International Library of Technology: A Series of Textbooks for Persons Engaged in the Engineering Professions and TradesInternational Textbook Company, 1909 |
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International Library of Technology: A Series of Textbooks for ..., Volume 81 International Textbook Company No preview available - 2015 |
International Library of Technology: A Series of Textbooks for ..., Volume 81 International Textbook Company No preview available - 2015 |
Common terms and phrases
added alkali amount animal bark Baumé beef bleaching boiling bones bottom carbonate carcasses caustic soda caustic-soda lye cent chemical coconut oil condition contains cooked cool cottonseed oil crutcher crutching cubic centimeters density determined distillation dried drum employed evaporation extract filter finished frame free fatty acids glycerine grades grain grams grease heat hides impurities ingredients inspection kettle lard lard oil layer leather lime machine manufacture material meat food products method mill mixed mixture moisture neatsfoot oil obtained odor oleic acid operation packing house pepsin percentage perfume pipe placed potash pounds pressure pumped quantity REGULATION remelter removed rendering rosin salt sample saponification settled soap shown in Fig skins soap stock soda ash sodium sodium carbonate sodium silicate soluble solution specific gravity steam stearin sulphuric acid Table tallow tank tankage tannin tanning temperature tion titer toilet-soap washed waste lye weight wheel yield
Popular passages
Page 25 - ... no such meat or meat food products shall be sold or offered for sale by any person, firm, or corporation in interstate or foreign commerce under any false or deceptive name; but established trade name or names which are usual to such products and which arc not false and deceptive and which shall be approved by the Secretary of Agriculture are permitted.
Page 18 - ... to be passed (Rule C), but not so severe as the lesions described for carcasses to be condemned (Rule A), may be rendered Into lard or tallow If the distribution of the lesions Is such that all parts containing tuberculous lesions can be removed. Such carcasses shall be cooked by steam at a temperature not lower than 220 degrees Fahrenheit for not less than four hours.
Page 13 - All trucks, trays, and other receptacles, all chutes, platforms, racks, tables, etc., and all knives, saws, cleavers, and other tools, and all utensils and machinery used in moving, handling, cutting, chopping, mixing, canning, or other process, shall be thoroughly cleansed daily, if used.
Page 94 - This Contract is made in view of, and in all respects subject to the By-Laws...
Page 39 - Sausages and Chopped Meats. The word sausage without a prefix indicating the species of animal is considered to be a mixture of minced or chopped meats with or without spices. If any species of animal is indicated as pork sausage, the sausage must be wholly made from the meat of that species. If any flour or other cereal is used the label must so state.
Page 15 - This phrase shall mean the usual sections or cuts of the dressed carcass commonly known in the trade, such as sides, quarters, shoulders, hams, backs, bellies, etc., and entire edible organs, such as tongues, livers, etc., before they have been cut, shredded, or otherwise subdivided preliminary to use in the manufacture of meat food products.
Page 34 - If the tube is not filled until the water has cooled, the mixture will contain so many air bubbles as to be unfit for use. These bubbles will gather on the disk of fat as the temperature rises and finally force it to the top.
Page 14 - ... again used in dressing healthy carcasses. Facilities for such cleansing and disinfection, approved by the inspector in charge, shall be provided by the establishment. Separate trucks, etc., shall be furnished for handling diseased carcasses and parts. Following the slaughter of an animal affected with an infectious disease a stop shall be made until the implements have been cleansed and disinfected unless duplicate implements are provided.
Page 13 - ... and no use incompatible with proper sanitation shall be made of any part of the premises on which such establishment is located. All yards, fences, pens, chutes, alleys, etc., belonging to the premises of such establishment shall, whether they are used or not, be maintained in a sanitary condition.
Page 13 - All toilet rooms, urinals, and dressing rooms shall be entirely separated from compartments in which carcasses are dressed or meats or meat food products are cured, stored, packed, handled, or prepared.