[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: 9CFR319.105]

[Page 301]
 
                  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 D--Cured Meats, Unsmoked and Smoked
 
Sec. 319.105  ``Ham patties,'' ``Chopped ham,'' ``Pressed ham,'' ``Spiced ham,'' and similar products.

    (a) Finely divided (chopped, ground, flaked, chipped) cured ham 
products such as ``Ham patties,'' ``Chopped ham,'' ``Pressed ham,'' and 
``Spiced ham'' shall comply with minimum meat Protein Fat Free (PFF) 
percentage requirements set forth in the following chart:

------------------------------------------------------------------------
                                  Minimum meat
   Type of cured pork product    PFF percentage      Product name and
                                       \1\        qualifying statements
------------------------------------------------------------------------
``Ham Patties,'' ``Chopped                19.5       (Common and usual).
 Ham,'' ``Pressed Ham,'' and
 ``Spiced Ham''................
``Ham Patties,'' ``Chopped                17.5   (Common and usual) with
 Ham,'' ``Pressed Ham,'' and                             natural juices.
 ``Spiced Ham''................
``Ham Patties,'' ``Chopped                16.0        (Common and usual)
 Ham,'' ``Pressed Ham,'' and                                water added.
 ``Spiced Ham''................
``Ham Patties,'' ``Chopped               <16.0    (Common and usual) and
 Ham,'' ``Pressed Ham,'' and                      water product--(x)% of
 ``Spiced Ham''................                          weight is added
                                                       ingredients. \2\
------------------------------------------------------------------------
\1\ The minimum meat PFF percentage shall be the minimum meat protein
  which is indigenous to the raw, unprocessed pork expressed as a
  percent of the nonfat portion of the finished product; and compliance
  shall be determined under section 318.19 of this subchapter.
\2\ Processors may immediately follow this qualifying statement with a
  list of the ingredients in descending order of predominance rather
  than having the traditional ingredients statement. In any case, the
  maximum percent of added substances in the finished product on a total
  weight percentage basis would be inserted as the X value; e.g., Ham
  and Water Product--20% of Weight is Added Ingredients.

    (b) Cured pork products prepared under this section except ``Ham 
patties'' may contain finely chopped ham shank meat to the extent of 25 
percent over that normally present in boneless ham. Mechanically 
Separated (Species) Product may be used in accordance with Sec. 319.6.
    (c) Cured pork product prepared pursuant to this section shall be 
subject to the compliance procedures in Sec. 318.19 of this subchapter, 
and those cured pork products prepared under this section for which 
there is a qualifying statement required shall comply with the 
requirements of Sec. 319.104(b) of this subchapter.
    (d) In addition to the other requirements of this section, ``Ham 
Patties'' may not contain more than 35 percent fat, by analysis.

[49 FR 14880, Apr. 13, 1984, as amended at 53 FR 5151, Feb. 22, 1988; 62 
FR 45026, Aug. 25, 1997; 65 FR 34389, May 30, 2000]