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 325 - Transportation › Section 325.13 - Denaturing procedures

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Carcasses, parts thereof, meat and meat food products (other than rendered
					 animal fats) that have been treated in accordance with the provisions of this
					 subdivision shall be considered denatured for the purposes of the regulations
					 in this Part, except as otherwise provided in Part 314 of this Title for
					 articles condemned at official establishments.
(1) The following agents are prescribed for
					 denaturing carcasses, parts thereof, meat or meat food products which are
					 affected with any condition that would result in their condemnation and
					 disposal under Part 314 of this Title if they were at an official
					 establishment: crude carbolic acid; cresylic disinfectant, a formula consisting
					 of one part FD&C green no. 3 coloring, 40 parts water, 40 parts liquid
					 detergent and 40 parts oil of citronella, or other proprietary substance
					 approved by the commissioner in specific cases.
(2) Except as provided in paragraph (3), (4)
					 and (5) of this subdivision, the following agents are prescribed for denaturing
					 other carcasses, parts thereof, meat and meat food products, for which
					 denaturing is required by this Part: FD&C green no. 3 coloring; FD&C
					 blue no. 1 coloring; FD&C blue no. 2 coloring; FD&C violet no. 1
					 coloring; finely powdered charcoal; or other proprietary substance approved by
					 the commissioner in specific cases.
(3) Tripe may be denatured by dipping it in a
					 six percent solution of tannic acid for one minute followed by immersion in a
					 water bath, then immersing it for one minute in a solution of.022 percent
					 FD&C yellow no. 5 coloring;
(4)
					 Meat may be denatured by dipping it in a solution of.0625 percent tannic acid,
					 followed by immersion in a water bath, then dipping it in a solution of.0625
					 percent ferric acid; and
(5) When
					 meat, meat by-products, or meat food products are in ground form, four percent
					 weight of coarsely ground hard bone, which shall be in pieces no smaller than
					 the opening size specified for no. 5 mesh in the standards issued by the United
					 States Bureau of Standards or six percent by weight of coarsely ground hard
					 bone, which shall be in pieces no smaller than the opening size specified for
					 no. 8 mesh in said standards, uniformly incorporated with the product may be
					 used in lieu of the agents prescribed in paragraph (2) of this
					 subdivision.
(6) Before the
					 denaturing agents are applied to articles in pieces more than four inches in
					 any dimension, the pieces shall be freely slashed or sectioned. (If the
					 articles are in pieces not more than four inches in any dimension, slashing or
					 sectioning will not be necessary). The application of any of the denaturing
					 agents listed in paragraph (1) or (2) of this subdivision to the outer surface
					 of molds or blocks of boneless meat, meat by-products, or meat food products
					 shall not be adequate. The denaturing agent must be mixed intimately with all
					 of the material to be denatured, and must be applied in such quantity and
					 manner that it cannot easily and readily be removed by washing or soaking. A
					 sufficient amount of the appropriate agent shall be used to give the material a
					 distinctive color, odor, or taste so that such material cannot be confused with
					 an article of human food.