[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: 9CFR319.140]

[Page 302-303]
 
                  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 E--Sausage Generally: Fresh Sausage
 
Sec. 319.140  Sausage.


    Except as otherwise provided in this section, or under the Poultry 
Products Inspection Act with respect to products

[[Page 303]]

consisting partly of poultry, sausage is the coarse or finely comminuted 
meat food product prepared from one or more kinds of meat or meat and 
meat byproducts, containing various amounts of water as provided for 
elsewhere in this part, and usually seasoned with condimented 
proportions of condimental substances, and frequently cured. Certain 
sausage as provided for elsewhere in this part may contain binders and 
extenders as provided in a regulation permitting that use in this 
subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR Chapter 
I, Subchapter A or Subchapter B. In addition to the binders and 
extenders referred to in the preceding sentence, the following two 
substances may also be used as binders in those sausages in which the 
use of such class of substances is permitted: pork collagen at up to 
3.5% of the product formulation and transglutaminase enzyme at up to 65 
ppm of the product formulation. Sausage may not contain phosphates 
except that phosphates listed in a regulation permitting that use in 
this subchapter or in 9 CFR Chapter III, Subchapter E, or in 21 CFR 
Chapter I, Subchapter A or Subchapter B may be used in cooked sausage. 
To facilitate chopping or mixing or to dissolve the usual curing 
ingredients, water or ice may be used in the preparation of sausage 
which is not cooked in an amount not to exceed 3 percent of the total 
ingredients in the formula. Cooked sausages such as Polish sausage, 
cotto salami, braunschweiger, liver sausage, and similar cooked sausage 
products may contain no more than 10 percent of added water in the 
finished product. Sausage may contain Mechanically Separated (Species) 
used in accordance with Sec. 319.6.

[55 FR 34683, Aug. 24, 1990, as amended at 64 FR 72175, Dec. 23, 1999; 
66 FR 54916, Oct. 31, 2001]