Order amending regulations relating to meat inspection by adding definitions for lard and rendered pork fat

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Material Information

Title:
Order amending regulations relating to meat inspection by adding definitions for lard and rendered pork fat
Physical Description:
1 p. : ; 23 cm
Language:
English
Creator:
United States -- Bureau of Animal Industry
Publisher:
Government Printing Office
Place of Publication:
Washington
Publication Date:

Subjects

Subjects / Keywords:
Meat inspection -- Law and legislation -- United States   ( lcsh )
Genre:
federal government publication   ( marcgt )
non-fiction   ( marcgt )

Notes

Statement of Responsibility:
U.S. Dept. of Agriculture, Bureau of Animal Industry.
General Note:
"Amendment 13 to B.A.I. Order 211, revised."
General Note:
"Effective November 1, 1940"

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 030009664
oclc - 770963093
System ID:
AA00018810:00001

Full Text
: '.^ 13
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(Amendment 13 to B. A. I. Order 211, Revised.)



United States Department of Agriculture

BUREAU OF ANIMAL INDUSTRY



ORDER AMENDING REGULATIONS RELATING TO MEAT INSPECTION
BY ADDING DEFINITIONS FOR LARD AND RENDERED PORK FAT


Pursuant to the authority conferred by law upon the Secretary of Agricul-
ture, Subchapter A, Chapter I, Title 9, Code of Federal Regulations (B. A. I.
Order 211, Revised), as amended, is hereby further amended, effective Novem-
ber 1, 1940, by adding paragraphs (cc) and (dd) to section 1.1 (regulation 1,
sec. 1, pars. 29 and 30) as follows:
Section 1.1 (cc). Lard.-The fat rendered from fresh, clean, sound, fatty
tissues from hogs in good health at the time of slaughter, with or without lard
stearin or hardened lard. The tissues do not include bones, detached skin,
head fat, ears, tails, organs, windpipes, large blood vessels, scrap fat, skim-
mings, settling, pressings, and the like, and are reasonably free from muscle
tissue and blood.
Section 1.1 (dd). Rendered Pork Fat.-The fat, other than lard, rendered
from clean, sound carcasses, parts of carcasses, or edible organs from hogs
in good health at the time of slaughter, except that stomachs, tails, bones from
the head and bones from cured or cooked pork are not included. The tissues
rendered are usually fresh, but may be cured, cooked, or otherwise prepared
and may contain some meat food products. Rendered pork fat may be hard-
ened by the use of lard stearin and/or hardened lard and/or rendered pork
fat stearin and/or hardened rendered pork fat.
Done at Washington, D. C., this 13th day of August, 1940.
[SEAL] Witness my hand and the seal of the Department of Agriculture.
H. A. WALLACE,
Secretary of Agriculture.




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U. S. GOVERNMENT PRINTING OFFICE: 1940




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