reglab/statecodes huggingface dataset:
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1224 - Cured Beef Tongue

Current through Register Vol. 63, No. 7, July 1, 2024
In preparing "Cured Beef Tongue," the application of curing
				solution to the fresh beef tongue shall not result in an increase in the weight
				of the cured beef tongue of more than 10 percent over the weight of the fresh
				uncured beef tongue.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1226 - Cured Pork Products

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Cured pork
			 products, including hams, shoulders, picnics, butts and loins, shall comply
			 with the minimum meat Protein Fat Free (PFF) percentage requirements set forth
			 in the following chart: [Table 1, 603-029-1226]
(2) Cured pork products for which there is a
			 qualifying statement required in section (1) of this rule shall bear that
			 statement as part of the product name in lettering not less than 3/8 inch in
			 height, or in lettering not less than one-third the size of the largest letter
			 in the product name if it is in the same color and style of print and on the
			 same color background as the product name. However, the Department may approve
			 smaller lettering for labeling of packages of 1 pound or less, provided such
			 lettering is at least one-third the size and of the same color and style as the
			 product name.
(3) Cured pork
			 product prepared pursuant to this rule shall be subject to the compliance
			 procedures in OAR 603-029-1170.
(4)
			 The binders provided for use in cured pork products in a rule in this Division
			 29, or in 21 CFR chapter I, subchapter A or subchapter B, may be used singly in
			 those cured pork products labeled as "Ham Water Added," "Ham and Water
			 Product-X% of Weight is Added Ingredients," and "Ham with Natural Juices." In
			 addition to the binders referred to in the preceding sentence, the following
			 substances are permitted for use as binders and may be used singly in those
			 cured pork products labeled as "Ham Water Added," "Ham and Water Product-X% of
			 Weight is Added Ingredients," and "Ham with Natural Juices": pork collagen at
			 up to 3.5% of the product formulation. Unless their use is provided for in a
			 rule in this Division 29, or in 21 CFR chapter I, subchapter A or subchapter B,
			 or in this section, these binders are not permitted to be used in combination
			 with another such binder listed for use in cured pork products. When any such
			 substance is added to these products, the substance shall be declared in the
			 ingredients statement by its common or usual name in order of
			 predominance.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1228 - "Ham Patties," "Chopped Ham," "Pressed Ham," "Spiced Ham," and Similar Products

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Finely
			 divided (chopped, ground, flaked, chipped) cured ham products such as "Ham
			 patties," "Chopped ham," "Pressed ham," and "Spiced ham" shall comply with
			 minimum meat Protein Fat Free (PFF) percentage requirements set forth in the
			 following chart: [Table 1, 603-029-1228]
(2) Cured pork products prepared under this
			 rule except "Ham patties" may contain finely chopped ham shank meat to the
			 extent of 25 percent over that normally present in boneless ham. Mechanically
			 Separated (Species) Product may be used in accordance with OAR
			 603-029-1206.
(3) Cured pork
			 product prepared pursuant to this rule shall be subject to the compliance
			 procedures in OAR 603-029-1170, and those cured pork products prepared under
			 this rule for which there is a qualifying statement required shall comply with
			 the requirements of OAR 603-029-1226(2).
(4) In addition to the other requirements of
			 this rule, "Ham Patties" may not contain more than 35 percent fat, by
			 analysis.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1230 - "Country Ham," "Country Style Ham," "Dry Cured Ham," "Country Pork Shoulder," "Country Style Pork Shoulder," and "Dry Cured Pork Shoulder"

Current through Register Vol. 63, No. 7, July 1, 2024
(1) "Country Ham,"
			 "Country Style Ham," or "Dry Cured Ham," and "Country Pork Shoulder," "Country
			 Style Pork Shoulder," or "Dry Cured Pork Shoulder." are the uncooked, cured,
			 dried, smoked or unsmoked meat products made respectively from a single piece
			 of meat conforming to the definition of "ham," as specified in OAR
			 603-029-1010(2)(o), or from a single piece of meat from a pork shoulder. They
			 are prepared in accordance with section (3) of this rule by the dry application
			 of salt (NaCl), or by the dry application of salt (NaCl) and one or more of the
			 optional ingredients as specified in section (4) of this rule. They may not be
			 injected with curing solutions nor placed in curing solutions.
(2)
(a) The
			 entire exterior of the ham or pork shoulder shall be coated by the dry
			 application of salt or by the dry application of salt combined with other
			 ingredients as permitted in section (4) of this rule.
(b) Additional salt, or salt mixed with other
			 permitted ingredients, may be reapplied to the product as necessary to insure
			 complete penetration.
(c) When
			 sodium or potassium nitrate, or sodium or potassium nitrite, or a combination
			 thereof, is used, the application of salt shall be in sufficient quantity to
			 ensure that the finished product has an internal salt content of at least 4
			 percent.
(d) When no sodium
			 nitrate, potassium nitrate, sodium nitrite, potassium nitrite or a combination
			 thereof is used, the application of salt shall be in sufficient quantity to
			 ensure that the finished product has a brine concentration of not less than 10
			 percent or a water activity of not more than 0.92.
(e) [Reserved]
(f) [Reserved]
(g) The weight of the finished hams and pork
			 shoulders covered in this rule shall be at least 18 percent less than the fresh
			 uncured weight of the article.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1232 - Bacon

Current through Register Vol. 63, No. 7, July 1, 2024
The weight of cured pork bellies ready for slicing and labeling
				as "Bacon" shall not exceed the weight of the fresh uncured pork
				bellies.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1234 - Sausage

Current through Register Vol. 63, No. 7, July 1, 2024
Except as otherwise provided in this rule, or under the Poultry
				Products Inspection Act with respect to products consisting partly of poultry,
				sausage is the coarse or finely comminuted meat product prepared from one or
				more kinds of meat or meat and meat byproducts, containing various amounts of
				water as provided for elsewhere in OAR 603-029-1200 to 603-029-1299, and
				usually seasoned with condimented proportions of condimental substances, and
				frequently cured. Certain sausage as provided for elsewhere in OAR 603-029-1200
				to 603-029-1299 may contain binders and extenders as provided in a rule
				permitting that use in this Division 29, or in 21 CFR chapter I, subchapter A
				or subchapter B. In addition to the binders and extenders referred to in the
				preceding sentence, the following two substances may also be used as binders in
				those sausages in which the use of such class of substances is permitted: pork
				collagen at up to 3.5% of the product formulation and transglutaminase enzyme
				at up to 65 ppm of the product formulation. Sausage may not contain phosphates
				except that phosphates listed in a rule permitting that use in this Division
				29, or in 21 CFR chapter I, subchapter A or subchapter B may be used in cooked
				sausage. To facilitate chopping or mixing or to dissolve the usual curing
				ingredients, water or ice may be used in the preparation of sausage which is
				not cooked in an amount not to exceed 3 percent of the total ingredients in the
				formula. Cooked sausages such as Polish sausage, cotto salami, braunschweiger,
				liver sausage, and similar cooked sausage products may contain no more than 10
				percent of added water in the finished product. Sausage may contain
				Mechanically Separated (Species) used in accordance with OAR
				603-029-1206.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1236 - Fresh Pork Sausage

Current through Register Vol. 63, No. 7, July 1, 2024
"Fresh Pork Sausage" is sausage prepared with fresh pork or
				frozen pork or both, but not including pork byproducts, and may contain
				Mechanically Separated (Species) in accordance with OAR 603-029-1206, and may
				be seasoned with condimental substances as permitted under OAR 603-029-1100 to
				603-029-1190. The finished product shall not contain more than 50 percent fat.
				To facilitate chopping or mixing, water or ice may be used in an amount not to
				exceed 3 percent of the total ingredients used.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1238 - Fresh Beef Sausage

Current through Register Vol. 63, No. 7, July 1, 2024
"Fresh Beef Sausage" is sausage prepared with fresh beef or
				frozen beef, or both, but not including beef byproducts, and may contain
				Mechanically Separated (Species) used in accordance with OAR 603-029-1206 and
				may be seasoned with condimental substances as permitted under OAR 603-029-1100
				to 603-029-1190. The finished product shall not contain more than 30 percent
				fat. To facilitate chopping or mixing, water or ice may be used in an amount
				not to exceed 3 percent of the total ingredients used.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1240 - Breakfast Sausage

Current through Register Vol. 63, No. 7, July 1, 2024
"Breakfast sausage" is sausage prepared with fresh and/or
				frozen meat; or fresh and/or frozen meat and meat byproducts and may contain
				Mechanically Separated (Species) in accordance with OAR 603-029-1206 and may be
				seasoned with condimental substances as permitted in OAR 603-029-1100 to
				603-029-1190. The finished product shall not contain more than 50 percent fat.
				To facilitate chopping or mixing, water or ice may be used in an amount not to
				exceed 3 percent of the total ingredients used. Binders or extenders may be
				added as provided in OAR 603-029-1234.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1242 - Whole Hog Sausage

Current through Register Vol. 63, No. 7, July 1, 2024
"Whole Hog Sausage" is sausage prepared with fresh and/or
				frozen meat from swine in such proportions as are normal to a single animal and
				may include any Mechanically Separated (Species) produced from the animal and
				used in accordance with OAR 603-029-1206 and may be seasoned with condimental
				substances as permitted under OAR 603-029-1100 to 603-029-1190. The finished
				product shall not contain more than 50 percent fat. To facilitate chopping or
				mixing, water or ice may be used in an amount not to exceed 3 percent of the
				total ingredients used.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1244 - Italian Sausage Products

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
			 Italian sausage products are cured or uncured sausages containing at least 85
			 percent meat, or combination of meat and fat, with the total fat content
			 constituting not more than 35 percent of the finished product. Such products
			 shall be prepared in accordance with the provisions of section (1) (a), (b) or
			 (c) of this section, and shall contain salt, pepper, and either fennel or
			 anise, or a combination of fennel and anise. Such products may contain any or
			 all of the optional ingredients listed in section (2) of this rule.
(a) "Italian Sausage" shall be prepared with
			 fresh or frozen pork, or pork and pork fat, and may contain Mechanically
			 Separated (Species) in accordance with OAR 603-029-1206.
(b) "Italian Sausage with Beef," "Italian
			 Sausage with Veal," or "Italian Sausage with Beef and Veal," shall be prepared
			 so that fresh or frozen pork constitutes the major portion of the meat content
			 requirement of this section. Mechanically Separated (Species) may be used in
			 accordance with OAR 603-029-1206.
(c) "Italian Beef Sausage" or "Kosher Italian
			 Beef Sausage" shall be prepared with fresh or frozen beef or beef and beef fat.
			 "Italian Veal Sausage" or "Kosher Italian Veal Sausage" shall be prepared with
			 fresh or frozen veal or veal and veal fat. Mechanically Separated (Species) may
			 be used in accordance with OAR 603-029-1206.
(d) Italian sausage products made in
			 conformance with the provisions of sections (1) (a), (b), and (c) of this rule,
			 and with sections (2) and (3) of this rule, may contain sodium nitrite or
			 potassium nitrite in amounts not to exceed those allowed in a rule permitting
			 that use in this Division 29, or in 21 CFR chapter I, subchapter A or
			 subchapter B, provided that such products are labeled with the word "cured" in
			 the product name, such as "Cured Italian Sausage." The word "cured" shall be
			 displayed on the product label in the same size and style of lettering as other
			 words in the product name.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1246 - Smoked Pork Sausage

Current through Register Vol. 63, No. 7, July 1, 2024
"Smoked Pork Sausage" is pork sausage that is smoked with
				hardwood or other approved nonresinous materials. It may be seasoned with
				condimental substances as permitted in OAR 603-029-1100 to 603-029-1190. The
				finished product shall not contain more than 50 percent fat. To facilitate
				chopping or mixing, water, or ice may be used in an amount not to exceed 3
				percent of the total ingredients used.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1250 - Cheesefurters and Similar Products

Current through Register Vol. 63, No. 7, July 1, 2024
"Cheesefurters" and similar products are products in casings
				which resemble frankfurters except that they contain sufficient cheese to give
				definite characteristics to the finished article. They may contain binders and
				extenders as provided in OAR 603-029-2405(3). Limits on use as provided in OAR
				603-029-2405 are intended to be exclusive of the cheese constituent. When any
				such substance is added to these products, the substance shall be designated in
				the ingredients statement by its common or usual name in order of predominance.
				These products shall contain no more than 40 percent of a combination of fat
				and added water, and no more than 30 percent fat and shall comply with the
				other provisions for cooked sausages that are in this Division 29.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1252 - Braunschweiger and Liver Sausage or Liverwurst

Current through Register Vol. 63, No. 7, July 1, 2024
(1) "Braunschweiger" is a cooked sausage made
			 from fresh, cured, and/or frozen pork, beef, and/or veal and at least 30
			 percent pork, beef, and/or veal livers computed on the weight of the fresh
			 livers. It may also contain pork and/or beef fat. Mechanically Separated
			 (Species) may be used in accordance with OAR 603-029-1206. Binders and
			 extenders may be used as permitted in OAR 603-029-1234. The product may have a
			 smoked taste characteristic, which may be imparted by use of smoked meats,
			 smoke flavoring or smoking. If prepared from components of a single species,
			 the product name may reflect the species, e.g., "Beef Braunschweiger."
			 Braunschweiger may also be labeled as any of the following: "Braunschweiger-A
			 Liver Sausage," "Braunschweiger-A Liverwurst," or "Braunschweiger (Liver
			 Sausage)" or "Braunschweiger (Liverwurst)."
(2) "Liver Sausage" or "Liverwurst" is a
			 cooked sausage made from fresh, cured, and/or frozen pork, beef, and/or veal
			 and at least 30 percent pork, beef, veal, sheep, and/or goat livers computed on
			 the weight of the fresh livers. It may also contain pork and/or beef
			 byproducts. Mechanically Separated (Species) may be used in accordance with OAR
			 603-029-1206. Binders and extenders may be used as permitted in OAR
			 603-029-1234. If prepared from components of a single species, the product name
			 may reflect that species, e.g., "Pork Liver Sausage."
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1254 - Luncheon Meat

Current through Register Vol. 63, No. 7, July 1, 2024
"Luncheon Meat" is a cured, cooked meat product made from
				comminuted meat. Mechanically Separated (Species) may be used in accordance
				with OAR 603-029-1206. To facilitate chopping or mixing or to dissolve the
				usual curing ingredients, water or ice may be used in the preparation of
				luncheon meat in an amount not to exceed 3 percent of the total
				ingredients.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1256 - Meat Loaf

Current through Register Vol. 63, No. 7, July 1, 2024
"Meat Loaf" is a cooked meat product in loaf form made from
				comminuted meat. Mechanically Separated (Species) may be used in accordance
				with OAR 603-029-1206. To facilitate chopping or mixing, water or ice may be
				used in an amount not to exceed 3 percent of the total ingredients used.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1258 - Scrapple

Current through Register Vol. 63, No. 7, July 1, 2024
"Scrapple" shall contain not less than 40 percent meat and/or
				meat byproducts computed on the basis of the fresh weight, exclusive of bone.
				Mechanically Separated (Species) may be used in accordance with OAR
				603-029-1206. The meal or flour used may be derived from grain and/or
				soybeans.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1260 - Bockwurst

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Bockwurst is an
			 uncured, comminuted meat product which may or may not be cooked. It contains
			 meat, milk or water or a combination thereof, eggs, vegetables, and any of the
			 optional ingredients listed in section (2) of this rule; and is prepared in
			 accordance with the provisions of sections (1)(a), (b), (c), and (d) of this
			 rule.
(a) Meat shall constitute not less than
			 70 percent of the total weight of the product and shall consist of pork or a
			 mixture of pork and veal, pork and beef, or pork, veal, and beef. Such meat
			 shall be fresh or fresh frozen meat. Pork may be omitted when the specie or
			 species of meat used in the product is identified in the product name (e.g.,
			 Veal Bockwurst, Beef Bockwurst, or Beef and Veal Bockwurst). Mechanically
			 Separated (Species) may be used in accordance with OAR 603-029-1206.
(b) The "milk" may be fresh whole milk, dried
			 milk, nonfat dry milk, calcium reduced dried skim milk, enzyme (rennet) treated
			 calcium reduced dried skim milk and calcium lactate, or any combination
			 thereof.
(c) "Eggs" refer to whole
			 eggs that are fresh, frozen, or dried.
(d) "Vegetables" refer to onions, chives,
			 parsley, and leeks, alone or in any combination.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1262 - Chili Con Carne

Current through Register Vol. 63, No. 7, July 1, 2024
"Chili con carne" shall contain not less than 40 percent of
				meat computed on the weight of the fresh meat. Mechanically Separated (Species)
				may be used in accordance with OAR 603-029-1206. Head meat, cheek meat, and
				heart meat exclusive of the heart cap may be used to the extent of 25 percent
				of the meat ingredients under specific declaration on the label. The mixture
				may contain binders and extenders as provided in OAR 603-029-2405(3).
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1264 - Chili Con Carne with Beans

Current through Register Vol. 63, No. 7, July 1, 2024
Chili con carne with beans shall contain not less than 25
				percent of meat computed on the weight of the fresh meat. Mechanically
				Separated (Species) may be used in accordance with OAR 603-029-1206. Head meat,
				cheek meat, or heart meat exclusive of the heart cap may be used to the extent
				of 25 percent of the meat ingredients, and its presence shall be reflected in
				the statement of ingredients required by OAR 603-029-1026 to 603-029-1060. The
				mixture may contain binders and extenders as provided in OAR
				603-029-2405(3).
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1266 - Hash

Current through Register Vol. 63, No. 7, July 1, 2024
"Hash" shall contain not less than 35 percent of meat computed
				on the weight of the cooked and trimmed meat. The weight of the cooked meat
				used in this calculation shall not exceed 70 percent of the weight of the
				uncooked fresh meat. Mechanically Separated (Species) may be used in accordance
				with OAR 603-029-1206.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1268 - Corned Beef Hash

Current through Register Vol. 63, No. 7, July 1, 2024
(1) "Corned Beef
			 Hash" is the semi-solid food product in the form of a compact mass which is
			 prepared with beef, potatoes, curing agents, seasonings, and any of the
			 optional ingredients listed in section (2) of this rule, in accordance with the
			 provisions of subsections (1) (a), (b), (c) and (d) of this rule and the
			 provisions of section (3) of this rule.
(a)
			 Either fresh beef, cured beef, or canned corned beef or a mixture of two or
			 more of these ingredients, may be used, and the finished product shall contain
			 not less than 35 percent of beef computed on the weight of the cooked and
			 trimmed beef. The weight of the cooked meat used in this calculation shall not
			 exceed 70 percent of the weight of the uncooked fresh meat.
(b) "Potatoes" refers to fresh potatoes,
			 dehydrated potatoes, cooked dehydrated potatoes, or a mixture of two or more of
			 these ingredients.
(c) The curing
			 agents that may be used are salt, sodium nitrate, sodium nitrite, potassium
			 nitrate, or potassium nitrite, or a combination of two or more of these
			 ingredients. When sodium nitrate, or sodium nitrite, potassium nitrate, or
			 potassium nitrite is used it shall be used in amounts not exceeding those
			 specified in a rule permitting that use in this Division 29, or in 21 CFR
			 Chapter I, Subchapter A or Subchapter B.
(d) The seasonings that may be used, singly
			 or in combination, are salt, sugar (sucrose or dextrose), spice, and flavoring,
			 including essential oils, oleoresins, and other spice extractives.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1270 - Meat Stews

Current through Register Vol. 63, No. 7, July 1, 2024
Meat stews such as "Beef Stew" or "Lamb Stew" shall contain not
				less than 25 percent of meat of the species named on the label, computed on the
				weight of the fresh meat. Mechanically Separated (Species) may be used in
				accordance with OAR 603-029-1206.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1272 - Tamales

Current through Register Vol. 63, No. 7, July 1, 2024
"Tamales" shall be prepared with at least 25 percent meat
				computed on the weight of the uncooked fresh meat in relation to all
				ingredients of the tamales. When tamales are packed in sauce or gravy, the name
				of the product shall include a prominent reference to the sauce or gravy; for
				example, "Tamales with Sauce" or "Tamales with Gravy." Product labeled "Tamales
				with Sauce" or "Tamales With Gravy" shall contain not less than 20 percent
				meat, computed on the weight of the uncooked fresh meat in relation to the
				total ingredients making up the tamales and sauce or the tamales and gravy.
				Mechanically Separated (Species) may be used in accordance with OAR
				603-029-1206.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1274 - Spaghetti with Meatballs and Sauce, Spaghetti with Meat and Sauce, and Similar Products

Current through Register Vol. 63, No. 7, July 1, 2024
"Spaghetti with Meatballs and Sauce" and "Spaghetti with Meat
				and Sauce," and similar products shall contain not less than 12 percent of meat
				computed on the weight of the fresh meat. Mechanically Separated (Species) may
				be used in accordance with OAR 603-029-1206. The presence of the sauce or gravy
				constituent shall be declared prominently on the label as part of the name of
				the product. Meatballs may be prepared with farinaceous material and with other
				binders and extenders as provided in OAR 603-029-2405(3).
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1276 - Spaghetti Sauce with Meat

Current through Register Vol. 63, No. 7, July 1, 2024
"Spaghetti Sauce with Meat" shall contain not less than 6
				percent of meat computed on the weight of the fresh meat. Mechanically
				Separated (Species) may be used in accordance with OAR 603-029-1206.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1278 - Tripe with Milk

Current through Register Vol. 63, No. 7, July 1, 2024
"Tripe with Milk" shall be prepared so that the finished canned
				article, exclusive of the cooked-out juices and milk, will contain at least 65
				percent tripe. The product shall be prepared with not less than 10 percent
				milk.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1280 - Beans with Frankfurters in Sauce, Sauerkraut with Wieners and Juice, and Similar Products

Current through Register Vol. 63, No. 7, July 1, 2024
"Beans with Frankfurters in Sauce," "Sauerkraut with Wieners
				and Juice," and similar products shall contain not less than 20 percent
				frankfurters or wieners computed on the weight of the smoked and cooked sausage
				prior to its inclusion with the beans or sauerkraut.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1282 - Lima Beans with Ham in Sauce, Beans with Ham in Sauce, Beans with Bacon in Sauce, and Similar Products

Current through Register Vol. 63, No. 7, July 1, 2024
"Lima Beans with Ham in Sauce," "Beans with Ham in Sauce,"
				"Beans with Bacon in Sauce," and similar products shall contain not less than
				12 percent ham or bacon computed on the weight of the smoked ham or bacon prior
				to its inclusion with the beans and sauce.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1284 - Chow Mein Vegetables with Meat, and Chop Suey Vegetables with Meat

Current through Register Vol. 63, No. 7, July 1, 2024
"Chow Mein Vegetables with Meat" and "Chop Suey Vegetables with
				Meat" shall contain not less than 12 percent meat computed on the weight of the
				uncooked fresh meat prior to its inclusion with the other ingredients.
				Mechanically Separated (Species) may be used in accordance with OAR
				603-029-1206.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1286 - Pork with Barbecue Sauce and Beef with Barbecue Sauce

Current through Register Vol. 63, No. 7, July 1, 2024
"Pork with Barbecue Sauce" and "Beef with Barbecue Sauce" shall
				consist of not less than 50 percent cooked meat of the species specified on the
				label. Mechanically Separated (Pork) may be used in accordance with OAR
				603-029-1206.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1287 - Beef with Gravy and Gravy with Beef

Current through Register Vol. 63, No. 7, July 1, 2024
"Beef with Gravy" and "Gravy with Beef" shall not be made with
				beef which, in the aggregate for each lot contains more than 30 percent
				trimmable fat, that is, fat which can be removed by thorough, practicable
				trimming and sorting.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1288 - Meat Pies

Current through Register Vol. 63, No. 7, July 1, 2024
Meat pies such as "Beef Pie," "Veal Pie," and "Pork Pie" shall
				contain meat of the species specified on the label, in an amount not less than
				25 percent of all ingredients including crust and shall be computed on the
				basis of the fresh uncooked meat.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1289 - Margarine or Oleomargarine

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
			 Margarine or oleomargarine is the food in plastic form or liquid emulsion,
			 containing not less than 80 percent fat determined by the method prescribed
			 under §938.06 (Chapter 33) of the "Indirect Methods" in "Official Methods
			 of Analysis of the Association of Official Analytical Chemists", 15th edition,
			 1990. The "Official Methods of Analysis of the Association of Official
			 Analytical Chemists," 15th edition, 1990, is incorporated by reference with the
			 approval of the Department. It is produced from one or more of the ingredients
			 designated in subsection (1)(a) of this rule, and one or more of the
			 ingredients designated in subsection (1)(b) of this rule, to which may be added
			 one or more of the optional ingredients designated in section (2) of this rule.
			 Margarine or oleomargarine contains Vitamin A as provided for in subsection
			 (1)(c) of this rule. A copy of the "Official Methods of Analysis of the
			 Association of Official Analytical Chemists," 15th edition, 1990, is on file
			 with the Director, Office of the Federal Register, and may be purchased from
			 the Association of Official Analytical Chemists, Inc., 2200 Wilson Boulevard,
			 Suite 400, Arlington, Virginia 22201.
(a)
			 Edible fats and oils or mixtures of these, whose origin is vegetable or
			 rendered animal fats from cattle, sheep, swine or goats.
(b)
(A)
			 Water; milk; milk products including, but not limited to, the liquid,
			 condensed, or dry form of whey, reduced lactose whey, reduced minerals whey, or
			 whey protein concentrate, non-lactose-containing whey components, casein, or
			 caseinate; or other suitable edible protein, including albumin, vegetable
			 proteins, or soy protein isolate; or any mixture of two or more of the articles
			 designated in this subsection, in amounts not greater than reasonably required
			 to accomplish the desired effect.
(B) The articles designated in this
			 subsection shall be pasteurized and then may be subjected to the action of
			 harmless bacterial starters. One or more of the articles designated in this
			 subsection is intimately mixed with the edible fat or oil ingredients, or both,
			 to form a solidified or liquid emulsion.
(c) Vitamin A in such quantity that the
			 finished margarine or oleomargarine contains not less than 15,000 International
			 Units (IU) of Vitamin A per pound or 33,000 IU per kilogram.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1290 - Mixed Fat Shortening

Current through Register Vol. 63, No. 7, July 1, 2024
Shortening prepared with a mixture of meat fats and vegetable
				oils may be identified either as "Shortening Prepared with Meat Fats and
				Vegetable Oils" or "Shortening Prepared with Vegetable Oils and Meat Fats"
				depending on the predominance of the fat and oils used, or the product may be
				labeled "Shortening" when accompanied by an ingredient statement with
				ingredients listed in descending order of predominance.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1291 - Lard, Leaf Lard

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Lard is the fat
			 rendered from clean and sound edible tissues from swine. The tissues may be
			 fresh, frozen, cooked, or prepared by other processes approved by the
			 Department in specific cases, upon its determination that the use of such
			 processes will not result in the adulteration or misbranding of the lard. The
			 tissues shall be reasonably free from blood, and shall not include stomachs,
			 livers, spleens, kidneys, and brains, or settlings and skimmings. "Leaf Lard"
			 is lard prepared from fresh leaf (abdominal) fat.
(2) Lard (when properly labeled) may be
			 hardened by the use of lard stearin or hydrogenated lard or both and may
			 contain refined lard and deodorized lard, but the labels of such lard shall
			 state such facts, as applicable.
(3) Products labeled "Lard" or "Leaf Lard"
			 must have the following identity and quality characteristics to insure good
			 color, odor, and taste of finished product: [Table 1, 603-029-1291]
(4) Product found upon inspection not to have
			 the characteristics specified in section (3) of this rule but found to be
			 otherwise sound and in compliance with section (1) of this rule may be further
			 processed for the purpose of achieving such characteristics.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1292 - Rendered Animal Fat or Mixture Thereof

Current through Register Vol. 63, No. 7, July 1, 2024
"Rendered Animal Fat," or any mixture of fats containing edible
				rendered animal fat, shall contain no added water, except that "Puff Pastry
				Shortening" may contain not more than 10 percent of water.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1293 - Meat Extract

Current through Register Vol. 63, No. 7, July 1, 2024
Meat extract (e.g., "Beef Extract") shall contain not more than
				25 percent of moisture.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1294 - Fluid Extract of Meat

Current through Register Vol. 63, No. 7, July 1, 2024
Fluid extract of meat (e.g., "Fluid Extract of Beef") shall
				contain not more than 50 percent of moisture.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1295 - Deviled Ham, Deviled Tongue, and Similar Products

Current through Register Vol. 63, No. 7, July 1, 2024
(1) "Deviled Ham" is a semiplastic cured meat
			 product made from finely comminuted ham and containing condiments. Mechanically
			 Separated (Species) may be used in accordance with OAR 603-029-1206. Deviled
			 ham may contain added ham fat: Provided, That the total fat content shall not
			 exceed 35 percent of the finished product. The moisture content of deviled ham
			 shall not exceed that of the fresh unprocessed meat.
(2) The moisture content of "Deviled Tongue"
			 and similar products shall not exceed that of the fresh, unprocessed
			 meat.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1296 - Potted Meat Product and Deviled Meat Product

Current through Register Vol. 63, No. 7, July 1, 2024
"Potted Meat Product" and "Deviled Meat Product" shall not
				contain cereal, vegetable flour, nonfat dry milk, or similar substances. The
				amount of water added to potted meat product and deviled meat product shall be
				limited to that necessary to replace moisture lost during processing.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1297 - Ham Spread, Tongue Spread, and Similar Products

Current through Register Vol. 63, No. 7, July 1, 2024
"Ham Spread," "Tongue Spread," and similar products shall
				contain not less than 50 percent of the meat ingredient named, computed on the
				weight of the fresh meat. Other meat and fat may be used to give the desired
				spreading consistency provided it does not detract from the character of the
				spreads named. Mechanically Separated (Species) may be used in accordance with
				OAR 603-029-1206.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1298 - Breaded Products

Current through Register Vol. 63, No. 7, July 1, 2024
The amount of batter and breading used as a coating for breaded
				product shall not exceed 30 percent of the weight of the finished breaded
				product.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1299 - Liver Meat Products

Current through Register Vol. 63, No. 7, July 1, 2024
Meat products characterized and labeled as liver products such
				as liver loaf, liver cheese, liver spread, liver mush, liver paste, and liver
				pudding shall contain not less than 30 percent of pork, beef, sheep, or goat
				livers computed on the fresh weight of the livers.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.026 & ORS
				  619.036
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1300 - Records Required to be Kept

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
			 Every person (including every firm or corporation) within any of the classes
			 specified in subsection (1) (a), (b), or (c) of this rule is required by
			 Division 29 to keep records which will fully and correctly disclose all
			 transactions involved in their or its business subject to Division 29:
(a) Any person that engages, for commerce, in
			 the business of slaughtering any cattle, sheep, swine, goats, or preparing,
			 freezing, packaging, or labeling any carcasses, or parts or products of
			 carcasses, of any such animals, for use as human food or animal food;
(b) Any person that engages in the business
			 of buying or selling (as a meat broker, wholesaler, or otherwise), or
			 transporting in commerce, or storing in or for commerce, or importing, any
			 carcasses, or parts or products of carcasses, of any such animals;
(c) Any person that engages in business, in
			 or for commerce, as a renderer, or engages in the business of buying, selling,
			 or transporting in commerce, or importing, any dead, dying, disabled, or
			 diseased cattle, sheep, swine, goats, or parts of the carcasses of any such
			 animals that died otherwise than by slaughter.
Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1305 - Place of Maintenance of Records

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Except as provided in section (2) of this
			 rule, any person engaged in any business described in OAR 603-029-1300 and
			 required by this rule to keep records must maintain such records at the place
			 where such business is conducted, except that if such person conducts such
			 business at multiple locations, he may maintain such records at his
			 headquarters' office. When not in actual use, all such records must be kept in
			 a safe place at the prescribed location in accordance with good commercial
			 practices.
(2) Records required to
			 kept under OAR 603-029-1300(2)(d) must be kept at the location where the raw
			 beef was ground.
Statutory/Other Authority: ORS
				  603.085, ORS
				  619.042 & ORS
				  619.046
Statutes/Other Implemented: ORS
				  619.042, ORS
				  619.046, ORS
				  619.026 & ORS
				  619.036