295 Part 319—Definitions and Standards of Identity Or Composition

Home , Bockwurst, Braunschweiger (sausage), Breakfast sausage, Chili con carne, Corned beef, List of stews

Food Safety and Inspection Service, USDA Pt. 319

the required incubation period shall this subpart. Upon request, the recall submit a written proposal to the area procedure shall be made available to supervisor. Such a proposal shall in- Program employees for review. clude provisions that will assure that (Approved by the Office of Management and shipped product will not reach the re- Budget under control number 0583–0015) tail level of distribution before sample incubation is completed and that product can be returned promptly to the es- PART 319—DEFINITIONS AND tablishment should such action be STANDARDS OF IDENTITY OR deemed necessary by the incubation COMPOSITION test results. Upon receipt of written approval from the area supervisor, Subpart A—General product may be routinely shipped pro- Sec. vided the establishment continues to 319.1 Labeling and preparation of standard- comply with all requirements of this ized products. subpart. 319.2 Products and nitrates and nitrites. (2) Container condition—(i) Normal 319.5 Mechanically Separated (Species). containers. Only normal-appearing con- 319.6 Limitations with respect to use of Me- chanically Separated (Species). tainers shall be shipped from an estab- 319.10 Requirements for substitute stand- lishment as determined by an appro- ardized meat food products named by use priate sampling plan or other means of an expressed nutrient content claim acceptable to Program employees. and a standardized term. (ii) Abnormal containers. When abnormal containers are detected by any Subpart B—Raw Meat Products means other than incubation, the es- 319.15 Miscellaneous beef products. tablishment shall inform the inspector, 319.29 Miscellaneous pork products. and the affected code lot(s) shall not be shipped until the Program has deter- Subpart C—Cooked Meats mined that the product is safe and sta- 319.80 Barbecued meats. ble. Such a determination will take 319.81 Roast beef parboiled and steam roast- into account the cause and level of ed. abnormals in the affected lot(s) as well as any product disposition actions ei- Subpart D—Cured Meats, Unsmoked and ther taken or proposed by the estab- Smoked lishment. 319.100 Corned beef. (Approved by the Office of Management and 319.101 Corned beef brisket. Budget under control number 0583–0015) 319.102 Corned beef round and other corned beef cuts. [51 FR 45619, Dec. 19, 1986, as amended at 57 319.103 Cured beef tongue. FR 37872, Aug. 21, 1992; 57 FR 55443, Nov. 25, 319.104 Cured pork products. 1992; 62 FR 45025, Aug. 25, 1997; 65 FR 34389, 319.105 ‘‘Ham patties,’’ ‘‘Chopped ham,’’ May 30, 2000; 65 FR 53532, Sept. 5, 2000] ‘‘Pressed ham,’’ ‘‘Spiced ham,’’ and similar products. § 318.310 Personnel and training. 319.106 ‘‘Country Ham,’’ ‘‘Country Style All operators of thermal processing Ham,’’ ‘‘Dry Cured Ham,’’ ‘‘Country Pork systems specified in § 318.305 and con- Shoulder,’’ ‘‘Country Style Pork Shoul- tainer closure technicians shall be der,’’ and ‘‘Dry Cured Pork Shoulder.’’ under the direct supervision of a person 319.107 Bacon. who has successfully completed a Subpart E—Sausage Generally: Fresh school of instruction that is generally Sausage recognized as adequate for properly training supervisors of canning oper- 319.140 Sausage. ations. 319.141 Fresh pork sausage. 319.142 Fresh beef sausage. [51 FR 45619, Dec. 19, 1986] 319.143 Breakfast sausage. 319.144 Whole hog sausage. § 318.311 Recall procedure. 319.145 Italian sausage products. Establishments shall prepare and Subpart F—Uncooked, Smoked Sausage maintain a current procedure for the recall of all canned product covered by 319.160 Smoked pork sausage.

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Subpart G—Cooked Sausage 319.701 Mixed fat shortening. 319.702 Lard, leaf lard. 319.180 Frankfurter, frank, furter, hotdog, 319.703 Rendered animal fat or mixture weiner, vienna, bologna, garlic bologna, thereof. knockwurst, and similar products. 319.181 Cheesefurters and similar products. 319.182 Braunschweiger and liver sausage or Subpart Q—Meat Soups, Soup Mixes, liverwurst. Broths, Stocks, Extracts

Subpart H [Reserved] 319.720 Meat extract. 319.721 Fluid extract of meat. Subpart I—Semi-Dry Fermented Sausage [Reserved] Subpart R—Meat Salads and Meat Spreads Subpart J—Dry Fermented Sausage 319.760 Deviled ham, deviled tongue, and similar products. [Reserved] 319.761 Potted meat food product and dev- Subpart K—Luncheon Meat, Loaves and iled meat food product. Jellied Products 319.762 Ham spread, tongue spread, and similar products. 319.260 Luncheon meat. 319.261 Meat loaf. Subpart S—Meat Baby Foods [Reserved]

Subpart L—Meat Specialties, Puddings and Subpart T—Dietetic Meat Foods [Reserved] Nonspecific Loaves Subpart U—Miscellaneous 319.280 Scrapple. 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 2.18, 2.53. 319.300 Chili con carne. 319.301 Chili con carne with beans. SOURCE: 35 FR 15597, Oct. 3, 1970, unless 319.302 Hash. otherwise noted. 319.303 Corned beef hash. 319.304 Meat stews. 319.305 Tamales. Subpart A—General 319.306 Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and simi- § 319.1 Labeling and preparation of lar products. standardized products. 319.307 Spaghetti sauce with meat. (a) Labels for products for which 319.308 Tripe with milk. 319.309 Beans with frankfurters in sauce, standards of identity or composition sauerkraut with wieners and juice, and are prescribed in this part shall show similar products. the appropriate product name, an in- 319.310 Lima beans with ham in sauce, gredient statement, and other label in- beans with ham in sauce, beans with formation in accordance with the spe- bacon in sauce, and similar products. 319.311 Chow mein vegetables with meat, cial provisions, if any, in this part, and and chop suey vegetables with meat. otherwise in accordance with the gen- 319.312 Pork with barbecue sauce and beef eral labeling provisions in part 317 of with barbecue sauce. this subchapter, and such products 319.313 Beef with gravy and gravy with beef. shall be prepared in accordance with Subpart N—Meat Food Entree Products, the special provisions, if any, in this Pies, and Turnovers part and otherwise in accordance with the general provisions in this sub- 319.500 Meat pies. chapter. Any product for which there is a common or usual name must consist Subpart O—Meat Snacks, Hors d’Oeuvres, of ingredients and be prepared by the Pizza, and Specialty Items use of procedures common or usual to 319.600 [Reserved] such products insofar as specific ingredients or procedures are not prescribed Subpart P—Fats, Oils, Shortenings or prohibited by the provisions of this 319.700 Margarine or oleomargarine. subchapter.

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(b) Any binder or antimicrobial agent a measure of a bone solids content of that has been found to be safe and suit- not more than 3 percent, and shall have able by the Food and Drug Administra- a minimum PER of 2.5 (except as modi- tion and the Food Safety and Inspec- fied in paragraph (e)(1) of this section). tion Service may be used in the produc- Such product also shall have a protein tion of meat products with standards of content of not less than 14 percent and identity in this part, where the product a fat content of not more than 30 per- standards and applicable Federal regu- cent, or it shall be deemed to be prod- lations already permit the use of these uct for processing. Such product failing types of ingredients. to meet the bone particle size, calcium, [35 FR 15597, Oct. 3, 1970, as amended at 68 FR or PER requirements of this paragraph 22578, Apr. 29, 2003] shall only be used in producing animal fats. Where such product meets the § 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) Mechanically Separated (Beef) is to be added, may be prepared without inedible and prohibited for use as nitrate or nitrite and labeled with such human food. standard name when immediately pre- (c)–(d) [Reserved] ceded with the term ‘‘Uncured’’ in the (e)(1) An essential amino acid con- same size and style of lettering as the tent of at least 33 percent of the total rest of such standard name: Provided, amino acids presents in ‘‘Mechanically That the product is found by the Ad- Separated (Species)’’ shall be accepted ministrator to be similar in size, fla- as evidence of compliance with the pro- vor, consistency, and general appear- tein quality requirement set forth in ance to such product as commonly pre- paragraph (a) of this section. For pur- pared with nitrate and nitrite: And pro- poses of this paragraph, essential vided further, That labeling for such amino acid content includes isoleucine, product complies with the provisions of leucine, lysine, methionine, § 317.17(c) of this subchapter. phenylalanine, threonine, and valine [44 FR 48961, Aug. 21, 1979] content, and the total amino acids present include isoleucine, leucine, ly- § 319.5 Mechanically Separated (Spe- sine, methionine, phenylalanine, threo- cies). nine, valine, tyrosine, arginine, histi- (a) Mechanically Separated (Species) dine, alanine, aspartic acid, glutamic is any finely comminuted product re- acid, glycine, proline, serine, and sulting from the mechanical separation hydroxyproline content. and removal of most of the bone from (2) Analytical methods used by estab- attached skeletal muscle of livestock lishments in verifying the fat, protein, carcasses and parts of carcasses and and calcium content of product con- meeting the other provisions of this sisting of or containing Mechanically paragraph. Examples of such product Separated (Species) shall be among are ‘‘Mechanically Separated Beef’’, those listed in ‘‘Official Methods of ‘‘Mechanically Separated Veal’’, ‘‘Me- Analysis of the Association of Official chanically Separated Pork’’, and ‘‘Me- Analytical Chemists (AOAC),’’ 16th edi- chanically Separated Lamb’’. At least tion, 1995, §§ 960.39, 976.21, 928.08 (Chap- 98 percent of the bone particles present ter 39), and 940.33 (Chapter 45), which is in such product shall have a maximum incorporated by reference, or, if no size no greater than 0.5 millimeter in AOAC method is available, in the their greatest dimension and there ‘‘Chemistry Laboratory Guidebook,’’ shall be no bone particles larger than U.S. Department of Agriculture, Wash- 0.85 millimeter in their greatest dimen- ington, D.C., March 1986 edition, sec- sion. The product resulting from the tions 6.011–6.013, Revised June 1987 separating process shall not have a cal- (pages 6–35 through 6–65), or by appro- cium content exceeding 0.75 percent, as priate methods validated by scientific

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bodies in collaborative trials. The ‘‘Of- § 319.10 Requirements for substitute ficial Methods of Analysis of the Asso- standardized meat food products ciation of Official Analytical Chem- named by use of an expressed nutri- ists,’’ Chapter 39 and Chapter 45, sub- ent content claim and a standard- section 45.2.06 (AOAC Official Method ized term. 940.33), 16th edition, 1995, are incor- (a) Description. The meat food prod- porated by reference with the approval ucts prescribed by this general defini- of the Director of the Federal Register tion and standard of identity are those in accordance with 5 U.S.C. 552(a) and 1 products that substitute, in accordance CFR Part 51. with § 317.313(d), for a standardized [47 FR 28256, June 29, 1982, as amended at 54 product defined in this part and use the FR 40631, Oct. 3, 1989; 59 FR 33642, June 30, name of that standardized product in 1994; 62 FR 45026, Aug. 25, 1997; 65 FR 34389, their statements of identity, but that May 30, 2000; 69 FR 1874, Jan. 12, 2004] do not comply with the established standard because of a compositional § 319.6 Limitations with respect to use deviation that results from reduction of Mechanically Separated (Spe- of a constituent that is described by an cies). expressed nutrient content claim that (a) Meat food products required to be has been defined by regulation in part prepared from one species shall not 317, subpart B, of this subchapter. The contain Mechanically Separated (Spe- expressed nutrient content claim shall cies) of any other species. comply with the requirements of (b) Mechanically Separated (Species) § 317.313 of this subchapter and with the described in § 319.5 that has a protein requirements of part 317, subpart B, of content of not less than 14 percent and this subchapter which define the par- a fat content of not more than 30 per- ticular nutrient content claim that is cent may constitute up to 20 percent of used. The meat food product shall com- the livestock and poultry product por- ply with the relevant standard in this tion of any meat food product except part in all other respects, except as those listed in paragraph (d) of this provided in paragraphs (b) and (c) of section. this section. (c) Mechanically Separated (Species) (b) Performance characteristics. The for processing described in § 319.5 may performance characteristics, such as constitute up to 20 percent of the live- physical properties, functional prop- stock and poultry product portion of erties, and shelf-life, of the meat food any meat food product that is subject product shall be similar to those of the to a definition and standard of identity standardized meat food product pro- or composition in part 319 which estab- duced under this part. If there is a sig- lishes a maximum limit on the fat con- nificant difference in a performance tent of such meat food product except characteristic that materially limits those listed in paragraph (d) of this the use of the product compared to the section. use of the standardized product defined (d) Mechanically Separated (Species) in this part, the label shall include a and Mechanically Separated (Species) statement in accordance with for processing described in § 319.5 shall § 317.313(d)(1) and (2) of this subchapter not be used in baby, junior, or toddler that informs the consumer of such dif- foods, ground beef, hamburger, fab- ferences (e.g., if appropriate, ‘‘not rec- ricated steaks (§ 319.15 (a), (b), and (d)), ommended for frozen storage’’ or ‘‘not barbecued meats (§ 319.80), roast beef- suitable for roller grilling’’). Devi- parboiled and steam roasted (§ 319.81), ations from the ingredient provisions corned (cured) beef cuts (§§ 319.100– of the standard must be the minimum 319.103), certain cured pork products necessary to qualify for the nutrient (§§ 319.104 (a)–(e) and 319.106), tripe with content claim, while maintaining simi- milk (§ 319.308), lima beans with ham lar performance characteristics. and similar products (§ 319.310), beef (c) Ingredients used in substitute prod- with gravy and gravy with beef ucts. (1) Ingredients used in the product (§ 319.313), and meat pies (§ 319.500). shall be those ingredients provided for [47 FR 28257, June 29, 1982] in the standard as defined in this part,

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except that safe and suitable ingredi- product) or ‘‘**Ingredients in excess of ents permitted for use in meat food amounts permitted in regular llll’’ products as provided in a regulation (the blank shall be filled in with the permitting that use in this subchapter name of the traditional standardized or in 9 CFR Chapter III, Subchapter E, product), or both, as appropriate, shall or in 21 CFR Chapter I, Subchapter A immediately follow the ingredients or Subchapter B, may be used at the statement in the same type and size. minimum level necessary to improve [70 FR 33818, June 10, 2005] texture and prevent syneresis, so that the substitute product is not inferior in performance characteristics from the Subpart B—Raw Meat Products standardized product defined in this part for which it is a substitute. § 319.15 Miscellaneous beef products. (2) An ingredient that is specifically (a) Chopped beef, ground beef. required by the standard prescribed in ‘‘Chopped Beef’’ or ‘‘Ground Beef’’ shall this part shall not be replaced or ex- consist of chopped fresh and/or frozen changed with a similar ingredient from beef with or without seasoning and another source, for example, turnip without the addition of beef fat as chunks shall not replace potatoes in such, shall not contain more than 30 corned beef hash. percent fat, and shall not contain (3) An ingredient that is specifically added water, phosphates, binders, or prohibited from use in any meat food extenders. When beef cheek meat product by this part shall not be added (trimmed beef cheeks) is used in the to the substitute meat food product preparation of chopped or ground beef, under this section. the amount of such cheek meat shall (4) Unless otherwise specified in this be limited to 25 percent; and if in ex- part, a substitute meat food product cess of natural proportions, its pres- must meet all other requirements of ence shall be declared on the label, in the applicable standards of identity or the ingredient statement required by composition. § 317.2 of this subchapter, if any, and (5) Water and fat-replacers (e.g., bind- otherwise contiguous to the name of ers), in combination, may be added to the product. replace fat in accordance with para- (b) Hamburger. ‘‘Hamburger’’ shall graph (c) of this section. consist of chopped fresh and/or frozen (6) Textured vegetable protein may beef with or without the addition of be used by itself or in combination beef fat as such and/or seasoning, shall with other binders and water as a fat not contain more than 30 percent fat, replacer in accordance with paragraph and shall not contain added water, (c) of this section. phosphates, binders, or extenders. Beef (d) Nomenclature. The name of a sub- cheek meat (trimmed beef cheeks) may stitute meat food product that com- be used in the preparation of ham- plies with all parts of this section is burger only in accordance with the the appropriate expressed nutrient con- conditions prescribed in paragraph (a) tent claim and the applicable standard- of this section. ized term. (c) Beef patties. ‘‘Beef Patties’’ shall (e) Label declaration. (1) Each of the consist of chopped fresh and/or frozen ingredients used in the substitute meat beef with or without the addition of food product shall be declared on the beef fat as such and/or seasonings. label as required by this section and Binders or extenders, Mechanically part 317 of this subchapter. Separated (Species) used in accordance (2) Ingredients not provided for, and with § 319.6, and/or partially defatted ingredients used in excess of those lev- beef fatty tissue may be used without els provided for, by the standard as de- added water or with added water only fined in this part, shall be identified as in amounts such that the product char- such with an asterisk in the ingredi- acteristics are essentially that of a ents statement. The statement meat pattie. ‘‘*Ingredients not in regular llll’’ (d) Fabricated steak. Fabricated beef (the blank shall be filled in with the steaks, veal steaks, beef and veal name of the traditional standardized steaks, or veal and beef steaks, and

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similar products, such as those labeled percent of the weight of the fresh ‘‘Beef Steak, Chopped, Shaped, Fro- uncooked meat. zen,’’ ‘‘Minute Steak, Formed, Wafer Sliced, Frozen,’’ ‘‘Veal Steaks, Beef § 319.81 Roast beef parboiled and Added, Chopped—Molded—Cubed—Fro- steam roasted. zen, Hydrolyzed Plant Protein, and ‘‘Roast Beef Parboiled and Steam Flavoring’’ shall be prepared by Roasted’’ shall be prepared so that the comminuting and forming the product weight of the finished product, exclud- from fresh and/or frozen meat, with or ing salt and flavoring material, shall without added fat, of the species indi- not exceed 70 percent of the fresh beef cated on the label. Such products shall weight. Transglutaminase enzyme at not contain more than 30 percent fat levels of up to 65 ppm may be used as and shall not contain added water or a binder in such product. Beef cheek extenders. Transglutaminase enzyme meat and beef head meat from which at levels of up to 65 ppm may be used the overlying glandular and connective as a binder. Beef cheek meat (trimmed tissues have been removed, and beef beef cheeks) may be used in the prepa- heart meat, exclusive of the heart cap ration of fabricated beef steaks only in may be used individually or collec- accordance with the conditions pre- tively to the extent of 5 percent of the scribed in paragraph (a) of this section. meat ingredients in the preparation of (e) Partially defatted beef fatty tissue. canned product labeled ‘‘Roast Beef ‘‘Partially Defatted Beef Fatty Tissue’’ Parboiled and Steam Roasted.’’ When is a beef byproduct derived from the beef cheek meat, beef head meat, or low temperature rendering (not exceed- beef heart meat is used in the prepara- ing 120 °F.) of fresh beef fatty tissue. tion of this product, its presence shall Such product shall have a pinkish color be reflected in the statement of ingre- and a fresh odor and appearance. dients required by part 317 of this subchapter. [35 FR 15597, Oct. 3, 1970, as amended at 38 FR 29215, Oct. 23, 1973; 43 FR 26424, June 20, 1978; [35 FR 15597, Oct. 3, 1970, as amended at 38 FR 47 FR 10784, Mar. 12, 1982; 47 FR 28257, June 29215, Oct. 23, 1973; 66 FR 54916, Oct. 31, 2001] 29, 1982; 66 FR 54916, Oct. 31, 2001]

§ 319.29 Miscellaneous pork products. Subpart D—Cured Meats, Unsmoked and Smoked (a) Partially defatted pork fatty tissue. ‘‘Partially Defatted Pork Fatty Tis- § 319.100 Corned beef. sue’’ is a pork byproduct derived from ‘‘Corned Beef’’ shall be prepared from the low temperature rendering (not ex- beef briskets, navels, clods, middle ceeding 120 °F.) of fresh pork fatty tis- ribs, rounds, rumps, or similar cuts sue, exclusive of skin. Such product using one or a combination of the cur- shall have a pinkish color and a fresh ing ingredients specified in a regula- odor and appearance. tion permitting that use in this subchapter or 9 CFR chapter III, sub- Subpart C—Cooked Meats chapter E, or in 21 CFR chapter I, subchapter A or subchapter B. Canned § 319.80 Barbecued meats. product labeled ‘‘Corned Beef’’ shall be Barbecued meats, such as product la- prepared so that the weight of the fin- beled ‘‘Beef Barbecue’’ or ‘‘Barbecued ished product, excluding cure, salt, and Pork,’’ shall be cooked by the direct flavoring material, shall not exceed 70 action of dry heat resulting from the percent of the fresh beef weight. burning of hard wood or the hot coals Corned beef other than canned shall be therefrom for a sufficient period to as- cured in pieces weighing not less than sume the usual characteristics of a bar- 1 pound, and if cooked, its weight shall becued article, which include the for- not exceed the weight of the fresh mation of a brown crust on the surface uncured beef. Beef cheek meat, beef and the rendering of surface fat. The head meat and beef heart meat may be product may be basted with a sauce used to the extent of 5 percent of the during the cooking process. The weight meat ingredient in preparation of this of barbecued meat shall not exceed 70 product when trimmed as specified in

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§ 319.81. When beef cheek meat, beef age requirements set forth in the fol- head meat, or beef heart meat is used lowing chart: in preparation of this product, its pres- Minimum ence shall be reflected in the statement Type of cured meat PFF Product name and qualifying of ingredients required by part 317 of pork product percent- statements this subchapter. The application of cur- age 1 ing solution to beef cuts, other than Cooked ham, 20.5 (Common and usual). briskets, which are intended for bulk loin 2. corned beef shall not result in an in- 18.5 (Common and usual) with nat- crease in the weight of the finished ural juices. 17.0 (Common and usual) water cured product of more than 10 percent added. over the weight of the fresh uncured <17.0 (Common and usual) and meat. water product—X% of weight is added ingredi- [35 FR 15597, Oct. 3, 1970; 36 FR 11903, June 23, ents. 3 1971, as amended at 38 FR 29215, Oct. 23, 1973; Cooked shoul- 20.0 (Common and usual). 64 FR 72174, Dec. 23, 1999] der, butt, picnic 2. § 319.101 Corned beef brisket. 18.0 (Common and usual) with natural juices. In preparing ‘‘Corned Beef Brisket,’’ 16.5 (Common and usual) water the application of curing solution to added. <16.5 (Common and usual) and the beef brisket shall not result in an water product—X% of increase in the weight of the finished weight is added ingredi- cured product of more than 20 percent ents. 3 over the weight of the fresh uncured Uncooked cured 18.0 Uncooked (common and ham, loin. usual). brisket. If the product is cooked, the <18.0 Uncooked (common and weight of the finished product shall not usual) and water product— exceed the weight of the fresh uncured X% of weight is added in- brisket. gredients. 3 Uncooked cured 17.5 Uncooked (common and shoulder, butt, usual). § 319.102 Corned beef round and other picnic. corned beef cuts. <17.5 Uncooked (common and In preparing ‘‘Corned Beef Round’’ usual) and water product— X% of weight is added in- and other corned beef cuts, except gredients. 3 ‘‘Corned Beef Briskets,’’ the curing so- 1 The minimum meat PFF percentage shall be the minimum lution shall be applied to pieces of beef meat protein which is indigenous to the raw unprocessed pork weighing not less than one pound and expressed as a percent of the non-fat portion of the finished product; and compliance shall be determined under § 318.19 such application shall not result in an of this subchapter for domestic cured pork product and increased weight of the cured beef § 327.23 of this subchapter for imported cured pork product. 2 The term ‘‘cooked’’ is not appropriate for use on labels of product of more than 10 percent over cured pork products heated only for the purpose of destruc- the weight of the fresh uncured beef tion of possible live trichinae. 3 Processors may immediately follow this qualifying state- cut. If the product is cooked, the ment with a list of the ingredients in descending order of pre- weight of the finished product shall not dominance rather than having the traditional ingredients statement. In any case, the maximum percent of added sub- exceed the weight of the fresh uncured stances in the finished product on a total weight percentage beef cut. basis would be inserted as the X value; e.g., Ham and Water Product—20% of Weight is Added Ingredients. § 319.103 Cured beef tongue. (b) Cured pork products for which In preparing ‘‘Cured Beef Tongue,’’ there is a qualifying statement re- the application of curing solution to quired in paragraph (a) of this section the fresh beef tongue shall not result in shall bear that statement as part of the an increase in the weight of the cured product name in lettering not less than beef tongue of more than 10 percent 3⁄8 inch in height, or in lettering not over the weight of the fresh uncured less than one-third the size of the larg- beef tongue. est letter in the product name if it is in the same color and style of print and § 319.104 Cured pork products. on the same color background as the (a) Cured pork products, including product name. However, the Adminis- hams, shoulders, picnics, butts and trator may approve smaller lettering loins, shall comply with the minimum for labeling of packages of 1 pound or meat Protein Fat Free (PFF) percent- less, provided such lettering is at least

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one-third the size and of the same color Type of cured pork Minimum Product name and product meat PFF qualifying statements and style as the product name. percentage 1 (c) Cured pork product prepared pur- suant to this section shall be subject to ‘‘Ham Patties,’’ ‘‘Chopped Ham,’’ the compliance procedures in § 318.19 of ‘‘Pressed Ham,’’ this subchapter. and ‘‘Spiced (d) The binders provided for use in Ham’’ ...... 19.5 (Common and usual). ‘‘Ham Patties,’’ cured pork products in a regulation in ‘‘Chopped Ham,’’ this subchapter, in 9 CFR chapter III, ‘‘Pressed Ham,’’ subchapter E, or in 21 CFR chapter I, and ‘‘Spiced Ham’’ ...... 17.5 (Common and usual) subchapter A or subchapter B, may be with natural juices. used singly in those cured pork prod- ‘‘Ham Patties,’’ ucts labeled as ‘‘Ham Water Added,’’ ‘‘Chopped Ham,’’ ‘‘Pressed Ham,’’ ‘‘Ham and Water Product-X% of and ‘‘Spiced Weight is Added Ingredients,’’ and Ham’’ ...... 16.0 (Common and usual) ‘‘Ham with Natural Juices.’’ In addi- water added. tion to the binders referred to in the ‘‘Ham Patties,’’ ‘‘Chopped Ham,’’ preceding sentence, the following sub- ‘‘Pressed Ham,’’ stances are permitted for use as bind- and ‘‘Spiced ers and may be used singly in those Ham’’ ...... <16.0 (Common and usual) and water product—(x)% cured pork products labeled as ‘‘Ham of weight is added Water Added,’’ ‘‘Ham and Water Prod- ingredients. 2 uct-X% of Weight is Added Ingredi- 1 The minimum meat PFF percentage shall be the minimum ents,’’ and ‘‘Ham with Natural Juices’’: meat protein which is indigenous to the raw, unprocessed pork expressed as a percent of the nonfat portion of the fin- pork collagen at up to 3.5% of the prod- ished product; and compliance shall be determined under sec- uct formulation. Unless their use is tion 318.19 of this subchapter. 2 Processors may immediately follow this qualifying state- provided for in a regulation in this sub- ment with a list of the ingredients in descending order of pre- chapter, in 9 CFR chapter III, sub- dominance rather than having the traditional ingredients statement. In any case, the maximum percent of added subchapter E, or in 21 CFR chapter I, substances in the finished product on a total weight percentage chapter A or subchapter B, or in this basis would be inserted as the X value; e.g., Ham and Water Product—20% of Weight is Added Ingredients. paragraph, these binders are not permitted to be used in combination with (b) Cured pork products prepared another such binder listed for use in under this section except ‘‘Ham pat- cured pork products. When any such ties’’ may contain finely chopped ham substance is added to these products, shank meat to the extent of 25 percent the substance shall be declared in the over that normally present in boneless ingredients statement by its common ham. Mechanically Separated (Species) or usual name in order of predomi- Product may be used in accordance nance. with § 319.6. (c) Cured pork product prepared pur- [49 FR 14879, Apr. 13, 1984, as amended at 50 FR 9792, Mar. 12, 1985; 53 FR 5151, Feb. 22, suant to this section shall be subject to 1988; 57 FR 42888, Sept. 17, 1992; 62 FR 45026, the compliance procedures in § 318.19 of Aug. 25, 1997; 63 FR 148, Jan. 5, 1998; 64 FR this subchapter, and those cured pork 27904, May 24, 1999; 65 FR 34389, May 30, 2000; products prepared under this section 66 FR 54916, Oct. 31, 2001] for which there is a qualifying statement required shall comply with the § 319.105 ‘‘Ham patties,’’ ‘‘Chopped requirements of § 319.104(b) of this sub- ham,’’ ‘‘Pressed ham,’’ ‘‘Spiced ham,’’ chapter. and similar products. (d) In addition to the other require- (a) Finely divided (chopped, ground, ments of this section, ‘‘Ham Patties’’ flaked, chipped) cured ham products may not contain more than 35 percent such as ‘‘Ham patties,’’ ‘‘Chopped fat, by analysis. ham,’’ ‘‘Pressed ham,’’ and ‘‘Spiced ham’’ shall comply with minimum [49 FR 14880, Apr. 13, 1984, as amended at 53 meat Protein Fat Free (PFF) percent- FR 5151, Feb. 22, 1988; 62 FR 45026, Aug. 25, age requirements set forth in the fol- 1997; 65 FR 34389, May 30, 2000] lowing chart:

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§ 319.106 ‘‘Country Ham,’’ ‘‘Country or a water activity of not more than Style Ham,’’ ‘‘Dry Cured Ham,’’ 0.92. ‘‘Country Pork Shoulder,’’ ‘‘Country (5) For hams or pork shoulders la- Style Pork Shoulder,’’ and ‘‘Dry beled ‘‘country’’ or ‘‘country style,’’ Cured Pork Shoulder.’’ the combined period for curing and salt (a) ‘‘Country Ham,’’ ‘‘Country Style equalization shall not be less than 45 Ham,’’ or ‘‘Dry Cured Ham,’’ and days for hams, and shall not be less ‘‘Country Pork Shoulder,’’ ‘‘Country than 25 days for pork shoulders; the Style Pork Shoulder,’’ or ‘‘Dry Cured total time for curing salt equalization, Pork Shoulder.’’ are the uncooked, and drying shall not be less than 70 cured, dried, smoked or unsmoked days for hams, and shall not be less meat food products made respectively than 50 days for pork shoulders. During from a single piece of meat conforming the drying and smoking period, the in- to the definition of ‘‘ham,’’ as specified ternal temperature of the product must ° in § 317.8(b)(13) of this subchapter, or not exceed 95 F., provided that such from a single piece of meat from a pork temperature requirement shall not shoulder. They are prepared in accord- apply to product dried or smoked under ance with paragraph (c) of this section natural climatic conditions. (6) For hams or pork shoulders la- by the dry application of salt (NaCl), or beled ‘‘dry cured,’’ the combined period by the dry application of salt (NaCl) for curing and salt equalization shall and one or more of the optional ingre- not be less than 45 days for hams, and dients as specified in paragraph (d) of shall not be less than 25 days for pork this section. They may not be injected shoulders; and the total time for cur- with curing solutions nor placed in curing, salt equalization, and drying shall ing solutions. not be less than 55 days for hams and (b) The product must be treated for shall not be less than 40 days for pork the destruction of possible live shoulders. trichinae in accordance with such (7) The weight of the finished hams methods as may be approved by the Ad- and pork shoulders covered in this sec- ministrator upon request in specific in- tion shall be at least 18 percent less stances and none of the provisions of than the fresh uncured weight of the this standard can be interpreted as dis- article. charging trichinae treatment require- (d) The optional ingredients for prod- ments. ucts covered in this section are: (c)(1) The entire exterior of the ham (1) Nutritive sweeteners, spices, or pork shoulder shall be coated by the seasonings and flavorings. dry application of salt or by the dry ap- (2) Sodium or potassium nitrate and plication of salt combined with other sodium or potassium nitrite if used as ingredients as permitted in paragraph prescribed in this section and in ac- (d) of this section. cordance with a regulation permitting (2) Additional salt, or salt mixed with that use in this subchapter or 9 CFR other permitted ingredients, may be re- Chapter III, Subchapter E, or in 21 CFR applied to the product as necessary to Chapter I, Subchapter A or Subchapter insure complete penetration. B. (3) When sodium or potassium ni- [42 FR 3299, Jan. 18, 1977, as amended at 64 trate, or sodium or potassium nitrite, FR 72174, Dec. 23, 1999] or a combination thereof, is used, the EFFECTIVE DATE NOTE: At 46 FR 1257, Jan. application of salt shall be in sufficient 6, 1981, the Safety and Quality Service, De- quantity to insure that the finished partment of Agriculture, announced that product has an internal salt content of ‘‘the temperature and time period provisions at least 4 percent. of 9 CFR 319.106, paragraphs (c)(5) and (c)(6), (4) When no sodium nitrate, potas- have not been in effect since November 17, sium nitrate, sodium nitrite, potas- 1980, and will not be enforced pending future sium nitrite or a combination thereof Agency action in the matter. However, ham and pork shoulders must continue to be pre- is used, the application of salt shall be pared in compliance with all other provi- in sufficient quantity to insure that sions of 9 CFR 319.106 in order to be labeled the finished product has a brine con- ‘country ham,’ ‘country style ham,’ or ‘dry centration of not less than 10 percent cured ham,’ and ‘country pork shoulder,’

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‘country style pork shoulder,’ or ‘dry cured may contain no more than 10 percent pork shoulder.’ ’’ of added water in the finished product. Sausage may contain Mechanically § 319.107 Bacon. Separated (Species) used in accordance The weight of cured pork bellies 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 prepared 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 elsewhere 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 beef 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 sausages 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 listed 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 be fresh and/or frozen meat and meat by- used in cooked sausage. To facilitate products, and may contain Mechani- chopping or mixing or to dissolve the cally Separated (Species) in accordance usual curing ingredients, water or ice with § 319.6, and may be seasoned with may be used in the preparation of sau- condimental substances as permitted sage which is not cooked in an amount in part 318 of this subchapter. The fin- not to exceed 3 percent of the total in- ished product shall not contain more gredients in the formula. Cooked sau- than 50 percent fat. To facilitate chop- sages such as Polish sausage, cotto sa- ping or mixing, water or ice may be lami, braunschweiger, liver sausage, used in an amount not to exceed 3 per- and similar cooked sausage products cent of the total ingredients used.

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Binders or extenders may be added as trichinae in accordance with § 318.10 of provided in § 319.140 of this part. this subchapter. (3) ‘‘Italian Beef Sausage’’ or ‘‘Kosher [55 FR 34683, Aug. 24, 1990, as amended at 66 FR 54916, Oct. 31, 2001] Italian Beef Sausage’’ shall be prepared with fresh or frozen beef or beef and § 319.144 Whole hog sausage. beef fat. ‘‘Italian Veal Sausage’’ or ‘‘Kosher Italian Veal Sausage’’ shall be ‘‘Whole Hog Sausage’’ is sausage pre- prepared with fresh or frozen veal or pared with fresh and/or frozen meat veal and veal fat. Mechanically Sepa- from swine in such proportions as are rated (Species) may be used in accord- normal to a single animal, and may in- ance with § 319.6. clude any Mechanically Separated (4) Italian sausage products made in (Species) produced from the animal and conformance with the provisions of used in accordance with § 319.6, and paragraphs (a) (1), (2), and (3) of this may be seasoned with condimental sub- section, and with paragraphs (b) and (c) stances as permitted under part 318 of of this section, may contain sodium ni- this subchapter. The finished product trite or potassium nitrite in amounts shall not contain more than 50 percent not to exceed those allowed in a regula- fat. To facilitate chopping or mixing, tion permitting that use in this sub- water or ice may be used in an amount chapter or in 9 CFR chapter III, sub- not to exceed 3 percent of the total in- chapter E, or in 21 CFR chapter I, sub- gredients used. chapter A or subchapter B, provided [35 FR 15597, Oct. 3, 1970, as amended at 43 FR that such products are labeled with the 26424, June 20, 1978; 47 FR 28257, 28258, June word ‘‘cured’’ in the product name, 29, 1982] such as ‘‘Cured Italian Sausage.’’ The word ‘‘cured’’ shall be displayed on the § 319.145 Italian sausage products. product label in the same size and style (a) Italian sausage products are cured of lettering as other words in the prod- or uncured sausages containing at least uct name. 85 percent meat, or combination of (b) Optional ingredients permitted in meat and fat, with the total fat con- Italian sausage products include: tent constituting not more than 35 per- (1) Spices (including paprika) and cent of the finished product. Such prod- flavorings. ucts shall be prepared in accordance (2) Water or ice to facilitate chopping with the provisions of paragraph (a) (1), or mixing, but not to exceed 3 percent (2) or (3) of this section, and shall con- of the total weight of all ingredients tain salt, pepper, and either fennel or including the water. anise, or a combination of fennel and (3) Red or green peppers, or both. anise. Such products may contain any (4) Dehydrated or fresh onions, gar- or all of the optional ingredients listed lic, and parsley. in paragraph (b) of this section. (5) Sugar, dextrose, corn syrup, corn (1) ‘‘Italian Sausage’’ shall be pre- syrup solids, and glucose syrup. pared with fresh or frozen pork, or pork (6) Monosodium glutamate and anti- and pork fat, and may contain Me- oxidants in accordance with the chart chanically Separated (Species) in ac- of substances a regulation permitting cordance with § 319.6. that use in this subchapter or in 9 CFR (2) ‘‘Italian Sausage with Beef,’’ chapter III, subchapter E, or in 21 CFR ‘‘Italian Sausage with Veal,’’ or chapter I, subchapter A or subchapter ‘‘Italian Sausage with Beef and Veal,’’ B. shall be prepared so that fresh or fro- (c) If Italian sausage products are zen pork constitutes the major portion cooked or smoked, determination of of the meat content requirement of compliance with the provisions of para- this paragraph. Mechanically Sepa- graphs (a) and (b) of this section shall rated (Species) may be used in accord- be based on the uncooked or unsmoked ance with § 319.6. When pork muscle tis- product. The product before cooking or sue is combined with beef or veal, or smoking shall contain no more than 3 both, in the preparation of bulk-packed percent water as specified in paragraph products, or patties, it shall be treated (b)(2) of this section. Product which is for the destruction of possible live cooked shall be labeled with the word

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‘‘cooked’’ in the product name, such as solve the curing ingredients but the ‘‘Cooked Italian Sausage’’ or ‘‘Cooked sausage shall contain no more than 40 Cured Italian Sausage.’’ Product which percent of a combination of fat and is smoked shall be labeled with the added water. These sausage products word ‘‘smoked’’ in the product name, may contain only phosphates approved such as ‘‘Smoked Italian Sausage’’ or under part 318 of this chapter. Such ‘‘Smoked Cured Italian Sausage.’’ The products may contain raw or cooked words ‘‘cooked’’ and ‘‘smoked’’ shall be poultry meat and/or Mechanically Sep- displayed on the product label in the arated (Kind of Poultry) without skin same size and style of lettering as and without kidneys and sex glands other words in the product name. used in accordance with § 381.174, not in excess of 15 percent of the total ingre- [41 FR 2630, Jan. 19, 1976, as amended at 43 FR 26424, June 20, 1978; 47 FR 28257, 28258, dients, excluding water, in the sausage, June 29, 1982; 49 FR 46533, Nov. 27, 1984; 64 FR and Mechanically Separated (Species) 72175, Dec. 23, 1999] used in accordance with § 319.6. Such poultry meat ingredients shall be des- Subpart F—Uncooked, Smoked ignated in the ingredient statement on the label of such sausage in accordance Sausage with the provisions of § 381.118 of this § 319.160 Smoked pork sausage. chapter. (b) Frankfurter, frank, furter, hot- ‘‘Smoked Pork Sausage’’ is pork sau- dog, wiener, vienna, bologna, garlic bo- sage that is smoked with hardwood or logna, knockwurst and similar cooked other approved nonresinous materials. sausages that are labeled with the It may be seasoned with condimental phrase ‘‘with byproducts’’ or ‘‘with va- substances as permitted in part 318 of riety meats’’ in the product name are this subchapter. The finished product comminuted, semisolid sausages con- shall not contain more than 50 percent sisting of not less than 15 percent of fat. To facilitate chopping or mixing, one or more kinds of raw skeletal mus- water, or ice may be used in an amount cle meat with raw meat byproducts, or not to exceed 3 percent of the total in- not less than 15 percent of one or more gredients used. kinds of raw skeletal muscle meat with [35 FR 15597, Oct. 3, 1970, as amended at 47 FR raw meat byproducts and raw or 28258, June 29, 1982] cooked poultry products; and seasoned and cured, using one or more of the Subpart G—Cooked Sausage curing ingredients in accordance with a regulation permitting that use in this § 319.180 Frankfurter, frank, furter, subchapter or in 9 CFR chapter III, hotdog, weiner, vienna, bologna, subchapter E, or in 21 CFR chapter I, garlic bologna, knockwurst, and subchapter A or subchapter B. They similar products. may or may not be smoked. Partially (a) Frankfurter, frank, furter, hot- defatted pork fatty tissue or partially dog, wiener, vienna, bologna, garlic bo- defatted beef fatty tissue, or a com- logna, knockwurst and similar cooked bination of both, may be used in an sausages are comminuted, semisolid amount not exceeding 15 percent of the sausages prepared from one or more meat and meat byproducts or meat, kinds of raw skeletal muscle meat or meat byproducts, and poultry products raw skeletal muscle meat and raw or ingredients. The finished products shall cooked poultry meat, and seasoned and not contain more than 30 percent fat. cured, using one or more of the curing Water or ice, or both, may be used to agents in accordance with a regulation facilitate chopping or mixing to dis- permitting that use in this subchapter solve the curing and seasoning ingredi- or in 9 CFR chapter III, subchapter E, ents, the sausage shall contain no more or in 21 CFR chapter I, subchapter A or than 40 percent of a combination of fat subchapter B. They may or may not be and added water. These sausage prod- smoked. The finished products shall ucts may contain only phosphates ap- not contain more than 30 percent fat. proved under part 318 of this chapter. Water or ice, or both, may be used to These sausage products may contain facilitate chopping or mixing or to dis- poultry products and/or Mechanically

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Separated (Kind of Poultry) used in ac- be declared in the ingredients state- cordance with § 381.174, individually or ment by its common or usual name in in combination, not in excess of 15 per- order of predominance. cent of the total ingredients, excluding (f) Cooked sausages shall not be la- water, in the sausage, and may contain beled with terms such as ‘‘All Meat’’ or Mechanically Separated (Species) used ‘‘All (Species),’’ or otherwise to indi- in accordance with § 319.6. Such poultry cate they do not contain nonmeat in- products shall not contain kidneys or gredients or are prepared only from sex glands. The amount of poultry skin meat. present in the sausage must not exceed (g) For the purposes of this section: the natural proportion of skin present Poultry meat means deboned chicken on the whole carcass of the kind of meat or turkey meat, or both, without poultry used in the sausage, as speci- skin or added fat; poultry products fied in § 381.117(d) of this chapter. The mean chicken or turkey, or chicken poultry products used in the sausage meat or turkey meat as defined in shall be designated in the ingredient § 381.118 of this chapter, or poultry by- statement on the label of such sausage products as defined in § 381.1 of this in accordance with the provisions of chapter; and meat byproducts (or vari- § 381.118 of this chapter. Meat byprod- ety meats), mean pork stomachs or ucts used in the sausage shall be des- snouts; beef, veal, lamb, or goat tripe; ignated individually in the ingredient statement on the label for such sausage beef, veal, lamb, goat, or pork hearts, in accordance with § 317.2 of this chap- tongues, fat, lips, weasands, and ter. spleens; and partially defatted pork (c) A cooked sausage as defined in fatty tissue, or partially defatted beef paragraph (a) of this section shall be fatty tissue. labeled by its generic name, e.g., frank- [38 FR 14742, June 5, 1973] furter, frank, furter, hotdog, wiener, vienna, bologna, garlic bologna, or EDITORIAL NOTE: For FEDERAL REGISTER ci- knockwurst. When such sausage prod- tations affecting § 319.180, see the List of CFR Sections Affected, which appears in the ucts are prepared with meat from a sin- Finding Aids section of the printed volume gle species of cattle, sheep, swine, or and at www.fdsys.gov. goats they shall be labeled with the term designating the particular species § 319.181 Cheesefurters and similar in conjunction with the generic name, products. e.g., ‘‘Beef Frankfurter,’’ and when ‘‘Cheesefurters’’ and similar products such sausage products are prepared in are products in casings which resemble part with Mechanically Separated frankfurters except that they contain (Species) in accordance with § 319.6, sufficient cheese to give definite char- they shall be labeled in accordance acteristics to the finished article. They with § 317.2(j)(13) of this subchapter. may contain binders and extenders as (d) A cooked sausage as defined in provided in § 424.21(c) of subchapter E. paragraph (b) of this section shall be Limits on use as provided in § 424.21 are labeled by its generic name, e.g., frank- intended to be exclusive of the cheese furter, frank, furter, hotdog, wiener, constituent. When any such substance vienna, bologna, garlic bologna, or knockwurst, in conjunction with the is added to these products, the sub- phrase ‘‘with byproducts’’ or ‘‘with va- stance shall be designated in the ingre- riety meats’’ with such supplemental dients statement by its common or phrase shown in a prominent manner usual name in order of predominance. directly contiguous to the generic These products shall contain no more name and in the same color on an iden- than 40 percent of a combination of fat tical background. and added water, and no more than 30 (e) Binders and extenders as provided percent fat and shall comply with the in § 319.140 of this part may be used in other provisions for cooked sausages cooked sausage that otherwise comply that are in this subchapter. with paragraph (a) or (b) of this sec- [55 FR 34683, Aug. 24, 1990, as amended at 56 tion. When any such substance is added FR 41448, Aug. 21, 1991; 76 FR 82078, Dec. 30, to these products, the substance shall 2011]

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§ 319.182 Braunschweiger and liver rated (Species) may be used in accord- sausage or liverwurst. ance with § 319.6. To facilitate chopping (a) ‘‘Braunschweiger’’ is a cooked or mixing or to dissolve the usual cur- sausage made from fresh, cured, and/or ing ingredients, water or ice may be frozen pork, beef, and/or veal and at used in the preparation of luncheon least 30 percent pork, beef, and/or veal meat in an amount not to exceed 3 per- livers computed on the weight of the cent of the total ingredients. fresh livers. It may also contain pork [35 FR 15597, Oct. 3, 1970, as amended at 43 FR and/or beef fat. Mechanically Sepa- 26425, June 20, 1978; 47 FR 28257, June 29, 1982] rated (Species) may be used in accordance with § 319.6. Binders and extenders § 319.261 Meat loaf. may be used as permitted in § 319.140. ‘‘Meat Loaf’’ is a cooked meat food The product may have a smoked taste product in loaf form made from characteristic, which may be imparted comminuted meat. Mechanically Sepa- by use of smoked meats, smoke fla- rated (Species) may be used in accord- voring or smoking. If prepared from ance with § 319.6. To facilitate chopping components of a single species, the or mixing, water or ice may be used in product name may reflect the species, an amount not to exceed 3 percent of e.g., ‘‘Beef Braunschweiger.’’ Braun- the total ingredients used. schweiger may also be labeled as any of [35 FR 15597, Oct. 3, 1970, as amended at 43 FR the following: ‘‘Braunschweiger—A 26425, June 20, 1978; 47 FR 28257, June 29, 1982] Liver Sausage,’’ ‘‘Braunschweiger—A Liverwurst,’’ or ‘‘Braunschweiger Subpart L—Meat Specialties, (Liver Sausage)’’ or ‘‘Braunschweiger (Liverwurst).’’ Puddings and Nonspecific Loaves (b) ‘‘Liver Sausage’’ or ‘‘Liverwurst’’ § 319.280 Scrapple. is a cooked sausage made from fresh, cured, and/or frozen pork, beef, and/or ‘‘Scrapple’’ shall contain not less veal and at least 30 percent pork, beef, than 40 percent meat and/or meat by- veal, sheep, and/or goat livers com- products computed on the basis of the fresh weight, exclusive of bone. Me- puted on the weight of the fresh livers. chanically Separated (Species) may be It may also contain pork and/or beef used in accordance with § 319.6. The byproducts. Mechanically Separated meal or flour used may be derived from (Species) may be used in accordance grain and/or soybeans. with § 319.6. Binders and extenders maybe used as permitted in § 319.140. If [35 FR 15597, Oct. 3, 1970, as amended at 43 FR prepared from components of a single 26425, June 20, 1978; 47 FR 28257, June 29, 1982] species, the product name may reflect that species, e.g., ‘‘Pork Liver Sau- § 319.281 Bockwurst. sage.’’ (a) Bockwurst is an uncured, comminuted meat food product which [47 FR 36108, Aug. 19, 1982] may or may not be cooked. It contains meat, milk or water or a combination Subpart H [Reserved] thereof, eggs, vegetables, and any of the optional ingredients listed in para- Subpart I—Semi-Dry Fermented graph (b) of this section; and is pre- Sausage [Reserved] pared in accordance with the provisions of paragraphs (a)(1), (2), (3), and Subpart J—Dry Fermented (4) of this section. (1) Meat shall constitute not less Sausage [Reserved] than 70 percent of the total weight of the product and shall consist of pork or Subpart K—Luncheon Meat, a mixture of pork and veal, pork and Loaves and Jellied Products beef, or pork, veal, and beef. Such meat shall be fresh or fresh frozen meat. § 319.260 Luncheon meat. Pork may be omitted when the specie ‘‘Luncheon Meat’’ is a cured, cooked or species of meat used in the product meat food product made from is identified in the product name (e.g., comminuted meat. Mechanically Sepa- Veal Bockwurst, Beef Bockwurst, or

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Beef and Veal Bockwurst). Mechani- on the weight of the fresh meat. Me- cally Separated (Species) may be used chanically Separated (Species) may be in accordance with § 319.6. used in accordance with § 319.6. Head (2) The ‘‘milk’’ may be fresh whole meat, cheek meat, and heart meat ex- milk, dried milk, nonfat dry milk, cal- clusive of the heart cap may be used to cium reduced dried skim milk, enzyme the extent of 25 percent of the meat in- (rennet) treated calcium reduced dried gredients under specific declaration on skim milk and calcium lactate, or any the label. The mixture may contain combination thereof. binders and extenders as provided in (3) ‘‘Eggs’’ refer to whole eggs that § 424.21(c) of subchapter E. are fresh, frozen, or dried. [55 FR 34684, Aug. 24, 1990, as amended at 76 (4) ‘‘Vegetables’’ refer to onions, FR 82078, Dec. 30, 2011] chives, parsley, and leeks, alone or in any combination. § 319.301 Chili con carne with beans. (b) Bockwurst may contain one or Chili con carne with beans shall con- more of the following optional ingredi- tain not less than 25 percent of meat ents: computed on the weight of the fresh (1) Pork fat. meat. Mechanically Separated (Spe- (2) Celery, fresh or dehydrated. cies) may be used in accordance with (3) Spices, flavorings. § 319.6. Head meat, cheek meat, or heart (4) Salt. meat exclusive of the heart cap may be (5) Egg whites, fresh, frozen, or dried. used to the extent of 25 percent of the (6) Corn syrup solids, corn syrup, or meat ingredients, and its presence glucose syrup with a maximum limit of shall be reflected in the statement of 2 percent individually or collectively, ingredients required by part 317 of this calculated on a dry basis. The max- subchapter. The mixture may contain imum quantities of such ingredients binders and extenders as provided in shall be computed on the basis of the § 424.21(c) of subchapter E. total weight of the ingredients. (7) Autolyzed yeast extract, [55 FR 34684, Aug. 24, 1990, as amended at 76 hydrolyzed plant protein, milk protein FR 82078, Dec. 30, 2011] hydrolysate, and monosodium glutamate. § 319.302 Hash. (8) Sugars (sucrose and dextrose). ‘‘Hash’’ shall contain not less than 35 (9) Binders and extenders may be percent of meat computed on the added as provided in § 424.21(c) of sub- weight of the cooked and trimmed chapter E. When any such substance is meat. The weight of the cooked meat added to bockwurst, the substance used in this calculation shall not ex- shall be designated in the ingredients ceed 70 percent of the weight of the statement by its common or usual uncooked fresh meat. Mechanically name in order of predominance. Separated (Species) may be used in ac- (c) If bockwurst is cooked or par- cordance with § 319.6. tially cooked, the composition of the [35 FR 15597, Oct. 3, 1970, as amended at 43 FR raw mix from which it is prepared shall 26425, June 20, 1978; 47 FR 28257, June 29, 1982] be used in determining whether it meets the requirements of this section. § 319.303 Corned beef hash. [40 FR 18542, Apr. 29, 1975, as amended at 41 (a) ‘‘Corned Beef Hash’’ is the semi- FR 18089, Apr. 30, 1976; 43 FR 26425, June 20, solid food product in the form of a com- 1978; 45 FR 10318, Feb. 15, 1980; 47 FR 26374, pact mass which is prepared with beef, June 18, 1982; 47 FR 28257, 28258, June 29, 1982; potatoes, curing agents, seasonings, 55 FR 34683, Aug. 24, 1990; 56 FR 41448, Aug. and any of the optional ingredients 21, 1991; 76 FR 82078, Dec. 30, 2011] listed in paragraph (b) of this section, in accordance with the provisions of Subpart M—Canned, Frozen, or paragraphs (a) (1), (2), (3) and (4) of this Dehydrated Meat Food Products section and the provisions of paragraph (c) of this section. § 319.300 Chili con carne. (1) Either fresh beef, cured beef, or ‘‘Chili con carne’’ shall contain not canned corned beef or a mixture of two less than 40 percent of meat computed or more of these ingredients, may be

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used, and the finished product shall ingredient,’’ or ‘‘Beef head meat con- contain not less than 35 percent of beef stitutes 5 percent of the meat ingre- computed on the weight of the cooked dient,’’ or ‘‘Beef heart meat constitutes and trimmed beef. The weight of the 5 percent of the meat ingredient.’’ cooked meat used in this calculation When two or more of the ingredients shall not exceed 70 percent of the are used, the words ‘‘Constitutes 5 per- weight of the uncooked fresh meat. cent of meat ingredient’’ need only ap- (2) ‘‘Potatoes’’ refers to fresh pota- pear once. toes, dehydrated potatoes, cooked de- (2) Whenever the words ‘‘corned beef hydrated potatoes, or a mixture of two hash’’ are featured on the label so con- or more of these ingredients. spicuously as to identify the contents, (3) The curing agents that may be the statements prescribed in paragraph used are salt, sodium nitrate, sodium nitrite, potassium nitrate, or potas- (d)(1) of this section shall immediately sium nitrite, or a combination of two and conspicuously precede or follow or more of these ingredients. When so- such name without intervening writ- dium nitrate, or sodium nitrite, potas- ten, printed, or other graphic matter. sium nitrate, or potassium nitrite is [35 FR 15597, Oct. 3, 1970, as amended at 43 FR used it shall be used in amounts not ex- 26425, June 20, 1978; 47 FR 28257, June 29, 1982; ceeding those specified in a regulation 64 FR 72175, Dec. 23, 1999] permitting that use in this subchapter or in 9 CFR Chapter III, Subchapter E, § 319.304 Meat stews. or in 21 CFR Chapter I, Subchapter A Meat stews such as ‘‘Beef Stew’’ or or Subchapter B. ‘‘Lamb Stew’’ shall contain not less (4) The seasonings that may be used, than 25 percent of meat of the species singly or in combination, are salt, named on the label, computed on the sugar (sucrose or dextrose), spice, and flavoring, including essential oils, weight of the fresh meat. Mechanically oleoresins, and other spice extractives. Separated (Species) may be used in ac- (b) Corned beef hash may contain one cordance with § 319.6. or more of the following optional in- [35 FR 15597, Oct. 3, 1970, as amended at 43 FR gredients: 26425, June 20, 1978; 47 FR 28257, June 29, 1982] (1) Beef cheek meat and beef head meat from which the overlying glan- § 319.305 Tamales. dular and connective tissues have been ‘‘Tamales’’ shall be prepared with at removed, and beef heart meat, exclu- least 25 percent meat computed on the sive of the heart cap, may be used indi- weight of the uncooked fresh meat in vidually or collectively to the extent of relation to all ingredients of the 5 percent of the meat ingredients; (2) Onions, including fresh onions, de- tamales. When tamales are packed in hydrated onions, or onion powder; sauce or gravy, the name of the prod- (3) Garlic, including fresh garlic, de- uct shall include a prominent reference hydrated garlic, or garlic powder; to the sauce or gravy; for example, (4) Water; ‘‘Tamales With Sauce’’ or ‘‘Tamales (5) Beef broth or beef stock; With Gravy.’’ Product labeled (6) Monosodium glutamate; ‘‘Tamales With Sauce’’ or ‘‘Tamales (7) Hydrolyzed plant protein; With Gravy’’ shall contain not less (8) Beef fat; than 20 percent meat, computed on the (9) Mechanically Separated (Species) weight of the uncooked fresh meat in when derived from carcasses of cattle relation to the total ingredients mak- may be used in accordance with § 319.6. ing up the tamales and sauce or the (c) The finished product shall not tamales and gravy. Mechanically Sepa- contain more than 15 percent fat nor rated (Species) may be used in accord- more than 72 percent moisture. ance with § 319.6. (d)(1) When any ingredient specified in paragraph (b)(1) of this section is [35 FR 15597, Oct. 3, 1970, as amended at 43 FR used, the label shall bear the following 26425, June 20, 1978; 47 FR 28257, 28258, June applicable statement: ‘‘Beef cheek 29, 1982] meat constitutes 5 percent of the meat

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§ 319.306 Spaghetti with meatballs and with Bacon in Sauce,’’ and similar sauce, spaghetti with meat and products shall contain not less than 12 sauce, and similar products. percent ham or bacon computed on the ‘‘Spaghetti with Meatballs and weight of the smoked ham or bacon Sauce’’ and ‘‘Spaghetti with Meat and prior to its inclusion with the beans Sauce,’’ and similar products shall con- and sauce. tain not less than 12 percent of meat computed on the weight of the fresh § 319.311 Chow mein vegetables with meat. Mechanically Separated (Spe- meat, and chop suey vegetables cies) may be used in accordance with with meat. § 319.6. The presence of the sauce or ‘‘Chow Mein Vegetables with Meat’’ gravy constituent shall be declared and ‘‘Chop Suey Vegetables with Meat’’ prominently on the label as part of the shall contain not less than 12 percent name of the product. Meatballs may be meat computed on the weight of the prepared with farinaceous material and uncooked fresh meat prior to its inclu- with other binders and extenders as sion with the other ingredients. Me- provided in § 424.21(c) of subchapter E. chanically Separated (Species) may be [55 FR 34684, Aug. 24, 1990, as amended at 76 used in accordance with § 319.6. FR 82078, Dec. 30, 2011] [35 FR 15597, Oct. 3, 1970; 36 FR 11903, June 23, 1971, as amended at 43 FR 26425, June 20, 1978; § 319.307 Spaghetti sauce with meat. 47 FR 28257, June 29, 1982] ‘‘Spaghetti Sauce with Meat’’ shall contain not less than 6 percent of meat § 319.312 Pork with barbecue sauce computed on the weight of the fresh and beef with barbecue sauce. meat. Mechanically Separated (Spe- ‘‘Pork with Barbecue Sauce’’ and cies) may be used in accordance with ‘‘Beef with Barbecue Sauce’’ shall con- § 319.6. sist of not less than 50 percent cooked [35 FR 15597, Oct. 3, 1970, as amended at 43 FR meat of the species specified on the 26425, June 20, 1978; 47 FR 28257, June 29, 1982] label. Mechanically Separated (Pork) may be used in accordance with § 319.6. § 319.308 Tripe with milk. ‘‘Tripe with Milk’’ shall be prepared [69 FR 34916, June 23, 2004] so that the finished canned article, ex- § 319.313 Beef with gravy and gravy clusive of the cooked-out juices and with beef. milk, will contain at least 65 percent tripe. The product shall be prepared ‘‘Beef with Gravy’’ and ‘‘Gravy with with not less than 10 percent milk. Beef’’ shall not be made with beef which, in the aggregate for each lot § 319.309 Beans with frankfurters in contains more than 30 percent sauce, sauerkraut with wieners and trimmable fat, that is, fat which can be juice, and similar products. removed by thorough, practicable trim- ‘‘Beans with Frankfurters in Sauce,’’ ming and sorting. ‘‘Sauerkraut with Wieners and Juice,’’ and similar products shall contain not Subpart N—Meat Food Entree less than 20 percent frankfurters or Products, Pies, and Turnovers wieners computed on the weight of the smoked and cooked sausage prior to its § 319.500 Meat pies. inclusion with the beans or sauerkraut. Meat pies such as ‘‘Beef Pie,’’ ‘‘Veal § 319.310 Lima beans with ham in Pie,’’ and ‘‘Pork Pie’’ shall contain sauce, beans with ham in sauce, meat of the species specified on the beans with bacon in sauce, and label, in an amount not less than 25 similar products. percent of all ingredients including ‘‘Lima Beans with Ham in Sauce,’’ crust and shall be computed on the ‘‘Beans with Ham in Sauce,’’ ‘‘Beans basis of the fresh uncooked meat.

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Subpart O—Meat Snacks, Hors nents, casein, or caseinate; or other d’Oeuvres, Pizza, and Spe- suitable edible protein, including albu- cialty Items min, vegetable proteins, or soy protein isolate; or any mixture of two or more § 319.600 [Reserved] of the articles designated in this subparagraph, in amounts not greater Subpart P—Fats, Oils, Shortenings than reasonably required to accomplish the desired effect. § 319.700 Margarine or oleo- (ii) The articles designated in this margarine. 1 subparagraph shall be pasteurized and (a) Margarine or oleomargarine is the then may be subjected to the action of food in plastic form or liquid emulsion, harmless bacterial starters. One or containing not less than 80 percent fat more of the articles designated in this determined by the method prescribed subparagraph is intimately mixed with under § 938.06 (Chapter 33) of the ‘‘Indi- the edible fat or oil ingredients, or rect Methods’’ in ‘‘Official Methods of both, to form a solidified or liquid Analysis of the Association of Official emulsion. Analytical Chemists’’, 15th edition, (3) Vitamin A in such quantity that 1990. 2 The ‘‘Official Methods of Anal- the finished margarine or oleo- ysis of the Association of Official Ana- margarine contains not less than 15,000 lytical Chemists,’’ 15th edition, 1990, is International Units (IU) of ViTamin A incorporated by reference with the ap- per pound or 33,000 IU per kilogram. proval of the Director of the Federal (b)(1) Vitamin D in such quantity Register in accordance with 5 U.S.C. that the finished margarine or oleo- 552(a) and 1 CFR part 51. It is produced margarine contains not less than 1,500 from one or more of the ingredients IU of Vitamin D per pound or 3,300 IU designated in paragraph (a)(1) of this per kilogram. section, and one or more of the ingredi- (2) Salt (sodium chloride); or potas- ents designated in paragraph (a)(2) of sium chloride for dietary margarine or this section, to which may be added oleomargarine. one or more of the optional ingredients (3) Nutritive carbohydrate sweet- designated in paragraph (b) of this sec- eners. tion. Margarine or oleomargarine con- (4) Emulsifiers identified in a regula- tains Vitamin A as provided for in tion permitting that use in this subparagraph (a)(3) of this section. chapter or a regulation permitting that (1) Edible fats and oils or mixtures of use in this subchapter or in 9 CFR these, whose origin is vegetable or ren- Chapter III, Subchapter E, or in 21 CFR dered animal fats from cattle, sheep, Chapter I, Subchapter A or Subchapter swine or goats. B, within these maximum amounts in (2)(i) Water; milk; milk products in- percent by weight of the finished food: cluding, but not limited to, the liquid, Mono- and diglycerides of fatty acids condensed, or dry form of whey, re- esterified with any or all of the fol- duced lactose whey, reduced minerals lowing acids: acetic, acetyltartaric, whey, or whey protein concentrate, citric, lactic, tartaric, and their so- non-lactose-containing whey compo- dium and calcium salts, 0.5 percent; such mono- and diglycerides in combination with the sodium sulfoacetate 1 Insofar as the standard contains provisions relating to margarine or oleomargarine derivatives thereof, 0.5 percent; which does not contain any meat food prod- polyglycerol esters of fatty acids, 0.5 ucts, such provisions merely reflect the ap- percent; 1,2-propylene glycol esters of plicable standard under the Federal Food, fatty acids, 2 percent; lecithin, 0.5 per- Drug, and Cosmetic Act. cent. 2 A copy of the ‘‘Official Methods of Anal- (5) Preservatives identified in a regu- ysis of the Association of Official Analytical lation permitting that use in this sub- Chemists,’’ 15th edition, 1990, is on file with chapter or in 9 CFR Chapter III, Sub- the Director, Office of the Federal Register, and may be purchased from the Association chapter E, or in 21 CFR Chapter I, Sub- of Official Analytical Chemists, Inc., 2200 chapter A or Subchapter B, within Wilson Boulevard, Suite 400, Arlington, Vir- these maximum amounts in percent by ginia 22201. weight of the finished food: Sorbic

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acid, benzoic acid and their sodium, po- bicarbonate, sodium carbonate, and so- tassium, and calcium salts, individ- dium hydroxide. ually, 0.1 percent, or in combination, (11) For the purposes of this section, 0.2 percent, expressed as the acids; cal- the term ‘‘milk’’ unqualified means cium disodium EDTA, 0.0075 percent; milk from cows. If any milk other than stearyl citrate, 0.15 percent; isopropyl cow’s milk is used in whole or in part, citrate mixture, 0.02 percent. the animal source shall be identified in (6) Antioxidants identified in a regu- conjunction with the word ‘‘milk’’ in lation permitting that use in this sub- the ingredient statement. chapter or in 9 CFR Chapter III, Sub- [48 FR 52697, Nov. 22, 1983, as amended at 50 chapter E, or in 21 CFR Chapter I, Sub- FR 3739, Jan. 28, 1985; 54 FR 40632, Oct. 3, 1989; chapter A or Subchapter B, within 59 FR 33642, June 30, 1994; 64 FR 72175, Dec. these maximum amounts in percent by 23, 1999] weight of the finished food: propyl, octyl and dodecyl gallates, BHT § 319.701 Mixed fat shortening. (butylated hydroxytoluene), BHA Shortening prepared with a mixture (butylated hydroxyanisole), ascorbyl of meat fats and vegetable oils may be palmitate, ascorbyl stearate, all indi- identified either as ‘‘Shortening Pre- vidually or in combination, 0.02 per- pared with Meat Fats and Vegetable cent. Instead of these antioxidants, Oils’’ or ‘‘Shortening Prepared with TBHQ (tertiary butylhydroquinone), Vegetable Oils and Meat Fats’’ depend- alone or in combination only with BHT ing on the predominance of the fat and and/or BHA, with a maximum 0.02 per- oils used, or the product may be la- cent by weight of the fat and oil con- beled ‘‘Shortening’’ when accompanied tent. by an ingredient statement with ingre- (7) Coloring agents identified in a dients listed in descending order of pre- regulation permitting that use in this dominance. subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR Parts 73, 74, § 319.702 Lard, leaf lard. 81, or 82, in amounts sufficient for pur- (a) Lard is the fat rendered from 3 pose. For the purpose of this subpara- clean and sound edible tissues from graph, provitamine A (beta-carotene) swine. The tissues may be fresh, frozen, shall also be deemed to be a coloring cooked, or prepared by other processes agent. approved by the Administrator in spe- (8) Flavoring substances in amounts cific cases, upon his determination sufficient for purpose. that the use of such processes will not (9) Acidulants identified in a regula- result in the adulteration or mis- tion permitting that use in this sub- branding of the lard. The tissues shall chapter or in 9 CFR Chapter III, Sub- be reasonably free from blood, and chapter E, or in 21 CFR Chapter I, Sub- shall not include stomachs, livers, chapter A or Subchapter B, in amounts spleens, kidneys, and brains, or sufficient for purpose: adipic acid; cit- settlings and skimmings. ‘‘Leaf Lard’’ ric and lactic acids and their potassium is lard prepared from fresh leaf (abdom- and sodium salts; phosphoric acid; L- inal) fat. tartaric acid and its sodium and so- (b) Lard (when properly labeled) may dium-potassium salts; and hydrochloric be hardened by the use of lard stearin acid. (10) Alkalizers identified in a regula- or hydrogenated lard or both and may tion permitting that use in this sub- contain refined lard and deodorized chapter or in 9 CFR Chapter III, Sub- lard, but the labels of such lard shall chapter E, or in 21 CFR Chapter I, Sub- state such facts, as applicable. chapter A or Subchapter B, in amounts (c) Products labeled ‘‘Lard’’ or ‘‘Leaf sufficient for purpose: potassium bicar- Lard’’ must have the following identity bonate, potassium carbonate, sodium and quality characteristics to insure good color, odor, and taste of finished product: 3 Colored margarine or oleomargarine is also subject to the provisions of section 407 (1) Color ...... White when solid, Maximum 3.0 red units in a 51⁄4 inch cell on of the Federal Food, Drug, and Cosmetic Act, the Lovibond scale. as amended (21 U.S.C. 347), as reflected in (2) Odor and taste ...... Characteristic and free from for- § 317.8(h)(24) of this subchapter. eign odors and flavors.

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(3) Free fatty acid ...... Maximum 0.5 percent (as oleic) (b) The moisture content of ‘‘Deviled or 1.0 acid value, as milligrams Tongue’’ and similar products shall not KOH per gram of sample. (4) Peroxide value ...... Maximum 5.0 (as milliequivalents exceed that of the fresh, unprocessed of peroxide per kilogram fat). meat. (5) Moisture and volatile Maximum 0.2 percent. matter. [35 FR 15597, Oct. 3, 1970, as amended at 43 FR (6) Insoluble impurities.... By appearance of liquid, fat or 26425, June 20, 1978; 47 FR 28257, June 29, 1982] maximum 0.05 percent. (d) Product found upon inspection § 319.761 Potted meat food product not to have the characteristics speci- and deviled meat food product. fied in paragraph (c) of this section but ‘‘Potted Meat Food Product’’ and found to be otherwise sound and in ‘‘Deviled Meat Food Product’’ shall not compliance with paragraph (a) of this contain cereal, vegetable flour, nonfat section may be further processed for dry milk, or similar substances. The the purpose of achieving such charac- amount of water added to potted meat teristics. food product and deviled meat food [43 FR 25420, June 13, 1978] product shall be limited to that necessary to replace moisture lost during § 319.703 Rendered animal fat or mix- processing. ture thereof. ‘‘Rendered Animal Fat,’’ or any mix- § 319.762 Ham spread, tongue spread, ture of fats containing edible rendered and similar products. animal fat, shall contain no added ‘‘Ham Spread,’’ ‘‘Tongue Spread,’’ water, except that ‘‘Puff Pastry Short- and similar products shall contain not ening’’ may contain not more than 10 less than 50 percent of the meat ingre- percent of water. dient named, computed on the weight [35 FR 15597, Oct. 3, 1970, as amended at 43 FR of the fresh meat. Other meat and fat 25420, June 13, 1978] may be used to give the desired spread- ing consistency provided it does not de- Subpart Q—Meat Soups, Soup tract from the character of the spreads Mixes, Broths, Stocks, Extracts named. Mechanically Separated (Spe- cies) may be used in accordance with § 319.720 Meat extract. § 319.6. Meat extract (e.g., ‘‘Beef Extract’’) [35 FR 15597, Oct. 3, 1970, as amended at 43 FR shall contain not more than 25 percent 26425, June 20, 1978; 47 FR 28257, June 29, 1982] of moisture.

§ 319.721 Fluid extract of meat. Subpart S—Meat Baby Foods Fluid extract of meat (e.g., ‘‘Fluid [Reserved] Extract of Beef’’) shall contain not more than 50 percent of moisture. Subpart T—Dietetic Meat Foods [Reserved] Subpart R—Meat Salads and Meat Spreads Subpart U—Miscellaneous

§ 319.760 Deviled ham, deviled tongue, § 319.880 Breaded products. and similar products. The amount of batter and breading (a) ‘‘Deviled Ham’’ is a semiplastic used as a coating for breaded product cured meat food product made from shall not exceed 30 percent of the finely comminuted ham and containing weight of the finished breaded product. condiments. Mechanically Separated (Species) may be used in accordance § 319.881 Liver meat food products. with § 319.6. Deviled ham may contain added ham fat: Provided, That the total Meat food products characterized and fat content shall not exceed 35 percent labeled as liver products such as liver of the finished product. The moisture loaf, liver cheese, liver spread, liver content of deviled ham shall not exceed mush, liver paste, and liver pudding that of the fresh unprocessed meat. shall contain not less than 30 percent 314

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of pork, beef, sheep, or goat livers com- (b) The required records are: puted on the fresh weight of the livers. (1) Records, such as bills of sale, in- voices, bills of lading, and receiving [36 FR 12004, June 24, 1971] and shipping papers, giving the following information with respect to PART 320—RECORDS, each transaction in which any live- REGISTRATION, AND REPORTS stock or carcass, part thereof, meat or meat food product is purchased, sold, Sec. shipped, received, transported, or oth- 320.1 Records required to be kept. erwise handled by said person in con- 320.2 Place of maintenance of records. nection with any business subject to 320.3 Record retention period. 320.4 Access to and inspection of records, fa- the Act: cilities and inventory; copying and sam- (i) The name or description of the pling. livestock or article; 320.5 Registration. (ii) The net weight of the livestock or 320.6 Information and reports required from article; official establishment operators. (iii) The number of outside con- 320.7 Reports by consignees of allegedly tainers (if any); adulterated or misbranded products; sale (iv) The name and address of the or transportation as violations. buyer of livestock or article sold by AUTHORITY: 21 U.S.C. 601–695; 7 CFR 2.7, such person, and the name and address 2.18, 2.53. of the seller of livestock or articles SOURCE: 35 FR 15603, Oct. 3, 1970, unless purchased by such person; otherwise noted. (v) The name and address of the con- signee or receiver (if other than the § 320.1 Records required to be kept. buyer); (a) Every person (including every (vi) The method of shipment; firm or corporation) within any of the (vii) The date of shipment; and classes specified in paragraph (a) (1), (viii) The name and address of the (2), or (3) of this section is required by carrier. the Act to keep records which will (ix) In the case of a person belonging fully and correctly disclose all trans- to the class specified in paragraph actions involved in his or its business (a)(1), and engaged, for commerce, in subject to the Act: the business of slaughtering any swine (1) Any person that engages, for com- for use as human or animal food, the merce, in the business of slaughtering name and address (including the city any cattle, sheep, swine, goats, horses, and state, or the township, county, and mules, or other equines, or preparing, state) of each person from whom the freezing, packaging, or labeling any person belonging to the class so speci- carcasses, or parts or products of car- fied purchased or otherwise obtained casses, of any such animals, for use as each swine, and the telephone number, human food or animal food; if available, of the person from whom (2) Any person that engages in the the swine were purchased or otherwise business of buying or selling (as a meat obtained, and all serial numbers and broker, wholesaler, or otherwise), or other approved means of identification transporting in commerce, or storing appearing on all test swine selected at in or for commerce, or importing, any antemortem inspection by FSIS rep- carcasses, or parts or products of car- resentatives for residue testing. casses, of any such animals; (2) Shipper’s certificates and permits (3) Any person that engages in busi- required to be kept by shippers and ness, in or for commerce, as a renderer, carriers of articles under part 325 of or engages in the business of buying, this subchapter. selling, or transporting in commerce, (3) A record of seal numbers required or importing, any dead, dying, dis- to be kept by consignees of inedible abled, or diseased cattle, sheep, swine, products shipped under unofficial seals goats, horses, mules, or other equines, under § 325.11(b) or (e) of this sub- or parts of the carcasses of any such chapter, and a record of new consignees animals that died otherwise than by of inedible products diverted under slaughter. § 325.11(e) of this subchapter.

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