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Title 9: Animals and Animal Products
CHAPTER III: FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE
SUBCHAPTER A: AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION
PART 319: DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
Subpart K: Luncheon Meat, Loaves and Jellied Products
319.260 - Luncheon meat.
?Luncheon Meat? is a cured, cooked meat food product made from comminuted meat. Mechanically Separated (Species) may be used in accordance with ? 319.6. To facilitate chopping or mixing or to dissolve the usual curing ingredients, water or ice may be used in the preparation of luncheon meat in an amount not to exceed 3 percent of the total ingredients.
[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47 FR 28257, June 29, 1982]
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