[Code of Federal Regulations]
[Title 9, Volume 2, Parts 200 to end]
[Revised as of January 1, 2001]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.260]

[Page 306]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--Table of Contents
 
          Subpart K--Luncheon Meat, Loaves and Jellied Products
 
Sec. 319.260  Luncheon meat.


    ``Luncheon Meat'' is a cured, cooked meat food product made from 
comminuted meat. Mechanically Separated (Species) may be used in 
accordance with Sec. 319.6. 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.

[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47 
FR 28257, June 29, 1982]