Food Safety and Inspection Serv. (Meat, Poultry), USDA § 319.762
include stomachs, livers, spleens, kid- § 319.721 Fluid extract of meat. neys, and brains, or settlings and Fluid extract of meat (e.g., ‘‘Fluid skimmings. ‘‘Leaf Lard’’ is lard pre- Extract of Beef’’) shall contain not pared from fresh leaf (abdominal) fat. more than 50 percent of moisture. (b) Lard (when properly labeled) may be hardened by the use of lard stearin or hydrogenated lard or both and may Subpart R—Meat Salads and Meat contain refined lard and deodorized Spreads lard, but the labels of such lard shall state such facts, as applicable. § 319.760 Deviled ham, deviled tongue, and similar products. (c) Products labeled ‘‘Lard’’ or ‘‘Leaf Lard’’ must have the following identity (a) ‘‘Deviled Ham’’ is a semiplastic and quality characteristics to insure cured meat food product made from good color, odor, and taste of finished finely comminuted ham and containing product: condiments. Mechanically Separated (1) Color ...... White when solid, Maximum 3.0 (Species) may be used in accordance red units in a 51¤4 inch cell on with § 319.6. Deviled ham may contain the Lovibond scale. added ham fat: Provided, That the total (2) Odor and taste ...... Characteristic and free from for- fat content shall not exceed 35 percent eign odors and flavors. (3) Free fatty acid ...... Maximum 0.5 percent (as oleic) of the finished product. The moisture or 1.0 acid value, as milligrams content of deviled ham shall not exceed KOH per gram of sample. that of the fresh unprocessed meat. (4) Peroxide value ...... Maximum 5.0 (as milliequivalents of peroxide per kilogram fat). (b) The moisture content of ‘‘Deviled (5) Moisture and volatile Maximum 0.2 percent. Tongue’’ and similar products shall not matter. exceed that of the fresh, unprocessed (6) Insoluble impurities .... By appearance of liquid, fat or meat. maximum 0.05 percent. (d) Product found upon inspection [35 FR 15597, Oct. 3, 1970, as amended at 43 FR not to have the characteristics speci- 26425, June 20, 1978; 47 FR 28257, June 29, 1982] fied in paragraph (c) of this section but § 319.761 Potted meat food product found to be otherwise sound and in and deviled meat food product. compliance with paragraph (a) of this section may be further processed for ‘‘Potted Meat Food Product’’ and the purpose of achieving such charac- ‘‘Deviled Meat Food Product’’ shall not teristics. contain cereal, vegetable flour, nonfat dry milk, or similar substances. The [43 FR 25420, June 13, 1978] amount of water added to potted meat food product and deviled meat food § 319.703 Rendered animal fat or mix- product shall be limited to that nec- ture thereof. essary to replace moisture lost during ‘‘Rendered Animal Fat,’’ or any mix- processing. ture of fats containing edible rendered animal fat, shall contain no added § 319.762 Ham spread, tongue spread, water, except that ‘‘Puff Pastry Short- and similar products. ening’’ may contain not more than 10 ‘‘Ham Spread,’’ ‘‘Tongue Spread,’’ percent of water. and similar products shall contain not [35 FR 15597, Oct. 3, 1970, as amended at 43 FR less than 50 percent of the meat ingre- 25420, June 13, 1978] dient named, computed on the weight of the fresh meat. Other meat and fat Subpart Q—Meat Soups, Soup may be used to give the desired spread- ing consistency provided it does not de- Mixes, Broths, Stocks, Extracts tract from the character of the spreads § 319.720 Meat extract. named. Mechanically Separated (Spe- cies) may be used in accordance with Meat extract (e.g., ‘‘Beef Extract’’) § 319.6. shall contain not more than 25 percent of moisture. [35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47 FR 28257, June 29, 1982]
335
VerDate 20