UNITED STATES 

DEPARTMENT OF 

AGRICULTURE 

Agricultural 

Marketing 

Service 

Livestock and 

Seed Program 

Washington, DC 

20250 

INSTITUTIONAL

MEAT 

PURCHASE 

SPECIFICATIONS 

FOR SAUSAGE PRODUCTS 

SERIES 800 

INTERIM 

APPROVED BY USDA 

EFFECTIVE DATE - NOVEMBER 1, 1992 
 INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS 

FOR SAUSAGE PRODUCTS 

SERIES 800

The United States Department of Agriculture (USDA) through its Agricultural Marketing 

Service (AMS) develops and maintains the Institutional Meat Purchase Specifications 

(IMPS) for meat and meat products. The complete IMPS series includes the following 

ten documents: 

General Requirements 

Fresh Beef........................................................................................ Series 100 

Fresh Lamb and Mutton .................................................................... Series 200 

Fresh Veal and Calf........................................................................... Series 300 

Fresh Pork......................................................................................... Series 400 

Cured, Cured & Smoked, & Fully Cooked Pork Products.................. Series 500 

Cured, Dried, and Smoked Beef Products ........................................ Series 600 

Variety Meats and Edible By-Products .............................................. Series 700 

Sausage Products ............................................................................. Series 800 

Quality Assurance Provisions 

These specifications are recommended for use in any meat product procuring activity. 

For assurance that procured items comply with these detailed requirements, the USDA, 

through its Meat Grading and Certification Branch, provides a voluntary Meat 

Certification Service. For labeling purposes, only product Certified by the Meat Grading 

and Certification Branch (MGCB) may contain the letters "IMPS" on the product label. 

Purchasers desiring this service should contact: 

USDA, AMS, Livestock and Seed Program 

Meat Grading and Certification Branch 

Stop 0248, Room 2628 S-Bldg 

1400 Independence Ave. SW 

Washington DC 20250-0248 

For any assistance regarding these documents and for additional copies, please 

contact: 

USDA, AMS, Livestock and Seed Program 

Standardization Branch 

Stop 0254, Room 2628 S-Bldg 

1400 Independence Ave. SW 

Washington, DC 20250-0254 
3

800 SERIES TABLE OF CONTENTS 

 INDEX FOR IMPS SAUSAGE PRODUCTS SERIES - 800.....................................................................4

I. ORDERING DATA TO BE SPECIFIED BY THE PURCHASER ..............................................5

STATE OF REFRIGERATION - See IMPS General Requirements. ...................................................5 

PATTY WEIGHT AND THICKNESS TOLERANCES ..........................................................................6 

USDA CERTIFICATION.......................................................................................................................6

II. MATERIAL REQUIREMENTS..................................................................................................7

SMOKED PRODUCTS.........................................................................................................................8 

SPICES AND SEASONINGS...............................................................................................................8 

INGREDIENT/FORMULA CERTIFICATION........................................................................................8 

LOWER FAT FORMULATIONS ..........................................................................................................9

III. DETAILED ITEM DESCRIPTIONS.......................................................................................10

Item No. 800 - Frankfurters ..............................................................................................................10 

Item No. 801 - Bologna ....................................................................................................................11 

Item No. 802 - Pork Sausage...........................................................................................................11 

Item No. 802A - Pork Sausage Patties...............................................................................................12 

Item No. 802B - Pork Sausage, Cooked ............................................................................................12 

Item No. 802C - Whole Hog Pork Sausage .......................................................................................12

Item No. 803 - Liver Sausage (Braunschweiger) .............................................................................13 

Item No. 804 - Salami, Cooked ........................................................................................................13 

Item No. 805 - Minced Luncheon Meat ............................................................................................14 

Item No. 806 - Lebanon Bologna .....................................................................................................14 

Item No. 807 - Thuringer ..................................................................................................................14 

Item No. 808 - Dry Salami ................................................................................................................15 

Item No. 809 - Cervelat ....................................................................................................................15

Item No. 810 - Breakfast Sausage ...................................................................................................16 

Item No. 811 - Smoked - Sausage...................................................................................................16 

Item No. 812 - New England Brand Sausage ..................................................................................17 

Item No. 813 - Polish Sausage.........................................................................................................17 

Item No. 814 - Meat Loaves .............................................................................................................18 

Item No. 815 - Meat Food Product Loaves ......................................................................................19 

Item No. 816 - Knockwurst...............................................................................................................20 

Item No. 817 - Breakfast Sausage, Cooked....................................................................................20 

Item No. 818 - Italian Sausage.........................................................................................................21 

Item No. 819 - Ham Links ................................................................................................................21 

Item No. 820 - Head Cheese............................................................................................................21 

Item No. 821 - Pepperoni .................................................................................................................22 

Item No. 822 - Bratwurst ..................................................................................................................22 

Item No. 822A - Bratwurst Patty.........................................................................................................23 

Item No. 824 - Pork Rib Shape Patty ...............................................................................................24 

Item No. 825 - Canned Luncheon Meat ...........................................................................................25

Item No. 826 - Scrapple ...................................................................................................................26

IV. GLOSSARY OF TERMS FOUND IN THIS SPECIFICATION ................................................27 
4

INDEX FOR IMPS SAUSAGE PRODUCTS SERIES - 800 

Purchaser shall specify IMPS item number, product name, formula, and weight range. The following weight ranges are intended only as guide lines. The purchaser may specify any other weight range, link, or slice count desired. 

ITEM NUMBER PRODUCT NAME SUGGESTED WEIGHT RANGE 

800 FRANKFURTERS 4, 6, 8, 10, 12 LINKS PER POUND 

801 BOLOGNA 1 TO 12 POUND UNITS 

16, 18, 20, 25 SLICES PER POUND 

802 PORK SAUSAGE 1, 2, 3, 4, 5, 6 POUND ROLLS 

6, 8, 10, 12, 14, 16, LINKS PER POUND 

2, 3, 5, OR 7 POUND BAGS 

5, 6, 7, 8, 9, 10, 11, 12 POUND UNITS 

802A PORK SAUSAGE, PATTIES 2.5 or 3 oz. PATTY 

802B PORK SAUSAGE, COOKED 1.5 or 2 oz. PATTY 

2, 3, 5, OR 7 POUND BAGS 

802C WHOLE HOG PORK SAUSAGE 6, 8, 10, 12, 14, 16 LINKS PER POUND 

1, 2, 3 POUND ROLLS 

2, 3, 5, OR 7 POUND BAGS 

5, 6, 8, 10 POUND UNITS 

1.5 or 2 oz. PATTY 

2.5 or 3 oz. PATTY 

803 LIVER SAUSAGE 5 TO 8 POUNDS 

804 COOKED SALAMI 7 TO 12 POUNDS 

16, 18, 20, 25 SLICES PER POUND 

805 MINCED LUNCHEON MEAT 5 TO 10 POUNDS 

16, 18, 20, 25 SLICES PER POUND 

806 LEBANON BOLOGNA 5 TO 10 POUNDS 

16, 18, 20, 25 SLICES PER POUND 

807 THURINGER 4 TO 8 POUNDS 

18, 20, 25, 30 SLICES PER POUND 

808 DRY SALAMI 2 TO 5 POUNDS 

20, 25, 30 SLICES PER POUND 

809 CERVELAT 2 TO 5 POUNDS 

20, 25, 30 SLICES PER POUND 

810 BREAKFAST SAUSAGE 1, 2, OR 3 POUND ROLLS 

8, 10, 12, 16 OR 19-21 LINKS PER POUND 

5, 6, 8, OR 10 POUND UNITS 

811 SMOKED SAUSAGE 6, 8, 10, 19-21, 48-51 LINKS PER POUND 

812 NEW ENGLAND BRAND SAUSAGE 5 TO 10 POUNDS 

16, 18, 20, 25 SLICES PER POUND 

813 POLISH SAUSAGE 3-5, 11-13 INCHES IN LENGTH 

814 MEAT LOAVES 4 TO 8 POUND LOAVES 

16, 18, 20, 25 SLICES PER POUND 

815 MEAT FOOD PRODUCT LOAVES 4 TO 8 POUND LOAVES 

16, 18, 20, 25 SLICES PER POUND 

816 KNOCKWURST 5, 6, 7, 8 LINKS PER POUND 

817 BREAKFAST SAUSAGE, COOKED 19 TO 21 LINKS PER POUND 

818 ITALIAN SAUSAGE 4, 6, 7, 8 LINKS PER POUND 

1, 5, 6, 8, 10 POUND UNITS 

2, 2.5 or 3 oz. PATTY 

819 HAM LINKS 14 TO 15 LINKS PER POUND 

820 HEAD CHEESE 4 TO 8 POUNDS 

16, 18, 20, 25 SLICES PER POUND 

821 PEPPERONI 1 TO 2 POUND STICKS 

10 TO 15 SLICES PER OUNCE 

822 BRATWURST 4, 6, 7, 8 LINKS PER POUND 

822A BRATWURST PATTY 2.5 OR 3 OZ. PATTY 

824 PORK RIB SHAPE PATTY 3.0, 4.0 OR 5.0 OZ. PATTY 

825 CANNED LUNCHEON MEAT 30 OUNCE OR 6 POUND CANS 

826 SCRAPPLE 1, 5, 10 POUND UNITS
5

I. ORDERING DATA TO BE SPECIFIED BY THE PURCHASER 

Not all of the ordering data options listed below are required to be specified by the 

purchaser. Most of the products in this series already have "built-in" default options 

designated in the detailed item descriptions (For example; shape, style, etc.). 

However, any alternative purchaser options, including those listed below, may be 

specified by the purchaser in the contract or purchase order as long as those options 

are clear and concise. 

TYPE

A - Unsliced 

B - Sliced (purchaser must specify a slice count per pound) 

C - Patty 

D - Crumbles 

E - Linked 

F - Bulk 

SHAPE COOKING OPTIONS

A - Rectangular A - Baked 

B - Round B - Cooked 

C - Uncooked Fresh (no cure added) 

STYLE D - Uncooked Fermented (cure added) 

A - Artificial casings (inedible) 

B - Hog or sheep casings, linked (natural) 

B1 - Hog or sheep casings, unlinked (natural) 

C - Skinless (mechanically formed) 

D - Collagen casings (edible) 

E - Cloth bags 

F - Bulk 

CLASS 

A - Smoked 

B - Unsmoked 

C - Browned in hot oil 

NOTE: Unless specifically authorized by the purchaser, use of artificial colors in the 

manufacture of any sausage item shall not be permitted. 

STATE OF REFRIGERATION - See IMPS General Requirements. 

A - CHILLED - 280

F to 400F (-2.20C to 50C) 

B - FROZEN - 00

F or lower (-17.80C) 
6

PATTY WEIGHT AND THICKNESS TOLERANCES 

The purchaser shall specify the portion weight and/or thickness desired. For assistance 

in specifying a portion weight, see weight range tables. When both weight and 

thickness are specified, it is recommended that those requirements be limited to items 

that are mechanically pressed and/or sliced. 

 PORTION THICKNESS TOLERANCES 1/ 

 Specified Thickness Thickness 

 Thickness Tolerance Uniformity 

 1 inch +/- 3/16 inch (5 mm) 3/16 inch (5 mm) 

 (25 mm) or less 

 

 more than +/- 1/4 inch (6 mm) 1/4 inch (6 mm) 

 1 inch (25 mm) 

 PORTION WEIGHT TOLERANCES 1/ 

 

 Specified Weight Thickness 

 Weight Tolerance Uniformity 

 

 Less than 6.0 +/- 1/4 oz (7 g) 3/16 inch (5 mm) 

 ounces (170 g) 

 

 6.0 ounces +/- 1/2 oz (14 g) 1/4 inch (6 mm) (170 g) or more 

1/ Thickness measurements not applicable within 1/4 inch (6 mm) of edge. Portion 

weight and thickness tolerances for cooked patties shall be allowed at the higher value 

(i.e, +/- 1/2 oz., 1/4 inch) to allow for cooking variances. 

USDA CERTIFICATION 

IMPS product certification by the USDA is a voluntary service which must be requested 

by the purchaser in the contract or purchase order. 

If USDA Certification is specified by the purchaser, product shall comply with all USDA, 

AMS, Meat Grading and Certification Branch polices and instructions. ONLY product 

which is USDA Certified shall display the "IMPS" letters on the product label. 

Persons wishing more information concerning USDA, Meat Grading and Certification 

Branch services should contact: 

USDA, AMS, Livestock and Seed Program 

Meat Grading and Certification Branch 

Stop 0248, Room 2628 S-Bldg 

1400 Independence Ave. SW 

Washington, D.C. 20250-0248 

or call (202) 720-1113
7

II. MATERIAL REQUIREMENTS 

To be in full compliance with this specification, all product offered by the manufacturer 

must comply with the following material requirements and the individual item 

descriptions. For USDA Certification, unless otherwise authorized, all product shall 

be evaluated in the fresh state in accordance with the IMPS QUALITY ASSURANCE 

PROVISIONS. 

Presence of one or more of any of the following conditions shall cause rejection of the 

involved production lot. 

o Product which exhibits any evidence of being moldy (note exception to dry and 

semi-dry sausage), stale, slimy, oily, sticky, sour, or discolored. 

o Product not of the meat formula, color, style, class, or state of refrigeration as 

specified by the purchaser. 

o Nonformula ingredients not as specified. 

o Presence of foreign flavor (for example; moldy, sour, or stale). 

o Presence of foreign odor (for example; acidic, putrid, stale, sour, or rancid). 

o Presence of foreign material. Determination of wholesomeness and 

acceptability of meat with respect to the presence of foreign material (for 

example; glass, dirt, insect parts, hair, wood, or metal) shall be made by a Meat 

and Poultry Inspection Operations (MPIO) employee. 

Product items must contain only those kinds of meats specified by the purchaser and 

shall reflect the appropriate style, formula, shape, weight range, and state of 

refrigeration (as applicable). 

Amounts and kinds of all ingredients must be within the tolerances permitted by the 

applicable USDA, MPIO Inspection regulations. 

As applicable, curing, cooking, smoking and flavoring of product shall be typical of the 

particular kind of product being produced. The color and aroma of the finished sausage 

item shall also be characteristic of the product being produced, for example, there shall 

be no evidence of greening, streaking, or other discoloration (a slightly two toned or 

iridescent color is permissible). Product shall be practically free from bone, cartilage, 

string, air holes, pockets of moisture, fat caps, rendered fat, gelatin caps, and shall be 

totally free from odor or flavor foreign to the product including, acidic odor, rancidity, 

mold (dry and semi-dry sausage items may not have more than a very slight amount of 

"dry" surface mold present), or any other deterioration or damage. In addition, sliced 

product shall be free of all casing material. Product shall show no evidence of having 

been frozen and defrosted, or otherwise mishandled in any way. 
8

SMOKED PRODUCTS 

Smoked products shall have an acceptable flavor and aroma and a fairly bright, uniform 

smoked color, and be practically free of extraneous material, including encrusted salt 

and smokehouse residue (except the natural smoke color). The product shall be fairly 

dry on the exterior of the casing, but not scorched. Except for loaf items, smoke 

flavoring or artificial smoke flavoring is permissible in lieu of smoking unless otherwise 

specified by the purchaser. 

SPICES AND SEASONINGS 

When a spice, or seasoning is specifically required within the individual item 

description, that particular seasoning or ingredient shall be individually depicted on 

the manufacturers label of ingredients. 

INGREDIENT/FORMULA CERTIFICATION 

Ingredient and meat content verification of sausage products in this specification, 

except as otherwise stated, shall be the responsibility of an FSIS, MPIO employee. 

However, the purchaser and/or AMS Agent reserve the right at any time to verify the 

ingredients and/or meat species included in the sausage item(s) using approved testing 

methods. 

IMPORTANT NOTE: The product name of combination red meat and poultry 

formulated sausage items, must be labeled as follows: 

FORMULA LABELING REQUIREMENT

P - Beef and Turkey IMPS NAME (Frankfurter, etc.) 

P1 - Beef and Chicken IMPS NAME (Bologna, etc.) 

P2 - Pork and Turkey IMPS NAME (Salami, etc.) 

P3 - Pork and Chicken IMPS NAME (Frankfurter, etc.) 

EXAMPLE - If the purchaser wishes to purchase an IMPS 802 Bologna formula P2, the 

product would be labeled: 

IMPS No. 802, Pork and Turkey Bologna 
9

LOWER FAT FORMULATIONS 

In the interest of providing a lower fat formulation option for the institutional purchaser, 

Formula L in this 800 Series document, is listed for several different sausage items. If 

the purchaser desires to purchase a particular sausage item with a lower fat content, 

the following procedures shall be followed: 

(1) Specify the individual IMPS Item to be produced which has a Formula L option 

included. (EXAMPLE: IMPS Item 800) 

 

(2) Specify Formula L on the contract or purchase order. 

(3) Specify one additional meat or meat and poultry formula from those listed in each 

item description which is to be manufactured with a lower fat content. (EXAMPLE: The 

purchaser would select Formula L initially and then select the desired meat or meat and 

poultry ingredient such as formula A or B or C, etc., from those listed with each item). If 

the purchaser should fail to specify the meat or meat and poultry component to 

be used in Formula L, the meat ingredient shall be all beef. 

(4) Total fat content of the finished sausage item being produced for Formula L shall 

not exceed 20.00 percent regardless of the meat or meat and poultry component 

specified by the purchaser. The purchaser may specify a maximum fat limitation lower 

than 20.00 percent, and may also specify discount ranges. 

(5) Any additional ingredients used in Formula L (soy, carrageenan, etc.) may be 

specified or disallowed by the purchaser, and shall be formulated and identified in the 

ingredients statement in accordance with all FSIS regulations. For IMPS, regardless of 

the sausage item being produced, the maximum amount of added ingredients shall not 

exceed 30.00 percent of the formula. 

(6) Product produced as Formula L must be labeled as follows: 

IMPS ITEM NAME, X% ADDED INGREDIENTS 

(X= no more than 30%) 

EXAMPLE: Frankfurter, 25% Added Ingredients (see IMPS General 

Requirements for additional container marking criteria) 

(7) The fat content shall be determined at an FSIS approved and certified laboratory 

designated by the vendor. The vendor shall be totally responsible for supplying official 

documentation of the fat analysis results of each production lot to the purchaser. 

Alternatively, if the purchaser wishes the analytical content to be certified by 

USDA, AMS, the purchaser MUST specify that option in the contract or purchase 

order. When the purchaser requests fat content to be certified by the USDA, an 

average sample shall be drawn by the AMS agent which shall be sent to the USDA, 

AMS laboratory for fat analysis. 

 

NOTE: Detailed sampling procedures and defect applications are specified in the IMPS 

QUALITY ASSURANCE PROVISIONS. 
10

III. DETAILED ITEM DESCRIPTIONS 

Item No. 800 - Frankfurters 

Frankfurters are a smoked, cooked, linked, skinless sausage. Frankfurters shall have a 

fine smooth exterior surface which is free of splits, cracks, casing material, and shall be 

uniform in length and diameter. Links shall be 5 to 6 inches (12.7 to 15.2 cm) in length. 

 The red meat or red meat and poultry components shall be very finely comminuted. 

The interior cut surface shall be smooth, fine-textured, light to moderately dark pink in 

background color, and finely mottled with evenly distributed light to dark red flecks. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Beef and pork (in any combination) 

A1 - Formula A plus nonfat dry milk and/or calcium reduced dried skim milk 

B - Beef, pork (beef is predominant) 

B1 - Formula B plus nonfat dry milk and/or calcium reduced dried skim milk 

C - Pork, beef (pork is predominant) 

C1 - Formula C plus nonfat dry milk and/or calcium reduced dried skim milk 

D - Beef 

L - Formula (A,B,C, etc., as specified), lower fat formulation.1

P - Beef and Turkey (beef is predominant) 

P1 - Beef and Chicken (beef is predominant) 

P2 - Pork and Turkey (pork is predominant) 

P3 - Pork and Chicken (pork is predominant) 

1

 See Lower Fat Formulations Section, Pg. 7, for specific requirements. 
11

Item No. 801 - Bologna 

Bologna is a smoked, cooked sausage. The red meat or red meat and poultry 

components shall be very finely comminuted and stuffed into artificial or natural 

casings. The interior cut surface is smooth, fine-textured, light to moderately dark pink 

in background color, and finely mottled with evenly distributed light to dark red flecks. 

Sticks shall have a uniform diameter measuring from 4 to 5 inches (10.2 to 12.7 cm). 

The 1 to 1.5 pound (0.5 to 0.7 kg) size shall be ring style. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Beef and Pork (in any combination) 

A1 - Formula A plus nonfat dry milk and/or calcium reduced dried skim milk 

B - Beef, pork (beef is predominant) 

B1 - Formula B plus nonfat dry milk and/or calcium reduced dried skim milk 

C - Pork, beef (pork is predominant) 

C1 - Formula C plus nonfat dry milk and/or calcium reduced dried skim milk 

D - Beef 

L - Formula (A,B,C, etc., as specified), lower fat formulation.1

P - Beef and Turkey (beef is predominant) 

P1 - Beef and Chicken (beef is predominant) 

P2 - Pork and Turkey (pork is predominant) 

P3 - Pork and Chicken (pork is predominant) 

Item No. 802 - Pork Sausage 

Pork sausage is a fresh, all pork product, grayish-pink to grayish light red in color. The 

meat is chopped or ground to a moderately coarse texture, and thoroughly blended and 

mixed with salt and spices. Pork sausage may be packed in bulk, formed mechanically, 

or stuffed in artificial or natural casings. The links, rolls, and bags shall be moderately 

uniform in length and diameter. For product in unlinked hog or collagen casings, no 

more than one piece shall be less than 12 inches (30.5 cm) in length in a primary 

container. 

Style

A - Artificial casings (inedible) 

B - Hog or sheep casings, linked (natural) 

B1 - Hog or sheep casings, unlinked (natural) 

C - Skinless (mechanically formed) 

D - Collagen casings (edible) 

E - Cloth bags 

F - Bulk 

 1 See Lower Fat Formulations Section, Pg. 7, for specific requirements. 
12

Item No. 802A - Pork Sausage Patties 

This item is as described for Item 802 except that the fresh pork sausage shall be 

ground or chopped and unless otherwise specified by the purchaser, mechanically 

formed into approximately round 4.0 inch (10.2 cm) diameter patties. The finished 

product shall be uniform in weight, thickness and diameter. 

Patty size options (diameter) 

A. 2.0 inch 

B. 2.5 inch 

C. 3.0 inch 

D. 3.5 inch 

F. 4.0 inch 

Item No. 802B - Pork Sausage, Cooked 

This item is as described for Item 802 or 802A except that the pork sausage shall be 

fully cooked. The cooked pork sausage may be produced either as a patty or crumbled 

for use as a pizza topping, which ever is specified by the purchaser. If this item is 

produced as a cooked patty, specific diameter size requirements specified for Item 

802A shall not apply. However, the finished cooked patties shall be required to be 

uniform in thickness and diameter. NOTE: The particular type selected by the 

purchaser shall follow the IMPS name, EXAMPLE; Pork Sausage, Cooked, Crumbles 

Type

C - Patties 

D - Crumbles 

Item No. 802C - Whole Hog Pork Sausage 

This item is as described for Item 802, 802A or 802B except that it shall contain all of 

the primal parts of the hog in natural proportions (controlled by FSIS, MPIO). Meat byproducts (heart, tongue, etc.), which otherwise must be declared in the ingredient 

statement, shall not be authorized in this item. Unless otherwise specified by the 

purchaser, the product (except for crumbles which shall be cooked) shall be uncooked 

and bulk packed into 10 pound (4.5 kg) units. NOTE: The particular type and cooking 

option (when applicable) selected by the purchaser shall follow the IMPS name, 

EXAMPLE; Whole Hog Pork Sausage, Links, Cooked

Type Cooking Option

C - Patties B. Cooked 

D - Crumbles C. Uncooked 

E - Links 

F - Bulk 
13

Item No. 803 - Liver Sausage (Braunschweiger) 

Liver sausage is a cooked sausage with a smoked characteristic (a smoked characteristic may be imparted by smoking, by adding smoked meats to the formula, or a 

combination of both). The meat components consist of pork with smoked jowls and/or 

bacon ends included in some formulas. These are combined with pork livers, very 

finely comminuted and stuffed in artificial or natural casings. Onion shall be included as 

a seasoning. Unless otherwise specified by the purchaser, sticks shall have a uniform 

diameter measuring from 2 to 3 inches (5.1 to 7.6 cm) and shall weigh from 5 to 8 

pounds (2.3 to 3.6 kg). The interior cut surface is smooth, fine-textured and light 

reddish-brown in color. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Pork livers, pork 

A1 - Formula A plus nonfat dry milk and/or calcium reduced dried skim milk 

B - Pork livers, pork with smoked jowls and/or bacon ends and pieces 

B1 - Formula B plus nonfat dry milk and/or calcium reduced dried skim milk 

Item No. 804 - Salami, Cooked 

Cooked salami is a smoked, cooked sausage. The meat components consist of 

moderately coarse-cut pork and finely comminuted beef with finely comminuted beef 

heart meat included in some formulas. Alternatively, a moderately coarse-cut beef or 

red meat and poultry formulation may be specified. Seasonings, unless otherwise 

specified, shall include garlic and whole black peppercorns (at least a portion of a 

peppercorn shall be in evidence on either sliced surface). Salami is stuffed in artificial 

casings and has a uniform diameter measuring from 3.5 to 4.5 inches (8.9 to 11.4 cm) 

(unless otherwise specified by the purchaser). Sticks shall weigh from 7 to 12 pounds 

(3.2 to 5.4 kg) and shall be moderately uniform in length. The interior cut surface is 

moderately coarse in texture and light to dark reddish-brown in color. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Pork and beef 

A1 - Pork, Beef 

A2 - Beef, Pork 

B - Pork and beef, beef heart meat 

C - Pork and beef, with non fat dry milk and/or calcium reduced dried skim milk 

added 

D - Beef 

L - Formula (A,B,C, etc., as specified), lower fat formulation1

P - Beef and Turkey (beef is predominant) 

P1 - Beef and Chicken (beef is predominant) 

P2 - Pork and Turkey (pork is predominant) 

P3 - Pork and Chicken (pork is predominant) 

1

 See Lower Fat Formulations Section, Pg 7, for specific requirements. 
14

Item No. 805 - Minced Luncheon Meat 

Minced luncheon meat is a smoked, cooked sausage. The meat components consist 

of moderately coarse-cut pork and finely comminuted beef with pork heart meat 

included in some formulas. The product is stuffed into artificial casings. Stuffed round 

casings shall measure from 3.5 to 4.5 inches (8.9 to 11.4 cm) in diameter (unless 

otherwise specified by the purchaser). When the stuffed casings are formed into 

rectangular shapes by wire or metal molds, they shall measure from 3 to 4 inches (7.6 

to 10.2 cm) in width and depth (unless otherwise specified by the purchaser). Product 

shall weigh from 5 to 10 pounds (2.3 to 4.5 kg). The interior cut surface is moderately 

fine-textured and light pink in color. The finished product shall be uniform in diameter. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Pork, beef (pork is predominant) 

A1 - Formula A plus nonfat dry milk and/or calcium reduced dried skim milk 

B - Pork, beef, pork heart meat 

B1 - Formula B plus nonfat dry milk and/or calcium reduced dried skim milk 

Item No. 806 - Lebanon Bologna 

Lebanon bologna is a "semi-dry", smoked, uncooked, all beef sausage. The meat 

component is finely comminuted beef stuffed in artificial casings. Sticks are from 3.5 to 

4.5 inches (8.9 to 11.4 cm) in diameter (unless otherwise specified by the purchaser) 

and shall weigh from 5 to 10 pounds (2.3 to 4.5 kg). The product has a 

characteristically sharp (fermented) flavor. The interior cut surface is fine-textured and 

exhibits a uniform dark reddish-brown background color with fine particles evenly 

distributed. A very slight amount of dry surface mold is natural on this product and may 

be present on this item. No binders or extenders are permitted. The finished product 

shall be uniform in diameter. 

Item No. 807 - Thuringer 

Thuringer is a "semi-dry", smoked, uncooked sausage. The meat components are 

moderately coarse-cut beef, beef and pork or moderately coarse-cut beef with beef 

heart meat. Thuringer is stuffed in artificial casings and measures from 2.5 to 3.5 

inches (6.4 to 8.9 cm) in diameter (unless otherwise specified by the purchaser). Sticks 

shall weigh from 4 to 8 pounds (1.8 to 3.6 kg). The product has a characteristically 

sharp (fermented) flavor. The interior cut surface is moderately coarse-textured and 

has a uniform dark reddish-brown color. A very slight amount of dry surface mold is 

natural on this product and may be present on this item. No binders or extenders are 

permitted. The finished product shall be uniform in diameter. 
15

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Beef 

B - Beef, beef heart meat 

C - Beef and pork 

D - Beef and pork, beef heart meat 

E - Beef, pork 

F - Beef, pork, beef heart meat 

Item No. 808 - Dry Salami 

Dry salami is a smoked, uncooked, "dry" sausage. The meat components consist of 

moderately coarse-cut beef with moderately coarse-cut pork and/or beef heart meat 

included in some formulas. The product seasoning includes garlic. Dry salami is stuffed 

in artificial or natural casings, measuring from 2 to 3 inches (5.1 to 7.6 cm) in diameter 

(unless otherwise specified by the purchaser), and is processed to produce a firm, hard 

product. Sticks shall weigh from 2 to 5 pounds (0.9 to 2.3 kg). The interior cut surface 

is firm, moderately coarse-textured with a uniform distribution of white fat particles 

throughout a medium to dark reddish-brown background color. A very slight amount of 

dry surface mold is natural on this product and may be present on this item. No binders 

or extenders are permitted. The finished product shall be uniform in diameter. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Beef 

B - Beef, beef heart meat 

C - Beef and pork (in any combination) 

D - Beef and pork, beef heart meat 

E - Beef, pork (beef is predominant) 

F - Beef, pork, beef heart meat 

G - Pork 

Item No. 809 - Cervelat 

Cervelat is a smoked, cooked, "semi-dry," or "dry" sausage. The meat components 

consist of finely comminuted beef and pork stuffed in artificial or natural casings and is 

processed to produce a firm product. Sticks measure from 1.5 to 2 inches (3.8 to 5.1 

cm) in diameter (unless otherwise specified by the purchaser) and shall weigh from 2 to 

5 pounds (0.9 to 2.3 kg). The interior cut surface is fine-textured and exhibits a uniform 

medium to dark reddish-brown color. A very slight amount of dry surface mold is 

natural on this product and may be present on this item. No binders or extenders are 

permitted. The finished product shall be uniform in diameter. 
16

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Beef, pork (beef is predominant) 

B - Pork, beef (pork is predominant) 

Item No. 810 - Breakfast Sausage 

Breakfast sausage is a fresh product. The meat components consist of predominately 

pork with smaller amounts of beef and/or veal. Alternatively, an all beef or red meat 

and poultry formulation may be specified. The meat is chopped or ground to a 

moderately coarse texture. Breakfast sausage may be packed in bulk or stuffed in a 

collagen or hog casings. The links and rolls are moderately uniform in length and 

diameter. For product in unlinked hog or collagen casings, no more than one piece 

shall be less than 12 inches (30.5 cm) in length in a primary container. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) Cooking Option

A - Pork, beef (pork is predominant) B - Cooked 

B - Beef C - Uncooked 

C - Pork, beef, veal 

D - Pork, veal 

L - Formula (A,B,C, etc., as specified), lower fat formulation1

P - Beef and Turkey (beef is predominant) 

P1- Beef and Chicken (beef is predominant) 

P2- Pork and Turkey (pork is predominant) 

P3- Pork and Chicken (pork is predominant)

Item No. 811 - Smoked - Sausage 

Smoked sausage is a smoked, cooked, linked sausage. The meat components consist 

of all pork or pork and beef with beef tripe, beef and pork heart meat, and beef and pork 

tongue meat included in some formulas. The meat is chopped or ground to a 

moderately coarse texture. Smoked sausages are either skinless or stuffed in hog or 

collagen casings and are moderately uniform in length and diameter. The interior cut 

surface is moderately coarse in texture (formulas D and D1 may be moderately finetextured). 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

1

 See Lower Fat Formulation Section, Pg 7, for specific requirements. 
17

Formula (major ingredients only) 

A - Pork 

B - Pork, beef (pork is predominant) 

B1 - Formula B plus nonfat dry milk and/or calcium reduced dried skim milk 

C - Beef, pork (beef is predominant) 

C1 - Formula C plus nonfat dry milk and/or calcium reduced dried skim milk 

D - Beef and pork, plus any one or any combination of beef tripe, beef heart meat, 

pork heart meat, beef tongue meat, and pork tongue meat 

D1 - Formula D plus nonfat dry milk and/or calcium reduced dried skim milk 

E - Beef 

Item No. 812 - New England Brand Sausage 

New England Brand sausage is a smoked, cooked sausage. The meat components 

consist predominately of pork chunks with a small amount of finely comminuted beef. 

The product is stuffed in artificial or natural casings with a uniform diameter of between 

3.5 to 4.5 inches (8.9 to 11.4 cm) (unless otherwise specified by the purchaser). 

Individual sausages shall weigh from 5 to 10 pounds (2.3 to 4.5 kg). The texture of the 

interior cut surface is variable, 70-80 percent of the area consists of pork chunks, and 

the remaining portion is fine-textured. 

Item No. 813 - Polish Sausage 

Polish sausage is a smoked, cooked, linked sausage. The meat components consist of 

moderately coarse-cut pork or moderately coarse-cut pork with finely comminuted beef, 

or beef and veal. Alternatively, a moderately coarse-cut beef or red meat and poultry 

formulation may be specified. Seasonings shall include garlic. The product is stuffed in 

hog casings or equivalent diameter collagen casings (specified by the purchaser). The 

interior cut surface is moderately coarse in texture with a uniform distribution of light 

colored particles throughout a medium to dark reddish-brown background color. Links 

shall be moderately uniform in length and diameter. Links shall be 3 to 5 inches (7.6 to 

12.7 cm) long (unless otherwise specified by the purchaser). 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Pork, Beef, (pork is predominant) 

B - Pork, beef, veal (pork is predominant) 

C - Pork, beef (pork is predominant) with non-fat dried milk added 

D - Beef 

E - Pork 

P - Beef and Turkey (beef is predominant) 
18

P1- Beef and Chicken (beef is predominant) 

P2- Pork and Turkey (pork is predominant) 

P3- Pork and Chicken (pork is predominant) 

Item No. 814 - Meat Loaves 

Meat loaves are baked (dry heat) or cooked (moist heat) products (as specified). The 

meat components are finely comminuted and may be rectangular or rounded in shape. 

Meat loaves shall weigh from 4 to 8 pounds (1.8 to 3.6 kg). The exterior surface may 

be smoked, unsmoked, or browned in hot oil. The interior cut surface is smooth, finetextured, light pink in background color, and finely mottled with evenly distributed light to 

dark red flecks. The individual loaves are encased or wrapped in grease and moisture 

resistant paper or plastic film. The finished product shall be uniform in diameter. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Pork, veal (pork is predominant) 

A1 - Formula A plus nonfat dry milk and/or calcium reduced dried skim milk 

B - Pork, beef (pork is predominant) 

B1 - Formula B plus nonfat dry milk and/or calcium reduced dried skim milk 

C - Pork, beef, veal 

C1 - Formula C plus nonfat dry milk and/or calcium reduced dried skim milk 

D - Pork 

D1 - Formula D plus nonfat dry milk and/or calcium reduced dried skim milk 

E - Veal 

E1 - Formula E plus nonfat dry milk and/or calcium reduced dried skim milk 

F - Beef 

F1 - Formula F plus nonfat dry milk and/or calcium reduced dried skim milk 

G - Ham 

G1 - Formula G plus nonfat dry milk and/or calcium reduced dried skim milk 

Class Cooking Option

A - Smoked A - Baked (dry heat) 

B - Unsmoked B - Cooked (moist heat) 

C - Browned in hot oil 

 

Shape

A - Rectangular 

B - Rounded 

 
19

Item No. 815 - Meat Food Product Loaves 

Meat food product loaves are baked (dry heat) or cooked (moist heat) products. Beef, 

pork and veal may be used singularly or in any combination. Other ingredients such as 

meat by-products, pickles, pimentos, cheese, nuts, etc., are added as applicable except 

that lungs, spleens, tripe, udders, blood, skin, cracklings, brains, lips, ears, snouts, 

kidneys, tongue trimmings, and meat and meat by-products from lamb, yearling mutton, 

mutton, and goats shall not be used in preparing the loaf. Nonfat dry milk and/or 

calcium reduced dried skim milk may be added. Individual loaves shall weigh from 4 to 

8 pounds (1.8 to 3.6 kg). The exterior surface may be smoked, unsmoked, or browned 

in hot oil. The other ingredients, pimento, pickle's, olive's, cheese, pepper, etc., (actual 

ingredients are to be identified and controlled by FSIS, MPIO) as applicable, shall be of 

a quantity and size large enough to be easily distinguished from the cut surface and 

shall be reasonably well distributed throughout the item. Pimento juice, pickle juice, 

olive juice, etc., shall not be substitutable for the fruit itself. The individual loaves shall 

be encased or wrapped in grease and moisture resistant paper or plastic film. The finished product shall be uniform in diameter. 

Meat food product loaves must be specified by name (for example: pickle loaf, ham 

and cheese loaf, etc.) Any meat food product loaf not listed below may be ordered. 

However, if the name is inadequate to appropriately identify the product, the purchaser 

may be requested to furnish additional information to establish a definite basis for 

identification. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major condiment ingredients) 

A. Pimento Loaf (sweet red peppers are not substitutable) 

B. Pickle and Pimento Loaf 

C. Pickle Loaf 

D. Olive Loaf (use of stuffed olives is not acceptable) 

E. Pepper Loaf (contains cracked black pepper) 

F. Cheese Loaf 

G. Macaroni and Cheese Loaf 

H. Liver Loaf 

I. Pickle and Pimiento Loaf (sweet red peppers) 

Class Shape Cooking Option

A - Smoked A - Rectangular A - Baked 

 (dry heat) B - Round B - Cooked 

B - Unsmoked 

 (moist heat) 

C - Browned in hot oil 
20

Item No. 816 - Knockwurst 

Knockwurst is a smoked, cooked, linked sausage. Knockwurst may be either skinless 

or stuffed into hog or collagen casings (as specified by the purchaser). The links shall 

be moderately uniform in length and diameter and shall be 4 to 5 inches (10.2 to 12.7 

cm) in length. The meat components consist of very finely comminuted beef or beef 

and pork. Alternatively, a red meat and poultry formulation may be specified. The 

interior cut surface is smooth, fine-textured, and light to moderately dark pink in color 

(not artificially colored). 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Beef 

A1 - Formula A plus nonfat dry milk and/or calcium reduced dried skim milk 

B - Beef and pork 

B1 - Formula B plus nonfat dry milk and/or calcium reduced dried skim milk 

C - Beef, pork (beef is predominant) 

C1 - Formula C plus nonfat dry milk and/or calcium reduced dried skim milk 

L - Formula (A,B,C, etc., as specified), lower fat formulation1

P - Beef and Turkey (beef is predominant) 

P1 - Beef and Chicken (beef is predominant) 

P2 - Pork and Turkey (pork is predominant) 

P3 - Pork and Chicken (pork is predominant) 

Item No. 817 - Breakfast Sausage, Cooked 

Breakfast sausage, is a cooked, linked sausage. The meat components consist of 

moderately coarse-cut pork and/or beef. Alternatively, a moderately coarse-cut red 

meat and poultry formulation may be specified. The links shall either be skinless or 

stuffed into collagen casings (as specified by the purchaser) and shall be uniform in 

length and diameter. The interior cut surface is moderately coarse in texture. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Pork, beef (pork is predominant) 

B - Pork and beef 

C - Pork 

D - Beef 

L - Formula (A,B,C, etc., as specified), lower fat formulation1

P - Beef and Turkey (beef is predominant) 

P1 - Beef and Chicken (beef is predominant) 

P2 - Pork and Turkey (pork is predominant) 

P3 - Pork and Chicken (pork is predominant) 

1

 See Lower Fat Formulation Sections, Pg 7, for specific requirements 
21

Item No. 818 - Italian Sausage 

Italian sausage is a fresh, uncooked, linked product (unless otherwise specified). The 

meat components shall be chopped or ground to a moderately coarse texture. The 

sausage itself (or interior cut surface of links) is moderately coarse in texture with a 

uniform color ranging from medium to dark reddish-brown with evenly distributed fat 

particles. Unless otherwise specified by the purchaser, the sausage shall be flavoring 

style B. The links (unless otherwise specified) shall be in a natural hog or collagen 

casing 5 to 6 inches (12.7 to 15.2 cm) in length. Links shall be moderately uniform in 

length and diameter. Patties shall be uniform in diameter. NOTE: The particular type 

and cooking option (when applicable) selected by the purchaser shall follow the IMPS 

name, EXAMPLE; Italian Sausage, Crumbles, Cooked 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Beef 

A1 - Formula A plus nonfat dry milk and/or calcium reduced dried skim milk 

B - Beef and pork 

B1 - Formula B plus nonfat dry milk and/or calcium reduced dried skim milk 

C - Beef, pork (beef is predominant) 

C1 - Formula C plus nonfat dry milk and/or calcium reduced dried skim milk 

D - Pork 

P - Beef and Turkey (beef is predominant) 

P1 - Beef and Chicken (beef is predominant) 

P2 - Pork and Turkey (pork is predominant) 

P3 - Pork and Chicken (pork is predominant) 

FLAVORING A - Hot (Shall contain crushed or ground pepper & ground coriander in 

the formula) 

B - Sweet (NO crushed or ground red pepper or ground coriander in the 

formula) 

 Type Cooking Option

 

C - Patties E - Links B. Cooked 

D - Crumbles F - Bulk C. Uncooked 

Item No. 819 - Ham Links 

Ham links are a smoked, fully-cooked, linked, skinless sausage. The meat components 

consist of chopped or ground ham or ham trimmings exhibiting a moderately finetextured internal appearance. The interior cut surface is light pink to light red in color 

with darker pinkish-red particles distributed throughout. Links shall have a fine smooth 

exterior surface 4 to 5 inches (10.2 to 12.7 cm) in length. The links shall be uniform in 

length and diameter. 

Item No. 820 - Head Cheese 

Head cheese is a cooked product. The meat components may consist of all pork head 

meats or predominately pork head meats with pork, cured pork and/or other pork byproducts included, except that ears, livers and spleens are prohibited. The meat is 
22

coarse-cut to fine-cut. Onion shall be included as a seasoning. Head cheese may have 

gelatin added. The finished product is stuffed in artificial or natural casings and shall 

weigh from 4 to 8 pounds (1.8 to 3.6 kg) with a uniform diameter. The interior cut 

surface is resilient, and very coarse-textured with an even distribution of ingredients. 

Item No. 821 - Pepperoni 

Pepperoni is a moderately coarse-textured "dry" sausage prepared from pork or pork 

and beef. The interior cut surface is moderately coarse in texture with a uniform color 

ranging from medium to dark brownish-red. Unless otherwise specified by the 

purchaser, the sticks shall measure 1.5 inches (2.5 cm) to 2 inches (5.1 cm) in 

diameter. A very slight amount of dry surface mold is natural on this product and may 

be present on this item. Pepperoni is processed to produce a firm, hard product, 

moderately uniform in length and diameter. Pepperoni shall contain no extenders or 

binders. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Pork 

B - Pork and beef 

Item No. 822 - Bratwurst 

Bratwurst may either be a cooked or an uncooked (as specified) link sausage. The 

meat components may range from fine to slightly coarse comminuted pork, veal, pork 

and beef, or veal and pork. Alternatively, a fine to slightly coarse comminuted red meat 

and poultry formulation may be specified. The interior cut surface is fairly smooth, and 

light to pale pink in color. The interior cut surface of cooked bratwurst is a light to pale 

gray color. Spices shall include garlic. Bratwurst is either skinless or stuffed into 

natural or collagen casings (as specified by the purchaser). The links shall be uniform 

in length and diameter. Unless otherwise specified by the purchaser, the links shall be 

uncooked and 4.5 to 5.5 inches (11.4 to 14.0 cm) in length. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Pork 

A1 - Pork, with non fat dry milk added 

B - Pork, beef (pork is predominant) 

B1 - Pork, beef (pork is predominant) with non fat dry milk added 

C - Veal and Pork (veal is predominant) 

C1 - Veal and Pork (veal is predominant) with non fat dry milk added 

D - Veal 

E - Beef 

L - Formula (A,B,C, etc., as specified), lower fat formulation1

1

See Lower Fat Formulations Section, Pg 7, for specific requirements. See Lower Fat Formulations Section, Pg 7, for specific requirements. See Lower Fat Formulations Section, Pg 7, for specific requirements. 
23

P - Beef and Turkey (beef is predominant) 

P1 - Beef and Chicken (beef is predominant) 

P2 - Pork and Turkey (pork is predominant) 

P3 - Pork and Chicken (pork is predominant) 

Cooking Option

B - Cooked 

C - Uncooked 

Item No. 822A - Bratwurst Patty 

This item is as described for Item 822 except that the bratwurst, instead of being 

formed into a link, shall be mechanically formed into round 4.0 inch (10.2 cm) (unless 

otherwise specified) diameter patties. If this item is produced as a cooked patty, 

diameter size requirements specified shall not apply. The finished product shall be 

uniform in weight, thickness and diameter. 

Patty size options (diameter) 

A. 2.0 inch 

B. 2.5 inch 

C. 3.0 inch 

D. 3.5 inch 

F. 4.0 inch 

Cooking Option

B - Cooked 

C - Uncooked 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Pork 

A1 - Pork, with non fat dry milk added 

B - Pork, beef (pork is predominant) 

B1 - Pork, beef (pork is predominant) with non fat dry milk added 

C - Veal and Pork (veal is predominant) 

C1 - Veal and Pork (veal is predominant) with non fat dry milk added 

D - Veal 

E - Beef 

L - Formula (A,B,C, etc., as specified), lower fat formulation1

P - Beef and Turkey (beef is predominant) 

P1 - Beef and Chicken (beef is predominant) 
24

P2 - Pork and Turkey (pork is predominant) 

P3 - Pork and Chicken (pork is predominant) 

Item No. 824 - Pork Rib Shape Patty 

Fresh, uncured, boneless pork shall be ground one (1) time only through a 0.25 inch 

(6.35 mm) plate, mixed with the appropriate seasonings (if specified) and mechanically 

formed to give the appearance, consistency and texture of a natural rib slab with rib 

protrusions. Alternatively, the item may be produced using any FSIS approved and 

labeled restructuring method which will yield an acceptable end item that exhibits the 

appearance, consistency and texture of a natural rib slab. The texture of this item shall 

be moderately coarse and shall be light pink to light red in color. If desired, the 

purchaser may further specify the shape dimensions of this item. The fat content shall 

not exceed 25.00 percent which shall be determined at a FSIS approved and certified 

laboratory designated by the vendor, who shall supply official documentation of the fat 

analysis results of each production lot to the purchaser. 

Alternatively, if the purchaser wishes the analytical content to be certified by 

USDA, AMS, the purchaser MUST specify that option in the contract or purchase 

order. When the purchaser requests that the fat content to be certified by USDA, an 

average sample shall be drawn by the AMS agent and sent to the USDA, AMS laboratory for fat analysis. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

COOKING OPTION

B - Cooked 

C - Uncooked 
25

Item No. 825 - Canned Luncheon Meat 

Carcass pork and/or beef shall be the only meat ingredients used and shall be chopped 

or ground slightly coarse to moderately coarse in texture. The finished product shall 

have good cohesion and hold together as an intact unit when removed from the can. 

The product, depending on the formulation, shall have a uniform color, ranging from 

pink to reddish-brown. (Slight variation between internal and external surfaces is 

permitted). Fat shall not cover more than 10 percent of the outer core surface. Hearts, 

tongues, and other variety meat items shall not be allowed. Other ingredients (salt, 

curing ingredients, sweetening agents, spices, flavorings, etc.), shall be as allowed 

under MPIO Regulations. 

The filled cans shall be vacuum sealed, and thermally processed. 

Unless otherwise specified, the fat content of the product shall not exceed 25.00 

percent. The purchaser may specify discount ranges in the procurement data. Unless 

otherwise specified, the salt content of the product shall be not more than 1.50 percent. 

End Item Examination - Product having an internal temperature of 50o

F to 80oF (10oC 

to 26.7o

C) shall be randomly selected for an end item examination. For examination, 

each sample core shall be removed from the can intact and examined in accordance 

with the Quality Assurance Provisions Table 800D. The sample core shall be divided 

into four (4) approximately equal pieces by three (3) straight cuts perpendicular to the 

cutting table surface and at an approximate right angle to the core length. The three 

right hand cut surfaces shall be evaluated for all applicable defects listed in the IMPS 

Quality Assurance Provisions. If specified by the purchaser, a net weight examination 

of the filled cans shall be performed. For detailed sampling procedures see the IMPS 

Quality Assurance Provisions. 

All cans of product within each lot shall bear identical can code markings to make them 

distinguishable from cans of product in other lots. 

Cans. Cans shall be commercially acceptable, open-top style, coated with enamel (or 

other suitable material) inside and outside, and hermetically sealed. One of the 

following can sizes shall be specified by the purchaser: 

A. 30 ounce (850 g) net weight

Size Shape

400 x 411 Cylindrical 

404 x 404 Cylindrical 

B. 6-pound (2.72 kg) net weight

Size Shape

400 x 400 x 1110 Rectangular 

402 x 314 x 1200 Rectangular 

402 x 310 x 1204 to 1210 Rectangular 
26

Item No. 826 - Scrapple 

Scrapple is prepared from meats (either pork or beef as specified by the purchaser) and 

meat by-products, with conventional flavorings/spices and a flour and broth base. 

Scrapple shall not contain ears, lungs, udders, kidneys, spleens, brains, tongue, 

cracklings, or cured product. The finished product shall be molded and packaged into a 

rectangular shape (unless otherwise specified) and shall be moderately firm and stable 

to permit customary slicing. The interior cut surface shall be smooth and fine-textured 

with light to dark flecks and pieces evenly distributed across a moderate to dark 

grayish-pink background. 

ORDERING DATA: OPTIONS AND FORMULA DESIRED SHALL BE SPECIFIED BY 

THE PURCHASER 

Formula (major ingredients only) 

A - Pork 

B - Pork and beef 

C - Beef 
27

IV. GLOSSARY OF TERMS FOUND IN THIS SPECIFICATION 

BEEF HEART MEAT - Allowable only when the formula selected by the purchaser 

specifically authorizes its use. Must be listed separately in the ingredient statement. 

CASING (COLLAGEN) - Collagen casings are edible; however, collagen casings are 

not considered "natural." 

LABELING TERMINOLOGY IDENTIFIED IN THIS SPECIFICATION 

A. BEEF - When a single meat species is listed within the ingredient statement, 

this shall be the ONLY meat ingredient allowed. 

B. BEEF AND PORK - When labeled as beef AND pork or pork AND beef, the 

percentage of the two individual species may be in any combination and may be 

interchanged without a change being made to the ingredient statement however, 

neither of the species listed shall be less than 30 percent of the total meat 

portion. 

C. BEEF, PORK - When listed as beef, pork or pork, beef the percentage of 

the two individual species may be in any combination, however the first species 

listed shall be the predominant species of the total meat component. 

D. BEEF AND TURKEY or PORK AND CHICKEN - Sausage items which have 

been manufactured using a combination livestock and poultry formula, in which 

the livestock portion is over 50 percent and the poultry portion exceeds 15 

percent of the formula, shall be labeled as the livestock portion AND poultry 

portion respectively. EXAMPLE: BEEF AND CHICKEN FRANKFURTER, etc. 

Sausage items which have been manufactured using a combination livestock 

and poultry formula, in which the poultry portion is less than 15 percent of the 

formula, shall be labeled as the livestock portion WITH poultry portion ADDED

respectively. EXAMPLE: BEEF FRANKFURTER WITH CHICKEN ADDED 

MEAT COMPONENTS - Unless otherwise specified, whenever the terms beef, pork, 

veal are used, they indicate the use of skeletal muscle tissue from the species 

identified. Non-skeletal meat ingredients (when authorized) shall be individually 

identified in the ingredient statement. 

PIMENTO - The dried berries of Pimenta officinalis, a tropical American tree. 

PIMIENTO - The red fruit of the Spanish sweet pepper. 

MOTTLED - The cut surface area shows a distribution of light to dark colored flecks on 

a uniformly colored background.