Food Safety and Inspection Service, USDA § 319.1
Subpart G—Cooked Sausage 319.701 Mixed fat shortening. 319.702 Lard, leaf lard. 319.180 Frankfurter, frank, furter, hotdog, 319.703 Rendered animal fat or mixture weiner, vienna, bologna, garlic bologna, thereof. knockwurst, and similar products. 319.181 Cheesefurters and similar products. 319.182 Braunschweiger and liver sausage or Subpart Q—Meat Soups, Soup Mixes, liverwurst. Broths, Stocks, Extracts
Subpart H [Reserved] 319.720 Meat extract. 319.721 Fluid extract of meat. Subpart I—Semi-Dry Fermented Sausage [Reserved] Subpart R—Meat Salads and Meat Spreads Subpart J—Dry Fermented Sausage 319.760 Deviled ham, deviled tongue, and similar products. [Reserved] 319.761 Potted meat food product and dev- Subpart K—Luncheon Meat, Loaves and iled meat food product. Jellied Products 319.762 Ham spread, tongue spread, and similar products. 319.260 Luncheon meat. 319.261 Meat loaf. Subpart S—Meat Baby Foods [Reserved]
Subpart L—Meat Specialties, Puddings and Subpart T—Dietetic Meat Foods [Reserved] Nonspecific Loaves Subpart U—Miscellaneous 319.280 Scrapple. 319.281 Bockwurst. 319.880 Breaded products. 319.881 Liver meat food products. Subpart M—Canned, Frozen, or Dehydrated Meat Food Products AUTHORITY: 7 U.S.C. 450, 1901–1906; 21 U.S.C. 601–695; 7 CFR 2.17, 2.55. 319.300 Chili con carne. 319.301 Chili con carne with beans. SOURCE: 35 FR 15597, Oct. 3, 1970, unless 319.302 Hash. otherwise noted. 319.303 Corned beef hash. 319.304 Meat stews. 319.305 Tamales. Subpart A—General 319.306 Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and simi- § 319.1 Labeling and preparation of lar products. standardized products. 319.307 Spaghetti sauce with meat. Labels for products for which stand- 319.308 Tripe with milk. 319.309 Beans with frankfurters in sauce, ards of identity or composition are pre- sauerkraut with wieners and juice, and scribed in this part shall show the ap- similar products. propriate product name, an ingredient 319.310 Lima beans with ham in sauce, statement, and other label information beans with ham in sauce, beans with in accordance with the special provi- bacon in sauce, and similar products. 319.311 Chow mein vegetables with meat, sions, if any, in this part, and other- and chop suey vegetables with meat. wise in accordance with the general la- 319.312 Pork with barbecue sauce and beef beling provisions in part 317 of this with barbecue sauce. subchapter, and such products shall be 319.313 Beef with gravy and gravy with beef. prepared in accordance with the special Subpart N—Meat Food Entree Products, provisions, if any, in this part and oth- Pies, and Turnovers erwise in accordance with the general provisions in this subchapter. Any 319.500 Meat pies. product for which there is a common or usual name must consist of ingredients Subpart O—Meat Snacks, Hors d’Oeuvres, and be prepared by the use of proce- Pizza, and Specialty Items dures common or usual to such prod- 319.600 Pizza. ucts insofar as specific ingredients or procedures are not prescribed or pro- Subpart P—Fats, Oils, Shortenings hibited by the provisions of this sub- 319.700 Margarine or oleomargarine. chapter.
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§ 319.2 Products and nitrates and bone particle size, calcium, and PER nitrites. requirements of this paragraph, it may Any product, such as frankfurters also be used in the formulation of meat and corned beef, for which there is a food products in accordance with standard in this part and to which ni- § 319.6. trate or nitrite is permitted or required (b)–(d) [Reserved] to be added, may be prepared without (e)(1) An essential amino acid con- nitrate or nitrite and labeled with such tent of at least 33 percent of the total standard name when immediately pre- amino acids presents in ‘‘Mechanically ceded with the term ‘‘Uncured’’ in the Separated (Species)’’ shall be accepted same size and style of lettering as the as evidence of compliance with the pro- rest of such standard name: Provided, tein quality requirement set forth in That the product is found by the Ad- paragraph (a) of this section. For pur- ministrator to be similar in size, fla- poses of this paragraph, essential vor, consistency, and general appear- amino acid content includes isoleucine, ance to such product as commonly pre- leucine, lysine, methionine, pared with nitrate and nitrite: And pro- phenylalanine, threonine, and valine vided further, That labeling for such content, and the total amino acids product complies with the provisions of present include isoleucine, leucine, ly- § 317.17(c) of this subchapter. sine, methionine, phenylalanine, threo- [44 FR 48961, Aug. 21, 1979] nine, valine, tyrosine, arginine, histi- dine, alanine, aspartic acid, glutamic § 319.5 Mechanically Separated (Spe- acid, glycine, proline, serine, and cies). hydroxyproline content. (a) Mechanically Separated (Species) (2) Analytical methods used by estab- is any finely comminuted product re- lishments in verifying the fat, protein, sulting from the mechanical separation and calcium content of product con- and removal of most of the bone from sisting of or containing Mechanically attached skeletal muscle of livestock Separated (Species) shall be among carcasses and parts of carcasses and those listed in ‘‘Official Methods of meeting the other provisions of this Analysis of the Association of Official paragraph. Examples of such product Analytical Chemists (AOAC),’’ 16th edi- are ‘‘Mechanically Separated Beef’’, tion, 1995, §§ 960.39, 976.21, 928.08 (Chap- ‘‘Mechanically Separated Veal’’, ‘‘Me- chanically Separated Pork’’, and ‘‘Me- ter 39), and 940.33 (Chapter 45), which is chanically Separated Lamb’’. At least incorporated by reference, or, if no 98 percent of the bone particles present AOAC method is available, in the in such product shall have a maximum ‘‘Chemistry Laboratory Guidebook,’’ size no greater than 0.5 millimeter in U.S. Department of Agriculture, Wash- their greatest dimension and there ington, D.C., March 1986 edition, sec- shall be no bone particles larger than tions 6.011–6.013, Revised June 1987 0.85 millimeter in their greatest dimen- (pages 6–35 through 6–65), or by appro- sion. The product resulting from the priate methods validated by scientific separating process shall not have a cal- bodies in collaborative trials. The ‘‘Of- cium content exceeding 0.75 percent, as ficial Methods of Analysis of the Asso- a measure of a bone solids content of ciation of Official Analytical Chem- not more than 3 percent, and shall have ists,’’ Chapter 39 and Chapter 45, sub- a minimum PER of 2.5 (except as modi- section 45.2.06 (AOAC Official Method fied in paragraph (e)(1) of this section). 940.33), 16th edition, 1995, are incor- Such product also shall have a protein porated by reference with the approval content of not less than 14 percent and of the Director of the Federal Register a fat content of not more than 30 per- in accordance with 5 U.S.C. 552(a) and 1 cent, or it shall be deemed to be prod- CFR Part 51. uct for processing. Such product failing 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]
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§ 319.6 Limitations with respect to use the amount of such cheek meat shall of Mechanically Separated (Spe- be limited to 25 percent; and if in ex- cies). cess of natural proportions, its pres- (a) Meat food products required to be ence shall be declared on the label, in prepared from one species shall not the ingredient statement required by contain Mechanically Separated (Spe- § 317.2 of this subchapter, if any, and cies) of any other species. otherwise contiguous to the name of (b) Mechanically Separated (Species) the product. described in § 319.5 that has a protein (b) Hamburger. ‘‘Hamburger’’ shall content of not less than 14 percent and consist of chopped fresh and/or frozen a fat content of not more than 30 per- beef with or without the addition of cent may constitute up to 20 percent of beef fat as such and/or seasoning, shall the livestock and poultry product por- not contain more than 30 percent fat, tion of any meat food product except and shall not contain added water, those listed in paragraph (d) of this phosphates, binders, or extenders. Beef section. cheek meat (trimmed beef cheeks) may (c) Mechanically Separated (Species) be used in the preparation of ham- for processing described in § 319.5 may burger only in accordance with the constitute up to 20 percent of the live- conditions prescribed in paragraph (a) stock and poultry product portion of of this section. any meat food product that is subject (c) Beef patties. ‘‘Beef Patties’’ shall to a definition and standard of identity consist of chopped fresh and/or frozen or composition in part 319 which estab- beef with or without the addition of lishes a maximum limit on the fat con- beef fat as such and/or seasonings. tent of such meat food product except Binders or extenders, Mechanically those listed in paragraph (d) of this Separated (Species) used in accordance section. with § 319.6, and/or partially defatted (d) Mechanically Separated (Species) beef fatty tissue may be used without and Mechanically Separated (Species) added water or with added water only for processing described in § 319.5 shall in amounts such that the product char- not be used in baby, junior, or toddler acteristics are essentially that of a foods, ground beef, hamburger, fab- meat pattie. ricated steaks (§ 319.15 (a), (b), and (d)), (d) Fabricated steak. Fabricated beef barbecued meats (§ 319.80), roast beef- steaks, veal steaks, beef and veal parboiled and steam roasted (§ 319.81), steaks, or veal and beef steaks, and corned (cured) beef cuts (§§ 319.100— similar products, such as those labeled 319.103), certain cured pork products ‘‘Beef Steak, Chopped, Shaped, Fro- (§§ 319.104 (a)–(e) and 319.106), tripe with zen,’’ ‘‘Minute Steak, Formed, Wafer milk (§ 319.308), lima beans with ham Sliced, Frozen,’’ ‘‘Veal Steaks, Beef and similar products (§ 319.310), beef Added, Chopped—Molded—Cubed—Fro- with gravy and gravy with beef zen, Hydrolyzed Plant Protein, and (§ 319.313), and meat pies (§ 319.500). Flavoring’’ shall be prepared by comminuting and forming the product [47 FR 28257, June 29, 1982] 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, (a) Chopped beef, ground beef. binders or extenders. Beef cheek meat ‘‘Chopped Beef’’ or ‘‘Ground Beef’’ shall (trimmed beef cheeks) may be used in consist of chopped fresh and/or frozen the preparation of fabricated beef beef with or without seasoning and steaks only in accordance with the without the addition of beef fat as conditions prescribed in paragraph (a) such, shall not contain more than 30 of this section. percent fat, and shall not contain (e) Partially defatted beef fatty tissue. added water, phosphates, binders, or ‘‘Partially Defatted Beef Fatty Tissue’’ extenders. When beef cheek meat is a beef byproduct derived from the (trimmed beef cheeks) is used in the low temperature rendering (not exceed- preparation of chopped or ground beef, ing 120 °F.) of fresh beef fatty tissue.
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