9 CFR Part 319
PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
- PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
- 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
- Subpart A—General
- § 319.1 Labeling and preparation of standardized products.
- § 319.2 Products and nitrates and nitrites.
- § 319.5 Mechanically Separated (Species).
- § 319.6 Limitations with respect to use of Mechanically Separated (Species).
- § 319.10 Requirements for substitute standardized meat food products named by use of an expressed nutrient content claim and a standardized term.
- Subpart B—Raw Meat Products
- § 319.15 Miscellaneous beef products.
- § 319.29 Miscellaneous pork products.
- Subpart C—Cooked Meats
- § 319.80 Barbecued meats.
- § 319.81 Roast beef parboiled and steam roasted.
- Subpart D—Cured Meats, Unsmoked and Smoked
- § 319.100 Corned beef.
- § 319.101 Corned beef brisket.
- § 319.102 Corned beef round and other corned beef cuts.
- § 319.103 Cured beef tongue.
- § 319.104 Cured pork products.
- § 319.105 “Ham patties,” “Chopped ham,” “Pressed ham,” “Spiced ham,” and similar products.
- § 319.106 “Country Ham,” “Country Style Ham,” “Dry Cured Ham,” “Country Pork Shoulder,” “Country Style Pork Shoulder,” and “Dry Cured Pork Shoulder.”
- § 319.107 Bacon.
- Subpart E—Sausage Generally: Fresh Sausage
- § 319.140 Sausage.
- § 319.141 Fresh pork sausage.
- § 319.142 Fresh beef sausage.
- § 319.143 Breakfast sausage.
- § 319.144 Whole hog sausage.
- § 319.145 Italian sausage products.
- Subpart F—Uncooked, Smoked Sausage
- § 319.160 Smoked pork sausage.
- Subpart G—Cooked Sausage
- § 319.180 Frankfurter, frank, furter, hotdog, weiner, vienna, bologna, garlic bologna, knockwurst, and similar products.
- § 319.181 Cheesefurters and similar products.
- § 319.182 Braunschweiger and liver sausage or liverwurst.
- Subpart H [Reserved]
- Subpart I—Semi-Dry Fermented Sausage [Reserved]
- Subpart J—Dry Fermented Sausage [Reserved]
- Subpart K—Luncheon Meat, Loaves and Jellied Products
- § 319.260 Luncheon meat.
- § 319.261 Meat loaf.
- Subpart L—Meat Specialties, Puddings and Nonspecific Loaves
- § 319.280 Scrapple.
- § 319.281 Bockwurst.
- Subpart M—Canned, Frozen, or Dehydrated Meat Food Products
- § 319.300 Chili con carne.
- § 319.301 Chili con carne with beans.
- § 319.302 Hash.
- § 319.303 Corned beef hash.
- § 319.304 Meat stews.
- § 319.305 Tamales.
- § 319.306 Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.
- § 319.307 Spaghetti sauce with meat.
- § 319.308 [Reserved]
- § 319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.
- § 319.310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products.
- § 319.311 Chow mein vegetables with meat, and chop suey vegetables with meat.
- § 319.312 Pork with barbecue sauce and beef with barbecue sauce.
- § 319.313 Beef with gravy and gravy with beef.
- Subpart N—Meat Food Entree Products, Pies, and Turnovers
- § 319.500 Meat pies.
- Subpart O—Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items
- § 319.600 [Reserved]
- Subpart P—Fats, Oils, Shortenings
- § 319.700 Margarine or oleomargarine. 1
- § 319.701 Mixed fat shortening.
- § 319.702 Lard, leaf lard.
- § 319.703 Rendered animal fat or mixture thereof.
- Subpart Q—Meat Soups, Soup Mixes, Broths, Stocks, Extracts
- § 319.720 Meat extract.
- § 319.721 Fluid extract of meat.
- Subpart R—Meat Salads and Meat Spreads
- § 319.760 Deviled ham, deviled tongue, and similar products.
- § 319.761 Potted meat food product and deviled meat food product.
- § 319.762 Ham spread, tongue spread, and similar products.
- Subpart S—Meat Baby Foods [Reserved]
- Subpart T—Dietetic Meat Foods [Reserved]
- Subpart U—Miscellaneous
- § 319.880 Breaded products.
- § 319.881 Liver meat food products.
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