New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter G - Inspection of Meat, Meat Products and Poultry (Article 5-B Agriculture and Markets Law) › Article 1 - Meat and Meat Products › Part 319 - Definitions And Standards Of Identity Or Composition › Cured Meats, Unsmoked and Smoked › Section 319.104 - Cured pork products, unsmoked and smoked

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Cured, unsmoked products. Cured,
						unsmoked, "Boneless Pork Shoulder", "Boneless Pork Shoulder Butts", or pieces
						of pork loin in casings or similar containers of consumer size, shall not
						contain more than 10 percent added substances as a result of the curing
						process.
(b) Smoked products. The
						weight of any smoked products such as "Ham", "Pork Shoulder", "Pork Shoulder
						Picnic", "Pork Shoulder Butt", or similar products, except such products
						prepared for canning, shall not exceed the weight of the fresh uncured
						article.
(c) Other cooked, cured
						products. The preparation of any cooked, cured products, such as "Ham", "Pork
						Shoulder", Pork Shoulder Picnic", Pork Shoulder Butt", and "Pork Loin", or
						similar products, either by moist or dry heat, (except such products prepared
						for canning), shall not result in the finished cooked product weighing more
						than the fresh uncured article.
(d)
						Cured, water added products. Products resembling standardized ham and other
						pork products of the kinds provided for in subdivision (b) or (c) of this
						section which do not conform to such provisions because they contain added
						water not in excess of 10 percent of the weight of the fresh, uncured products,
						shall bear on their labels the term "Water Added", as a part of the product
						name, in prominent lettering not less than three-eighths inch in height, and if
						not placed in a consumersize package labeled in accordance with this Part and
						Part 317 of this Article, shall be marked with the term "Water Added" the full
						length of the product. However, the commissioner may approve smaller lettering
						for labels of small packages, such as four-ounce packages, when he finds that
						the size and style of the lettering in connection with the product name are
						such as to insure the prominence of the required terms. The qualifying phrase
						"Up to 10 percent" or equivalent phrase may be used in labeling such products
						in connection with the term "Water Added" at the option of the operator of the
						establishment, provided the qualifying phrase does not detract from the
						prominence of the term "Water Added".
(e) Canned products. The preparation of any
						canned products such as "Ham", "Pork Shoulder Picnic", or similar products,
						shall not result in an increase in weight of more than eight percent over the
						weight of the fresh uncured article.
(f) Pressed ham, spiced ham, and similar
						products. "Pressed Ham", "Pressed Ham with Natural Juices", "Spiced Ham", and
						similar products may contain finely chopped ham shank meat to the extent of 25
						percent over that normally present in the boneless ham. The weight of the cured
						chopped ham prior to processing shall not exceed the weight of the fresh
						uncured ham, exclusive of the bone and fat removed in the boning operation,
						plus the weight of the curing ingredients and three percent moisture.