§ 319.1 9 CFR Ch. III (1–1–98 Edition)
Subpart G—Cooked Sausage Subpart P—Fats, Oils, Shortenings
319.180 Frankfurters, frank, furter, hotdog, 319.700 Margarine or oleomargarine. weiner, vienna, bologna, garlic bologna, 319.701 Mixed fat shortening. knockwurst, and similar products. 319.702 Lard, leaf lard. 319.181 Cheesefurters and similar products. 319.703 Rendered animal fat or mixture 319.182 Braunschweiger and liver sausage or thereof. liverwurst. Subpart Q—Meat Soups, Soup Mixes, Subpart H [Reserved] Broths, Stocks, Extracts
Subpart I—Semi-Dry Fermented Sausage 319.720 Meat extract. 319.721 Fluid extract of meat. [Reserved] Subpart R—Meat Salads and Meat Spreads Subpart J—Dry Fermented Sausage [Reserved] 319.760 Deviled ham, deviled tongue, and similar products. Subpart K—Luncheon Meat, Loaves and 319.761 Potted meat food product and dev- Jellied Products iled meat food product. 319.762 Ham spread, tongue spread, and 319.260 Luncheon meat. similar products. 319.261 Meat loaf. Subpart S—Meat Baby Foods [Reserved] Subpart L—Meat Specialties, Puddings and Nonspecific Loaves Subpart T—Dietetic Meat Foods [Reserved]
319.280 Scrapple. Subpart U—Miscellaneous 319.281 Bockwurst. 319.880 Breaded products. 319.881 Liver meat food products. Subpart M—Canned, Frozen, or Dehydrated Meat Food Products AUTHORITY: 7 U.S.C. 450, 1901–1906; 21 U.S.C. 601–695; 7 CFR 2.17, 2.55. 319.300 Chili con carne. SOURCE: 35 FR 15597, Oct. 3, 1970, unless 319.301 Chili con carne with beans. otherwise noted. 319.302 Hash. 319.303 Corned beef hash. 319.304 Meat stews. Subpart A—General 319.305 Tamales. 319.306 Spaghetti with meatballs and sauce, § 319.1 Labeling and preparation of spaghetti with meat and sauce, and simi- standardized products. lar products. Labels for products for which stand- 319.307 Spaghetti sauce with meat. ards of identity or composition are pre- 319.308 Tripe with milk. scribed in this part shall show the ap- 319.309 Beans with frankfurters in sauce, propriate product name, an ingredient sauerkraut with wieners and juice, and statement, and other label information similar products. in accordance with the special provi- 319.310 Lima beans with ham in sauce, sions, if any, in this part, and other- beans with ham in sauce, beans with bacon in sauce, and similar products. wise in accordance with the general la- 319.311 Chow mein vegetables with meat, beling provisions in part 317 of this and chop suey vegetables with meat. subchapter, and such products shall be 319.312 Pork with barbecue sauce and beef prepared in accordance with the special with barbecue sauce. provisions, if any, in this part and oth- 319.313 Beef with gravy and gravy with beef. erwise in accordance with the general provisions in this subchapter. Any Subpart N—Meat Food Entree Products, product for which there is a common or Pies, and Turnovers usual name must consist of ingredients and be prepared by the use of proce- 319.500 Meat pies. dures common or usual to such prod- Subpart O—Meat Snacks, Hors d’Oeuvres, ucts insofar as specific ingredients or Pizza, and Specialty Items procedures are not prescribed or pro- hibited by the provisions of this sub- 319.600 Pizza. chapter.
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§ 319.2 Products and nitrates and bone particle size, calcium, and PER nitrites. requirements of this paragraph, it may Any product, such as frankfurters also be used in the formulation of meat and corned beef, for which there is a food products in accordance with standard in this part and to which ni- § 319.6. trate or nitrite is permitted or required (b)–(d) [Reserved] to be added, may be prepared without (e)(1) An essential amino acid con- nitrate or nitrite and labeled with such tent of at least 33 percent of the total standard name when immediately pre- amino acids presents in ‘‘Mechanically ceded with the term ‘‘Uncured’’ in the Separated (Species)’’ shall be accepted same size and style of lettering as the as evidence of compliance with the pro- rest of such standard name: Provided, tein quality requirement set forth in That the product is found by the Ad- paragraph (a) of this section. For pur- ministrator to be similar in size, fla- poses of this paragraph, essential vor, consistency, and general appear- amino acid content includes isoleucine, ance to such product as commonly pre- leucine, lysine, methionine, pared with nitrate and nitrite: And pro- phenylalanine, threonine, and valine vided further, That labeling for such content, and the total amino acids product complies with the provisions of present include isoleucine, leucine, ly- § 317.17(c) of this subchapter. sine, methionine, phenylalanine, threo- nine, valine, tyrosine, arginine, histi- [44 FR 48961, Aug. 21, 1979] dine, alanine, aspartic acid, glutamic acid, glycine, proline, serine, and § 319.5 Mechanically Separated (Spe- hydroxyproline content. cies). (2) A prerequisite for label approval (a) Mechanically Separated (Species) for products consisting of or containing is any finely comminuted product re- ‘‘Mechanically Separated (Species)’’ is sulting from the mechanical separation that such ‘‘Mechanically Separated and removal of most of the bone from (Species)’’ shall have been produced by attached skeletal muscle of livestock an establishment under an establish- carcasses and parts of carcasses and ment quality control system. Such a meeting the other provisions of this plant quality control system shall pro- paragraph. Examples of such product vide the controls and information nec- are ‘‘Mechanically Separated Beef’’, essary to assure that the product will ‘‘Mechanically Separated Veal’’, ‘‘Me- meet the requirements described in chanically Separated Pork’’, and ‘‘Me- § 319.5(a) and to enable establishment chanically Separated Lamb’’. At least personnel and program employees to 98 percent of the bone particles present monitor the system for effectiveness. in such product shall have a maximum The system shall include a written de- size no greater than 0.5 millimeter in scription of the methods used by the their greatest dimension and there establishment to maintain uniformity shall be no bone particles larger than of the raw ingredients used in manufac- 0.85 millimeter in their greatest dimen- turing product, to control the handling sion. The product resulting from the and processing of the raw ingredients separating process shall not have a cal- and the finished product, and shall con- cium content exceeding 0.75 percent, as tain provisions for chemical analyses a measure of a bone solids content of of the product and other procedures to not more than 3 percent, and shall have determine and assure compliance with a minimum PER of 2.5 (except as modi- standards for the product. For purposes fied in paragraph (e)(1) of this section). of this paragraph, a lot shall consist of Such product also shall have a protein the ‘‘Mechanically Separated (Spe- content of not less than 14 percent and cies)’’ designated as such by the opera- a fat content of not more than 30 per- tor of the establishment or his or her cent, or it shall be deemed to be prod- agent from the product produced from uct for processing. Such product failing a single species of livestock in no more to meet the bone particle size, calcium, than one continuous shift of up to 12 or PER requirements of this paragraph hours. All units of any lot must be shall only be used in producing animal available for inspection by program fats. Where such product meets the employees. Analysis of a sample of at
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least 1 pound from each lot to verify methods of analysis may be submitted contents of fat, protein, and calcium in to the Administrator to determine ‘‘Mechanically Separated (Species)’’ their acceptability based upon their ac- shall be performed by the operator of curacy, repeatability, reproducibility, the establishment or his or her agent and lowest level of reliable measure- to assure that finished product will ment, as demonstrated by at least 3 meet the requirements in § 319.5(a), ex- laboratories. Copies of AOAC’s ‘‘Offi- cept that such analyses with respect to cial Methods’’ may be obtained from: fat, protein, and calcium content shall AOAC, 2200 Wilson Boulevard, Suite be required to be performed with re- 400, Arlington, VA 22201. Copies of spect to only one randomly selected lot USDA’s Chemistry Laboratory Guide- of every five lots if the preceding ten book may be obtained from: Super- analyses and all such analyses per- intendent of Documents, Government formed by the Department during the Printing Office, Washington, DC 20402. preceding ten analyses period establish This incorporation by reference was ap- compliance with the requirements of proved by the Director of the FEDERAL § 319.5(a), and that no analyses with re- REGISTER on December 30, 1981 and spect to fat or protein content shall be March 15, 1982. These materials are in- required where the finished product is corporated as they exist on the date of represented as product for processing. the approval. A notice of any change in An analysis of a sample of at least 1 the sections of the AOAC methods or pound to verify essential amino acid the Chemistry Laboratory Guidebook content and/or protein efficiency ratio cited herein will be published in the in ‘‘Mechanically Separated (Species)’’ FEDERAL REGISTER.) The plant quality shall be performed by the operator of control system shall be subject to peri- the establishment or his or her agent odic review, and the approval of such at the rate of at least one per month system may be terminated in accord- during production to assure that fin- ance with § 318.4(g)(2) of this sub- ished product will meet the require- chapter. ments of § 319.5(a), except that such analyses with respect to essential [47 FR 28256, June 29, 1982, as amended at 54 amino acid content and/or protein effi- FR 40631, Oct. 3, 1989; 59 FR 33642, June 30, ciency ratio shall be required to be per- 1994; 62 FR 45026, Aug. 25, 1997] formed only once every 6 months if the preceding three analyses and all such § 319.6 Limitations with respect to use of Mechanically Separated (Spe- analyses performed by the Department cies). during the preceding three analyses pe- riod establish compliance with the re- (a) Meat food products required to be quirements of § 319.5(a). Finished prod- prepared from one species shall not uct samples shall be analyzed in ac- contain Mechanically Separated (Spe- cordance with ‘‘Official Methods of cies) of any other species. Analysis of the Association of Official (b) Mechanically Separated (Species) Analytical Chemists,’’ (AOAC), 15th described in § 319.5 that has a protein edition, 1990, §§ 960.39, 976.21, 928.08 content of not less than 14 percent and (Chapter 39), and 940.33 (Chapter 45), a fat content of not more than 30 per- which is incorporated by reference, or cent may constitute up to 20 percent of if no AOAC method is available, in ac- the livestock and poultry product por- cordance with the ‘‘Chemistry Labora- tion of any meat food product except tory Guidebook,’’ U.S. Department of those listed in paragraph (d) of this Agriculture, Washington, DC, March section. 1986 edition, sections 6.011–6.013, Re- (c) Mechanically Separated (Species) vised June 1987 (pages 6–35 through 6– for processing described in § 319.5 may 65). The ‘‘Official Methods of Analysis constitute up to 20 percent of the live- of the Association of Official Analyt- stock and poultry product portion of ical Chemists,’’ 15th edition, 1990, is in- any meat food product that is subject corporated by reference with the ap- to a definition and standard of identity proval of the Director of the Federal or composition in part 319 which estab- Register in accordance with 5 U.S.C. lishes a maximum limit on the fat con- 552(a) and 1 CFR part 51. Alternative tent of such meat food product except
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those listed in paragraph (d) of this Separated (Species) used in accordance section. with § 319.6, and/or partially defatted (d) Mechanically Separated (Species) beef fatty tissue may be used without and Mechanically Separated (Species) added water or with added water only for processing described in § 319.5 shall in amounts such that the product char- not be used in baby, junior, or toddler acteristics are essentially that of a foods, ground beef, hamburger, fab- meat pattie. ricated steaks (§ 319.15 (a), (b), and (d)), (d) Fabricated steak. Fabricated beef barbecued meats (§ 319.80), roast beef- steaks, veal steaks, beef and veal parboiled and steam roasted (§ 319.81), steaks, or veal and beef steaks, and corned (cured) beef cuts (§§ 319.100— similar products, such as those labeled 319.103), certain cured pork products ‘‘Beef Steak, Chopped, Shaped, Fro- (§§ 319.104 (a)–(e) and 319.106), tripe with zen,’’ ‘‘Minute Steak, Formed, Wafer milk (§ 319.308), lima beans with ham Sliced, Frozen,’’ ‘‘Veal Steaks, Beef and similar products (§ 319.310), beef Added, Chopped—Molded—Cubed—Fro- with gravy and gravy with beef zen, Hydrolyzed Plant Protein, and (§ 319.313), and meat pies (§ 319.500). Flavoring’’ shall be prepared by comminuting and forming the product [47 FR 28257, June 29, 1982] from fresh and/or frozen meat, with or without added fat, of the species indi- Subpart B—Raw Meat Products cated on the label. Such products shall not contain more than 30 percent fat § 319.15 Miscellaneous beef products. and shall not contain added water, (a) Chopped beef, ground beef. binders or extenders. Beef cheek meat ‘‘Chopped Beef’’ or ‘‘Ground Beef’’ shall (trimmed beef cheeks) may be used in consist of chopped fresh and/or frozen the preparation of fabricated beef beef with or without seasoning and steaks only in accordance with the without the addition of beef fat as conditions prescribed in paragraph (a) such, shall not contain more than 30 of this section. percent fat, and shall not contain (e) Partially defatted beef fatty tissue. added water, phosphates, binders, or ‘‘Partially Defatted Beef Fatty Tissue’’ extenders. When beef cheek meat is a beef byproduct derived from the (trimmed beef cheeks) is used in the low temperature rendering (not exceed- ° preparation of chopped or ground beef, ing 120 F.) of fresh beef fatty tissue. the amount of such cheek meat shall Such product shall have a pinkish color be limited to 25 percent; and if in ex- and a fresh odor and appearance. cess of natural proportions, its pres- [35 FR 15597, Oct. 3, 1970, as amended at 38 FR ence shall be declared on the label, in 29215, Oct. 23, 1973; 43 FR 26424, June 20, 1978; the ingredient statement required by 47 FR 10784, Mar. 12, 1982; 47 FR 28257, June § 317.2 of this subchapter, if any, and 29, 1982] otherwise contiguous to the name of § 319.29 Miscellaneous pork products. the product. (b) Hamburger. ‘‘Hamburger’’ shall (a) Partially defatted pork fatty tissue. consist of chopped fresh and/or frozen ‘‘Partially Defatted Pork Fatty Tis- beef with or without the addition of sue’’ is a pork byproduct derived from beef fat as such and/or seasoning, shall the low temperature rendering (not ex- not contain more than 30 percent fat, ceeding 120 °F.) of fresh pork fatty tis- and shall not contain added water, sue, exclusive of skin. Such product phosphates, binders, or extenders. Beef shall have a pinkish color and a fresh cheek meat (trimmed beef cheeks) may odor and appearance. be used in the preparation of ham- burger only in accordance with the Subpart C—Cooked Meats conditions prescribed in paragraph (a) of this section. § 319.80 Barbecued meats. (c) Beef patties. ‘‘Beef Patties’’ shall Barbecued meats, such as product la- consist of chopped fresh and/or frozen beled ‘‘Beef Barbecue’’ or ‘‘Barbecued beef with or without the addition of Pork,’’ shall be cooked by the direct beef fat as such and/or seasonings. action of dry heat resulting from the Binders or extenders, Mechanically burning of hard wood or the hot coals
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