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 2 - Dressed Poultry › Part 340 - Poultry And Poultry Products › Section 340.2 - Product specifications for labeling purposes

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
Authorization to establish
					 specifications.
The commissioner is authorized to establish
						specifications covering the principal constituents of any poultry food product
						with respect to which a specified name of the product or other labeling
						terminology may be used, whenever such action is necessary to prevent sale of
						the product under a false or deceptive name or other false or misleading
						labeling. The requirements of this section are hereby found to be necessary for
						this purpose.
(b)
Labeling terminology for light and dark chicken or turkey meat.
Product containing light and dark chicken or turkey meat
						in quantities other than natural proportions, as indicated in table I, must
						have a qualifying statement in close conjunction with the name of the product
						indicating, as shown in table I of this subdivision, the types of meat actually
						used, except that when the product contains less than 10 percent cooked deboned
						poultry meat or is processed in a manner that the character of the light and
						dark meat is not distinguishable, the qualifying statement will not be
						required. The qualifying statement must be in type at least one-half the size
						and of equal boldness as the name of the product;
e.g.,
boned
						turkey (dark meat). If a product contains light and dark meat in natural
						proportions and bears a label referring to light or dark meat content, the
						label shall include a qualifying statement in accordance with this
						subdivision.
TABLE I
Terminology
Percent light
									 meat
Percent dark
									 meat
Natural proportions
50-65
50-35
Light or white meat
100
0
Dark meat
0
100
Light and dark meat
51-65
49-35
Dark and light meat
35-49
65-51
Mostly white meat
66 or more
34 or less
Mostly dark meat
34 or less
66 or more
(c)
Poultry meat content of poultry
					 food products.
(1) General.
(i) Where cooked poultry meat is specified in
					 this section as an ingredient of poultry food products, this means poultry meat
					 derived from poultry processed, cooked and cooled in a manner approved by the
					 commissioner without use of liquid or moisture in direct contact with the
					 poultry meat following the cooking and cooling of the poultry.
(ii) If, following cooking and cooling of
					 poultry meat to be used in poultry food products, liquid or moisture is used in
					 direct contact with such poultry meat and the percentage of solids, excluding
					 salt, in the poultry meat is found to be below 34 percent when such poultry
					 meat is tested by approved methods, the percentage of poultry meat required by
					 this section for any poultry food product shall be increased in proportion to
					 the deficiency, or the meat shall be so processed as to raise the solids
					 content, excluding salt, to 34 percent. The official plant shall furnish
					 adequate facilities for such testing.