[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: 9CFR319.281]



[Page 317-318]

 

                  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 318]]



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]