[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: 9CFR319.1] [Page 304-306] 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 A_General Sec. 319.1 Labeling and preparation of standardized products. Subpart A_General Sec. 319.1 Labeling and preparation of standardized products. 319.2 Products and nitrates and nitrites. 319.5 Mechanically Separated (Species). 319.6 Limitations with respect to use of Mechanically Separated (Species). 319.10 Requirements for substitute standardized meat food products named by use of an expressed nutrient content claim and a standardized term. Subpart B_Raw Meat Products 319.15 Miscellaneous beef products. 319.29 Miscellaneous pork products. Subpart C_Cooked Meats 319.80 Barbecued meats. 319.81 Roast beef parboiled and steam roasted. Subpart D_Cured Meats, Unsmoked and Smoked 319.100 Corned beef. 319.101 Corned beef brisket. 319.102 Corned beef round and other corned beef cuts. 319.103 Cured beef tongue. 319.104 Cured pork products. 319.105 ``Ham patties,'' ``Chopped ham,'' ``Pressed ham,'' ``Spiced ham,'' and similar products. 319.106 ``Country Ham,'' ``Country Style Ham,'' ``Dry Cured Ham,'' ``Country Pork Shoulder,'' ``Country Style Pork Shoulder,'' and ``Dry Cured Pork Shoulder.'' 319.107 Bacon. Subpart E_Sausage Generally: Fresh Sausage 319.140 Sausage. 319.141 Fresh pork sausage. 319.142 Fresh beef sausage. 319.143 Breakfast sausage. 319.144 Whole hog sausage. 319.145 Italian sausage products. Subpart F_Uncooked, Smoked Sausage 319.160 Smoked pork sausage. [[Page 305]] Subpart G_Cooked Sausage 319.180 Frankfurter, frank, furter, hotdog, weiner, vienna, bologna, garlic bologna, knockwurst, and similar products. 319.181 Cheesefurters and similar products. 319.182 Braunschweiger and liver sausage or liverwurst. Subpart H [Reserved] Subpart I--Semi-Dry Fermented Sausage [Reserved] Subpart J--Dry Fermented Sausage [Reserved] Subpart K_Luncheon Meat, Loaves and Jellied Products 319.260 Luncheon meat. 319.261 Meat loaf. Subpart L_Meat Specialties, Puddings and Nonspecific Loaves 319.280 Scrapple. 319.281 Bockwurst. Subpart M_Canned, Frozen, or Dehydrated Meat Food Products 319.300 Chili con carne. 319.301 Chili con carne with beans. 319.302 Hash. 319.303 Corned beef hash. 319.304 Meat stews. 319.305 Tamales. 319.306 Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products. 319.307 Spaghetti sauce with meat. 319.308 Tripe with milk. 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products. 319.310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. 319.311 Chow mein vegetables with meat, and chop suey vegetables with meat. 319.312 Pork with barbecue sauce and beef with barbecue sauce. 319.313 Beef with gravy and gravy with beef. Subpart N_Meat Food Entree Products, Pies, and Turnovers 319.500 Meat pies. Subpart O_Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items 319.600 [Reserved] Subpart P_Fats, Oils, Shortenings 319.700 Margarine or oleomargarine. 319.701 Mixed fat shortening. 319.702 Lard, leaf lard. 319.703 Rendered animal fat or mixture thereof. Subpart Q_Meat Soups, Soup Mixes, Broths, Stocks, Extracts 319.720 Meat extract. 319.721 Fluid extract of meat. Subpart R_Meat Salads and Meat Spreads 319.760 Deviled ham, deviled tongue, and similar products. 319.761 Potted meat food product and deviled meat food product. 319.762 Ham spread, tongue spread, and similar products. Subpart S--Meat Baby Foods [Reserved] Subpart T--Dietetic Meat Foods [Reserved] Subpart U_Miscellaneous 319.880 Breaded products. 319.881 Liver meat food products. Authority: 7 U.S.C. 450, 1901-1906; 21 U.S.C. 601-695; 7 CFR 2.18, 2.53. Source: 35 FR 15597, Oct. 3, 1970, unless otherwise noted. (a) Labels for products for which standards of identity or composition are prescribed in this part shall show the appropriate product name, an ingredient statement, and other label information in accordance with the special provisions, if any, in this part, and otherwise in accordance with the general labeling provisions in part 317 of this subchapter, and such products shall be prepared in accordance with the special provisions, if any, in this part and otherwise in accordance with the general provisions in this subchapter. Any product for which there is a common or usual name must consist of ingredients and be prepared by the use of procedures common or usual to such products insofar as specific ingredients or procedures are not prescribed or prohibited by the provisions of this subchapter. [[Page 306]] (b) Any binder or antimicrobial agent that has been found to be safe and suitable by the Food and Drug Administration and the Food Safety and Inspection Service may be used in the production of meat products with standards of identity in this part, where the product standards and applicable Federal regulations already permit the use of these types of ingredients. [35 FR 15597, Oct. 3, 1970, as amended at 68 FR 22578, Apr. 29, 2003]