Document ID: chunk:federal_register_of_legislation:F2015L00412:body:0:p2
Version: federal_register_of_legislation:F2015L00412
Segment Type: other
Provision Reference: 
Character Range: 2495–3670

is heat treated if it has had its core temperature maintained at 55°C for a period of at least 20 minutes, or an equivalent combination of time and higher temperature.
 Note Standard 1.2.1 and Standard 2.2.1 provide for the labelling of heat treated fermented comminuted processed meat.
 (2) Fermented comminuted processed meat is cooked if it has had its core temperature maintained at 65°C for a period of at least 10 minutes, or an equivalent combination of time and higher temperature.
 Note Standard 1.2.1 and Standard 2.2.1 provide for the labelling of cooked fermented comminuted processed meat.
 (3) A fermented meat product must not contain mechanically separated meat or rendered trimmings unless it has been cooked so that its core temperature is maintained at 65°C for a period of at least 10 minutes, or an equivalent combination of time and higher temperature.
 (4) In this section:

mechanically separated meat means meat that has been separated from bone by a mechanical process that results in *comminuted meat.
rendered trimmings means the cooked meat fractions derived from the rendering of meat trimmings, excluding ligamentum nuchae.
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