[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: 9CFR319.81]



[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. 319.81  Roast beef parboiled and steam roasted.



    ``Roast Beef Parboiled and Steam Roasted'' shall be prepared so that 

the weight of the finished product, excluding salt and flavoring 

material, shall not exceed 70 percent of the fresh beef weight. 

Transglutaminase enzyme at levels of up to 65 ppm may be used as a 

binder in such product. Beef cheek meat and beef head meat from which 

the overlying glandular and connective tissues have been removed, and 

beef heart meat, exclusive of the heart cap may be used individually or 

collectively to the extent of 5 percent of the meat ingredients in the 

preparation of canned product labeled ``Roast Beef Parboiled and Steam 

Roasted.'' When beef cheek meat, beef head meat, or beef heart meat is 

used in the preparation of this product, its presence shall be reflected 

in the statement of ingredients required by part 317 of this subchapter.



[35 FR 15597, Oct. 3, 1970, as amended at 38 FR 29215, Oct. 23, 1973; 66 

FR 54916, Oct. 31, 2001]