Cured Pork Products. on the Same Color Background As the (A) Cured Pork Products, Including Product Name

Food Safety and Inspection Service, USDA § 319.104

§ 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

301

VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00311 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 § 319.105 9 CFR Ch. III (1–1–12 Edition)

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, sub- stances 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:

302

VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00312 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150