261 Subpart B—Raw Meat Products Subpart C—Cooked Meats

Food Safety and Inspection Service, USDA Pt. 319

comply with (c)(1)(i) or (ii), it may bear Subpart E—Sausage Generally: Fresh a common or usual name that is not Sausage false or misleading, except that the 319.140 Sausage. product may not bear the name ‘‘Me- 319.141 Fresh pork sausage. chanically Separated (Beef).’’ 319.142 Fresh beef sausage. (3) Spent skulls or vertebral column 319.143 Breakfast sausage. bone materials from cattle younger 319.144 Whole hog sausage. than 30 months of age that exit the 319.145 Italian sausage products. AMR system shall not be used as an in- Subpart F—Uncooked, Smoked Sausage gredient of a meat food product. 319.160 Smoked pork sausage. [69 FR 1884, Jan. 12, 2004] Subpart G—Cooked Sausage Subparts B–G [Reserved] 319.180 Frankfurter, frank, furter, hotdog, weiner, vienna, bologna, garlic bologna, PART 319—DEFINITIONS AND knockwurst, and similar products. 319.181 Cheesefurters and similar products. STANDARDS OF IDENTITY OR 319.182 Braunschweiger and liver sausage or COMPOSITION liverwurst.

Subpart A—General Subpart H [Reserved] Sec. Subpart I—Semi-Dry Fermented Sausage 319.1 Labeling and preparation of standard- [Reserved] ized products. 319.2 Products and nitrates and nitrites. Subpart J—Dry Fermented Sausage 319.5 Mechanically Separated (Species). [Reserved] 319.6 Limitations with respect to use of Me- chanically Separated (Species). Subpart K—Luncheon Meat, Loaves and 319.10 Requirements for substitute stand- Jellied Products ardized meat food products named by use 319.260 Luncheon meat. of an expressed nutrient content claim 319.261 Meat loaf. and a standardized term. Subpart L—Meat Specialties, Puddings and Subpart B—Raw Meat Products Nonspecific Loaves 319.15 Miscellaneous beef products. 319.280 Scrapple. 319.29 Miscellaneous pork products. 319.281 Bockwurst.

Subpart C—Cooked Meats Subpart M—Canned, Frozen, or Dehydrated Meat Food Products 319.80 Barbecued meats. 319.81 Roast beef parboiled and steam roast- 319.300 Chili con carne. ed. 319.301 Chili con carne with beans. 319.302 Hash. Subpart D—Cured Meats, Unsmoked and 319.303 Corned beef hash. Smoked 319.304 Meat stews. 319.305 Tamales. 319.100 Corned beef. 319.306 Spaghetti with meatballs and sauce, 319.101 Corned beef brisket. spaghetti with meat and sauce, and simi- 319.102 Corned beef round and other corned lar products. beef cuts. 319.307 Spaghetti sauce with meat. 319.103 Cured beef tongue. 319.308 Tripe with milk. 319.309 Beans with frankfurters in sauce, 319.104 Cured pork products. sauerkraut with wieners and juice, and 319.105 ‘‘Ham patties,’’ ‘‘Chopped ham,’’ similar products. ‘‘Pressed ham,’’ ‘‘Spiced ham,’’ and simi- 319.310 Lima beans with ham in sauce, lar products. beans with ham in sauce, beans with 319.106 ‘‘Country Ham,’’ ‘‘Country Style bacon in sauce, and similar products. Ham,’’ ‘‘Dry Cured Ham,’’ ‘‘Country Pork 319.311 Chow mein vegetables with meat, Shoulder,’’ ‘‘Country Style Pork Shoul- and chop suey vegetables with meat. der,’’ and ‘‘Dry Cured Pork Shoulder.’’ 319.312 Pork with barbecue sauce and beef 319.107 Bacon. with barbecue sauce.

259

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00269 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB § 319.1 9 CFR Ch. III (1–1–21 Edition)

319.313 Beef with gravy and gravy with beef. part and otherwise in accordance with the general provisions in this sub- Subpart N—Meat Food Entree Products, chapter. Any product for which there is Pies, and Turnovers a common or usual name must consist 319.500 Meat pies. of ingredients and be prepared by the use of procedures common or usual to Subpart O—Meat Snacks, Hors d’Oeuvres, such products insofar as specific ingre- Pizza, and Specialty Items dients or procedures are not prescribed 319.600 [Reserved] or prohibited by the provisions of this subchapter. Subpart P—Fats, Oils, Shortenings (b) Any binder or antimicrobial agent that has been found to be safe and suit- 319.700 Margarine or oleomargarine. 319.701 Mixed fat shortening. able by the Food and Drug Administra- 319.702 Lard, leaf lard. tion and the Food Safety and Inspec- 319.703 Rendered animal fat or mixture tion Service may be used in the produc- thereof. tion of meat products with standards of identity in this part, where the product Subpart Q—Meat Soups, Soup Mixes, standards and applicable Federal regu- Broths, Stocks, Extracts lations already permit the use of these 319.720 Meat extract. types of ingredients. 319.721 Fluid extract of meat. [35 FR 15597, Oct. 3, 1970, as amended at 68 FR Subpart R—Meat Salads and Meat Spreads 22578, Apr. 29, 2003] 319.760 Deviled ham, deviled tongue, and § 319.2 Products and nitrates and similar products. nitrites. 319.761 Potted meat food product and deviled meat food product. Any product, such as frankfurters 319.762 Ham spread, tongue spread, and and corned beef, for which there is a similar products. standard in this part and to which nitrate or nitrite is permitted or required Subpart S—Meat Baby Foods [Reserved] to be added, may be prepared without nitrate or nitrite and labeled with such Subpart T—Dietetic Meat Foods [Reserved] standard name when immediately pre- Subpart U—Miscellaneous ceded with the term ‘‘Uncured’’ in the same size and style of lettering as the 319.880 Breaded products. rest of such standard name: Provided, 319.881 Liver meat food products. That the product is found by the Ad- AUTHORITY: 7 U.S.C. 1633, 1901–1906; 21 ministrator to be similar in size, fla- U.S.C. 601–695; 7 CFR 2.18, 2.53. vor, consistency, and general appear- SOURCE: 35 FR 15597, Oct. 3, 1970, unless ance to such product as commonly pre- otherwise noted. pared with nitrate and nitrite: And provided further, That labeling for such Subpart A—General product complies with the provisions of § 317.17(c) of this subchapter. § 319.1 Labeling and preparation of standardized products. [44 FR 48961, Aug. 21, 1979] (a) Labels for products for which § 319.5 Mechanically Separated (Spe- standards of identity or composition cies). are prescribed in this part shall show the appropriate product name, an in- (a) Mechanically Separated (Species) gredient statement, and other label in- is any finely comminuted product re- formation in accordance with the spe- sulting from the mechanical separation cial provisions, if any, in this part, and and removal of most of the bone from otherwise in accordance with the gen- attached skeletal muscle of livestock eral labeling provisions in part 317 of carcasses and parts of carcasses and this subchapter, and such products meeting the other provisions of this shall be prepared in accordance with paragraph. Examples of such product the special provisions, if any, in this are ‘‘Mechanically Separated Beef’’,

260

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00270 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB Food Safety and Inspection Service, USDA § 319.6

‘‘Mechanically Separated Veal’’, ‘‘Me- Analytical Chemists (AOAC),’’ 16th edi- chanically Separated Pork’’, and ‘‘Me- tion, 1995, §§ 960.39, 976.21, 928.08 (Chap- chanically Separated Lamb’’. At least ter 39), and 940.33 (Chapter 45), which is 98 percent of the bone particles present incorporated by reference, or, if no in such product shall have a maximum AOAC method is available, in the size no greater than 0.5 millimeter in ‘‘Chemistry Laboratory Guidebook,’’ their greatest dimension and there U.S. Department of Agriculture, Wash- shall be no bone particles larger than ington, D.C., March 1986 edition, sec- 0.85 millimeter in their greatest dimen- tions 6.011–6.013, Revised June 1987 sion. The product resulting from the (pages 6–35 through 6–65), or by appro- separating process shall not have a cal- priate methods validated by scientific cium content exceeding 0.75 percent, as bodies in collaborative trials. The ‘‘Of- a measure of a bone solids content of ficial Methods of Analysis of the Asso- not more than 3 percent, and shall have ciation of Official Analytical Chem- a minimum PER of 2.5 (except as modi- ists,’’ Chapter 39 and Chapter 45, sub- fied in paragraph (e)(1) of this section). section 45.2.06 (AOAC Official Method Such product also shall have a protein 940.33), 16th edition, 1995, are incor- content of not less than 14 percent and porated by reference with the approval a fat content of not more than 30 per- of the Director of the Federal Register cent, or it shall be deemed to be prod- in accordance with 5 U.S.C. 552(a) and 1 uct for processing. Such product failing CFR Part 51. to meet the bone particle size, calcium, [47 FR 28256, June 29, 1982, as amended at 54 or PER requirements of this paragraph FR 40631, Oct. 3, 1989; 59 FR 33642, June 30, shall only be used in producing animal 1994; 62 FR 45026, Aug. 25, 1997; 65 FR 34389, fats. Where such product meets the May 30, 2000; 69 FR 1874, Jan. 12, 2004] bone particle size, calcium, and PER requirements of this paragraph, it may § 319.6 Limitations with respect to use also be used in the formulation of meat of Mechanically Separated (Spe- food products in accordance with cies). § 319.6. (a) Meat food products required to be (b) Mechanically Separated (Beef) is prepared from one species shall not inedible and prohibited for use as contain Mechanically Separated (Spe- human food. cies) of any other species. (c)–(d) [Reserved] (b) Mechanically Separated (Species) (e)(1) An essential amino acid con- described in § 319.5 that has a protein tent of at least 33 percent of the total content of not less than 14 percent and amino acids presents in ‘‘Mechanically a fat content of not more than 30 per- Separated (Species)’’ shall be accepted cent may constitute up to 20 percent of as evidence of compliance with the pro- the livestock and poultry product por- tein quality requirement set forth in tion of any meat food product except paragraph (a) of this section. For pur- those listed in paragraph (d) of this poses of this paragraph, essential section. amino acid content includes isoleucine, (c) Mechanically Separated (Species) leucine, lysine, methionine, for processing described in § 319.5 may phenylalanine, threonine, and valine constitute up to 20 percent of the live- content, and the total amino acids stock and poultry product portion of present include isoleucine, leucine, ly- any meat food product that is subject sine, methionine, phenylalanine, threo- to a definition and standard of identity nine, valine, tyrosine, arginine, histi- or composition in part 319 which estab- dine, alanine, aspartic acid, glutamic lishes a maximum limit on the fat con- acid, glycine, proline, serine, and tent of such meat food product except hydroxyproline content. those listed in paragraph (d) of this (2) Analytical methods used by estab- section. lishments in verifying the fat, protein, (d) Mechanically Separated (Species) and calcium content of product con- and Mechanically Separated (Species) sisting of or containing Mechanically for processing described in § 319.5 shall Separated (Species) shall be among not be used in baby, junior, or toddler those listed in ‘‘Official Methods of foods, ground beef, hamburger, fab- Analysis of the Association of Official ricated steaks (§ 319.15 (a), (b), and (d)),

261

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00271 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB § 319.10 9 CFR Ch. III (1–1–21 Edition)

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, except that safe and suitable ingredi- § 319.10 Requirements for substitute ents permitted for use in meat food standardized meat food products products as provided in a regulation named by use of an expressed nutri- permitting that use in this subchapter ent content claim and a standard- or in 9 CFR Chapter III, Subchapter E, ized term. or in 21 CFR Chapter I, Subchapter A (a) Description. The meat food prod- or Subchapter B, may be used at the ucts prescribed by this general defini- minimum level necessary to improve tion and standard of identity are those texture and prevent syneresis, so that products that substitute, in accordance the substitute product is not inferior in with § 317.313(d), for a standardized performance characteristics from the product defined in this part and use the standardized product defined in this name of that standardized product in part for which it is a substitute. their statements of identity, but that (2) An ingredient that is specifically do not comply with the established required by the standard prescribed in standard because of a compositional this part shall not be replaced or ex- deviation that results from reduction changed with a similar ingredient from of a constituent that is described by an another source, for example, turnip expressed nutrient content claim that chunks shall not replace potatoes in has been defined by regulation in part corned beef hash. 317, subpart B, of this subchapter. The (3) An ingredient that is specifically expressed nutrient content claim shall prohibited from use in any meat food comply with the requirements of product by this part shall not be added § 317.313 of this subchapter and with the to the substitute meat food product requirements of part 317, subpart B, of under this section. this subchapter which define the particular nutrient content claim that is (4) Unless otherwise specified in this used. The meat food product shall com- part, a substitute meat food product ply with the relevant standard in this must meet all other requirements of part in all other respects, except as the applicable standards of identity or provided in paragraphs (b) and (c) of composition. this section. (5) Water and fat-replacers (e.g., bind- (b) Performance characteristics. The ers), in combination, may be added to performance characteristics, such as replace fat in accordance with para- physical properties, functional prop- graph (c) of this section. erties, and shelf-life, of the meat food (6) Textured vegetable protein may product shall be similar to those of the be used by itself or in combination standardized meat food product pro- with other binders and water as a fat duced under this part. If there is a sig- replacer in accordance with paragraph nificant difference in a performance (c) of this section. characteristic that materially limits (d) Nomenclature. The name of a sub- the use of the product compared to the stitute meat food product that com- use of the standardized product defined plies with all parts of this section is in this part, the label shall include a the appropriate expressed nutrient con- statement in accordance with tent claim and the applicable standard- § 317.313(d)(1) and (2) of this subchapter ized term. that informs the consumer of such dif- (e) Label declaration. (1) Each of the ferences (e.g., if appropriate, ‘‘not rec- ingredients used in the substitute meat ommended for frozen storage’’ or ‘‘not food product shall be declared on the

262

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00272 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB Food Safety and Inspection Service, USDA § 319.80

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 product) or ‘‘**Ingredients in excess of similar products, such as those labeled amounts permitted in regular llll’’ ‘‘Beef Steak, Chopped, Shaped, Fro- (the blank shall be filled in with the zen,’’ ‘‘Minute Steak, Formed, Wafer name of the traditional standardized Sliced, Frozen,’’ ‘‘Veal Steaks, Beef product), or both, as appropriate, shall Added, Chopped—Molded—Cubed—Fro- immediately follow the ingredients zen, Hydrolyzed Plant Protein, and statement in the same type and size. Flavoring’’ shall be prepared by comminuting and forming the product [70 FR 33818, June 10, 2005] from fresh and/or frozen meat, with or without added fat, of the species indi- Subpart B—Raw Meat Products cated on the label. Such products shall not contain more than 30 percent fat § 319.15 Miscellaneous beef products. and shall not contain added water or (a) Chopped beef, ground beef. extenders. Transglutaminase enzyme ‘‘Chopped Beef’’ or ‘‘Ground Beef’’ shall at levels of up to 65 ppm may be used consist of chopped fresh and/or frozen as a binder. Beef cheek meat (trimmed beef with or without seasoning and beef cheeks) may be used in the prepa- without the addition of beef fat as ration of fabricated beef steaks only in such, shall not contain more than 30 accordance with the conditions pre- percent fat, and shall not contain scribed in paragraph (a) of this section. added water, phosphates, binders, or (e) Partially defatted beef fatty tissue. extenders. When beef cheek meat ‘‘Partially Defatted Beef Fatty Tissue’’ (trimmed beef cheeks) is used in the is a beef byproduct derived from the preparation of chopped or ground beef, low temperature rendering (not exceed- ° the amount of such cheek meat shall ing 120 F.) of fresh beef fatty tissue. be limited to 25 percent; and if in ex- Such product shall have a pinkish color cess of natural proportions, its pres- and a fresh odor and appearance. ence shall be declared on the label, in [35 FR 15597, Oct. 3, 1970, as amended at 38 FR the ingredient statement required by 29215, Oct. 23, 1973; 43 FR 26424, June 20, 1978; § 317.2 of this subchapter, if any, and 47 FR 10784, Mar. 12, 1982; 47 FR 28257, June otherwise contiguous to the name of 29, 1982; 66 FR 54916, Oct. 31, 2001] the product. § 319.29 Miscellaneous pork products. (b) Hamburger. ‘‘Hamburger’’ shall consist of chopped fresh and/or frozen (a) Partially defatted pork fatty tissue. beef with or without the addition of ‘‘Partially Defatted Pork Fatty Tis- beef fat as such and/or seasoning, shall sue’’ is a pork byproduct derived from not contain more than 30 percent fat, the low temperature rendering (not ex- and shall not contain added water, ceeding 120 °F.) of fresh pork fatty tis- phosphates, binders, or extenders. Beef sue, exclusive of skin. Such product cheek meat (trimmed beef cheeks) may shall have a pinkish color and a fresh be used in the preparation of ham- odor and appearance. burger only in accordance with the conditions prescribed in paragraph (a) Subpart C—Cooked Meats of this section. (c) Beef patties. ‘‘Beef Patties’’ shall § 319.80 Barbecued meats. consist of chopped fresh and/or frozen Barbecued meats, such as product la- beef with or without the addition of beled ‘‘Beef Barbecue’’ or ‘‘Barbecued beef fat as such and/or seasonings. Pork,’’ shall be cooked by the direct

263

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00273 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB § 319.81 9 CFR Ch. III (1–1–21 Edition)

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 percent of the weight of the fresh § 319.81. When beef cheek meat, beef uncooked meat. head meat, or beef heart meat is used in preparation of this product, its pres- § 319.81 Roast beef parboiled and ence shall be reflected in the statement steam roasted. of ingredients required by part 317 of ‘‘Roast Beef Parboiled and Steam this subchapter. The application of cur- Roasted’’ shall be prepared so that the ing solution to beef cuts, other than weight of the finished product, exclud- briskets, which are intended for bulk ing salt and flavoring material, shall corned beef shall not result in an in- not exceed 70 percent of the fresh beef crease in the weight of the finished weight. Transglutaminase enzyme at cured product of more than 10 percent levels of up to 65 ppm may be used as over the weight of the fresh uncured a binder in such product. Beef cheek meat. meat and beef head meat from which [35 FR 15597, Oct. 3, 1970; 36 FR 11903, June 23, the overlying glandular and connective 1971, as amended at 38 FR 29215, Oct. 23, 1973; tissues have been removed, and beef 64 FR 72174, Dec. 23, 1999] heart meat, exclusive of the heart cap may be used individually or collec- § 319.101 Corned beef brisket. tively to the extent of 5 percent of the In preparing ‘‘Corned Beef Brisket,’’ meat ingredients in the preparation of the application of curing solution to canned product labeled ‘‘Roast Beef the beef brisket shall not result in an Parboiled and Steam Roasted.’’ When increase in the weight of the finished beef cheek meat, beef head meat, or cured product of more than 20 percent beef heart meat is used in the prepara- over the weight of the fresh uncured tion of this product, its presence shall brisket. If the product is cooked, the be reflected in the statement of ingre- weight of the finished product shall not dients required by part 317 of this sub- exceed the weight of the fresh uncured chapter. brisket. [35 FR 15597, Oct. 3, 1970, as amended at 38 FR § 319.102 Corned beef round and other 29215, Oct. 23, 1973; 66 FR 54916, Oct. 31, 2001] corned beef cuts. In preparing ‘‘Corned Beef Round’’ Subpart D—Cured Meats, and other corned beef cuts, except Unsmoked and Smoked ‘‘Corned Beef Briskets,’’ the curing solution shall be applied to pieces of beef § 319.100 Corned beef. weighing not less than one pound and ‘‘Corned Beef’’ shall be prepared from such application shall not result in an beef briskets, navels, clods, middle increased weight of the cured beef ribs, rounds, rumps, or similar cuts product of more than 10 percent over using one or a combination of the cur- the weight of the fresh uncured beef ing ingredients specified in a regula- cut. If the product is cooked, the tion permitting that use in this sub- weight of the finished product shall not chapter or 9 CFR chapter III, sub- exceed the weight of the fresh uncured chapter E, or in 21 CFR chapter I, sub- beef cut. chapter A or subchapter B. Canned product labeled ‘‘Corned Beef’’ shall be § 319.103 Cured beef tongue. prepared so that the weight of the fin- In preparing ‘‘Cured Beef Tongue,’’ ished product, excluding cure, salt, and the application of curing solution to flavoring material, shall not exceed 70 the fresh beef tongue shall not result in

264

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00274 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB Food Safety and Inspection Service, USDA § 319.104

an increase in the weight of the cured 3⁄8 inch in height, or in lettering not beef tongue of more than 10 percent less than one-third the size of the larg- over the weight of the fresh uncured est letter in the product name if it is in beef tongue. the same color and style of print and on the same color background as the § 319.104 Cured pork products. product name. However, the Adminis- (a) Cured pork products, including trator may approve smaller lettering hams, shoulders, picnics, butts and for labeling of packages of 1 pound or loins, shall comply with the minimum less, provided such lettering is at least meat Protein Fat Free (PFF) percent- one-third the size and of the same color age requirements set forth in the fol- and style as the product name. lowing chart: (c) Cured pork product prepared pur- Minimum suant to this section shall be subject to Type of cured meat PFF Product name and qualifying pork product percent- statements the compliance procedures in § 318.19 of age 1 this subchapter. Cooked ham, 20.5 (Common and usual). (d) The binders provided for use in loin 2. cured pork products in a regulation in 18.5 (Common and usual) with nat- this subchapter, in 9 CFR chapter III, ural juices. 17.0 (Common and usual) water subchapter E, or in 21 CFR chapter I, added. subchapter A or subchapter B, may be <17.0 (Common and usual) and used singly in those cured pork prod- water product—X% of weight is added ingredi- ucts labeled as ‘‘Ham Water Added,’’ ents. 3 ‘‘Ham and Water Product-X% of Cooked shoul- 20.0 (Common and usual). Weight is Added Ingredients,’’ and der, butt, picnic 2. ‘‘Ham with Natural Juices.’’ In addi- 18.0 (Common and usual) with nat- tion to the binders referred to in the ural juices. 16.5 (Common and usual) water preceding sentence, the following sub- added. stances are permitted for use as bind- <16.5 (Common and usual) and ers and may be used singly in those water product—X% of weight is added ingredi- cured pork products labeled as ‘‘Ham ents. 3 Water Added,’’ ‘‘Ham and Water Prod- Uncooked cured 18.0 Uncooked (common and uct-X% of Weight is Added Ingredi- ham, loin. usual). <18.0 Uncooked (common and ents,’’ and ‘‘Ham with Natural Juices’’: usual) and water product— pork collagen at up to 3.5% of the prod- X% of weight is added in- uct formulation. Unless their use is gredients. 3 Uncooked cured 17.5 Uncooked (common and provided for in a regulation in this sub- shoulder, butt, usual). chapter, in 9 CFR chapter III, sub- picnic. chapter E, or in 21 CFR chapter I, sub- <17.5 Uncooked (common and usual) and water product— chapter A or subchapter B, or in this X% of weight is added in- paragraph, these binders are not per- 3 gredients. mitted to be used in combination with 1 The minimum meat PFF percentage shall be the minimum another such binder listed for use in meat protein which is indigenous to the raw unprocessed pork expressed as a percent of the non-fat portion of the finished cured pork products. When any such product; and compliance shall be determined under § 318.19 of this subchapter for domestic cured pork product and substance is added to these products, § 327.23 of this subchapter for imported cured pork product. the substance shall be declared in the 2 The term ‘‘cooked’’ is not appropriate for use on labels of cured pork products heated only for the purpose of destruc- ingredients statement by its common tion of possible live trichinae. or usual name in order of predomi- 3 Processors may immediately follow this qualifying statement with a list of the ingredients in descending order of pre- nance. dominance rather than having the traditional ingredients statement. In any case, the maximum percent of added sub- [49 FR 14879, Apr. 13, 1984, as amended at 50 stances in the finished product on a total weight percentage basis would be inserted as the X value; e.g., Ham and Water FR 9792, Mar. 12, 1985; 53 FR 5151, Feb. 22, Product—20% of Weight is Added Ingredients. 1988; 57 FR 42888, Sept. 17, 1992; 62 FR 45026, (b) Cured pork products for which Aug. 25, 1997; 63 FR 148, Jan. 5, 1998; 64 FR 27904, May 24, 1999; 65 FR 34389, May 30, 2000; there is a qualifying statement re- 66 FR 54916, Oct. 31, 2001] quired in paragraph (a) of this section shall bear that statement as part of the product name in lettering not less than

265

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00275 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB § 319.105 9 CFR Ch. III (1–1–21 Edition)

§ 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 [49 FR 14880, Apr. 13, 1984, as amended at 53 ham’’ shall comply with minimum FR 5151, Feb. 22, 1988; 62 FR 45026, Aug. 25, meat Protein Fat Free (PFF) percent- 1997; 65 FR 34389, May 30, 2000] age requirements set forth in the following chart: § 319.106 ‘‘Country Ham,’’ ‘‘Country Style Ham,’’ ‘‘Dry Cured Ham,’’ ‘‘Country Pork Shoulder,’’ ‘‘Country Type of cured pork Minimum Product name and product meat PFF qualifying statements Style Pork Shoulder,’’ and ‘‘Dry percentage 1 Cured Pork Shoulder.’’ ‘‘Ham Patties,’’ (a) ‘‘Country Ham,’’ ‘‘Country Style ‘‘Chopped Ham,’’ Ham,’’ or ‘‘Dry Cured Ham,’’ and ‘‘Pressed Ham,’’ and ‘‘Spiced ‘‘Country Pork Shoulder,’’ ‘‘Country Ham’’ ...... 19.5 (Common and usual). Style Pork Shoulder,’’ or ‘‘Dry Cured ‘‘Ham Patties,’’ Pork Shoulder.’’ are the uncooked, ‘‘Chopped Ham,’’ cured, dried, smoked or unsmoked ‘‘Pressed Ham,’’ and ‘‘Spiced meat food products made respectively Ham’’ ...... 17.5 (Common and usual) from a single piece of meat conforming with natural juices. to the definition of ‘‘ham,’’ as specified ‘‘Ham Patties,’’ in § 317.8(b)(13) of this subchapter, or ‘‘Chopped Ham,’’ ‘‘Pressed Ham,’’ from a single piece of meat from a pork and ‘‘Spiced shoulder. They are prepared in accord- Ham’’ ...... 16.0 (Common and usual) ance with paragraph (c) of this section water added. ‘‘Ham Patties,’’ by the dry application of salt (NaCl), or ‘‘Chopped Ham,’’ by the dry application of salt (NaCl) ‘‘Pressed Ham,’’ and one or more of the optional ingre- and ‘‘Spiced dients as specified in paragraph (d) of Ham’’ ...... <16.0 (Common and usual) and water product—(x)% this section. They may not be injected of weight is added with curing solutions nor placed in cur- ingredients. 2 ing solutions. 1 The minimum meat PFF percentage shall be the minimum (b)(1) The entire exterior of the ham meat protein which is indigenous to the raw, unprocessed or pork shoulder shall be coated by the pork expressed as a percent of the nonfat portion of the finished product; and compliance shall be determined under sec- dry application of salt or by the dry ap- tion 318.19 of this subchapter. plication of salt combined with other 2 Processors may immediately follow this qualifying statement with a list of the ingredients in descending order of pre- ingredients as permitted in paragraph dominance rather than having the traditional ingredients state- (d) of this section. ment. In any case, the maximum percent of added substances in the finished product on a total weight percentage (2) Additional salt, or salt mixed with basis would be inserted as the X value; e.g., Ham and Water other permitted ingredients, may be re- Product—20% of Weight is Added Ingredients. applied to the product as necessary to (b) Cured pork products prepared insure complete penetration. under this section except ‘‘Ham pat- (3) When sodium or potassium ni- ties’’ may contain finely chopped ham trate, or sodium or potassium nitrite, shank meat to the extent of 25 percent or a combination thereof, is used, the over that normally present in boneless application of salt shall be in sufficient ham. Mechanically Separated (Species) quantity to insure that the finished Product may be used in accordance product has an internal salt content of with § 319.6. at least 4 percent. (c) Cured pork product prepared pur- (4) When no sodium nitrate, potas- suant to this section shall be subject to sium nitrate, sodium nitrite, potas- the compliance procedures in § 318.19 of sium nitrite or a combination thereof this subchapter, and those cured pork is used, the application of salt shall be products prepared under this section in sufficient quantity to insure that for which there is a qualifying state- the finished product has a brine con- ment required shall comply with the centration of not less than 10 percent

266

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00276 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB Food Safety and Inspection Service, USDA § 319.142

or a water activity of not more than may also be used as binders in those 0.92. sausages in which the use of such class (5) [Reserved] of substances is permitted: pork col- (6) [Reserved] lagen at up to 3.5% of the product for- (7) The weight of the finished hams mulation and transglutaminase en- and pork shoulders covered in this sec- zyme at up to 65 ppm of the product tion shall be at least 18 percent less formulation. Sausage may not contain than the fresh uncured weight of the phosphates except that phosphates list- article. ed in a regulation permitting that use (c) The optional ingredients for prod- in this subchapter or in 9 CFR chapter ucts covered in this section are: III, subchapter E, or in 21 CFR chapter (1) Nutritive sweeteners, spices, I, subchapter A or subchapter B may be seasonings and flavorings. used in cooked sausage. To facilitate (2) Sodium or potassium nitrate and chopping or mixing or to dissolve the sodium or potassium nitrite if used as usual curing ingredients, water or ice prescribed in this section and in ac- may be used in the preparation of sau- cordance with a regulation permitting sage which is not cooked in an amount that use in this subchapter or 9 CFR not to exceed 3 percent of the total in- Chapter III, Subchapter E, or in 21 CFR gredients in the formula. Cooked sau- Chapter I, Subchapter A or Subchapter sages such as Polish sausage, cotto sa- B. lami, braunschweiger, liver sausage, and similar cooked sausage products [42 FR 3299, Jan. 18, 1977, as amended at 64 may contain no more than 10 percent FR 72174, Dec. 23, 1999; 83 FR 25307, May 31, 2018] of added water in the finished product. Sausage may contain Mechanically § 319.107 Bacon. Separated (Species) used in accordance with § 319.6. The weight of cured pork bellies 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. ‘‘Fresh Pork Sausage’’ is sausage pre- Subpart E—Sausage Generally: pared with fresh pork or frozen pork or Fresh Sausage both, but not including pork byproducts, and may contain Mechanically § 319.140 Sausage. Separated (Species) in accordance with Except as otherwise provided in this § 319.6, and may be seasoned with section, or under the Poultry Products condimental substances as permitted Inspection Act with respect to products under part 318 of this subchapter. The consisting partly of poultry, sausage is finished product shall not contain more the coarse or finely comminuted meat than 50 percent fat. To facilitate chop- food product prepared from one or ping or mixing, water or ice may be more kinds of meat or meat and meat used in an amount not to exceed 3 per- byproducts, containing various cent of the total ingredients used. amounts of water as provided for else- [35 FR 15597, Oct. 3, 1970, as amended at 43 FR where in this part, and usually sea- 26424, June 20, 1978; 47 FR 28257, 28258, June soned with condimented proportions of 29, 1982] condimental substances, and fre- quently cured. Certain sausage as pro- § 319.142 Fresh beef sausage. vided for elsewhere in this part may ‘‘Fresh Beef Sausage’’ is sausage pre- contain binders and extenders as pro- pared with fresh beef or frozen beef, or vided in a regulation permitting that both, but not including beef byprod- use in this subchapter or in 9 CFR ucts, and may contain Mechanically chapter III, subchapter E, or in 21 CFR Separated (Species) used in accordance chapter I, subchapter A or subchapter with § 319.6, and may be seasoned with B. In addition to the binders and ex- condimental substances as permitted tenders referred to in the preceding under part 318 of this subchapter. The sentence, the following two substances finished product shall not contain more

267

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00277 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB § 319.143 9 CFR Ch. III (1–1–21 Edition)

than 30 percent fat. To facilitate chop- anise. Such products may contain any ping or mixing, water or ice may be or all of the optional ingredients listed used in an amount not to exceed 3 per- in paragraph (b) of this section. cent of the total ingredients used. (1) ‘‘Italian Sausage’’ shall be pre- [35 FR 15597, Oct. 3, 1970, as amended at 43 FR pared with fresh or frozen pork, or pork 26424, June 20, 1978; 47 FR 28257, June 29, 1982] and pork fat, and may contain Me- chanically Separated (Species) in ac- § 319.143 Breakfast sausage. cordance with § 319.6. ‘‘Breakfast sausage’’ is sausage pre- (2) ‘‘Italian Sausage with Beef,’’ pared with fresh and/or frozen meat; or ‘‘Italian Sausage with Veal,’’ or fresh and/or frozen meat and meat by- ‘‘Italian Sausage with Beef and Veal,’’ products, and may contain Mechani- shall be prepared so that fresh or fro- cally Separated (Species) in accordance zen pork constitutes the major portion with § 319.6, and may be seasoned with of the meat content requirement of condimental substances as permitted this paragraph. Mechanically Sepa- in part 318 of this subchapter. The fin- rated (Species) may be used in accord- ished product shall not contain more ance with § 319.6. than 50 percent fat. To facilitate chop- (3) ‘‘Italian Beef Sausage’’ or ‘‘Kosher ping or mixing, water or ice may be Italian Beef Sausage’’ shall be prepared used in an amount not to exceed 3 per- with fresh or frozen beef or beef and cent of the total ingredients used. beef fat. ‘‘Italian Veal Sausage’’ or Binders or extenders may be added as ‘‘Kosher Italian Veal Sausage’’ shall be provided in § 319.140 of this part. prepared with fresh or frozen veal or veal and veal fat. Mechanically Sepa- [55 FR 34683, Aug. 24, 1990, as amended at 66 rated (Species) may be used in accord- FR 54916, Oct. 31, 2001] ance with § 319.6. (4) Italian sausage products made in § 319.144 Whole hog sausage. conformance with the provisions of ‘‘Whole Hog Sausage’’ is sausage pre- paragraphs (a) (1), (2), and (3) of this pared with fresh and/or frozen meat section, and with paragraphs (b) and (c) from swine in such proportions as are of this section, may contain sodium ni- normal to a single animal, and may in- trite or potassium nitrite in amounts clude any Mechanically Separated not to exceed those allowed in a regula- (Species) produced from the animal and tion permitting that use in this sub- used in accordance with § 319.6, and chapter or in 9 CFR chapter III, sub- may be seasoned with condimental subchapter E, or in 21 CFR chapter I, substances as permitted under part 318 of chapter A or subchapter B, provided this subchapter. The finished product that such products are labeled with the shall not contain more than 50 percent word ‘‘cured’’ in the product name, fat. To facilitate chopping or mixing, such as ‘‘Cured Italian Sausage.’’ The water or ice may be used in an amount word ‘‘cured’’ shall be displayed on the not to exceed 3 percent of the total in- product label in the same size and style gredients used. of lettering as other words in the prod- [35 FR 15597, Oct. 3, 1970, as amended at 43 FR uct name. 26424, June 20, 1978; 47 FR 28257, 28258, June (b) Optional ingredients permitted in 29, 1982] Italian sausage products include: (1) Spices (including paprika) and § 319.145 Italian sausage products. flavorings. (a) Italian sausage products are cured (2) Water or ice to facilitate chopping or uncured sausages containing at least or mixing, but not to exceed 3 percent 85 percent meat, or combination of of the total weight of all ingredients meat and fat, with the total fat con- including the water. tent constituting not more than 35 per- (3) Red or green peppers, or both. cent of the finished product. Such prod- (4) Dehydrated or fresh onions, gar- ucts shall be prepared in accordance lic, and parsley. with the provisions of paragraph (a) (1), (5) Sugar, dextrose, corn syrup, corn (2) or (3) of this section, and shall con- syrup solids, and glucose syrup. tain salt, pepper, and either fennel or (6) Monosodium glutamate and anti- anise, or a combination of fennel and oxidants in accordance with the chart

268

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00278 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB Food Safety and Inspection Service, USDA § 319.180

of substances a regulation permitting sausages are comminuted, semisolid that use in this subchapter or in 9 CFR sausages prepared from one or more chapter III, subchapter E, or in 21 CFR kinds of raw skeletal muscle meat or chapter I, subchapter A or subchapter raw skeletal muscle meat and raw or B. cooked poultry meat, and seasoned and (c) If Italian sausage products are cured, using one or more of the curing cooked or smoked, determination of agents in accordance with a regulation compliance with the provisions of para- permitting that use in this subchapter graphs (a) and (b) of this section shall or in 9 CFR chapter III, subchapter E, be based on the uncooked or unsmoked or in 21 CFR chapter I, subchapter A or product. The product before cooking or subchapter B. They may or may not be smoking shall contain no more than 3 smoked. The finished products shall percent water as specified in paragraph not contain more than 30 percent fat. (b)(2) of this section. Product which is Water or ice, or both, may be used to cooked shall be labeled with the word facilitate chopping or mixing or to dis- ‘‘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; 83 FR 25307, May 31, 2018] 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

269

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00279 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB § 319.181 9 CFR Ch. III (1–1–21 Edition)

amount not exceeding 15 percent of the furter, frank, furter, hotdog, wiener, meat and meat byproducts or meat, vienna, bologna, garlic bologna, or meat byproducts, and poultry products knockwurst, in conjunction with the ingredients. The finished products shall phrase ‘‘with byproducts’’ or ‘‘with va- not contain more than 30 percent fat. riety meats’’ with such supplemental Water or ice, or both, may be used to phrase shown in a prominent manner facilitate chopping or mixing to dis- directly contiguous to the generic solve the curing and seasoning ingredi- name and in the same color on an iden- ents, the sausage shall contain no more tical background. than 40 percent of a combination of fat (e) Binders and extenders as provided and added water. These sausage prod- in § 319.140 of this part may be used in ucts may contain only phosphates ap- cooked sausage that otherwise comply proved under part 318 of this chapter. with paragraph (a) or (b) of this sec- These sausage products may contain tion. When any such substance is added poultry products and/or Mechanically to these products, the substance shall 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 beef, veal, lamb, goat, or pork hearts, statement on the label for such sausage tongues, fat, lips, weasands, and in accordance with § 317.2 of this chap- spleens; and partially defatted pork ter. fatty tissue, or partially defatted beef (c) A cooked sausage as defined in fatty tissue. paragraph (a) of this section shall be [38 FR 14742, June 5, 1973] labeled by its generic name, e.g., frank- EDITORIAL NOTE: For FEDERAL REGISTER ci- furter, frank, furter, hotdog, wiener, tations affecting § 319.180, see the List of CFR vienna, bologna, garlic bologna, or Sections Affected, which appears in the knockwurst. When such sausage prod- Finding Aids section of the printed volume ucts are prepared with meat from a sin- and at www.govinfo.gov. gle species of cattle, sheep, swine, or goats they shall be labeled with the § 319.181 Cheesefurters and similar term designating the particular species products. in conjunction with the generic name, ‘‘Cheesefurters’’ and similar products e.g., ‘‘Beef Frankfurter,’’ and when are products in casings which resemble such sausage products are prepared in frankfurters except that they contain part with Mechanically Separated sufficient cheese to give definite char- (Species) in accordance with § 319.6, acteristics to the finished article. They they shall be labeled in accordance may contain binders and extenders as with § 317.2(j)(13) of this subchapter. provided in § 424.21(c) of subchapter E. (d) A cooked sausage as defined in Limits on use as provided in § 424.21 are paragraph (b) of this section shall be intended to be exclusive of the cheese labeled by its generic name, e.g., frank- constituent. When any such substance

270

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00280 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB Food Safety and Inspection Service, USDA § 319.281

is added to these products, the sub- Subpart I—Semi-Dry Fermented stance shall be designated in the ingre- Sausage [Reserved] dients statement by its common or usual name in order of predominance. These products shall contain no more Subpart J—Dry Fermented than 40 percent of a combination of fat Sausage [Reserved] and added water, and no more than 30 percent fat and shall comply with the Subpart K—Luncheon Meat, other provisions for cooked sausages Loaves and Jellied Products that are in this subchapter. § 319.260 Luncheon meat. [55 FR 34683, Aug. 24, 1990, as amended at 56 FR 41448, Aug. 21, 1991; 76 FR 82078, Dec. 30, ‘‘Luncheon Meat’’ is a cured, cooked 2011] meat food product made from comminuted meat. Mechanically Sepa- § 319.182 Braunschweiger and liver rated (Species) may be used in accord- sausage or liverwurst. ance with § 319.6. To facilitate chopping or mixing or to dissolve the usual cur- (a) ‘‘Braunschweiger’’ is a cooked ing ingredients, water or ice may be sausage made from fresh, cured, and/or used in the preparation of luncheon frozen pork, beef, and/or veal and at meat in an amount not to exceed 3 per- least 30 percent pork, beef, and/or veal cent of the total ingredients. livers computed on the weight of the 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 Puddings and Nonspecific Loaves (Liverwurst).’’ (b) ‘‘Liver Sausage’’ or ‘‘Liverwurst’’ § 319.280 Scrapple. is a cooked sausage made from fresh, ‘‘Scrapple’’ shall contain not less cured, and/or frozen pork, beef, and/or than 40 percent meat and/or meat by- veal and at least 30 percent pork, beef, products computed on the basis of the veal, sheep, and/or goat livers com- 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 271

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00281 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB § 319.300 9 CFR Ch. III (1–1–21 Edition)

the optional ingredients listed in para- be used in determining whether it graph (b) of this section; and is pre- meets the requirements of this section. pared in accordance with the provi- [40 FR 18542, Apr. 29, 1975, as amended at 41 sions of paragraphs (a)(1), (2), (3), and FR 18089, Apr. 30, 1976; 43 FR 26425, June 20, (4) of this section. 1978; 45 FR 10318, Feb. 15, 1980; 47 FR 26374, (1) Meat shall constitute not less June 18, 1982; 47 FR 28257, 28258, June 29, 1982; than 70 percent of the total weight of 55 FR 34683, Aug. 24, 1990; 56 FR 41448, Aug. the product and shall consist of pork or 21, 1991; 76 FR 82078, Dec. 30, 2011] a mixture of pork and veal, pork and beef, or pork, veal, and beef. Such meat Subpart M—Canned, Frozen, or shall be fresh or fresh frozen meat. Dehydrated Meat Food Products Pork may be omitted when the specie or species of meat used in the product § 319.300 Chili con carne. is identified in the product name (e.g., ‘‘Chili con carne’’ shall contain not Veal Bockwurst, Beef Bockwurst, or less than 40 percent of meat computed 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 glu- § 319.302 Hash. tamate. (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]

272

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00282 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB Food Safety and Inspection Service, USDA § 319.305

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

273

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00283 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB § 319.306 9 CFR Ch. III (1–1–21 Edition)

than 20 percent meat, computed on the smoked and cooked sausage prior to its weight of the uncooked fresh meat in inclusion with the beans or sauerkraut. relation to the total ingredients mak- ing up the tamales and sauce or the § 319.310 Lima beans with ham in tamales and gravy. Mechanically Sepa- sauce, beans with ham in sauce, rated (Species) may be used in accord- beans with bacon in sauce, and similar products. ance with § 319.6. ‘‘Lima Beans with Ham in Sauce,’’ [35 FR 15597, Oct. 3, 1970, as amended at 43 FR ‘‘Beans with Ham in Sauce,’’ ‘‘Beans 26425, June 20, 1978; 47 FR 28257, 28258, June with Bacon in Sauce,’’ and similar 29, 1982] products shall contain not less than 12 percent ham or bacon computed on the § 319.306 Spaghetti with meatballs and sauce, spaghetti with meat and weight of the smoked ham or bacon sauce, and similar products. prior to its inclusion with the beans and sauce. ‘‘Spaghetti with Meatballs and Sauce’’ and ‘‘Spaghetti with Meat and § 319.311 Chow mein vegetables with Sauce,’’ and similar products shall con- meat, and chop suey vegetables tain not less than 12 percent of meat with meat. computed on the weight of the fresh ‘‘Chow Mein Vegetables with Meat’’ meat. Mechanically Separated (Spe- and ‘‘Chop Suey Vegetables with Meat’’ cies) may be used in accordance with shall contain not less than 12 percent § 319.6. The presence of the sauce or meat computed on the weight of the gravy constituent shall be declared uncooked fresh meat prior to its inclu- prominently on the label as part of the sion with the other ingredients. Me- name of the product. Meatballs may be chanically Separated (Species) may be prepared with farinaceous material and used in accordance with § 319.6. with other binders and extenders as provided in § 424.21(c) of subchapter E. [35 FR 15597, Oct. 3, 1970; 36 FR 11903, June 23, 1971, as amended at 43 FR 26425, June 20, 1978; [55 FR 34684, Aug. 24, 1990, as amended at 76 47 FR 28257, June 29, 1982] FR 82078, Dec. 30, 2011] § 319.312 Pork with barbecue sauce § 319.307 Spaghetti sauce with meat. and beef with barbecue sauce. ‘‘Spaghetti Sauce with Meat’’ shall ‘‘Pork with Barbecue Sauce’’ and contain not less than 6 percent of meat ‘‘Beef with Barbecue Sauce’’ shall con- computed on the weight of the fresh sist of not less than 50 percent cooked meat. Mechanically Separated (Spe- meat of the species specified on the cies) may be used in accordance with label. Mechanically Separated (Pork) § 319.6. may be used in accordance with § 319.6. [35 FR 15597, Oct. 3, 1970, as amended at 43 FR [69 FR 34916, June 23, 2004] 26425, June 20, 1978; 47 FR 28257, June 29, 1982] § 319.313 Beef with gravy and gravy § 319.308 Tripe with milk. with beef. ‘‘Tripe with Milk’’ shall be prepared ‘‘Beef with Gravy’’ and ‘‘Gravy with so that the finished canned article, ex- Beef’’ shall not be made with beef clusive of the cooked-out juices and which, in the aggregate for each lot milk, will contain at least 65 percent contains more than 30 percent tripe. The product shall be prepared trimmable fat, that is, fat which can be with not less than 10 percent milk. removed by thorough, practicable trim- ming and sorting. § 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and Subpart N—Meat Food Entree juice, and similar products. Products, Pies, and Turnovers ‘‘Beans with Frankfurters in Sauce,’’ ‘‘Sauerkraut with Wieners and Juice,’’ § 319.500 Meat pies. and similar products shall contain not Meat pies such as ‘‘Beef Pie,’’ ‘‘Veal less than 20 percent frankfurters or Pie,’’ and ‘‘Pork Pie’’ shall contain wieners computed on the weight of the meat of the species specified on the

274

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00284 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB Food Safety and Inspection Service, USDA § 319.700

label, in an amount not less than 25 (2)(i) Water; milk; milk products in- percent of all ingredients including cluding, but not limited to, the liquid, crust and shall be computed on the condensed, or dry form of whey, re- basis of the fresh uncooked meat. duced lactose whey, reduced minerals whey, or whey protein concentrate, Subpart O—Meat Snacks, Hors non-lactose-containing whey compo- d’Oeuvres, Pizza, and Spe- nents, casein, or caseinate; or other suitable edible protein, including albu- cialty Items min, vegetable proteins, or soy protein § 319.600 [Reserved] isolate; or any mixture of two or more 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 oleomargarine. 1 (ii) The articles designated in this 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 2 1990. 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 designated in paragraph (a)(1) of this IU of Vitamin D per pound or 3,300 IU section, and one or more of the ingredi- per kilogram. ents designated in paragraph (a)(2) of (2) Salt (sodium chloride); or potas- this section, to which may be added sium chloride for dietary margarine or one or more of the optional ingredients oleomargarine. designated in paragraph (b) of this sec- (3) Nutritive carbohydrate sweet- tion. Margarine or oleomargarine con- eners. tains Vitamin A as provided for in (4) Emulsifiers identified in a regula- paragraph (a)(3) of this section. tion permitting that use in this sub- (1) Edible fats and oils or mixtures of chapter or a regulation permitting that these, whose origin is vegetable or ren- use in this subchapter or in 9 CFR dered animal fats from cattle, sheep, Chapter III, Subchapter E, or in 21 CFR swine or goats. Chapter I, Subchapter A or Subchapter B, within these maximum amounts in percent by weight of the finished food: 1 Insofar as the standard contains provisions relating to margarine or oleomargarine Mono- and diglycerides of fatty acids which does not contain any meat food prod- esterified with any or all of the fol- ucts, such provisions merely reflect the ap- lowing acids: acetic, acetyltartaric, plicable standard under the Federal Food, citric, lactic, tartaric, and their so- Drug, and Cosmetic Act. dium and calcium salts, 0.5 percent; 2 A copy of the ‘‘Official Methods of Anal- such mono- and diglycerides in com- ysis of the Association of Official Analytical bination with the sodium sulfoacetate Chemists,’’ 15th edition, 1990, is on file with derivatives thereof, 0.5 percent; the Director, Office of the Federal Register, and may be purchased from the Association polyglycerol esters of fatty acids, 0.5 of Official Analytical Chemists, Inc., 2200 percent; 1,2-propylene glycol esters of Wilson Boulevard, Suite 400, Arlington, Vir- fatty acids, 2 percent; lecithin, 0.5 per- ginia 22201. cent.

275

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00285 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB § 319.701 9 CFR Ch. III (1–1–21 Edition)

(5) Preservatives identified in a regu- (10) Alkalizers identified in a regula- lation permitting that use in this sub- tion permitting that use in this subchapter or in 9 CFR Chapter III, Sub- chapter or in 9 CFR Chapter III, Sub- chapter E, or in 21 CFR Chapter I, Sub- chapter E, or in 21 CFR Chapter I, Sub- chapter A or Subchapter B, within chapter A or Subchapter B, in amounts these maximum amounts in percent by sufficient for purpose: potassium bicar- weight of the finished food: Sorbic bonate, potassium carbonate, sodium 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 pose.3 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. (9) Acidulants identified in a regula- that the use of such processes will not tion permitting that use in this sub- result in the adulteration or mis- chapter or in 9 CFR Chapter III, Sub- branding of the lard. The tissues shall chapter E, or in 21 CFR Chapter I, Sub- be reasonably free from blood, and chapter A or Subchapter B, in amounts shall not include stomachs, livers, sufficient for purpose: adipic acid; cit- spleens, kidneys, and brains, or ric and lactic acids and their potassium settlings and skimmings. ‘‘Leaf Lard’’ and sodium salts; phosphoric acid; L- is lard prepared from fresh leaf (abdom- tartaric acid and its sodium and so- inal) fat. dium-potassium salts; and hydrochloric (b) Lard (when properly labeled) may acid. be hardened by the use of lard stearin or hydrogenated lard or both and may contain refined lard and deodorized 3 Colored margarine or oleomargarine is also subject to the provisions of section 407 lard, but the labels of such lard shall of the Federal Food, Drug, and Cosmetic Act, state such facts, as applicable. as amended (21 U.S.C. 347), as reflected in (c) Products labeled ‘‘Lard’’ or ‘‘Leaf § 317.8(h)(24) of this subchapter. Lard’’ must have the following identity

276

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00286 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB Food Safety and Inspection Service, USDA § 319.880

and quality characteristics to insure (Species) may be used in accordance good color, odor, and taste of finished with § 319.6. Deviled ham may contain product: added ham fat: Provided, That the total (1) Color ...... White when solid, Maximum 3.0 fat content shall not exceed 35 percent red units in a 51⁄4 inch cell on of the finished product. The moisture the Lovibond scale. (2) Odor and taste ...... Characteristic and free from for- content of deviled ham shall not exceed eign odors and flavors. that of the fresh unprocessed meat. (3) Free fatty acid ...... Maximum 0.5 percent (as oleic) or 1.0 acid value, as milligrams (b) The moisture content of ‘‘Deviled KOH per gram of sample. Tongue’’ and similar products shall not (4) Peroxide value ...... Maximum 5.0 (as milliequivalents exceed that of the fresh, unprocessed of peroxide per kilogram fat). (5) Moisture and volatile Maximum 0.2 percent. meat. matter. (6) Insoluble impurities.... By appearance of liquid, fat or [35 FR 15597, Oct. 3, 1970, as amended at 43 FR maximum 0.05 percent. 26425, June 20, 1978; 47 FR 28257, June 29, 1982]

(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 found to be otherwise sound and in ‘‘Potted Meat Food Product’’ and compliance with paragraph (a) of this ‘‘Deviled Meat Food Product’’ shall not section may be further processed for contain cereal, vegetable flour, nonfat the purpose of achieving such charac- dry milk, or similar substances. The teristics. amount of water added to potted meat food product and deviled meat food [43 FR 25420, June 13, 1978] product shall be limited to that nec- § 319.703 Rendered animal fat or mix- essary to replace moisture lost during ture thereof. processing. ‘‘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 water, except that ‘‘Puff Pastry Short- ‘‘Ham Spread,’’ ‘‘Tongue Spread,’’ ening’’ may contain not more than 10 and similar products shall contain not percent of water. less than 50 percent of the meat ingredient 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- § 319.720 Meat extract. cies) may be used in accordance with § 319.6. Meat extract (e.g., ‘‘Beef Extract’’) shall contain not more than 25 percent [35 FR 15597, Oct. 3, 1970, as amended at 43 FR of moisture. 26425, June 20, 1978; 47 FR 28257, June 29, 1982] § 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, and similar products. § 319.880 Breaded products. (a) ‘‘Deviled Ham’’ is a semiplastic The amount of batter and breading cured meat food product made from used as a coating for breaded product finely comminuted ham and containing shall not exceed 30 percent of the condiments. Mechanically Separated weight of the finished breaded product.

277

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00287 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB § 319.881 9 CFR Ch. III (1–1–21 Edition)

§ 319.881 Liver meat food products. selling, or transporting in commerce, Meat food products characterized and or importing, any dead, dying, dis- labeled as liver products such as liver abled, or diseased cattle, sheep, swine, loaf, liver cheese, liver spread, liver goats, horses, mules, or other equines, mush, liver paste, and liver pudding or parts of the carcasses of any such shall contain not less than 30 percent animals that died otherwise than by of pork, beef, sheep, or goat livers com- slaughter. puted on the fresh weight of the livers. (b) The required records are: (1) Records, such as bills of sale, in- [36 FR 12004, June 24, 1971] voices, bills of lading, and receiving 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. the Act: 320.4 Access to and inspection of records, fa- (i) The name or description of the cilities and inventory; copying and sam- 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 2.18, such person, and the name and address 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.

278

VerDate Sep<11>2014 17:09 Mar 19, 2021 Jkt 253029 PO 00000 Frm 00288 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT PC31 kpayne on VMOFRWIN702 with $$_JOB