§ 319.182 9 CFR Ch. III (1–1–11 Edition)

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

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