[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: 9CFR319.160]



[Page 315]

 

                  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 F_Uncooked, Smoked Sausage

 

Sec. 319.160  Smoked pork sausage.





    ``Smoked Pork Sausage'' is pork sausage that is smoked with hardwood 

or other approved nonresinous materials. It may be seasoned with 

condimental substances as permitted in 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 47 FR 28258, June 29, 1982]