[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: 9CFR319.81]

[Page 299]
 
                  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 C--Cooked Meats
 
Sec. 319.81  Roast beef parboiled and steam roasted.

    ``Roast Beef Parboiled and Steam Roasted'' shall be prepared so that 
the weight of the finished product, excluding salt and flavoring 
material, shall not exceed 70 percent of the fresh beef weight. 
Transglutaminase enzyme at levels of up to 65 ppm may be used as a 
binder in such product. Beef cheek meat and beef head meat from which 
the overlying glandular and connective tissues have been removed, and 
beef heart meat, exclusive of the heart cap may be used individually or 
collectively to the extent of 5 percent of the meat ingredients in the 
preparation of canned product labeled ``Roast Beef Parboiled and Steam 
Roasted.'' When beef cheek meat, beef head meat, or beef heart meat is 
used in the preparation of this product, its presence shall be reflected 
in the statement of ingredients required by part 317 of this subchapter.

[35 FR 15597, Oct. 3, 1970, as amended at 38 FR 29215, Oct. 23, 1973; 66 
FR 54916, Oct. 31, 2001]