Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1248 - Frankfurter, Frank, Furter, Hotdog, Weiner, Vienna, Bologna, Garlic Bologna, Knockwurst, and Similar Products

Current through Register Vol. 63, No. 7, July 1, 2024
(1)
			 Frankfurter, frank, furter, hot-dog, 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 a rule permitting that use in
			 this Division 29, or in 21 CFR chapter I, subchapter A or subchapter B. 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 40 percent of a combination of fat and added water. These sausage
			 products may contain only phosphates approved under OAR 603-029-1100 to
			 603-029-1190. Such products may contain raw or cooked poultry meat and/or
			 Mechanically Separated (Kind of Poultry) without skin and without kidneys and
			 sex glands used in accordance with
			 9
			 CFR 381.174, not in excess of 15 percent of
			 the total ingredients, excluding water, in the sausage, and Mechanically
			 Separated (Species) used in accordance with OAR 603-029-1206. Such poultry meat
			 ingredients shall be designated in the ingredient statement on the label of
			 such sausage in accordance with the provisions of
			 9 CFR
			 381.118.
(2) Frankfurter, frank, furter, hot-dog,
			 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 a rule permitting that use in this Division 29, or in 21 CFR chapter I,
			 subchapter A or subchapter B. 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 to dissolve the curing and
			 seasoning ingredients, but the sausage shall contain no more than 40 percent of
			 a combination of fat and added water. These sausage products may contain only
			 phosphates approved under OAR 603-029-1100 to 603-029-1190. These sausage
			 products may contain poultry products and/or Mechanically Separated (Kind of
			 Poultry) used in accordance with
			 9
			 CFR 381.174, individually or in combination,
			 not in excess of 15 percent of the total ingredients, excluding water, in the
			 sausage, and may contain Mechanically Separated (Species) used in accordance
			 with OAR 603-029-1206. 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
			 9 CFR
			 381.117(d). 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
			 9 CFR
			 381.118. Meat byproducts used in the sausage
			 shall be designated individually in the ingredient statement on the label for
			 such sausage in accordance with OAR 603-029-1004.
(3) A cooked sausage as defined in section
			 (1) of this rule shall be labeled by its generic name, e.g., frankfurter,
			 frank, furter, hotdog, wiener, vienna, bologna, garlic bologna, or knockwurst.
			 When such sausage products are prepared with meat from a single species of
			 cattle, sheep, swine, or goats they shall be labeled with the term designating
			 the particular species in conjunction with the generic name, e.g., "Beef
			 Frankfurter," and when such sausage products are prepared in part with
			 Mechanically Separated (Species) in accordance with OAR 603-029-1206, they
			 shall be labeled in accordance with OAR 603-029-1004(10)(m).
(4) A cooked sausage as defined in section
			 (2) of this rule 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.
(5) Binders and extenders as provided in OAR
			 603-029-1234 may be used in cooked sausage that otherwise comply with section
			 (1) or (2) of this rule. 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.
(6) 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.
(7) For the purposes of this rule: Poultry
			 meat means deboned chicken meat or turkey meat, or both, without skin or added
			 fat; poultry products mean chicken or turkey, or chicken meat or turkey meat as
			 defined in
			 9 CFR
			 381.118, or poultry byproducts as defined in
			 9 CFR
			 381.1; 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.
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