[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: 9CFR424.23]



[Page 661-662]

 

                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS

 

     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 

                               AGRICULTURE

 

PART 424_PREPARATION AND PROCESSING OPERATIONS--Table of Contents

 

           Subpart C_Food Ingredients and Sources of Radiation

 

Sec. 424.23  Prohibited uses.



    (a) Substances that conceal damage or inferiority or make products 

appear better or of greater value. No substance may be used in or on any 

meat if it conceals damage or inferiority or makes the



[[Page 662]]



product appear to be better or of greater value than it is. Therefore:

    (1) Paprika or oleoresin paprika may not be used in or on fresh 

meat, such as steaks, or comminuted fresh meat, such as chopped and 

formed steaks or patties; or in any other meat consisting of fresh meat 

(with or without seasoning).

    (2) Paprika or oleoresin paprika may be used in or on chorizo 

sausage and other meat in which paprika or oleoresin paprika is 

permitted as an ingredient in a standard of identity or composition in 

part 319 of this subchapter.

    (3) Sorbic acid, calcium sorbate, sodium sorbate, and other salts of 

sorbic acid shall not be used in cooked sausages or any other meat; 

sulfurous acid and salts of sulfurous acid shall not be used in or on 

any meat; and niacin or nicotinamide shall not be used in or on fresh 

meat product; except that potassium sorbate, propylparaben (propyl p-

hydroxybenzoate), calcium propionate, sodium propionate, benzoic acid, 

and sodium benzoate may be used in or on any product, only as provided 

in 9 CFR Chapter III.

    (b) Nitrates. Nitrates shall not be used in curing bacon.