Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-1440 - Denaturing Procedures

Current through Register Vol. 63, No. 7, July 1, 2024
Carcasses, parts thereof, meat and meat products (other than
				rendered animal fats) that have been treated in accordance with the provisions
				of this section shall be considered denatured for the purposes of the rules in
				this rule, except as otherwise provided in OAR 603-029-0800 to 603-029-0850 for
				articles condemned at state-inspected establishments.
(1) The following agents are prescribed for
			 denaturing carcasses, parts thereof, meat or meat products which are affected
			 with any condition that would result in their condemnation and disposal under
			 OAR 603-029-0800 to 603-029-0850 if they were at a state-inspected
			 establishment: Crude carbolic acid; cresylic disinfectant; a formula consisting
			 of 1 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 Department in specific cases.
Information as to approval of any proprietary denaturing
				substance may be obtained from the Technical Services, Meat and Poultry
				Inspection, Food Safety and Inspection Service, U.S. Department of Agriculture,
				Washington, DC 20250.
(2)
			 Except as provided in subsections (1)(c), (d), and (e) of this rule, the
			 following agents are prescribed for denaturing other carcasses, parts thereof,
			 meat and meat products, for which denaturing is required by this rule: FD&C
			 green No. 3 coloring; FD&C blue No. 1 coloring; FD&C blue No. 2
			 coloring; finely powdered charcoal; or other proprietary substance approved by
			 the Department in specific cases.
(3) Tripe may be denatured by dipping it in a
			 6 percent solution of tannic acid for 1 minute followed by immersion in a water
			 bath, then immersing it for 1 minute in a solution of 0.022 percent FD&C
			 yellow No. 5 coloring;
(4) Meat may
			 be denatured by dipping it in a solution of 0.0625 percent tannic acid,
			 followed by immersion in a water bath, then dipping it in a solution of 0.0625
			 percent ferric acid; and
(5) When
			 meat, meat byproducts, or meat products are in ground form, 4 percent by 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 U.S.
			 Bureau of Standards or 6 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 subsection (1)(b) of this rule.
(6) Before the denaturing agents are applied
			 to articles in pieces more than 4 inches in diameter, the pieces shall be
			 freely slashed or sectioned. (If the articles are in pieces not more than 4
			 inches in diameter, slashing or sectioning will not be necessary.) The
			 application of any of the denaturing agents listed in subsection (1)(a) or (b)
			 of this rule to the outer surface of molds or blocks of boneless meat, meat
			 byproducts, or meat 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.
(7) Carcasses (other than viscera), parts
			 thereof, cuts of meat, and unground pieces of meat darkened by charcoal or
			 other black dyes shall be deemed to be denatured pursuant to this rule only if
			 they contain at least that degree of darkness depicted by diagram 1 of the Meat
			 Denaturing Guide (MP Form 91).1
1. Copies of
			 MP Form 91 may be obtained, without charge, by writing to the Administrative
			 Operations Branch, Food Safety and Inspection Service, U.S. Department of
			 Agriculture, 123 East Grant Street, Minneapolis, Minnesota 55403. Diagrams 2
			 and 3 of the Meat Denaturing Guide are for comparison purposes only. The Meat
			 Denaturing Guide has been approved for incorporation by reference by the
			 Director, Office of the Federal Register, and is on file at the Federal
			 Register library.