[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: 9CFR319.80]



[Page 309]

 

                  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 C_Cooked Meats

 

Sec. 319.80  Barbecued meats.





    Barbecued meats, such as product labeled ``Beef Barbecue'' or 

``Barbecued Pork,'' shall be cooked by the direct action of dry heat 

resulting from the burning of hard wood or the hot coals therefrom for a 

sufficient period to assume the usual characteristics of a barbecued 

article, which include the formation of a brown crust on the surface and 

the rendering of surface fat. The product may be basted with a sauce 

during the cooking process. The weight of barbecued meat shall not 

exceed 70 percent of the weight of the fresh uncooked meat.