[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2005]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.281]

[Page 315-316]
 
                  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 L_Meat Specialties, Puddings and Nonspecific Loaves
 
Sec. 319.281  Bockwurst.

    (a) Bockwurst is an uncured, comminuted meat food product which may 
or may not be cooked. It contains meat, milk or water or a combination 
thereof, eggs, vegetables, and any of the optional ingredients listed in 
paragraph (b) of this section; and is prepared in accordance with the 
provisions of paragraphs (a)(1), (2), (3), and (4) of this section.
    (1) Meat shall constitute not less than 70 percent of the total 
weight of the product and shall consist of pork or a mixture of pork and 
veal, pork and beef, or pork, veal, and beef. Such meat shall be fresh 
or fresh frozen meat. Pork may be omitted when the specie or species of 
meat used in the product is identified in the product name (e.g., Veal 
Bockwurst, Beef Bockwurst, or

[[Page 316]]

Beef and Veal Bockwurst). Mechanically Separated (Species) may be used 
in accordance with Sec. 319.6.
    (2) The ``milk'' may be fresh whole milk, dried milk, nonfat dry 
milk, calcium reduced dried skim milk, enzyme (rennet) treated calcium 
reduced dried skim milk and calcium lactate, or any combination thereof.
    (3) ``Eggs'' refer to whole eggs that are fresh, frozen, or dried.
    (4) ``Vegetables'' refer to onions, chives, parsley, and leeks, 
alone or in any combination.
    (b) Bockwurst may contain one or more of the following optional 
ingredients:
    (1) Pork fat.
    (2) Celery, fresh or dehydrated.
    (3) Spices, flavorings.
    (4) Salt.
    (5) Egg whites, fresh, frozen, or dried.
    (6) Corn syrup solids, corn syrup, or glucose syrup with a maximum 
limit of 2 percent individually or collectively, calculated on a dry 
basis. The maximum quantities of such ingredients shall be computed on 
the basis of the total weight of the ingredients.
    (7) Autolyzed yeast extract, hydrolyzed plant protein, milk protein 
hydrolysate, and monosodium glutamate.
    (8) Sugars (sucrose and dextrose).
    (9) Binders and extenders may be added as provided in Sec. 
318.7(c)(4) of this subchapter. When any such substance is added to 
bockwurst, the substance shall be designated in the ingredients 
statement by its common or usual name in order of predominance.
    (c) If bockwurst is cooked or partially cooked, the composition of 
the raw mix from which it is prepared shall be used in determining 
whether it meets the requirements of this section.

[40 FR 18542, Apr. 29, 1975, as amended at 41 FR 18089, Apr. 30, 1976; 
43 FR 26425, June 20, 1978; 45 FR 10318, Feb. 15, 1980; 47 FR 26374, 
June 18, 1982; 47 FR 28257, 28258, June 29, 1982; 55 FR 34683, Aug. 24, 
1990; 56 FR 41448, Aug. 21, 1991]