[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2008]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR319.140]

[Page 314]
 
                  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 E_Sausage Generally: Fresh Sausage
 
Sec. 319.140  Sausage.


    Except as otherwise provided in this section, or under the Poultry 
Products Inspection Act with respect to products consisting partly of 
poultry, sausage is the coarse or finely comminuted meat food product 
prepared from one or more kinds of meat or meat and meat byproducts, 
containing various amounts of water as provided for elsewhere in this 
part, and usually seasoned with condimented proportions of condimental 
substances, and frequently cured. Certain sausage as provided for 
elsewhere in this part may contain binders and extenders as provided in 
a regulation permitting that use in this subchapter or in 9 CFR Chapter 
III, Subchapter E, or in 21 CFR Chapter I, Subchapter A or Subchapter B. 
In addition to the binders and extenders referred to in the preceding 
sentence, the following two substances may also be used as binders in 
those sausages in which the use of such class of substances is 
permitted: pork collagen at up to 3.5% of the product formulation and 
transglutaminase enzyme at up to 65 ppm of the product formulation. 
Sausage may not contain phosphates except that phosphates listed in a 
regulation permitting that use in this subchapter or in 9 CFR Chapter 
III, Subchapter E, or in 21 CFR Chapter I, Subchapter A or Subchapter B 
may be used in cooked sausage. To facilitate chopping or mixing or to 
dissolve the usual curing ingredients, water or ice may be used in the 
preparation of sausage which is not cooked in an amount not to exceed 3 
percent of the total ingredients in the formula. Cooked sausages such as 
Polish sausage, cotto salami, braunschweiger, liver sausage, and similar 
cooked sausage products may contain no more than 10 percent of added 
water in the finished product. Sausage may contain Mechanically 
Separated (Species) used in accordance with Sec. 319.6.

[55 FR 34683, Aug. 24, 1990, as amended at 64 FR 72175, Dec. 23, 1999; 
66 FR 54916, Oct. 31, 2001]