Subpart J—Dry Fermented Sausage

Food Safety and Inspection Service, USDA § 319.281 § 319.182 Braunschweiger and liver rated (Species) may be used in accord- sausage or liverwurst. ance with § 319.6. To facilitate chopping (a) ‘‘Braunschweiger’’ is a cooked or mixing or to dissolve the usual cur- sausage made from fresh, cured, and/or ing ingredients, water or ice may be frozen pork, beef, and/or veal and at used in the preparation of luncheon least 30 percent pork, beef, and/or veal meat in an amount not to exceed 3 per- livers computed on the weight of the cent of the total ingredients. fresh livers. It may also contain pork [35 FR 15597, Oct. 3, 1970, as amended at 43 FR and/or beef fat. Mechanically Sepa- 26425, June 20, 1978; 47 FR 28257, June 29, 1982] rated (Species) may be used in accordance with § 319.6. Binders and extenders § 319.261 Meat loaf. may be used as permitted in § 319.140. ‘‘Meat Loaf’’ is a cooked meat food The product may have a smoked taste product in loaf form made from characteristic, which may be imparted comminuted meat. Mechanically Sepa- by use of smoked meats, smoke fla- rated (Species) may be used in accord- voring or smoking. If prepared from ance with § 319.6. To facilitate chopping components of a single species, the or mixing, water or ice may be used in product name may reflect the species, an amount not to exceed 3 percent of e.g., ‘‘Beef Braunschweiger.’’ Braun- the total ingredients used. schweiger may also be labeled as any of [35 FR 15597, Oct. 3, 1970, as amended at 43 FR the following: ‘‘Braunschweiger—A 26425, June 20, 1978; 47 FR 28257, June 29, 1982] Liver Sausage,’’ ‘‘Braunschweiger—A Liverwurst,’’ or ‘‘Braunschweiger Subpart L—Meat Specialties, (Liver Sausage)’’ or ‘‘Braunschweiger (Liverwurst).’’ Puddings and Nonspecific Loaves (b) ‘‘Liver Sausage’’ or ‘‘Liverwurst’’ § 319.280 Scrapple. is a cooked sausage made from fresh, cured, and/or frozen pork, beef, and/or ‘‘Scrapple’’ shall contain not less veal and at least 30 percent pork, beef, than 40 percent meat and/or meat by- veal, sheep, and/or goat livers com- products computed on the basis of the puted on the weight of the fresh livers. fresh weight, exclusive of bone. Me- chanically Separated (Species) may be It may also contain pork and/or beef used in accordance with § 319.6. The byproducts. Mechanically Separated meal or flour used may be derived from (Species) may be used in accordance grain and/or soybeans. with § 319.6. Binders and extenders maybe used as permitted in § 319.140. If [35 FR 15597, Oct. 3, 1970, as amended at 43 FR prepared from components of a single 26425, June 20, 1978; 47 FR 28257, June 29, 1982] species, the product name may reflect that species, e.g., ‘‘Pork Liver Sau- § 319.281 Bockwurst. sage.’’ (a) Bockwurst is an uncured, comminuted meat food product which [47 FR 36108, Aug. 19, 1982] may or may not be cooked. It contains meat, milk or water or a combination Subpart H [Reserved] thereof, eggs, vegetables, and any of the optional ingredients listed in para- Subpart I—Semi-Dry Fermented graph (b) of this section; and is pre- Sausage [Reserved] pared in accordance with the provi- sions of paragraphs (a)(1), (2), (3), and Subpart J—Dry Fermented (4) of this section. (1) Meat shall constitute not less Sausage [Reserved] than 70 percent of the total weight of the product and shall consist of pork or Subpart K—Luncheon Meat, a mixture of pork and veal, pork and Loaves and Jellied Products beef, or pork, veal, and beef. Such meat shall be fresh or fresh frozen meat. § 319.260 Luncheon meat. Pork may be omitted when the specie ‘‘Luncheon Meat’’ is a cured, cooked or species of meat used in the product meat food product made from is identified in the product name (e.g., comminuted meat. Mechanically Sepa- Veal Bockwurst, Beef Bockwurst, or 309 .

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