Source: https://www.meatsandsausages.com/sausage-types/federal-regulations-sausage
Timestamp: 2018-05-26 19:50:34
Document Index: 432709998

Matched Legal Cases: ['ART 319', '§ 319', '§ 319', '§ 319', '§ 319', '§ 319', '§ 319', '§319', '§318', '§318', '§318', '§ 319', '§ 319', '§ 319', '§318']

Title 9: Animals and Animal Products PART 319 - DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
§ 319.140 Sausage.
§ 319.141 Fresh pork sausage.
§ 319.142 Fresh beef sausage.
§ 319.143 Breakfast sausage.
§ 319.144 Whole hog sausage.
§ 319.145 Italian sausage products.
(2) “Italian Sausage with Beef,” “Italian Sausage with Veal,” or “Italian Sausage with Beef and Veal,” shall be prepared so that fresh or frozen pork constitutes the major portion of the meat content requirement of this paragraph. Mechanically Separated (Species) may be used in accordance with §319.6. When pork muscle tissue is combined with beef or veal, or both, in the preparation of bulk-packed products, or patties, it shall be treated for the destruction of possible live trichinae in accordance with §318.10 of this subchapter.
(4) Italian sausage products made in conformance with the provisions of paragraphs (a) (1), (2), and (3) of this section, and with paragraphs (b) and (c) of this section, may contain sodium nitrite or potassium nitrite in amounts not to exceed those allowed in a regulation permitting that use in this subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR Chapter I, Subchapter A or Subchapter B, provided that such products are labeled with the word “cured” in the product name, such as “Cured Italian Sausage.” The word “cured” shall be displayed on the product label in the same size and style of lettering as other words in the product name.<> (b) Optional ingredients permitted in Italian sausage products include:
“Cheesefurters” and similar products are products in casings which resemble frankfurters except that they contain sufficient cheese to give definite characteristics to the finished article. They may contain binders and extenders as provided in §318.7(c)(4) of this subchapter. Limits on use as provided in §318.7 are intended to be exclusive of the cheese constituent. When any such substance is added to these products, the substance shall be designated in the ingredients statement by its common or usual name in order of predominance. These products shall contain no more than 40 percent of a combination of fat and added water, and no more than 30 percent fat and shall comply with the other provisions for cooked sausages that are in this subchapter.
§ 319.260 Luncheon meat.
§ 319.261 Meat loaf.
§ 319.280 Scrapple.
(9) Binders and extenders may be added as provided in §318.7(c)(4) of this subchapter. When any such substance is added to bockwurst, the substance shall be designated in the ingredients statement by its common or usual name in order of predominance.
Our Note: Certain subparts for example I - Semi-dry Fermented Sausages and J-Dry Fermented Sausages are listed as “reserved.” The reference to the regulations being “reserved” is that these sections are reserved if FSIS decided to conduct rulemaking to create regulations for these products. The regulations would be placed in these sections.
Bacon Ingredient Limits
Pumped and/or Massaged Bacon (rind-off): An amount of 120 ppm sodium nitrite (or 148 ppm potassium nitrite), ingoing, is required in pumped and/or massaged bacon, except that 100 ppm sodium nitrite (or 123 ppm potassium nitrite) is permitted with an appropiate partial quality control, and except that 40 - 80 ppm sodium nitrite (or 49 - 99 ppm potassium nitrite) is permitted if sugar and a lactic acid starter culture is used. 550 ppm sodium ascorbate or sodium erythorbate (isoascorbate), ingoing, is required in pumped and massaged bacon, in addition to any prescribed amount of nitrite.
Immersion Cured Bacon (rind-off): A maximum of 120 ppm of nitrite or equivalent of potassium nitrite (148 ppm) can be used in immersion cured bacon.