§ 319.107 9 CFR Ch. III (1–1–10 Edition)

‘country style shoulder,’ or ‘dry cured sage products may contain no more pork shoulder.’ ’’ than 10 percent of added water in the finished product. may contain § 319.107 . Mechanically Separated (Species) used The weight of cured pork bellies in accordance with § 319.6. ready for slicing and labeling as [55 FR 34683, Aug. 24, 1990, as amended at 64 ‘‘Bacon’’ shall not exceed the weight of FR 72175, Dec. 23, 1999; 66 FR 54916, Oct. 31, the fresh uncured pork bellies. 2001] [49 FR 14880, Apr. 13, 1984] § 319.141 Fresh pork sausage. Subpart E—Sausage Generally: ‘‘Fresh Pork Sausage’’ is sausage pre- pared with fresh pork or frozen pork or Fresh Sausage both, but not including pork byprod- § 319.140 Sausage. ucts, and may contain Mechanically Separated (Species) in accordance with Except as otherwise provided in this § 319.6, and may be seasoned with section, or under the Poultry Products condimental substances as permitted Inspection Act with respect to products under part 318 of this subchapter. The consisting partly of poultry, sausage is finished product shall not contain more the coarse or finely comminuted meat than 50 percent fat. To facilitate chop- food product prepared from one or ping or mixing, water or ice may be more kinds of meat or meat and meat used in an amount not to exceed 3 per- byproducts, containing various cent of the total ingredients used. amounts of water as provided for else- where in this part, and usually sea- [35 FR 15597, Oct. 3, 1970, as amended at 43 FR soned with condimented proportions of 26424, June 20, 1978; 47 FR 28257, 28258, June 29, 1982] condimental substances, and fre- quently cured. Certain sausage as pro- § 319.142 Fresh sausage. vided for elsewhere in this part may contain binders and extenders as pro- ‘‘Fresh Beef Sausage’’ is sausage pre- vided in a regulation permitting that pared with fresh beef or frozen beef, or use in this subchapter or in 9 CFR both, but not including beef byprod- Chapter III, Subchapter E, or in 21 CFR ucts, and may contain Mechanically Chapter I, Subchapter A or Subchapter Separated (Species) used in accordance B. In addition to the binders and ex- with § 319.6, and may be seasoned with tenders referred to in the preceding condimental substances as permitted sentence, the following two substances under part 318 of this subchapter. The may also be used as binders in those finished product shall not contain more in which the use of such class than 30 percent fat. To facilitate chop- of substances is permitted: pork col- ping or mixing, water or ice may be lagen at up to 3.5% of the product for- used in an amount not to exceed 3 per- mulation and transglutaminase en- cent of the total ingredients used. zyme at up to 65 ppm of the product [35 FR 15597, Oct. 3, 1970, as amended at 43 FR formulation. Sausage may not contain 26424, June 20, 1978; 47 FR 28257, June 29, 1982] phosphates except that phosphates list- ed in a regulation permitting that use § 319.143 Breakfast sausage. in this subchapter or in 9 CFR Chapter ‘‘Breakfast sausage’’ is sausage pre- III, Subchapter E, or in 21 CFR Chapter pared with fresh and/or frozen meat; or I, Subchapter A or Subchapter B may fresh and/or frozen meat and meat by- be used in cooked sausage. To facili- products, and may contain Mechani- tate chopping or mixing or to dissolve cally Separated (Species) in accordance the usual curing ingredients, water or with § 319.6, and may be seasoned with ice may be used in the preparation of condimental substances as permitted sausage which is not cooked in an in part 318 of this subchapter. The fin- amount not to exceed 3 percent of the ished product shall not contain more total ingredients in the formula. than 50 percent fat. To facilitate chop- Cooked sausages such as Polish sau- ping or mixing, water or ice may be sage, cotto , , used in an amount not to exceed 3 per- liver sausage, and similar cooked sau- cent of the total ingredients used.

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VerDate Nov<24>2008 08:10 Feb 23, 2010 Jkt 220029 PO 00000 Frm 00312 Fmt 8010 Sfmt 8010 Y:\SGML\220029.XXX 220029 erowe on DSK5CLS3C1PROD with CFR