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This electronic document was downloaded from the GPO web site, November 2003, and is provided for information purposes only. The Code of Federal Regulations, Title 9, is updated January 1 of each year. The most current version of the regulations may be found at the GPO web site.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319]
[Page 295-296]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart A--General
Sec.
319.1 Labeling and preparation of standardized products.
319.2 Products and nitrates and nitrites.
319.5 Mechanically Separated (Species).
319.6 Limitations with respect to use of Mechanically Separated
(Species).
Subpart B--Raw Meat Products
319.15 Miscellaneous beef products.
319.29 Miscellaneous pork products.
Subpart C--Cooked Meats
319.80 Barbecued meats.
319.81 Roast beef parboiled and steam roasted.
Subpart D--Cured Meats, Unsmoked and Smoked
319.100 Corned beef.
319.101 Corned beef brisket.
319.102 Corned beef round and other corned beef cuts.
319.103 Cured beef tongue.
319.104 Cured pork products.
319.105 "Ham patties," "Chopped ham," "Pressed ham," "Spiced
ham," and similar products.
319.106 "Country Ham," "Country Style Ham," "Dry Cured Ham,"
"Country Pork Shoulder," "Country Style Pork Shoulder,"
and "Dry Cured Pork Shoulder."
319.107 Bacon.
Subpart E--Sausage Generally: Fresh Sausage
319.140 Sausage.
319.141 Fresh pork sausage.
319.142 Fresh beef sausage.
319.143 Breakfast sausage.
319.144 Whole hog sausage.
319.145 Italian sausage products.
Subpart F--Uncooked, Smoked Sausage
319.160 Smoked pork sausage.
[[Page 296]]
Subpart G--Cooked Sausage
319.180 Frankfurter, frank, furter, hotdog, weiner, vienna, bologna,
garlic bologna, knockwurst, and similar products.
319.181 Cheesefurters and similar products.
319.182 Braunschweiger and liver sausage or liverwurst.
Subpart H [Reserved]
Subpart I--Semi-Dry Fermented Sausage [Reserved]
Subpart J--Dry Fermented Sausage [Reserved]
Subpart K--Luncheon Meat, Loaves and Jellied Products
319.260 Luncheon meat.
319.261 Meat loaf.
Subpart L--Meat Specialties, Puddings and Nonspecific Loaves
319.280 Scrapple.
319.281 Bockwurst.
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
319.300 Chili con carne.
319.301 Chili con carne with beans.
319.302 Hash.
319.303 Corned beef hash.
319.304 Meat stews.
319.305 Tamales.
319.306 Spaghetti with meatballs and sauce, spaghetti with meat and
sauce, and similar products.
319.307 Spaghetti sauce with meat.
319.308 Tripe with milk.
319.309 Beans with frankfurters in sauce, sauerkraut with wieners and
juice, and similar products.
319.310 Lima beans with ham in sauce, beans with ham in sauce, beans
with bacon in sauce, and similar products.
319.311 Chow mein vegetables with meat, and chop suey vegetables with
meat.
319.312 Pork with barbecue sauce and beef with barbecue sauce.
319.313 Beef with gravy and gravy with beef.
Subpart N--Meat Food Entree Products, Pies, and Turnovers
319.500 Meat pies.
Subpart O--Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items
319.600 Pizza.
Subpart P--Fats, Oils, Shortenings
319.700 Margarine or oleomargarine.
319.701 Mixed fat shortening.
319.702 Lard, leaf lard.
319.703 Rendered animal fat or mixture thereof.
Subpart Q--Meat Soups, Soup Mixes, Broths, Stocks, Extracts
319.720 Meat extract.
319.721 Fluid extract of meat.
Subpart R--Meat Salads and Meat Spreads
319.760 Deviled ham, deviled tongue, and similar products.
319.761 Potted meat food product and deviled meat food product.
319.762 Ham spread, tongue spread, and similar products.
Subpart S--Meat Baby Foods [Reserved]
Subpart T--Dietetic Meat Foods [Reserved]
Subpart U--Miscellaneous
319.880 Breaded products.
319.881 Liver meat food products.
Authority: 7 U.S.C. 450, 1901-1906; 21 U.S.C. 601-695; 7 CFR 2.17,
2.55.
Source: 35 FR 15597, Oct. 3, 1970, unless otherwise noted.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319]
[Page 295-296]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart A--General
Sec.
319.1 Labeling and preparation of standardized products.
319.2 Products and nitrates and nitrites.
319.5 Mechanically Separated (Species).
319.6 Limitations with respect to use of Mechanically Separated
(Species).
Subpart B--Raw Meat Products
319.15 Miscellaneous beef products.
319.29 Miscellaneous pork products.
Subpart C--Cooked Meats
319.80 Barbecued meats.
319.81 Roast beef parboiled and steam roasted.
Subpart D--Cured Meats, Unsmoked and Smoked
319.100 Corned beef.
319.101 Corned beef brisket.
319.102 Corned beef round and other corned beef cuts.
319.103 Cured beef tongue.
319.104 Cured pork products.
319.105 "Ham patties," "Chopped ham," "Pressed ham," "Spiced
ham," and similar products.
319.106 "Country Ham," "Country Style Ham," "Dry Cured Ham,"
"Country Pork Shoulder," "Country Style Pork Shoulder,"
and "Dry Cured Pork Shoulder."
319.107 Bacon.
Subpart E--Sausage Generally: Fresh Sausage
319.140 Sausage.
319.141 Fresh pork sausage.
319.142 Fresh beef sausage.
319.143 Breakfast sausage.
319.144 Whole hog sausage.
319.145 Italian sausage products.
Subpart F--Uncooked, Smoked Sausage
319.160 Smoked pork sausage.
[[Page 296]]
Subpart G--Cooked Sausage
319.180 Frankfurter, frank, furter, hotdog, weiner, vienna, bologna,
garlic bologna, knockwurst, and similar products.
319.181 Cheesefurters and similar products.
319.182 Braunschweiger and liver sausage or liverwurst.
Subpart H [Reserved]
Subpart I--Semi-Dry Fermented Sausage [Reserved]
Subpart J--Dry Fermented Sausage [Reserved]
Subpart K--Luncheon Meat, Loaves and Jellied Products
319.260 Luncheon meat.
319.261 Meat loaf.
Subpart L--Meat Specialties, Puddings and Nonspecific Loaves
319.280 Scrapple.
319.281 Bockwurst.
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
319.300 Chili con carne.
319.301 Chili con carne with beans.
319.302 Hash.
319.303 Corned beef hash.
319.304 Meat stews.
319.305 Tamales.
319.306 Spaghetti with meatballs and sauce, spaghetti with meat and
sauce, and similar products.
319.307 Spaghetti sauce with meat.
319.308 Tripe with milk.
319.309 Beans with frankfurters in sauce, sauerkraut with wieners and
juice, and similar products.
319.310 Lima beans with ham in sauce, beans with ham in sauce, beans
with bacon in sauce, and similar products.
319.311 Chow mein vegetables with meat, and chop suey vegetables with
meat.
319.312 Pork with barbecue sauce and beef with barbecue sauce.
319.313 Beef with gravy and gravy with beef.
Subpart N--Meat Food Entree Products, Pies, and Turnovers
319.500 Meat pies.
Subpart O--Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items
319.600 Pizza.
Subpart P--Fats, Oils, Shortenings
319.700 Margarine or oleomargarine.
319.701 Mixed fat shortening.
319.702 Lard, leaf lard.
319.703 Rendered animal fat or mixture thereof.
Subpart Q--Meat Soups, Soup Mixes, Broths, Stocks, Extracts
319.720 Meat extract.
319.721 Fluid extract of meat.
Subpart R--Meat Salads and Meat Spreads
319.760 Deviled ham, deviled tongue, and similar products.
319.761 Potted meat food product and deviled meat food product.
319.762 Ham spread, tongue spread, and similar products.
Subpart S--Meat Baby Foods [Reserved]
Subpart T--Dietetic Meat Foods [Reserved]
Subpart U--Miscellaneous
319.880 Breaded products.
319.881 Liver meat food products.
Authority: 7 U.S.C. 450, 1901-1906; 21 U.S.C. 601-695; 7 CFR 2.17,
2.55.
Source: 35 FR 15597, Oct. 3, 1970, unless otherwise noted.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.1]
[Page 296]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart A--General
Sec. 319.1 Labeling and preparation of standardized products.
Labels for products for which standards of identity or composition
are prescribed in this part shall show the appropriate product name, an
ingredient statement, and other label information in accordance with the
special provisions, if any, in this part, and otherwise in accordance
with the general labeling provisions in part 317 of this subchapter, and
such products shall be prepared in accordance with the special
provisions, if any, in this part and otherwise in accordance with the
general provisions in this subchapter. Any product for which there is a
common or usual name must consist of ingredients and be prepared by the
use of procedures common or usual to such products insofar as specific
ingredients or procedures are not prescribed or prohibited by the
provisions of this subchapter.
[[Page 297]]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.2]
[Page 297]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart A--General
Sec. 319.2 Products and nitrates and nitrites.
Any product, such as frankfurters and corned beef, for which there
is a standard in this part and to which nitrate or nitrite is permitted
or required to be added, may be prepared without nitrate or nitrite and
labeled with such standard name when immediately preceded with the term
"Uncured" in the same size and style of lettering as the rest of such
standard name: Provided, That the product is found by the Administrator
to be similar in size, flavor, consistency, and general appearance to
such product as commonly prepared with nitrate and nitrite: And provided
further, That labeling for such product complies with the provisions of
Sec. 317.17(c) of this subchapter.
[44 FR 48961, Aug. 21, 1979]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.5]
[Page 297]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart A--General
Sec. 319.5 Mechanically Separated (Species).
(a) Mechanically Separated (Species) is any finely comminuted
product resulting from the mechanical separation and removal of most of
the bone from attached skeletal muscle of livestock carcasses and parts
of carcasses and meeting the other provisions of this paragraph.
Examples of such product are "Mechanically Separated Beef",
"Mechanically Separated Veal", "Mechanically Separated Pork", and
"Mechanically Separated Lamb". At least 98 percent of the bone
particles present in such product shall have a maximum size no greater
than 0.5 millimeter in their greatest dimension and there shall be no
bone particles larger than 0.85 millimeter in their greatest dimension.
The product resulting from the separating process shall not have a
calcium content exceeding 0.75 percent, as a measure of a bone solids
content of not more than 3 percent, and shall have a minimum PER of 2.5
(except as modified in paragraph (e)(1) of this section). Such product
also shall have a protein content of not less than 14 percent and a fat
content of not more than 30 percent, or it shall be deemed to be product
for processing. Such product failing to meet the bone particle size,
calcium, or PER requirements of this paragraph shall only be used in
producing animal fats. Where such product meets the bone particle size,
calcium, and PER requirements of this paragraph, it may also be used in
the formulation of meat food products in accordance with Sec. 319.6.
(b)-(d) [Reserved]
(e)(1) An essential amino acid content of at least 33 percent of the
total amino acids presents in "Mechanically Separated (Species)" shall
be accepted as evidence of compliance with the protein quality
requirement set forth in paragraph (a) of this section. For purposes of
this paragraph, essential amino acid content includes isoleucine,
leucine, lysine, methionine, phenylalanine, threonine, and valine
content, and the total amino acids present include isoleucine, leucine,
lysine, methionine, phenylalanine, threonine, valine, tyrosine,
arginine, histidine, alanine, aspartic acid, glutamic acid, glycine,
proline, serine, and hydroxyproline content.
(2) Analytical methods used by establishments in verifying the fat,
protein, and calcium content of product consisting of or containing
Mechanically Separated (Species) shall be among those listed in
"Official Methods of Analysis of the Association of Official Analytical
Chemists (AOAC)," 16th edition, 1995, Secs. 960.39, 976.21, 928.08
(Chapter 39), and 940.33 (Chapter 45), which is incorporated by
reference, or, if no AOAC method is available, in the "Chemistry
Laboratory Guidebook," U.S. Department of Agriculture, Washington,
D.C., March 1986 edition, sections 6.011-6.013, Revised June 1987 (pages
6-35 through 6-65), or by appropriate methods validated by scientific
bodies in collaborative trials. The "Official Methods of Analysis of
the Association of Official Analytical Chemists," Chapter 39 and
Chapter 45, subsection 45.2.06 (AOAC Official Method 940.33), 16th
edition, 1995, are incorporated by reference with the approval of the
Director of the Federal Register in accordance with 5 U.S.C. 552(a) and
1 CFR Part 51.
[47 FR 28256, June 29, 1982, as amended at 54 FR 40631, Oct. 3, 1989; 59
FR 33642, June 30, 1994; 62 FR 45026, Aug. 25, 1997; 65 FR 34389, May
30, 2000]
[[Page 298]]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.6]
[Page 298]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart A--General
Sec. 319.6 Limitations with respect to use of Mechanically Separated (Species).
(a) Meat food products required to be prepared from one species
shall not contain Mechanically Separated (Species) of any other species.
(b) Mechanically Separated (Species) described in Sec. 319.5 that
has a protein content of not less than 14 percent and a fat content of
not more than 30 percent may constitute up to 20 percent of the
livestock and poultry product portion of any meat food product except
those listed in paragraph (d) of this section.
(c) Mechanically Separated (Species) for processing described in
Sec. 319.5 may constitute up to 20 percent of the livestock and poultry
product portion of any meat food product that is subject to a definition
and standard of identity or composition in part 319 which establishes a
maximum limit on the fat content of such meat food product except those
listed in paragraph (d) of this section.
(d) Mechanically Separated (Species) and Mechanically Separated
(Species) for processing described in Sec. 319.5 shall not be used in
baby, junior, or toddler foods, ground beef, hamburger, fabricated
steaks (Sec. 319.15 (a), (b), and (d)), barbecued meats (Sec. 319.80),
roast beef-parboiled and steam roasted (Sec. 319.81), corned (cured)
beef cuts (Secs. 319.100--319.103), certain cured pork products
(Secs. 319.104 (a)-(e) and 319.106), tripe with milk (Sec. 319.308),
lima beans with ham and similar products (Sec. 319.310), beef with gravy
and gravy with beef (Sec. 319.313), and meat pies (Sec. 319.500).
[47 FR 28257, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.15]
[Page 298-299]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart B--Raw Meat Products
Sec. 319.15 Miscellaneous beef products.
(a) Chopped beef, ground beef. "Chopped Beef" or "Ground Beef"
shall consist of chopped fresh and/or frozen beef with or without
seasoning and without the addition of beef fat as such, shall not
contain more than 30 percent fat, and shall not contain added water,
phosphates, binders, or extenders. When beef cheek meat (trimmed beef
cheeks) is used in the preparation of chopped or ground beef, the amount
of such cheek meat shall be limited to 25 percent; and if in excess of
natural proportions, its presence shall be declared on the label, in the
ingredient statement required by Sec. 317.2 of this subchapter, if any,
and otherwise contiguous to the name of the product.
(b) Hamburger. "Hamburger" shall consist of chopped fresh and/or
frozen beef with or without the addition of beef fat as such and/or
seasoning, shall not contain more than 30 percent fat, and shall not
contain added water, phosphates, binders, or extenders. Beef cheek meat
(trimmed beef cheeks) may be used in the preparation of hamburger only
in accordance with the conditions prescribed in paragraph (a) of this
section.
(c) Beef patties. "Beef Patties" shall consist of chopped fresh
and/or frozen beef with or without the addition of beef fat as such and/
or seasonings. Binders or extenders, Mechanically Separated (Species)
used in accordance with Sec. 319.6, and/or partially defatted beef fatty
tissue may be used without added water or with added water only in
amounts such that the product characteristics are essentially that of a
meat pattie.
(d) Fabricated steak. Fabricated beef steaks, veal steaks, beef and
veal steaks, or veal and beef steaks, and similar products, such as
those labeled "Beef Steak, Chopped, Shaped, Frozen," "Minute Steak,
Formed, Wafer Sliced, Frozen," "Veal Steaks, Beef Added, Chopped--
Molded--Cubed--Frozen, Hydrolyzed Plant Protein, and Flavoring" shall
be prepared by comminuting and forming the product from fresh and/or
frozen meat, with or without added fat, of the species indicated on the
label. Such products shall not contain more than 30 percent fat and
shall not contain added water or extenders. Transglutaminase enzyme at
levels of up to 65 ppm may be used as a binder. Beef cheek meat (trimmed
beef cheeks) may be used in the preparation of fabricated beef steaks
only in accordance with the conditions prescribed in paragraph (a) of
this section.
(e) Partially defatted beef fatty tissue. "Partially Defatted Beef
Fatty Tissue" is a beef byproduct derived from the
[[Page 299]]
low temperature rendering (not exceeding 120 deg.F.) of fresh beef
fatty tissue. Such product shall have a pinkish color and a fresh odor
and appearance.
[35 FR 15597, Oct. 3, 1970, as amended at 38 FR 29215, Oct. 23, 1973; 43
FR 26424, June 20, 1978; 47 FR 10784, Mar. 12, 1982; 47 FR 28257, June
29, 1982; 66 FR 54916, Oct. 31, 2001]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.29]
[Page 299]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart B--Raw Meat Products
Sec. 319.29 Miscellaneous pork products.
(a) Partially defatted pork fatty tissue. "Partially Defatted Pork
Fatty Tissue" is a pork byproduct derived from the low temperature
rendering (not exceeding 120 deg.F.) of fresh pork fatty tissue,
exclusive of skin. Such product shall have a pinkish color and a fresh
odor and appearance.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.80]
[Page 299]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart C--Cooked Meats
Sec. 319.80 Barbecued meats.
Barbecued meats, such as product labeled "Beef Barbecue" or
"Barbecued Pork," shall be cooked by the direct action of dry heat
resulting from the burning of hard wood or the hot coals therefrom for a
sufficient period to assume the usual characteristics of a barbecued
article, which include the formation of a brown crust on the surface and
the rendering of surface fat. The product may be basted with a sauce
during the cooking process. The weight of barbecued meat shall not
exceed 70 percent of the weight of the fresh uncooked meat.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.81]
[Page 299]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart C--Cooked Meats
Sec. 319.81 Roast beef parboiled and steam roasted.
"Roast Beef Parboiled and Steam Roasted" shall be prepared so that
the weight of the finished product, excluding salt and flavoring
material, shall not exceed 70 percent of the fresh beef weight.
Transglutaminase enzyme at levels of up to 65 ppm may be used as a
binder in such product. Beef cheek meat and beef head meat from which
the overlying glandular and connective tissues have been removed, and
beef heart meat, exclusive of the heart cap may be used individually or
collectively to the extent of 5 percent of the meat ingredients in the
preparation of canned product labeled "Roast Beef Parboiled and Steam
Roasted." When beef cheek meat, beef head meat, or beef heart meat is
used in the preparation of this product, its presence shall be reflected
in the statement of ingredients required by part 317 of this subchapter.
[35 FR 15597, Oct. 3, 1970, as amended at 38 FR 29215, Oct. 23, 1973; 66
FR 54916, Oct. 31, 2001]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.100]
[Page 299]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart D--Cured Meats, Unsmoked and Smoked
Sec. 319.100 Corned beef.
"Corned Beef" shall be prepared from beef briskets, navels, clods,
middle ribs, rounds, rumps, or similar cuts using one or a combination
of the curing ingredients specified in a regulation permitting that use
in this subchapter or 9 CFR Chapter III, Subchapter E, or in 21 CFR
Chapter I, Subchapter A or Subchapter B. Canned product labeled "Corned
Beef" shall be prepared so that the weight of the finished product,
excluding cure, salt, and flavoring material, shall not exceed 70
percent of the fresh beef weight. Corned beef other than canned shall be
cured in pieces weighing not less than 1 pound, and if cooked, its
weight shall not exceed the weight of the fresh uncured beef. Beef cheek
meat, beef head meat and beef heart meat may be used to the extent of 5
percent of the meat ingredient in preparation of this product when
trimmed as specified in Sec. 319.81. When beef cheek meat, beef head
meat, or beef heart meat is used in preparation of this product, its
presence shall be reflected in the statement of ingredients required by
part 317 of this subchapter. The application of curing solution to beef
cuts, other than briskets, which are intended for bulk corned beef shall
not result in an increase in the weight of the finished cured product of
more than 10 percent over the weight of the fresh uncured meat.
[35 FR 15597, Oct. 3, 1970; 36 FR 11903, June 23, 1971, as amended at 38
FR 29215, Oct. 23, 1973; 64 FR 72174, Dec. 23, 1999]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.101]
[Page 299-300]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart D--Cured Meats, Unsmoked and Smoked
Sec. 319.101 Corned beef brisket.
In preparing "Corned Beef Brisket," the application of curing
solution to the beef brisket shall not result in an increase in the
weight of the finished cured product of more than 20 percent over the
weight of the fresh uncured
[[Page 300]]
brisket. If the product is cooked, the weight of the finished product
shall not exceed the weight of the fresh uncured brisket.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.102]
[Page 300]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart D--Cured Meats, Unsmoked and Smoked
Sec. 319.102 Corned beef round and other corned beef cuts.
In preparing "Corned Beef Round" and other corned beef cuts,
except "Corned Beef Briskets," the curing solution shall be applied to
pieces of beef weighing not less than one pound and such application
shall not result in an increased weight of the cured beef product of
more than 10 percent over the weight of the fresh uncured beef cut. If
the product is cooked, the weight of the finished product shall not
exceed the weight of the fresh uncured beef cut.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.103]
[Page 300]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart D--Cured Meats, Unsmoked and Smoked
Sec. 319.103 Cured beef tongue.
In preparing "Cured Beef Tongue," the application of curing
solution to the fresh beef tongue shall not result in an increase in the
weight of the cured beef tongue of more than 10 percent over the weight
of the fresh uncured beef tongue.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.104]
[Page 300-301]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart D--Cured Meats, Unsmoked and Smoked
Sec. 319.104 Cured pork products.
(a) Cured pork products, including hams, shoulders, picnics, butts
and loins, shall comply with the minimum meat Protein Fat Free (PFF)
percentage requirements set forth in the following chart:
------------------------------------------------------------------------
Minimum meat
Type of cured pork product PFF Product name and
percentage\1\ qualifying statements
------------------------------------------------------------------------
Cooked ham, loin\2\............... 20.5 (Common and usual).
18.5 (Common and usual)
with natural juices.
17.0 (Common and usual)
water added.
<17.0 (Common and usual)
and water product--
X% of weight is
added
ingredients.\3\
Cooked shoulder, butt, picnic\2\.. 20.0 (Common and usual).
18.0 (Common and usual)
with natural juices.
16.5 (Common and usual)
water added.
<16.5 (Common and usual)
and water product--
X% of weight is
added
ingredients.\3\
Uncooked cured ham, loin.......... 18.0 Uncooked (common and
usual).
<18.0 Uncooked (common and
usual) and water
product--X% of
weight is added
ingredients.\3\
Uncooked cured shoulder, butt, 17.5 Uncooked (common and
picnic. usual).
<17.5 Uncooked (common and
usual) and water
product--X% of
weight is added
ingredients.\3\
------------------------------------------------------------------------
\1\ The minimum meat PFF percentage shall be the minimum meat protein
which is indigenous to the raw unprocessed pork expressed as a percent
of the non-fat portion of the finished product; and compliance shall
be determined under Sec. 318.19 of this subchapter for domestic cured
pork product and Sec. 327.23 of this subchapter for imported cured
pork product.
\2\ The term "cooked" is not appropriate for use on labels of cured
pork products heated only for the purpose of destruction of possible
live trichinae.
\3\ Processors may immediately follow this qualifying statement with a
list of the ingredients in descending order of predominance rather
than having the traditional ingredients statement. In any case, the
maximum percent of added substances in the finished product on a total
weight percentage basis would be inserted as the X value; e.g., Ham
and Water Product--20% of Weight is Added Ingredients.
(b) Cured pork products for which there is a qualifying statement
required in paragraph (a) of this section shall bear that statement as
part of the product name in lettering not less than \3/8\ inch in
height, or in lettering not less than one-third the size of the largest
letter in the product name if it is in the same color and style of print
and on the same color background as the product name. However, the
Administrator may approve smaller lettering for labeling of packages of
1 pound or less, provided such lettering is at least one-third the size
and of the same color and style as the product name.
(c) Cured pork product prepared pursuant to this section shall be
subject to the compliance procedures in Sec. 318.19 of this subchapter.
(d) The binders provided for use in cured pork products in a
regulation in this subchapter, in 9 CFR Chapter III, Subchapter E, or in
21 CFR Chapter I, Subchapter A or Subchapter B, may be used singly in
those cured pork products labeled as "Ham Water Added," "Ham and
Water Product-X% of Weight is Added Ingredients," and "Ham with
Natural Juices." In addition to the binders referred to in the
preceding sentence, the following substances are permitted for use as
binders and may be used singly in those cured pork products labeled as
"Ham
[[Page 301]]
Water Added," "Ham and Water Product-X% of Weight is Added
Ingredients," and "Ham with Natural Juices": pork collagen at up to
3.5% of the product formulation. Unless their use is provided for in a
regulation in this subchapter, in 9 CFR Chapter III, Subchapter E, or in
21 CFR Chapter I, Subchapter A or Subchapter B, or in this paragraph,
these binders are not permitted to be used in combination with another
such binder listed for use in cured pork products. When any such
substance is added to these products, the substance shall be declared in
the ingredients statement by its common or usual name in order of
predominance.
[49 FR 14879, Apr. 13, 1984, as amended at 50 FR 9792, Mar. 12, 1985; 53
FR 5151, Feb. 22, 1988; 57 FR 42888, Sept. 17, 1992; 62 FR 45026, Aug.
25, 1997; 63 FR 148, Jan. 5, 1998; 64 FR 27904, May 24, 1999; 65 FR
34389, May 30, 2000; 66 FR 54916, Oct. 31, 2001]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.105]
[Page 301]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart D--Cured Meats, Unsmoked and Smoked
Sec. 319.105 "Ham patties," "Chopped ham," "Pressed ham," "Spiced ham," and similar products.
(a) Finely divided (chopped, ground, flaked, chipped) cured ham
products such as "Ham patties," "Chopped ham," "Pressed ham," and
"Spiced ham" shall comply with minimum meat Protein Fat Free (PFF)
percentage requirements set forth in the following chart:
------------------------------------------------------------------------
Minimum meat
Type of cured pork product PFF percentage Product name and
\1\ qualifying statements
------------------------------------------------------------------------
"Ham Patties," "Chopped 19.5 (Common and usual).
Ham," "Pressed Ham," and
"Spiced Ham"................
"Ham Patties," "Chopped 17.5 (Common and usual) with
Ham," "Pressed Ham," and natural juices.
"Spiced Ham"................
"Ham Patties," "Chopped 16.0 (Common and usual)
Ham," "Pressed Ham," and water added.
"Spiced Ham"................
"Ham Patties," "Chopped <16.0 (Common and usual) and
Ham," "Pressed Ham," and water product--(x)% of
"Spiced Ham"................ weight is added
ingredients. \2\
------------------------------------------------------------------------
\1\ The minimum meat PFF percentage shall be the minimum meat protein
which is indigenous to the raw, unprocessed pork expressed as a
percent of the nonfat portion of the finished product; and compliance
shall be determined under section 318.19 of this subchapter.
\2\ Processors may immediately follow this qualifying statement with a
list of the ingredients in descending order of predominance rather
than having the traditional ingredients statement. In any case, the
maximum percent of added substances in the finished product on a total
weight percentage basis would be inserted as the X value; e.g., Ham
and Water Product--20% of Weight is Added Ingredients.
(b) Cured pork products prepared under this section except "Ham
patties" may contain finely chopped ham shank meat to the extent of 25
percent over that normally present in boneless ham. Mechanically
Separated (Species) Product may be used in accordance with Sec. 319.6.
(c) Cured pork product prepared pursuant to this section shall be
subject to the compliance procedures in Sec. 318.19 of this subchapter,
and those cured pork products prepared under this section for which
there is a qualifying statement required shall comply with the
requirements of Sec. 319.104(b) of this subchapter.
(d) In addition to the other requirements of this section, "Ham
Patties" may not contain more than 35 percent fat, by analysis.
[49 FR 14880, Apr. 13, 1984, as amended at 53 FR 5151, Feb. 22, 1988; 62
FR 45026, Aug. 25, 1997; 65 FR 34389, May 30, 2000]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.106]
[Page 301-302]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart D--Cured Meats, Unsmoked and Smoked
Sec. 319.106 "Country Ham," "Country Style Ham," "Dry Cured Ham," "Country Pork Shoulder," "Country Style Pork Shoulder," and "Dry Cured Pork
Shoulder."
(a) "Country Ham," "Country Style Ham," or "Dry Cured Ham,"
and "Country Pork Shoulder," "Country Style Pork Shoulder," or "Dry
Cured Pork Shoulder." are the uncooked, cured, dried, smoked or
unsmoked meat food products made respectively from a single piece of
meat conforming to the definition of "ham," as specified in
Sec. 317.8(b)(13) of this subchapter, or from a single piece of meat
from a pork
[[Page 302]]
shoulder. They are prepared in accordance with paragraph (c) of this
section by the dry application of salt (NaCl), or by the dry application
of salt (NaCl) and one or more of the optional ingredients as specified
in paragraph (d) of this section. They may not be injected with curing
solutions nor placed in curing solutions.
(b) The product must be treated for the destruction of possible live
trichinae in accordance with such methods as may be approved by the
Administrator upon request in specific instances and none of the
provisions of this standard can be interpreted as discharging trichinae
treatment requirements.
(c)(1) The entire exterior of the ham or pork shoulder shall be
coated by the dry application of salt or by the dry application of salt
combined with other ingredients as permitted in paragraph (d) of this
section.
(2) Additional salt, or salt mixed with other permitted ingredients,
may be reapplied to the product as necessary to insure complete
penetration.
(3) When sodium or potassium nitrate, or sodium or potassium
nitrite, or a combination thereof, is used, the application of salt
shall be in sufficient quantity to insure that the finished product has
an internal salt content of at least 4 percent.
(4) When no sodium nitrate, potassium nitrate, sodium nitrite,
potassium nitrite or a combination thereof is used, the application of
salt shall be in sufficient quantity to insure that the finished product
has a brine concentration of not less than 10 percent or a water
activity of not more than 0.92.
(5) For hams or pork shoulders labeled "country" or "country
style," the combined period for curing and salt equalization shall not
be less than 45 days for hams, and shall not be less than 25 days for
pork shoulders; the total time for curing salt equalization, and drying
shall not be less than 70 days for hams, and shall not be less than 50
days for pork shoulders. During the drying and smoking period, the
internal temperature of the product must not exceed 95 deg.F., provided
that such temperature requirement shall not apply to product dried or
smoked under natural climatic conditions.
(6) For hams or pork shoulders labeled "dry cured," the combined
period for curing and salt equalization shall not be less than 45 days
for hams, and shall not be less than 25 days for pork shoulders; and the
total time for curing, salt equalization, and drying shall not be less
than 55 days for hams and shall not be less than 40 days for pork
shoulders.
(7) The weight of the finished hams and pork shoulders covered in
this section shall be at least 18 percent less than the fresh uncured
weight of the article.
(d) The optional ingredients for products covered in this section
are:
(1) Nutritive sweeteners, spices, seasonings and flavorings.
(2) Sodium or potassium nitrate and sodium or potassium nitrite if
used as prescribed in this section and in accordance with a regulation
permitting that use in this subchapter or 9 CFR Chapter III, Subchapter
E, or in 21 CFR Chapter I, Subchapter A or Subchapter B.
[42 FR 3299, Jan. 18, 1977, as amended at 64 FR 72174, Dec. 23, 1999]
Effective Date Note: At 46 FR 1257, Jan. 6, 1981, the Department
announced that the temperature and time period provisions of
Sec. 319.106 (c)(5) and (c)(6) have not been in effect since November
17, 1980, and will not be enforced pending future Agency action in the
matter. However, ham and pork shoulders must continue to be prepared in
compliance with all other provisions of Sec. 319.106 in order to be
labeled "country ham," "country style ham," or "dry cured ham,"
and "country pork shoulder," "country style pork shoulder," or "dry
cured pork shoulder."
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.107]
[Page 302]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart D--Cured Meats, Unsmoked and Smoked
Sec. 319.107 Bacon.
The weight of cured pork bellies ready for slicing and labeling as
"Bacon" shall not exceed the weight of the fresh uncured pork bellies.
[49 FR 14880, Apr. 13, 1984]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.140]
[Page 302-303]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart E--Sausage Generally: Fresh Sausage
Sec. 319.140 Sausage.
Except as otherwise provided in this section, or under the Poultry
Products Inspection Act with respect to products
[[Page 303]]
consisting partly of poultry, sausage is the coarse or finely comminuted
meat food product prepared from one or more kinds of meat or meat and
meat byproducts, containing various amounts of water as provided for
elsewhere in this part, and usually seasoned with condimented
proportions of condimental substances, and frequently cured. Certain
sausage as provided for elsewhere in this part may contain binders and
extenders as provided in a regulation permitting that use in this
subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR Chapter
I, Subchapter A or Subchapter B. In addition to the binders and
extenders referred to in the preceding sentence, the following two
substances may also be used as binders in those sausages in which the
use of such class of substances is permitted: pork collagen at up to
3.5% of the product formulation and transglutaminase enzyme at up to 65
ppm of the product formulation. Sausage may not contain phosphates
except that phosphates listed in a regulation permitting that use in
this subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR
Chapter I, Subchapter A or Subchapter B may be used in cooked sausage.
To facilitate chopping or mixing or to dissolve the usual curing
ingredients, water or ice may be used in the preparation of sausage
which is not cooked in an amount not to exceed 3 percent of the total
ingredients in the formula. Cooked sausages such as Polish sausage,
cotto salami, braunschweiger, liver sausage, and similar cooked sausage
products may contain no more than 10 percent of added water in the
finished product. Sausage may contain Mechanically Separated (Species)
used in accordance with Sec. 319.6.
[55 FR 34683, Aug. 24, 1990, as amended at 64 FR 72175, Dec. 23, 1999;
66 FR 54916, Oct. 31, 2001]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.141]
[Page 303]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart E--Sausage Generally: Fresh Sausage
Sec. 319.141 Fresh pork sausage.
"Fresh Pork Sausage" is sausage prepared with fresh pork or frozen
pork or both, but not including pork byproducts, and may contain
Mechanically Separated (Species) in accordance with Sec. 319.6, and may
be seasoned with condimental substances as permitted under part 318 of
this subchapter. The finished product shall not contain more than 50
percent fat. To facilitate chopping or mixing, water or ice may be used
in an amount not to exceed 3 percent of the total ingredients used.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26424, June 20, 1978; 47
FR 28257, 28258, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.142]
[Page 303]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart E--Sausage Generally: Fresh Sausage
Sec. 319.142 Fresh beef sausage.
"Fresh Beef Sausage" is sausage prepared with fresh beef or frozen
beef, or both, but not including beef byproducts, and may contain
Mechanically Separated (Species) used in accordance with Sec. 319.6, and
may be seasoned with condimental substances as permitted under part 318
of this subchapter. The finished product shall not contain more than 30
percent fat. To facilitate chopping or mixing, water or ice may be used
in an amount not to exceed 3 percent of the total ingredients used.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26424, June 20, 1978; 47
FR 28257, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.143]
[Page 303]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart E--Sausage Generally: Fresh Sausage
Sec. 319.143 Breakfast sausage.
"Breakfast sausage" is sausage prepared with fresh and/or frozen
meat; or fresh and/or frozen meat and meat byproducts, and may contain
Mechanically Separated (Species) in accordance with Sec. 319.6, and may
be seasoned with condimental substances as permitted in part 318 of this
subchapter. The finished product shall not contain more than 50 percent
fat. To facilitate chopping or mixing, water or ice may be used in an
amount not to exceed 3 percent of the total ingredients used. Binders or
extenders may be added as provided in Sec. 319.140 of this part.
[55 FR 34683, Aug. 24, 1990, as amended at 66 FR 54916, Oct. 31, 2001]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.144]
[Page 303-304]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart E--Sausage Generally: Fresh Sausage
Sec. 319.144 Whole hog sausage.
"Whole Hog Sausage" is sausage prepared with fresh and/or frozen
meat from swine in such proportions as are normal to a single animal,
and may include any Mechanically Separated (Species) produced from the
animal and used in accordance with Sec. 319.6, and may be seasoned with
condimental substances as permitted under part 318 of this subchapter.
The finished product shall not contain more than 50 percent fat. To
facilitate chopping or mixing,
[[Page 304]]
water or ice may be used in an amount not to exceed 3 percent of the
total ingredients used.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26424, June 20, 1978; 47
FR 28257, 28258, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.145]
[Page 304]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart E--Sausage Generally: Fresh Sausage
Sec. 319.145 Italian sausage products.
(a) Italian sausage products are cured or uncured sausages
containing at least 85 percent meat, or combination of meat and fat,
with the total fat content constituting not more than 35 percent of the
finished product. Such products shall be prepared in accordance with the
provisions of paragraph (a) (1), (2) or (3) of this section, and shall
contain salt, pepper, and either fennel or anise, or a combination of
fennel and anise. Such products may contain any or all of the optional
ingredients listed in paragraph (b) of this section.
(1) "Italian Sausage" shall be prepared with fresh or frozen pork,
or pork and pork fat, and may contain Mechanically Separated (Species)
in accordance with Sec. 319.6.
(2) "Italian Sausage with Beef," "Italian Sausage with Veal," or
"Italian Sausage with Beef and Veal," shall be prepared so that fresh
or frozen pork constitutes the major portion of the meat content
requirement of this paragraph. Mechanically Separated (Species) may be
used in accordance with Sec. 319.6. When pork muscle tissue is combined
with beef or veal, or both, in the preparation of bulk-packed products,
or patties, it shall be treated for the destruction of possible live
trichinae in accordance with Sec. 318.10 of this subchapter.
(3) "Italian Beef Sausage" or "Kosher Italian Beef Sausage"
shall be prepared with fresh or frozen beef or beef and beef fat.
"Italian Veal Sausage" or "Kosher Italian Veal Sausage" shall be
prepared with fresh or frozen veal or veal and veal fat. Mechanically
Separated (Species) may be used in accordance with Sec. 319.6.
(4) Italian sausage products made in conformance with the provisions
of paragraphs (a) (1), (2), and (3) of this section, and with paragraphs
(b) and (c) of this section, may contain sodium nitrite or potassium
nitrite in amounts not to exceed those allowed in a regulation
permitting that use in this subchapter or in 9 CFR Chapter III,
Subchapter E, or in 21 CFR Chapter I, Subchapter A or Subchapter B,
provided that such products are labeled with the word "cured" in the
product name, such as "Cured Italian Sausage." The word "cured"
shall be displayed on the product label in the same size and style of
lettering as other words in the product name.
(b) Optional ingredients permitted in Italian sausage products
include:
(1) Spices (including paprika) and flavorings.
(2) Water or ice to facilitate chopping or mixing, but not to exceed
3 percent of the total weight of all ingredients including the water.
(3) Red or green peppers, or both.
(4) Dehydrated or fresh onions, garlic, and parsley.
(5) Sugar, dextrose, corn syrup, corn syrup solids, and glucose
syrup.
(6) Monosodium glutamate and antioxidants in accordance with the
chart of substances a regulation permitting that use in this subchapter
or in 9 CFR Chapter III, Subchapter E, or in 21 CFR Chapter I,
Subchapter A or Subchapter B.
(c) If Italian sausage products are cooked or smoked, determination
of compliance with the provisions of paragraphs (a) and (b) of this
section shall be based on the uncooked or unsmoked product. The product
before cooking or smoking shall contain no more than 3 percent water as
specified in paragraph (b)(2) of this section. Product which is cooked
shall be labeled with the word "cooked" in the product name, such as
"Cooked Italian Sausage" or "Cooked Cured Italian Sausage." Product
which is smoked shall be labeled with the word "smoked" in the product
name, such as "Smoked Italian Sausage" or "Smoked Cured Italian
Sausage." The words "cooked" and "smoked" shall be displayed on the
product label in the same size and style of lettering as other words in
the product name.
[41 FR 2630, Jan. 19, 1976, as amended at 43 FR 26424, June 20, 1978; 47
FR 28257, 28258, June 29, 1982; 49 FR 46533, Nov. 27, 1984; 64 FR 72175,
Dec. 23, 1999]
[[Page 305]]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.160]
[Page 305]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart F--Uncooked, Smoked Sausage
Sec. 319.160 Smoked pork sausage.
"Smoked Pork Sausage" is pork sausage that is smoked with hardwood
or other approved nonresinous materials. It may be seasoned with
condimental substances as permitted in part 318 of this subchapter. The
finished product shall not contain more than 50 percent fat. To
facilitate chopping or mixing, water, or ice may be used in an amount
not to exceed 3 percent of the total ingredients used.
[35 FR 15597, Oct. 3, 1970, as amended at 47 FR 28258, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.180]
[Page 305-306]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart G--Cooked Sausage
Sec. 319.180 Frankfurter, frank, furter, hotdog, weiner, vienna, bologna, garlic bologna, knockwurst, and similar products.
(a) Frankfurter, frank, furter, hot-dog, wiener, vienna, bologna,
garlic bologna, knockwurst and similar cooked sausages are comminuted,
semisolid sausages prepared from one or more kinds of raw skeletal
muscle meat or raw skeletal muscle meat and raw or cooked poultry meat,
and seasoned and cured, using one or more of the curing agents in
accordance with a regulation permitting that use in this subchapter or
in 9 CFR Chapter III, Subchapter E, or in 21 CFR Chapter I, Subchapter A
or Subchapter B. They may or may not be smoked. The finished products
shall not contain more than 30 percent fat. Water or ice, or both, may
be used to facilitate chopping or mixing or to dissolve the curing
ingredients but the sausage shall contain no more than 40 percent of a
combination of fat and added water. These sausage products may contain
only phosphates approved under part 318 of this chapter. Such products
may contain raw or cooked poultry meat and/or Mechanically Separated
(Kind of Poultry) without skin and without kidneys and sex glands used
in accordance with Sec. 381.174, not in excess of 15 percent of the
total ingredients, excluding water, in the sausage, and Mechanically
Separated (Species) used in accordance with Sec. 319.6. Such poultry
meat ingredients shall be designated in the ingredient statement on the
label of such sausage in accordance with the provisions of Sec. 381.118
of this chapter.
(b) Frankfurter, frank, furter, hot-dog, wiener, vienna, bologna,
garlic bologna, knockwurst and similar cooked sausages that are labeled
with the phrase "with byproducts" or "with variety meats" in the
product name are comminuted, semisolid sausages consisting of not less
than 15 percent of one or more kinds of raw skeletal muscle meat with
raw meat byproducts, or not less than 15 percent of one or more kinds of
raw skeletal muscle meat with raw meat byproducts and raw or cooked
poultry products; and seasoned and cured, using one or more of the
curing ingredients in accordance with a regulation permitting that use
in this subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR
Chapter I, Subchapter A or Subchapter B. They may or may not be smoked.
Partially defatted pork fatty tissue or partially defatted beef fatty
tissue, or a combination of both, may be used in an amount not exceeding
15 percent of the meat and meat byproducts or meat, meat byproducts, and
poultry products ingredients. The finished products shall not contain
more than 30 percent fat. Water or ice, or both, may be used to
facilitate chopping or mixing to dissolve the curing and seasoning
ingredients, the sausage shall contain no more than 40 percent of a
combination of fat and added water. These sausage products may contain
only phosphates approved under part 318 of this chapter. These sausage
products may contain poultry products and/or Mechanically Separated
(Kind of Poultry) used in accordance with Sec. 381.174, individually or
in combination, not in excess of 15 percent of the total ingredients,
excluding water, in the sausage, and may contain Mechanically Separated
(Species) used in accordance with Sec. 319.6. Such poultry products
shall not contain kidneys or sex glands. The amount of poultry skin
present in the sausage must not exceed the natural proportion of skin
present on the whole carcass of the kind of poultry used in the sausage,
as specified in Sec. 381.117(d) of this chapter. The poultry products
used in the sausage shall be designated in the ingredient
[[Page 306]]
statement on the label of such sausage in accordance with the provisions
of Sec. 381.118 of this chapter. Meat byproducts used in the sausage
shall be designated individually in the ingredient statement on the
label for such sausage in accordance with Sec. 317.2 of this chapter.
(c) A cooked sausage as defined in paragraph (a) of this section
shall be labeled by its generic name, e.g., frankfurter, frank, furter,
hotdog, wiener, vienna, bologna, garlic bologna, or knockwurst. When
such sausage products are prepared with meat from a single species of
cattle, sheep, swine, or goats they shall be labeled with the term
designating the particular species in conjunction with the generic name,
e.g., "Beef Frankfurter," and when such sausage products are prepared
in part with Mechanically Separated (Species) in accordance with
Sec. 319.6, they shall be labeled in accordance with Sec. 317.2(j)(13)
of this subchapter.
(d) A cooked sausage as defined in paragraph (b) of this section
shall be labeled by its generic name, e.g., frankfurter, frank, furter,
hotdog, wiener, vienna, bologna, garlic bologna, or knockwurst, in
conjunction with the phrase "with byproducts" or "with variety
meats" with such supplemental phrase shown in a prominent manner
directly contiguous to the generic name and in the same color on an
identical background.
(e) Binders and extenders as provided in Sec. 319.140 of this part
may be used in cooked sausage that otherwise comply with paragraph (a)
or (b) of this section. When any such substance is added to these
products, the substance shall be declared in the ingredients statement
by its common or usual name in order of predominance.
(f) Cooked sausages shall not be labeled with terms such as "All
Meat" or "All (Species)," or otherwise to indicate they do not
contain nonmeat ingredients or are prepared only from meat.
(g) For the purposes of this section: Poultry meat means deboned
chicken meat or turkey meat, or both, without skin or added fat; poultry
products mean chicken or turkey, or chicken meat or turkey meat as
defined in Sec. 381.118 of this chapter, or poultry byproducts as
defined in Sec. 381.1 of this chapter; and meat byproducts (or variety
meats), mean pork stomachs or snouts; beef, veal, lamb, or goat tripe;
beef, veal, lamb, goat, or pork hearts, tongues, fat, lips, weasands,
and spleens; and partially defatted pork fatty tissue, or partially
defatted beef fatty tissue.
[38 FR 14742, June 5, 1973; 38 FR 22621, Aug. 23, 1973; 38 FR 24640,
Sept. 10, 1973, as amended at 43 FR 26424, June 20, 1978; 45 FR 10318,
Feb. 15, 1980; 47 FR 10784, Mar. 12, 1982; 47 FR 26374, June 18, 1982;
47 FR 28257, June 29, 1982; 53 FR 8428, Mar. 15, 1988; 55 FR 34683, Aug.
24, 1990; 56 FR 41448, Aug. 21, 1991; 60 FR 55982, Nov. 3, 1995; 64 FR
72175, Dec. 23, 1999; 66 FR 54916, Oct. 31, 2001]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.181]
[Page 306]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart G--Cooked Sausage
Sec. 319.181 Cheesefurters and similar products.
"Cheesefurters" and similar products are products in casings which
resemble frankfurters except that they contain sufficient cheese to give
definite characteristics to the finished article. They may contain
binders and extenders as provided in Sec. 318.7(c)(4) of this
subchapter. Limits on use as provided in Sec. 318.7 are intended to be
exclusive of the cheese constituent. When any such substance is added to
these products, the substance shall be designated in the ingredients
statement by its common or usual name in order of predominance. These
products shall contain no more than 40 percent of a combination of fat
and added water, and no more than 30 percent fat and shall comply with
the other provisions for cooked sausages that are in this subchapter.
[55 FR 34683, Aug. 24, 1990, as amended at 56 FR 41448, Aug. 21, 1991]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.182]
[Page 306-307]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart G--Cooked Sausage
Sec. 319.182 Braunschweiger and liver sausage or liverwurst.
(a) "Braunschweiger" is a cooked sausage made from fresh, cured,
and/or frozen pork, beef, and/or veal and at least 30 percent pork,
beef, and/or veal livers computed on the weight of the fresh livers. It
may also contain pork and/or beef fat. Mechanically Separated (Species)
may be used in accordance with Sec. 319.6. Binders and extenders may be
used as permitted in Sec. 319.140. The product may have a smoked taste
characteristic, which may be imparted
[[Page 307]]
by use of smoked meats, smoke flavoring or smoking. If prepared from
components of a single species, the product name may reflect the
species, e.g., "Beef Braunschweiger." Braunschweiger may also be
labeled as any of the following: "Braunschweiger--A Liver Sausage,"
"Braunschweiger--A Liverwurst," or "Braunschweiger (Liver Sausage)"
or "Braunschweiger (Liverwurst)."
(b) "Liver Sausage" or "Liverwurst" is a cooked sausage made
from fresh, cured, and/or frozen pork, beef, and/or veal and at least 30
percent pork, beef, veal, sheep, and/or goat livers computed on the
weight of the fresh livers. It may also contain pork and/or beef
byproducts. Mechanically Separated (Species) may be used in accordance
with Sec. 319.6. Binders and extenders maybe used as permitted in
Sec. 319.140. If prepared from components of a single species, the
product name may reflect that species, e.g., "Pork Liver Sausage."
[47 FR 36108, Aug. 19, 1982]
Subpart H [Reserved]
Subpart I--Semi-Dry Fermented Sausage [Reserved]
Subpart J--Dry Fermented Sausage [Reserved]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.260]
[Page 307]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart K--Luncheon Meat, Loaves and Jellied Products
Sec. 319.260 Luncheon meat.
"Luncheon Meat" is a cured, cooked meat food product made from
comminuted meat. Mechanically Separated (Species) may be used in
accordance with Sec. 319.6. To facilitate chopping or mixing or to
dissolve the usual curing ingredients, water or ice may be used in the
preparation of luncheon meat in an amount not to exceed 3 percent of the
total ingredients.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47
FR 28257, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.261]
[Page 307]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart K--Luncheon Meat, Loaves and Jellied Products
Sec. 319.261 Meat loaf.
"Meat Loaf" is a cooked meat food product in loaf form made from
comminuted meat. Mechanically Separated (Species) may be used in
accordance with Sec. 319.6. To facilitate chopping or mixing, water or
ice may be used in an amount not to exceed 3 percent of the total
ingredients used.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47
FR 28257, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.280]
[Page 307]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart L--Meat Specialties, Puddings and Nonspecific Loaves
Sec. 319.280 Scrapple.
"Scrapple" shall contain not less than 40 percent meat and/or meat
byproducts computed on the basis of the fresh weight, exclusive of bone.
Mechanically Separated (Species) may be used in accordance with
Sec. 319.6. The meal or flour used may be derived from grain and/or
soybeans.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47
FR 28257, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.281]
[Page 307-308]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart L--Meat Specialties, Puddings and Nonspecific Loaves
Sec. 319.281 Bockwurst.
(a) Bockwurst is an uncured, comminuted meat food product which may
or may not be cooked. It contains meat, milk or water or a combination
thereof, eggs, vegetables, and any of the optional ingredients listed in
paragraph (b) of this section; and is prepared in accordance with the
provisions of paragraphs (a)(1), (2), (3), and (4) of this section.
(1) Meat shall constitute not less than 70 percent of the total
weight of the product and shall consist of pork or a mixture of pork and
veal, pork and beef, or pork, veal, and beef. Such meat shall be fresh
or fresh frozen meat. Pork may be omitted when the specie or species of
meat used in the product is identified in the product name (e.g., Veal
Bockwurst, Beef Bockwurst, or Beef and Veal Bockwurst). Mechanically
Separated (Species) may be used in accordance with Sec. 319.6.
(2) The "milk" may be fresh whole milk, dried milk, nonfat dry
milk, calcium reduced dried skim milk, enzyme (rennet) treated calcium
reduced dried skim milk and calcium lactate, or any combination thereof.
(3) "Eggs" refer to whole eggs that are fresh, frozen, or dried.
(4) "Vegetables" refer to onions, chives, parsley, and leeks,
alone or in any combination.
[[Page 308]]
(b) Bockwurst may contain one or more of the following optional
ingredients:
(1) Pork fat.
(2) Celery, fresh or dehydrated.
(3) Spices, flavorings.
(4) Salt.
(5) Egg whites, fresh, frozen, or dried.
(6) Corn syrup solids, corn syrup, or glucose syrup with a maximum
limit of 2 percent individually or collectively, calculated on a dry
basis. The maximum quantities of such ingredients shall be computed on
the basis of the total weight of the ingredients.
(7) Autolyzed yeast extract, hydrolyzed plant protein, milk protein
hydrolysate, and monosodium glutamate.
(8) Sugars (sucrose and dextrose).
(9) Binders and extenders may be added as provided in
Sec. 318.7(c)(4) of this subchapter. When any such substance is added to
bockwurst, the substance shall be designated in the ingredients
statement by its common or usual name in order of predominance.
(c) If bockwurst is cooked or partially cooked, the composition of
the raw mix from which it is prepared shall be used in determining
whether it meets the requirements of this section.
[40 FR 18542, Apr. 29, 1975, as amended at 41 FR 18089, Apr. 30, 1976;
43 FR 26425, June 20, 1978; 45 FR 10318, Feb. 15, 1980; 47 FR 26374,
June 18, 1982; 47 FR 28257, 28258, June 29, 1982; 55 FR 34683, Aug. 24,
1990; 56 FR 41448, Aug. 21, 1991]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.300]
[Page 308]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.300 Chili con carne.
"Chili con carne" shall contain not less than 40 percent of meat
computed on the weight of the fresh meat. Mechanically Separated
(Species) may be used in accordance with Sec. 319.6. Head meat, cheek
meat, and heart meat exclusive of the heart cap may be used to the
extent of 25 percent of the meat ingredients under specific declaration
on the label. The mixture may contain binders and extenders as provided
in Sec. 318.7(c)(4) of this subchapter.
[55 FR 34684, Aug. 24, 1990]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.301]
[Page 308]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.301 Chili con carne with beans.
Chili con carne with beans shall contain not less than 25 percent of
meat computed on the weight of the fresh meat. Mechanically Separated
(Species) may be used in accordance with Sec. 319.6. Head meat, cheek
meat, or heart meat exclusive of the heart cap may be used to the extent
of 25 percent of the meat ingredients, and its presence shall be
reflected in the statement of ingredients required by part 317 of this
subchapter. The mixture may contain binders and extenders as provided in
Sec. 318.7(c)(4) of this subchapter.
[55 FR 34684, Aug. 24, 1990]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.302]
[Page 308]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.302 Hash.
"Hash" shall contain not less than 35 percent of meat computed on
the weight of the cooked and trimmed meat. The weight of the cooked meat
used in this calculation shall not exceed 70 percent of the weight of
the uncooked fresh meat. Mechanically Separated (Species) may be used in
accordance with Sec. 319.6.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47
FR 28257, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.303]
[Page 308-309]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.303 Corned beef hash.
(a) "Corned Beef Hash" is the semi-solid food product in the form
of a compact mass which is prepared with beef, potatoes, curing agents,
seasonings, and any of the optional ingredients listed in paragraph (b)
of this section, in accordance with the provisions of paragraphs (a)
(1), (2), (3) and (4) of this section and the provisions of paragraph
(c) of this section.
(1) Either fresh beef, cured beef, or canned corned beef or a
mixture of two or more of these ingredients, may be used, and the
finished product shall contain not less than 35 percent of beef computed
on the weight of the cooked and trimmed beef. The weight of the cooked
meat used in this calculation shall not exceed 70 percent of the weight
of the uncooked fresh meat.
(2) "Potatoes" refers to fresh potatoes, dehydrated potatoes,
cooked dehydrated potatoes, or a mixture of two or more of these
ingredients.
(3) The curing agents that may be used are salt, sodium nitrate,
sodium
[[Page 309]]
nitrite, potassium nitrate, or potassium nitrite, or a combination of
two or more of these ingredients. When sodium nitrate, or sodium
nitrite, potassium nitrate, or potassium nitrite is used it shall be
used in amounts not exceeding those specified in a regulation permitting
that use in this subchapter or in 9 CFR Chapter III, Subchapter E, or in
21 CFR Chapter I, Subchapter A or Subchapter B.
(4) The seasonings that may be used, singly or in combination, are
salt, sugar (sucrose or dextrose), spice, and flavoring, including
essential oils, oleoresins, and other spice extractives.
(b) Corned beef hash may contain one or more of the following
optional ingredients:
(1) Beef cheek meat and beef head meat from which the overlying
glandular and connective tissues have been removed, and beef heart meat,
exclusive of the heart cap, may be used individually or collectively to
the extent of 5 percent of the meat ingredients;
(2) Onions, including fresh onions, dehydrated onions, or onion
powder;
(3) Garlic, including fresh garlic, dehydrated garlic, or garlic
powder;
(4) Water;
(5) Beef broth or beef stock;
(6) Monosodium glutamate;
(7) Hydrolyzed plant protein;
(8) Beef fat;
(9) Mechanically Separated (Species) when derived from carcasses of
cattle may be used in accordance with Sec. 319.6.
(c) The finished product shall not contain more than 15 percent fat
nor more than 72 percent moisture.
(d)(1) When any ingredient specified in paragraph (b)(1) of this
section is used, the label shall bear the following applicable
statement: "Beef cheek meat constitutes 5 percent of the meat
ingredient," or "Beef head meat constitutes 5 percent of the meat
ingredient," or "Beef heart meat constitutes 5 percent of the meat
ingredient." When two or more of the ingredients are used, the words
"Constitutes 5 percent of meat ingredient" need only appear once.
(2) Whenever the words "corned beef hash" are featured on the
label so conspicuously as to identify the contents, the statements
prescribed in paragraph (d)(1) of this section shall immediately and
conspicuously precede or follow such name without intervening written,
printed, or other graphic matter.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47
FR 28257, June 29, 1982; 64 FR 72175, Dec. 23, 1999]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.304]
[Page 309]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.304 Meat stews.
Meat stews such as "Beef Stew" or "Lamb Stew" shall contain not
less than 25 percent of meat of the species named on the label, computed
on the weight of the fresh meat. Mechanically Separated (Species) may be
used in accordance with Sec. 319.6.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47
FR 28257, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.305]
[Page 309]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.305 Tamales.
"Tamales" shall be prepared with at least 25 percent meat computed
on the weight of the uncooked fresh meat in relation to all ingredients
of the tamales. When tamales are packed in sauce or gravy, the name of
the product shall include a prominent reference to the sauce or gravy;
for example, "Tamales With Sauce" or "Tamales With Gravy." Product
labeled "Tamales With Sauce" or "Tamales With Gravy" shall contain
not less than 20 percent meat, computed on the weight of the uncooked
fresh meat in relation to the total ingredients making up the tamales
and sauce or the tamales and gravy. Mechanically Separated (Species) may
be used in accordance with Sec. 319.6.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47
FR 28257, 28258, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.306]
[Page 309-310]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.306 Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.
"Spaghetti with Meatballs and Sauce" and "Spaghetti with Meat and
Sauce," and similar products shall contain not less than 12 percent of
meat computed on the weight of the fresh meat. Mechanically Separated
(Species) may be used in accordance with Sec. 319.6. The presence of the
sauce or gravy constituent shall be declared prominently on the label as
part of the name of the product. Meatballs may be prepared with
farinaceous material and with other binders and extenders as
[[Page 310]]
provided in Sec. 318.7(c)(4) of this subchapter.
[55 FR 34684, Aug. 24, 1990]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.307]
[Page 310]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.307 Spaghetti sauce with meat.
"Spaghetti Sauce with Meat" shall contain not less than 6 percent
of meat computed on the weight of the fresh meat. Mechanically Separated
(Species) may be used in accordance with Sec. 319.6.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47
FR 28257, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.308]
[Page 310]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.308 Tripe with milk.
"Tripe with Milk" shall be prepared so that the finished canned
article, exclusive of the cooked-out juices and milk, will contain at
least 65 percent tripe. The product shall be prepared with not less than
10 percent milk.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.309]
[Page 310]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.
"Beans with Frankfurters in Sauce," "Sauerkraut with Wieners and
Juice," and similar products shall contain not less than 20 percent
frankfurters or wieners computed on the weight of the smoked and cooked
sausage prior to its inclusion with the beans or sauerkraut.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.310]
[Page 310]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products.
"Lima Beans with Ham in Sauce," "Beans with Ham in Sauce,"
"Beans with Bacon in Sauce," and similar products shall contain not
less than 12 percent ham or bacon computed on the weight of the smoked
ham or bacon prior to its inclusion with the beans and sauce.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.311]
[Page 310]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.311 Chow mein vegetables with meat, and chop suey vegetables with meat.
"Chow Mein Vegetables with Meat" and "Chop Suey Vegetables with
Meat" shall contain not less than 12 percent meat computed on the
weight of the uncooked fresh meat prior to its inclusion with the other
ingredients. Mechanically Separated (Species) may be used in accordance
with Sec. 319.6.
[35 FR 15597, Oct. 3, 1970; 36 FR 11903, June 23, 1971, as amended at 43
FR 26425, June 20, 1978; 47 FR 28257, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.312]
[Page 310]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.312 Pork with barbecue sauce and beef with barbecue sauce.
"Pork with Barbecue Sauce" and "Beef with Barbecue Sauce" shall
contain not less than 50 percent meat of the species specified on the
label, computed on the weight of the cooked and trimmed meat.
Mechanically Separated (Species) may be used in accordance with
Sec. 319.6. The weight of the cooked meat used in this calculation shall
not exceed 70 percent of the uncooked weight of the meat. If uncooked
meat is used in formulating the products, they shall contain at least 72
percent meat computed on the weight of the fresh uncooked meat.
[51 FR 32059, Sept. 9, 1986]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.313]
[Page 310]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart M--Canned, Frozen, or Dehydrated Meat Food Products
Sec. 319.313 Beef with gravy and gravy with beef.
"Beef with Gravy" and "Gravy with Beef" shall not be made with
beef which, in the aggregate for each lot contains more than 30 percent
trimmable fat, that is, fat which can be removed by thorough,
practicable trimming and sorting.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.500]
[Page 310]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart N--Meat Food Entree Products, Pies, and Turnovers
Sec. 319.500 Meat pies.
Meat pies such as "Beef Pie," "Veal Pie," and "Pork Pie" shall
contain meat of the species specified on the label, in an amount not
less than 25 percent of all ingredients including crust and shall be
computed on the basis of the fresh uncooked meat.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.600]
[Page 310-311]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart O--Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items
Sec. 319.600 Pizza.
(a) "Pizza with Meat" is a bread base meat food product with
tomato sauce, cheese, and meat topping. It shall contain cooked meat
made from not less
[[Page 311]]
than 15 percent raw meat. Mechanically Separated (Species) may be used
in accordance with Sec. 319.6.
(b) "Pizza with Sausage" is a bread base meat food product with
tomato sauce, cheese, and not less than 12 percent cooked sausage or 10
percent dry sausage; e.g., pepperoni. Mechanically Separated (Species)
may be used in accordance with Sec. 319.6.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47
FR 28257, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.700]
[Page 311-312]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart P--Fats, Oils, Shortenings
Sec. 319.700 Margarine or oleomargarine.\1\
---------------------------------------------------------------------------
\1\ Insofar as the standard contains provisions relating to
margarine or oleomargarine which does not contain any meat food
products, such provisions merely reflect the applicable standard under
the Federal Food, Drug, and Cosmetic Act.
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(a) Margarine or oleomargarine is the food in plastic form or liquid
emulsion, containing not less than 80 percent fat determined by the
method prescribed under Sec. 938.06 (Chapter 33) of the "Indirect
Methods" in "Official Methods of Analysis of the Association of
Official Analytical Chemists", 15th edition, 1990.\2\ The "Official
Methods of Analysis of the Association of Official Analytical
Chemists," 15th edition, 1990, is incorporated by reference with the
approval of the Director of the Federal Register in accordance with 5
U.S.C. 552(a) and 1 CFR part 51. It is produced from one or more of the
ingredients designated in paragraph (a)(1) of this section, and one or
more of the ingredients designated in paragraph (a)(2) of this section,
to which may be added one or more of the optional ingredients designated
in paragraph (b) of this section. Margarine or oleomargarine contains
Vitamin A as provided for in paragraph (a)(3) of this section.
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\2\ A copy of the "Official Methods of Analysis of the Association
of Official Analytical Chemists," 15th edition, 1990, is on file with
the Director, Office of the Federal Register, and may be purchased from
the Association of Official Analytical Chemists, Inc., 2200 Wilson
Boulevard, Suite 400, Arlington, Virginia 22201.
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(1) Edible fats and oils or mixtures of these, whose origin is
vegetable or rendered animal fats from cattle, sheep, swine or goats.
(2)(i) Water; milk; milk products including, but not limited to, the
liquid, condensed, or dry form of whey, reduced lactose whey, reduced
minerals whey, or whey protein concentrate, non-lactose-containing whey
components, casein, or caseinate; or other suitable edible protein,
including albumin, vegetable proteins, or soy protein isolate; or any
mixture of two or more of the articles designated in this subparagraph,
in amounts not greater than reasonably required to accomplish the
desired effect.
(ii) The articles designated in this subparagraph shall be
pasteurized and then may be subjected to the action of harmless
bacterial starters. One or more of the articles designated in this
subparagraph is intimately mixed with the edible fat or oil ingredients,
or both, to form a solidified or liquid emulsion.
(3) Vitamin A in such quantity that the finished margarine or
oleomargarine contains not less than 15,000 International Units (IU) of
ViTamin A per pound or 33,000 IU per kilogram.
(b)(1) Vitamin D in such quantity that the finished margarine or
oleomargarine contains not less than 1,500 IU of Vitamin D per pound or
3,300 IU per kilogram.
(2) Salt (sodium chloride); or potassium chloride for dietary
margarine or oleomargarine.
(3) Nutritive carbohydrate sweeteners.
(4) Emulsifiers identified in a regulation permitting that use in
this subchapter or a regulation permitting that use in this subchapter
or in 9 CFR Chapter III, Subchapter E, or in 21 CFR Chapter I,
Subchapter A or Subchapter B, within these maximum amounts in percent by
weight of the finished food: Mono- and diglycerides of fatty acids
esterified with any or all of the following acids: acetic,
acetyltartaric, citric, lactic, tartaric, and their sodium and calcium
salts, 0.5 percent; such mono- and diglycerides in combination with the
sodium sulfoacetate derivatives thereof, 0.5 percent; polyglycerol
esters of fatty acids, 0.5 percent; 1,2-propylene glycol esters of fatty
acids, 2 percent; lecithin, 0.5 percent.
[[Page 312]]
(5) Preservatives identified in a regulation permitting that use in
this subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR
Chapter I, Subchapter A or Subchapter B, within these maximum amounts in
percent by weight of the finished food: Sorbic acid, benzoic acid and
their sodium, potassium, and calcium salts, individually, 0.1 percent,
or in combination, 0.2 percent, expressed as the acids; calcium disodium
EDTA, 0.0075 percent; stearyl citrate, 0.15 percent; isopropyl citrate
mixture, 0.02 percent.
(6) Antioxidants identified in a regulation permitting that use in
this subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR
Chapter I, Subchapter A or Subchapter B, within these maximum amounts in
percent by weight of the finished food: propyl, octyl and dodecyl
gallates, BHT (butylated hydroxytoluene), BHA (butylated
hydroxyanisole), ascorbyl palmitate, ascorbyl stearate, all individually
or in combination, 0.02 percent. Instead of these antioxidants, TBHQ
(tertiary butylhydroquinone), alone or in combination only with BHT and/
or BHA, with a maximum 0.02 percent by weight of the fat and oil
content.
(7) Coloring agents identified in a regulation permitting that use
in this subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR
Parts 73, 74, 81, or 82, in amounts sufficient for purpose.\3\ For the
purpose of this subparagraph, provitamine A (beta-carotene) shall also
be deemed to be a coloring agent.
---------------------------------------------------------------------------
\3\ Colored margarine or oleomargarine is also subject to the
provisions of section 407 of the Federal Food, Drug, and Cosmetic Act,
as amended (21 U.S.C. 347), as reflected in Sec. 317.8(h)(24) of this
subchapter.
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(8) Flavoring substances in amounts sufficient for purpose.
(9) Acidulants identified in a regulation permitting that use in
this subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR
Chapter I, Subchapter A or Subchapter B, in amounts sufficient for
purpose: adipic acid; citric and lactic acids and their potassium and
sodium salts; phosphoric acid; L-tartaric acid and its sodium and
sodium-potassium salts; and hydrochloric acid.
(10) Alkalizers identified in a regulation permitting that use in
this subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR
Chapter I, Subchapter A or Subchapter B, in amounts sufficient for
purpose: potassium bicarbonate, potassium carbonate, sodium bicarbonate,
sodium carbonate, and sodium hydroxide.
(11) For the purposes of this section, the term "milk" unqualified
means milk from cows. If any milk other than cow's milk is used in whole
or in part, the animal source shall be identified in conjunction with
the word "milk" in the ingredient statement.
[48 FR 52697, Nov. 22, 1983, as amended at 50 FR 3739, Jan. 28, 1985; 54
FR 40632, Oct. 3, 1989; 59 FR 33642, June 30, 1994; 64 FR 72175, Dec.
23, 1999]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.701]
[Page 312]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart P--Fats, Oils, Shortenings
Sec. 319.701 Mixed fat shortening.
Shortening prepared with a mixture of meat fats and vegetable oils
may be identified either as "Shortening Prepared with Meat Fats and
Vegetable Oils" or "Shortening Prepared with Vegetable Oils and Meat
Fats" depending on the predominance of the fat and oils used, or the
product may be labeled "Shortening" when accompanied by an ingredient
statement with ingredients listed in descending order of predominance.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.702]
[Page 312-313]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart P--Fats, Oils, Shortenings
Sec. 319.702 Lard, leaf lard.
(a) Lard is the fat rendered from clean and sound edible tissues
from swine. The tissues may be fresh, frozen, cooked, or prepared by
other processes approved by the Administrator in specific cases, upon
his determination that the use of such processes will not result in the
adulteration or misbranding of the lard. The tissues shall be reasonably
free from blood, and shall not include stomachs, livers, spleens,
kidneys, and brains, or settlings and skimmings. "Leaf Lard" is lard
prepared from fresh leaf (abdominal) fat.
(b) Lard (when properly labeled) may be hardened by the use of lard
stearin or hydrogenated lard or both and may contain refined lard and
deodorized lard, but the labels of such lard shall state such facts, as
applicable.
(c) Products labeled "Lard" or "Leaf Lard" must have the
following identity
[[Page 313]]
and quality characteristics to insure good color, odor, and taste of
finished product:
(1) Color................................ White when solid, Maximum 3.0
red units in a 5\1/4\ inch
cell on the Lovibond scale.
(2) Odor and taste....................... Characteristic and free from
foreign odors and flavors.
(3) Free fatty acid...................... Maximum 0.5 percent (as
oleic) or 1.0 acid value, as
milligrams KOH per gram of
sample.
(4) Peroxide value....................... Maximum 5.0 (as
milliequivalents of peroxide
per kilogram fat).
(5) Moisture and volatile matter......... Maximum 0.2 percent.
(6) Insoluble impurities................. By appearance of liquid, fat
or maximum 0.05 percent.
(d) Product found upon inspection not to have the characteristics
specified in paragraph (c) of this section but found to be otherwise
sound and in compliance with paragraph (a) of this section may be
further processed for the purpose of achieving such characteristics.
[43 FR 25420, June 13, 1978]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.703]
[Page 313]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart P--Fats, Oils, Shortenings
Sec. 319.703 Rendered animal fat or mixture thereof.
"Rendered Animal Fat," or any mixture of fats containing edible
rendered animal fat, shall contain no added water, except that "Puff
Pastry Shortening" may contain not more than 10 percent of water.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 25420, June 13, 1978]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.720]
[Page 313]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart Q--Meat Soups, Soup Mixes, Broths, Stocks, Extracts
Sec. 319.720 Meat extract.
Meat extract (e.g., "Beef Extract") shall contain not more than 25
percent of moisture.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.721]
[Page 313]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart Q--Meat Soups, Soup Mixes, Broths, Stocks, Extracts
Sec. 319.721 Fluid extract of meat.
Fluid extract of meat (e.g., "Fluid Extract of Beef") shall
contain not more than 50 percent of moisture.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.760]
[Page 313]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart R--Meat Salads and Meat Spreads
Sec. 319.760 Deviled ham, deviled tongue, and similar products.
(a) "Deviled Ham" is a semiplastic cured meat food product made
from finely comminuted ham and containing condiments. Mechanically
Separated (Species) may be used in accordance with Sec. 319.6. Deviled
ham may contain added ham fat: Provided, That the total fat content
shall not exceed 35 percent of the finished product. The moisture
content of deviled ham shall not exceed that of the fresh unprocessed
meat.
(b) The moisture content of "Deviled Tongue" and similar products
shall not exceed that of the fresh, unprocessed meat.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47
FR 28257, June 29, 1982]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.761]
[Page 313]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart R--Meat Salads and Meat Spreads
Sec. 319.761 Potted meat food product and deviled meat food product.
"Potted Meat Food Product" and "Deviled Meat Food Product" shall
not contain cereal, vegetable flour, nonfat dry milk, or similar
substances. The amount of water added to potted meat food product and
deviled meat food product shall be limited to that necessary to replace
moisture lost during processing.
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.762]
[Page 313]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart R--Meat Salads and Meat Spreads
Sec. 319.762 Ham spread, tongue spread, and similar products.
"Ham Spread," "Tongue Spread," and similar products shall
contain not less than 50 percent of the meat ingredient named, computed
on the weight of the fresh meat. Other meat and fat may be used to give
the desired spreading consistency provided it does not detract from the
character of the spreads named. Mechanically Separated (Species) may be
used in accordance with Sec. 319.6.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47
FR 28257, June 29, 1982]
Subpart S--Meat Baby Foods [Reserved]
Subpart T--Dietetic Meat Foods [Reserved]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.880]
[Page 313]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart U--Miscellaneous
Sec. 319.880 Breaded products.
The amount of batter and breading used as a coating for breaded
product shall not exceed 30 percent of the weight of the finished
breaded product.
[[Page 314]]
[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.881]
[Page 314]
TITLE 9--ANIMALS AND ANIMAL PRODUCTS
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF
AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
Subpart U--Miscellaneous
Sec. 319.881 Liver meat food products.
Meat food products characterized and labeled as liver products such
as liver loaf, liver cheese, liver spread, liver mush, liver paste, and
liver pudding shall contain not less than 30 percent of pork, beef,
sheep, or goat livers computed on the fresh weight of the livers.
[36 FR 12004, June 24, 1971]
