[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2006]

From the U.S. Government Printing Office via GPO Access

[CITE: 9CFR318.22]



[Page 277]

 

                  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 Sec. Sec. 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 278]]