[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2007]

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

[CITE: 9CFR319.144]



[Page 314]

 

                  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. 319.144  Whole hog sausage.



    ``Whole Hog Sausage'' is sausage prepared with fresh and/or frozen 

meat from swine in such proportions as are normal to a single animal, 

and may include any Mechanically Separated (Species) produced from the 

animal and used in accordance with Sec. 319.6, and may be seasoned with 

condimental substances as permitted under part 318 of this subchapter. 

The finished product shall not contain more than 50 percent fat. To 

facilitate chopping or mixing, water or ice may be used in an amount not 

to exceed 3 percent of the total ingredients used.



[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26424, June 20, 1978; 47 

FR 28257, 28258, June 29, 1982]