Food Safety and Inspection Service, USDA § 319.702

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 nec- essary 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 312

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