[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: 9CFR424.23]

[Page 652-653]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 424--PREPARATION AND PROCESSING OPERATIONS--Table of Contents
 
          Subpart C--Food Ingredients and Sources of Radiation
 
Sec. 424.23  Prohibited uses.

    (a) Substances that conceal damage or inferiority or make products 
appear better

[[Page 653]]

or of greater value. No substance may be used in or on any meat if it 
conceals damage or inferiority or makes the product appear to be better 
or of greater value than it is. Therefore:
    (1) Paprika or oleoresin paprika may not be used in or on fresh 
meat, such as steaks, or comminuted fresh meat, such as chopped and 
formed steaks or patties; or in any other meat consisting of fresh meat 
(with or without seasoning).
    (2) Paprika or oleoresin paprika may be used in or on chorizo 
sausage and other meat in which paprika or oleoresin paprika is 
permitted as an ingredient in a standard of identity or composition in 
part 319 of this subchapter.
    (3) Sorbic acid, calcium sorbate, sodium sorbate, and other salts of 
sorbic acid shall not be used in cooked sausages or any other meat; 
sulfurous acid and salts of sulfurous acid shall not be used in or on 
any meat; and niacin or nicotinamide shall not be used in or on fresh 
meat product; except that potassium sorbate, propylparaben (propyl p-
hydroxybenzoate), calcium propionate, sodium propionate, benzoic acid, 
and sodium benzoate may be used in or on any product, only as provided 
in 9 CFR Chapter III.
    (b) Nitrates. Nitrates shall not be used in curing bacon.