Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1208 - Requirements for Substitute Standardized Meat Products Named by use of an Expressed Nutrient Content Claim and a Standardized Term

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Description. The meat products prescribed
			 by this general definition and standard of identity are those products that
			 substitute, in accordance with OAR 603-029-1038(4), for a standardized product
			 defined in OAR 603-029-1200 to 603-029-1299 and use the name of that
			 standardized product in their statements of identity, but that do not comply
			 with the established standard because of a compositional deviation that results
			 from reduction of a constituent that is described by an expressed nutrient
			 content claim that has been defined by rule in OAR 603-029-1026 to
			 603-029-1060. The expressed nutrient content claim shall comply with the
			 requirements of OAR 603-029-1038 and with the requirements of OAR 603-029-1026
			 to 603-029-1060 which define the particular nutrient content claim that is
			 used. The meat product shall comply with the relevant standard in OAR
			 603-029-1200 to 603-029-1299 in all other respects, except as provided in
			 sections (2) and (3) of this rule.
(2) Performance characteristics. The
			 performance characteristics, such as physical properties, functional
			 properties, and shelf-life, of the meat product shall be similar to those of
			 the standardized meat product produced under OAR 603-029-1200 to 603-029-1299.
			 If there is a significant difference in a performance characteristic that
			 materially limits the use of the product compared to the use of the
			 standardized product defined in OAR 603-029-1200 to 603-029-1299, the label
			 shall include a statement in accordance with OAR 603-029-1038(4)(a) and (b)
			 that informs the consumer of such differences (e.g., if appropriate, "not
			 recommended for frozen storage" or "not suitable for roller grilling").
			 Deviations from the ingredient provisions of the standard must be the minimum
			 necessary to qualify for the nutrient content claim, while maintaining similar
			 performance characteristics.
(3)
			 Ingredients used in substitute products.
(a)
			 Ingredients used in the product shall be those ingredients provided for in the
			 standard as defined in OAR 603-029-1200 to 603-029-1299, except that safe and
			 suitable ingredients permitted for use in meat products as provided in a rule
			 permitting that use in this Division 29, or in 21 CFR Chapter I, Subchapter A
			 or Subchapter B, may be used at the minimum level necessary to improve texture
			 and prevent syneresis, so that the substitute product is not inferior in
			 performance characteristics from the standardized product defined in OAR
			 603-029-1200 to 603-029-1299 for which it is a substitute.
(b) An ingredient that is specifically
			 required by the standard prescribed in OAR 603-029-1200 to 603-029-1299 shall
			 not be replaced or exchanged with a similar ingredient from another source, for
			 example, turnip chunks shall not replace potatoes in corned beef
			 hash.
(c) An ingredient that is
			 specifically prohibited from use in any meat product by OAR 603-029-1200 to
			 603-029-1299 shall not be added to the substitute meat product under this
			 rule.
(d) Unless otherwise
			 specified in OAR 603-029-1200 to 603-029-1299, a substitute meat product must
			 meet all other requirements of the applicable standards of identity or
			 composition.
(e) Water and
			 fat-replacers (e.g., binders), in combination, may be added to replace fat in
			 accordance with section (3) of this rule.
(f) Textured vegetable protein may be used by
			 itself or in combination with other binders and water as a fat replacer in
			 accordance with section (3) of this rule.