[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2003]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR318.22]

[Page 269]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 318--ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS--Table of Contents
 
                           Subpart A--General
 
Sec. 318.22  Determination of added water in cooked sausages.

    (a) For purposes of this section, the following definitions apply.
    (1) Cooked sausage. Cooked sausage is any product described in 
Sec. 319.140 and Secs. 319.180-319.182 of this chapter.
    (2) Group 1 Protein-Contributing Ingredients. Ingredients of 
livestock or poultry origin from muscle tissue which is skeletal or 
which is found in the edible organs, with or without the accompanying 
and overlying fat, and the portions of bone, skin, sinew, nerve, and 
blood vessels which normally accompany the muscle tissue and which are 
not separated from it in the process of dressing; meat byproducts; 
mechanically separated (species); and poultry products; except those 
ingredients processed by hydrolysis, extraction, concentrating or 
drying.
    (3) Group 2 Protein-Contributing Ingredients. Ingredients from Gorup 
1 protein-contributing ingredients processed by hydrolysis, extraction, 
concentrating, or drying, or any other ingredient which contributes 
protein.
    (b) The amount of added water in cooked sausage is calculated by:
    (1) Determining by laboratory analysis the total percentage of water 
contained in the cooked sausage; and
    (2) Determining by laboratory analysis the total percentage of 
protein contained in the cooked sausage; and
    (3) Calculating the percentage of protein in the cooked sausage 
contributed by the Group 2 protein-contributing ingredients; and
    (4) Subtracting one pecent from the total percentage of protein 
calculated in (b)(3)); and
    (5) Subtracting the remaining percentage of protein calculated in 
(b)(3) from the total protein content determined in (b)(2); and
    (6) Calculating the percentage of indigenous water in the cooked 
sausage by multiplying the percentage of protein determined in (b)(5) by 
4, (This amount is the percentage of water attributable to Group 1 
protein-contributing ingredients and one percent of Group 2 protein-
contributing ingredients in a cooked sausage.); and
    (7) Subtracting the percentage of water calculated in (b)(6) from 
the total percentage of water determined in (b)(1). (This amount is the 
percentage of added water in a cooked sausage.) \1\
---------------------------------------------------------------------------

    \1\ The equation for the narrative description of the calculation 
for added water is as follows: AW=TW-(TP-(P-1.0))4, Where AW=Added 
Water, TW-Total Water Determined by Laboratory Analysis, TP=Total 
Protein Determined by Laboratory Analysis, P=Protein Contributed by 
Group 2 Protein-Contributing Ingredients, 1.0=Percent Allowance for 
Group 2 Protein-Contributing Ingredients, 4=Moisture-Protein Ratio for 
Cooked Sausage.

[55 FR 7299, Mar. 1, 1990]

[[Page 270]]