[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: 9CFR319.140]



[Page 313]

 

                  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 E_Sausage Generally: Fresh Sausage

 

Sec. 319.140  Sausage.





    Except as otherwise provided in this section, or under the Poultry 

Products Inspection Act with respect to products consisting partly of 

poultry, sausage is the coarse or finely comminuted meat food product 

prepared from one or more kinds of meat or meat and meat byproducts, 

containing various amounts of water as provided for elsewhere in this 

part, and usually seasoned with condimented proportions of condimental 

substances, and frequently cured. Certain sausage as provided for 

elsewhere in this part may contain binders and extenders as provided in 

a regulation permitting that use in this subchapter or in 9 CFR Chapter 

III, Subchapter E, or in 21 CFR Chapter I, Subchapter A or Subchapter B. 

In addition to the binders and extenders referred to in the preceding 

sentence, the following two substances may also be used as binders in 

those sausages in which the use of such class of substances is 

permitted: pork collagen at up to 3.5% of the product formulation and 

transglutaminase enzyme at up to 65 ppm of the product formulation. 

Sausage may not contain phosphates except that phosphates listed in a 

regulation permitting that use in this subchapter or in 9 CFR Chapter 

III, Subchapter E, or in 21 CFR Chapter I, Subchapter A or Subchapter B 

may be used in cooked sausage. To facilitate chopping or mixing or to 

dissolve the usual curing ingredients, water or ice may be used in the 

preparation of sausage which is not cooked in an amount not to exceed 3 

percent of the total ingredients in the formula. Cooked sausages such as 

Polish sausage, cotto salami, braunschweiger, liver sausage, and similar 

cooked sausage products may contain no more than 10 percent of added 

water in the finished product. Sausage may contain Mechanically 

Separated (Species) used in accordance with Sec. 319.6.



[55 FR 34683, Aug. 24, 1990, as amended at 64 FR 72175, Dec. 23, 1999; 

66 FR 54916, Oct. 31, 2001]