat , and of approximately 3 percent less moisture content than the hams ... Found insideIn some cases, additional water is pumped into hams so that the weight of the finished product exceeds its fresh, uncured weight (i.e. the green weight); in ... Found inside – Page 165This isn't a product for home use, but is used widely commercially. ... in water and then the ham was pumped its usual 10 or 12 percent of its green weight. Found insideMeat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Found inside – Page 11671Hog Product ” , “ Primal Parts " , and “ Green Weight ' have not Put down or pack : To place meat in cure . been heretofore defined . Found inside – Page 126Child nutrition programs : Donated foods or cash in lieu of ; national ... correction , 76944 Incorporations by reference , approval , 86672 Meat and ... Found inside – Page 129cured briskets by conducting tests during the preparation of the product and comparing the weight of the finished product with the green weight . Found inside – Page 636... free green weight of the bacon bellies . ( 3 ) Bacon made with dry curing materials . With respect to bacon made with dry curing materials , the product ... Found inside – Page 74GREEN WEIGHT : Weight of the raw article prior to cooking or the addition ... GROUND BEEF CHUCK AND ROUND : Product to be labeled " Ground Beef Chuck ... Found inside – Page 21... or otherwise subdivided as a preliminary to use in the manufacture of meat products . Green weight .-— The term green weight ” means the weight of any ... Found inside – Page 211These procedures are applied to improve product consistency, extend shelf life, ... The term “green weight” refers to the weight of the meat by itself. Found inside – Page 49tions of consumers would have on the profits of the meat processing industry ... of ham up to 10 percent of its “ green weight ” if appropriately labeled . Found inside – Page 4Tankage is the residue from rendering or cooking operations in the production of lard or grease from hog products . Fresh , Chilled or Green Meat . Found inside – Page 100... green weight of the bacon bellies . ( 6 ) Bacon made with dry curing materials . With respect to bacon dry curing materials , the product shall be cured ... Found inside – Page 128... skin - free green weight of the bacon bellies . ( 6 ) Bacon made with dry curing materials . With respect to bacon dry curing materials , the product ... Found inside – Page 636... free green weight of the bacon bellies . ( 3 ) Bacon made with dry curing materials . With respect to bacon made with dry curing materials , the product ... Found inside – Page 72-95The addition of an enzyme solution to meat products is limited to 3% of the raw meat product (green weight) by the meat inspection regulations (9 CFR ... Found inside – Page 72-95The addition of an enzyme solution to meat products is limited to 3% of the raw meat product (green weight) by the meat inspection regulations (9 CFR ... Found inside6 fet H it be fresh meat and it contains anf chemical sub 7 stance ... the green or original weight 33 by more than 10 percent of products which are not ... Found inside – Page 18That means , respectively , at an average weight of 220 pounds per hog , about 100 hogs and 70 hogs . ... Perishable freight , such as fresh meat , makes the distance Chicago to New York in 56 to 60 hours , more or less . Non - perishable goods are not usually rushed through ; hence , say 72 hours may be about the time consumed on the trip . some ... the notes of a packer's test PHILADELPHIA SCRAPPLE . on cottage hams ( cottage style butts ) : 2 tierces packed at 300 lbs . green ... Found inside – Page 175Table 8.1 Tenderizing enzymes approved for use in meat products in the ... into raw meat shall not result in a gain of 3% above green weight Solutions ... Found inside – Page 104The addition of an enzyme solution to meat products is limited to 3 percent of the raw meat product ( green weight ) by the meat inspection regulations ( 9 ... Found inside – Page 49tions of consumers would have on the profits of the meat processing ... percent of its “ green weight ” if appropriately labeled , Since the introduction of ... Found inside – Page 298The first requirement is that the total level of injection that is added to the product has to be defined. In enhanced products the total amount of added ingredients typically range from 7-15% addition to the beginning or green weight of the meat. Found inside – Page 519These are designed to give products a novel flavour profile by acidification ... The boneless cuts were pumped to 115% of their green weight with brine and ... Found inside – Page 17Sausage 97 per cent of the green weight . ... must not be hung About two and one - half months ago at the tied end or by the cord with which appearance . we made a shipment of meat products it is tied , for in that case they will fall by railroad . Found inside – Page 176... Y is the weight of finished product, expressed as a percentage based on the green weight (weight of untreated meat; the green or starting weight equals ... Found inside – Page 21No boneless beef shall be packed us " Beef , Processing ( Military ... on ) shall not exceed the green weight ( boneless ) by more than 20 percent . Found inside – Page 191included in the above list , contain more or less pork , green weight ... of the per - pound processing tax on hogs : ( a ) If fresh meat , 80 percent . Found inside – Page 592... limits on restricted ingredients and the requirement that the bacon must return to green weight. Beef bacon is a cured and smoked beef product sliced to ... Found inside – Page 191included in the above list , contain more or less pork , green weight ... of the per - pound processing tax on hogs : ( a ) If fresh meat , 80 percent . Found inside – Page 159The chopped meat ( beef and pork ) prepared and processed under CSS ... Beef . Report the green weight of all Beef Cuts and Beef Products 010 going to cure ... Found inside – Page 100... on the actual or estimated skin - free green weight of the bacon bellies . ... with respect to bacon dry curing materials , the product shall be cured ... Found insideHowever, when soy products are eaten with meat or fish, the phytates are reduced, which is why tofu is mostly eaten in a fish or meat broth in Japan. Found inside – Page 44Foods " and Code 8980 between Codes Beef briskets 1012 -- green , uncured 1420 and 1440 when plant prepares and weight of beef briskets only . processes ... Found inside – Page 431... are based on total formulation/brine weight for immersion cured, massaged, or pumped and raw meat (green) weight for comminuted or dry cured products. Found inside – Page 307Lighter molecular weight products (C‐9 or less) will be more like green leaves or ... in that it refers to comments from people around a certain vicinity. Found inside – Page 241The addition of an enzyme solution to meat products is limited to 3 percent of the raw meat product ( green weight ) by the meat inspection regulations ( 9 ... Found inside – Page 118Weight loss : 21 % 174 Beef olives 500g beef topside , 1tsp dried mixed herbs cut ... Weight loss : 24 % ( whole dish ) 180 Beef , stir - fried with green ... Found inside – Page 391MINIMUM REQUIREMENTS AND SPECIFICATIONS FOR SUPPLEMENTAL FOODS — Continued Categories / foods Minimum requirements and specifications Infant meat Any ... 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