New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter H - Unit Pricing › Article 1 - MEAT AND MEAT PRODUCTS › Part 319 - DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION › Cooked, Smoked Sausage › Section 319.180 - Frankfurter, frank, furter, hotdog, wiener, vienna, bologna, garlic bologna, knockwurst, and similar products

Current through Register Vol. 46, No. 28, July 10, 2024
[Additional statutory authority: Agriculture and
						  Markets Law, § 96-z-34]
(a)
						Frankfurter, frank, furter, hotdog, wiener, vienna, bologna, garlic bologna,
						knockwurst and similar cooked sausages are comminuted, semisolid sausages
						prepared from one or more kinds of raw skeletal muscle meat or raw skeletal
						muscle meat and raw or cooked poultry meat, and seasoned and cured, using one
						or more of the curing agents in accordance with section
						318.7(c) 
						of this Article. They may or may not be smoked. The finished products shall not
						contain more than 30 percent fat. Water or ice, or both, may be used to
						facilitate chopping or mixing or to dissolve the curing ingredients but the
						sausage shall contain no more than 10 percent of added water. These sausage
						products may contain uncooked, cured pork from primal parts as defined in
						section
						316.9(b) 
						of this Article, which do not contain any phosphates or contain only phosphates
						approved under Part 318 of this Article. Such products may contain raw or
						cooked poultry meat not in excess of 15 percent of the total ingredients,
						excluding water, in the sausage. Such poultry meat ingredients shall be
						designated in the ingredient statement on the label of such sausage in
						accordance with the provisions of section 340.130(a)(1) and (2) of this
						Subchapter.
(b) Frankfurter, frank,
						furter, hotdog, wiener, vienna, bologna, garlic bologna, knockwurst and similar
						cooked sausages that are labeled with the phrase "with byproducts", or "with
						variety meats" in the product name are comminuted, semisolid sausages
						consisting of not less than 15 percent of one or more kinds of raw skeletal
						muscle meat with raw meat byproducts, or not less than 15 percent of one or
						more kinds of raw skeletal muscle meat with raw meat byproducts and raw or
						cooked poultry products; and seasoned and cured, using one or more of the
						curing ingredients in accordance with section
						318.7(c) 
						of this Article. They may or may not be smoked. Partially defatted pork fatty
						tissue or partially defatted beef fatty tissue, or a combination of both, may
						be used in an amount not exceeding 15 percent of the meat and meat byproducts
						or meat, meat byproducts, and poultry products ingredients. The finished
						products shall not contain more than 30 percent fat. Water or ice, or both, may
						be used to facilitate chopping or mixing or to dissolve the curing and
						seasoning ingredients, but the sausage shall contain no more than 10 percent of
						added water. These sausage products may contain uncooked, cured pork which does
						not contain any phosphates or contains only phosphates approved under Part 318
						of this Article. These sausage products may contain poultry product,
						individually or in combination, not in excess of 15 percent of the total
						ingredients, excluding water, in the sausage. Such poultry products shall not
						contain kidneys or sex glands. The amount of poultry skin present in the
						sausage must not exceed the natural proportion of skin present on the whole
						carcass of the kind of poultry used in the sausage, as specified in section
						340.131(g) 
						of this Chapter. The poultry products used in the sausage shall be designated
						in the ingredient statement on the label of such sausage in accordance with the
						provisions of section 340.130(a)(1)(2) of this Subchapter. Meat byproducts used
						in the sausage shall be designated individually in the ingredient statement on
						the label for such sausage in accordance with section
						317.2 
						of this Article.
(c) A cooked
						sausage as defined in subdivision (a) of this section shall be labeled by its
						generic name, e.g., frankfurter, frank, furter, hotdog, wiener, vienna,
						bologna, garlic bologna, or knockwurst. Sausage products within subdivision (a)
						of this section that are prepared with meat from a single species of cattle,
						sheep, swine, or goats shall be labeled with the term designating the
						particular species in conjunction with the generic name, e.g., "Beef
						Frankfurter".
(d) A cooked sausage
						as defined in subdivision (b) of this section shall be labeled by its generic
						name, e.g., frankfurter, frank, furter, hotdog, wiener, vienna, bologna, garlic
						bologna, or knockwurst, in conjunction with the phrase "with byproducts" or
						"with variety meats" with such supplemental phrase shown in a prominent manner
						directly contiguous to the generic name and in the same color on an identical
						background.
(e) With appropriate
						labeling as required by section
						317.8(b)(16) 
						of this Article, e.g., "Frankfurter, Calcium Reduced Dried Skim Milk Added", or
						"Bologna with Byproducts (or Variety Meats), Soy Flour Added", one or more of
						the following binders may be used in cooked sausage otherwise complying with
						subdivision (a) or (b) of this section: dried milk, calcium reduced dried skim
						milk, nonfat dry milk, cereal, vegetable starch, starchy vegetable flour, soy
						flour, soy protein, provided such ingredients, individually or collectively, do
						not exceed three and one-half percent of the finished product, except that two
						percent of isolated soy protein shall be deemed to be the equivalent of three
						and one-half percent of any one or more of the other binders.
(f) Cooked sausages shall not be labeled with
						terms such as "All Meat" or "All (Species)", or otherwise to indicate they do
						not contain nonmeat ingredients or are prepared only from meat.
(g) For the purpose of this section: poultry
						meat means deboned chicken meat or turkey meat, or both, without skin or added
						fat; poultry products mean chicken or turkeys, or chicken meat or turkey meat
						as defined in sections 340.130(a)(1) and (2) of this Subchapter, or poultry
						byproducts as defined in section
						340.1 
						of this Subchapter; and meat byproducts (or variety meats) mean pork stomachs
						or snouts, beef, veal, lamb, or goat tripe, beef, veal, lamb, goat, or pork
						hearts, tongues, fat, lips, weasands, and spleens, and partially defatted pork
						fatty tissue, or partially defatted beef fatty tissue.