[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: 9CFR319.105]



[Page 311]

 

                  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 D_Cured Meats, Unsmoked and Smoked

 

Sec. 319.105  ``Ham patties,'' ``Chopped ham,'' ``Pressed ham,'' ``Spiced 

ham,'' and similar products.



    (a) Finely divided (chopped, ground, flaked, chipped) cured ham 

products such as ``Ham patties,'' ``Chopped ham,'' ``Pressed ham,'' and 

``Spiced ham'' shall comply with minimum meat Protein Fat Free (PFF) 

percentage requirements set forth in the following chart:



------------------------------------------------------------------------

                                      Minimum

                                      meat PFF       Product name and

    Type of cured pork product       percentage   qualifying statements

                                        \1\

------------------------------------------------------------------------

``Ham Patties,'' ``Chopped Ham,''          19.5      (Common and usual).

 ``Pressed Ham,'' and ``Spiced

 Ham''............................

``Ham Patties,'' ``Chopped Ham,''          17.5  (Common and usual) with

 ``Pressed Ham,'' and ``Spiced                           natural juices.

 Ham''............................

``Ham Patties,'' ``Chopped Ham,''          16.0       (Common and usual)

 ``Pressed Ham,'' and ``Spiced                              water added.

 Ham''............................

``Ham Patties,'' ``Chopped Ham,''         <16.0   (Common and usual) and

 ``Pressed Ham,'' and ``Spiced                    water product--(x)% of

 Ham''............................                       weight is added

                                                        ingredients. \2\

------------------------------------------------------------------------

\1\ The minimum meat PFF percentage shall be the minimum meat protein

  which is indigenous to the raw, unproc essed pork expressed as a

  percent of the nonfat portion of the finished product; and compliance

  shall be determined under section 318.19 of this subchapter.

\2\ Processors may immediately follow this qualifying statement with a

  list of the ingredients in descending order of predominance rather

  than having the traditional ingredients statement. In any case, the

  maximum percent of added substances in the finished product on a total

  weight percentage basis would be inserted as the X value; e.g., Ham

  and Water Product--20% of Weight is Added Ingredients.



    (b) Cured pork products prepared under this section except ``Ham 

patties'' may contain finely chopped ham shank meat to the extent of 25 

percent over that normally present in boneless ham. Mechanically 

Separated (Species) Product may be used in accordance with Sec. 319.6.

    (c) Cured pork product prepared pursuant to this section shall be 

subject to the compliance procedures in Sec. 318.19 of this subchapter, 

and those cured pork products prepared under this section for which 

there is a qualifying statement required shall comply with the 

requirements of Sec. 319.104(b) of this subchapter.

    (d) In addition to the other requirements of this section, ``Ham 

Patties'' may not contain more than 35 percent fat, by analysis.



[49 FR 14880, Apr. 13, 1984, as amended at 53 FR 5151, Feb. 22, 1988; 62 

FR 45026, Aug. 25, 1997; 65 FR 34389, May 30, 2000]



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