[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: 9CFR319.702]

[Page 311]
 
                  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 P--Fats, Oils, Shortenings
 
Sec. 319.702  Lard, leaf lard.

    (a) Lard is the fat rendered from clean and sound edible tissues 
from swine. The tissues may be fresh, frozen, cooked, or prepared by 
other processes approved by the Administrator in specific cases, upon 
his determination that the use of such processes will not result in the 
adulteration or misbranding of the lard. The tissues shall be reasonably 
free from blood, and shall not include stomachs, livers, spleens, 
kidneys, and brains, or settlings and skimmings. ``Leaf Lard'' is lard 
prepared from fresh leaf (abdominal) fat.
    (b) Lard (when properly labeled) may be hardened by the use of lard 
stearin or hydrogenated lard or both and may contain refined lard and 
deodorized lard, but the labels of such lard shall state such facts, as 
applicable.
    (c) Products labeled ``Lard'' or ``Leaf Lard'' must have the 
following identity and quality characteristics to insure good color, 
odor, and taste of finished product:

(1) Color................................  White when solid, Maximum 3.0
                                            red units in a 5\1/4\ inch
                                            cell on the Lovibond scale.
(2) Odor and taste.......................  Characteristic and free from
                                            foreign odors and flavors.
(3) Free fatty acid......................  Maximum 0.5 percent (as
                                            oleic) or 1.0 acid value, as
                                            milligrams KOH per gram of
                                            sample.
(4) Peroxide value.......................  Maximum 5.0 (as
                                            milliequivalents of peroxide
                                            per kilogram fat).
(5) Moisture and volatile matter.........  Maximum 0.2 percent.
(6) Insoluble impurities.................  By appearance of liquid, fat
                                            or maximum 0.05 percent.


    (d) Product found upon inspection not to have the characteristics 
specified in paragraph (c) of this section but found to be otherwise 
sound and in compliance with paragraph (a) of this section may be 
further processed for the purpose of achieving such characteristics.

[43 FR 25420, June 13, 1978]