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Electronic Code of Federal Regulations

e-CFR Data is current as of September 17, 2014

Title 9Chapter IIISubchapter APart 319Subpart E → §319.144


Title 9: Animals and Animal Products
PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
Subpart E—Sausage Generally: Fresh Sausage


§319.144   Whole hog sausage.

“Whole Hog Sausage” is sausage prepared with fresh and/or frozen meat from swine in such proportions as are normal to a single animal, and may include any Mechanically Separated (Species) produced from the animal and used in accordance with §319.6, and may be seasoned with condimental substances as permitted under part 318 of this subchapter. The finished product shall not contain more than 50 percent fat. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3 percent of the total ingredients used.

[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26424, June 20, 1978; 47 FR 28257, 28258, June 29, 1982]



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