Louisiana Administrative Code › Title 49 - PUBLIC HEALTH-FOOD, DRUGS, AND COSMETICS › Part I - Regulations › Chapter 9 - Meat and Meat Products Regulations › Section I-921 - Product Definitions and Standards [Formerly 49:3.0403]

Current through Register Vol. 50, No. 6, June 20, 2024
A. Meat. The edible part of the muscle of
				cattle, sheep, swine, or goats which is skeletal or which is found in the
				tongue, in the diaphragm, in the heart, or in the esophagus, with or without
				the accompanying and overlying fat, and the portions of bone, skin sinew,
				nerve, and blood vessels which normally accompany the muscle tissue, and which
				are not separated from it in the process of dressing. It does not include the
				muscle found in the lips, snout or ears.
B. Meat By-Product. Any edible part other
				than meat which has been derived from one or more cattle, sheep, swine, or
				goats.
C. Meat Product or Meat Food
				Product. Any article of food, or any article intended for or capable of being
				used as human food which is derived or prepared, in whole or in substantial and
				definite part, from any portion of any cattle, sheep, swine, or goat, except
				such articles as organotherapeutic substances, meat juice, meat extract, and
				the like, which are only for medicinal purposes, and are advertised only to the
				medical profession.
D. The product
				titled hamburger shall be comprised of wholesome comminuted or ground beef,
				containing not more than 30 percent beef fat by weight, with or without
				seasoning (properly labeled). With proper labeling declaration, optional
				ingredients are monosodium glutamate, salt, sugar, seasonings, spices ascorbic
				acid, sodium asorbate, erythorbic acid, sodium erythorbate, any other
				acceptable food additive approved by the department and added water not to
				exceed 1 percent. No added coloring shall be permitted.
E. Ground Meat. The product titled ground
				meat shall consist of wholesome comminuted or ground meat from beef, veal,
				swine, sheep, or goat, individually or collectively, in any combination
				whatsoever, provided that each specie shall be listed in the ingredient
				statement in correct order of descending predominance. When consisting of one
				specie only the product shall be titled ground beef, ground pork, or whatever
				the case might be. Ground meat shall contain not more than 30 percent meat fat
				by weight, unless said product is comprised wholly of pork meat, in which case
				the maximum allowable fat content shall be 50 percent. No added coloring or
				water shall be perm fitted.
F. Pork
				Sausage is the sausage product prepared from wholesome pork meat, comprising
				not more than 50 percent pork fat and not more than 3 percent added water. With
				proper labeling declaration, optional ingredients permitted are monosodium
				glutamate, salt, sugar, seasonings, spices, ascorbic acid, sodium ascorbate,
				erythorbic acid, sodium erythorbate, water or any other additives approved by
				the department. The use of coloring is prohibited.
G Specially Meat Products, including patties
				and products which have been subjected to a particular processing operation
				such as chopping, grinding, or comminution, such as steaks, chops, steakettes
				and choppettes, which names in natural form indicate a solid piece of meat,
				must bear a title descriptive of the product reflecting the processing to which
				it has been subjected, e.g. chopped veal steaks; or must bear a statement of
				fact contiguous to the name of the product, such as "chopped, formed and
				frozen." With proper labeling declaration, optional ingredients permitted are
				monosodium glutamate, salt, sugar, seasonings, spices, ascorbic acid, sodium
				ascorbate, erythorbic acid, sodium erythorbate, or any other additives approved
				by the department. No added coloring shall be permitted. Further, if extenders
				or binders, such as cereal, vegetable starch, vegetable flour, soya flour,
				nonfat dry milk, soya protein concentrate or any other similar product approved
				by the department are added to the product, the individual and collective
				amount shall not exceed 3.5 percent, and a statement of fact, such as, "cereal
				added" or "dry skim milk added," or whichever the case may be, shall appear
				immediately below and contiguous to the tile in letters of not less than
				one-half the size of the title, in addition to appropriate inclusion of said
				ingredients in the ingredient statement. Added water shall not exceed 1
				percent.
H. Products titled "liver
				loaf", "liver paste", "liver cheese", "liver pudding", "liver spread" and the
				like shall contain not less than 30 percent of liver computed on the weight of
				fresh liver.
I. The preparation of
				cooked cured products such as hams, pork shoulders, pork shoulder picnics, pork
				shoulder butts, and pork loins, either by moist or dry heat, shall not result
				in the finished cooked articles weighing more than the fresh uncured product;
				that is, the weight of the finished cooked article plus the weight of the skin,
				bones, fat, and trimmings removed during the preparations shall not exceed the
				weight of the fresh uncured product. Such product, under appropriate labeling
				declaration, may contain up to 10 percent added water in which case the
				statement "water added" shall appear immediately below and contiguous to the
				title in type of not less than one-half the size of that used for the title.
				Products containing added water in excess of 10 percent shall be titled
				"imitation" and the word "imitation" shall appear immediately before and in
				type of the same size, style, and prominence as the name of the product being
				imitated.
J. Formulation and
				labeling of specialty meat products, such as boudin, shall be approved as
				provided is
				§944
K.
1. Fish
				Sausage or Crayfish Sausage is the sausage product prepared from wholesome,
				edible fish or crayfish species, comprising not more than 50 percent beef or
				pork suet and not more than three percent added water. Edible fish species are
				any species of fish that are considered to be edible and non-toxic to humans by
				demonstrable, scientific facts or scientific opinion. With proper labeling
				declaration, optional ingredients permitted are monosodium glutamate, salt,
				sugar, seasonings, spices, ascorbic acid, sodium ascorbate, erythorbic acid and
				sodium erythorbate. Fish sausage or crayfish sausage may be colored with a
				coloring agent approved by the Department of Health and Hospitals/OPH, Food and
				Drug Unit specifically for that purpose.
2. Fresh fish and crayfish received shall be
				inspected and adequately washed before processing. Only sound, wholesome fish
				and crayfish, free from adulteration and organolepticlly detectable spoilage,
				shall be processed.
3. The name of
				the product described in Subsection K above shall be "fish sausage" or
				"crayfish sausage" and all fish sausage and crayfish sausage shall be labeled
				as such.