[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: 9CFR319.702]



[Page 322-323]

 

                  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 P_Fats, Oils, Shortenings

 

Sec. 319.702  Lard, leaf lard.



    (a) Lard is the fat rendered from clean and sound edible tissues 

from swine. The tissues may be fresh, frozen, cooked, or prepared by 

other processes approved by the Administrator in specific cases, upon 

his determination that the use of such processes will not result in the 

adulteration or misbranding of the lard. The tissues shall be reasonably 

free from blood, and shall not include stomachs, livers, spleens, 

kidneys, and brains, or settlings and skimmings. ``Leaf Lard'' is lard 

prepared from fresh leaf (abdominal) fat.

    (b) Lard (when properly labeled) may be hardened by the use of lard 

stearin or hydrogenated lard or both and may contain refined lard and 

deodorized lard, but the labels of such lard shall state such facts, as 

applicable.

    (c) Products labeled ``Lard'' or ``Leaf Lard'' must have the 

following identity and quality characteristics to insure good color, 

odor, and taste of finished product:



(1) Color................................  White when solid, Maximum 3.0

                                            red units in a 5\1/4\ inch

                                            cell on the Lovibond scale.

(2) Odor and taste.......................  Characteristic and free from

                                            foreign odors and flavors.



[[Page 323]]





(3) Free fatty acid......................  Maximum 0.5 percent (as

                                            oleic) or 1.0 acid value, as

                                            milligrams KOH per gram of

                                            sample.

(4) Peroxide value.......................  Maximum 5.0 (as

                                            milliequivalents of peroxide

                                            per kilogram fat).

(5) Moisture and volatile matter.........  Maximum 0.2 percent.

(6) Insoluble impurities.................  By appearance of liquid, fat

                                            or maximum 0.05 percent.





    (d) Product found upon inspection not to have the characteristics 

specified in paragraph (c) of this section but found to be otherwise 

sound and in compliance with paragraph (a) of this section may be 

further processed for the purpose of achieving such characteristics.



[43 FR 25420, June 13, 1978]