[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: 9CFR319.260]



[Page 317]

 

                  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 K_Luncheon Meat, Loaves and Jellied Products

 

Sec. 319.260  Luncheon meat.





    ``Luncheon Meat'' is a cured, cooked meat food product made from 

comminuted meat. Mechanically Separated (Species) may be used in 

accordance with Sec. 319.6. To facilitate chopping or mixing or to 

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

preparation of luncheon meat in an amount not to exceed 3 percent of the 

total ingredients.



[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47 

FR 28257, June 29, 1982]