§ 1.407. Frankfurter, wiener, vienna, bologna and similar products.
(a) “Frankfurter,” “Wiener,” “Vienna,” “Bologna,” “Garlic Bologna,” “Knockwurst,” and similar sausages are comminuted semisolid meat food products which are prepared from one or more kinds of meat, or meat and meat byproducts, poultry products, and other ingredients, seasoned and cured using one or more curing agents as permitted in Subchapter I (relating to entry, reinspection and preparation of products). The finished products shall not contain more than 30% fat. Water or ice may be used to facilitate chopping or mixing or to dissolve the curing ingredients, but the sausage shall contain no more than 10% of added water.
(b) One or more of the following binders or extenders may be used, which individually or collectively shall not exceed 3.5% of the total ingredients in the sausage, except that 2% isolated soy protein shall be deemed to be the equivalent of 3.5% of any one or more of the other binders: dried milk, nonfat dry milk, calcium reduced dried skim milk, cereal, vegetable starch, starchy vegetable flour, soy flour, soy protein concentrate, and isolated soy protein. Partially defatted pork fatty tissue or partially defatted beef fatty tissue or a combination of both may be used in an amount not exceeding 15% of the meat and meat byproduct ingredients.
(c) These products may contain uncooked cured pork which does not contain any phosphates or contains only phosphates permitted by this chapter.
(d) These sausage products also may contain poultry products which, individually or in combination, are not in excess of 15% of the total ingredients excluding water, in the sausage. The poultry products shall be free of kidneys and sex glands, and the amount of skin present shall not exceed the natural proportion of skin present on the whole carcass of the kind of poultry used in the sausage, as specified in the regulations under the act. For purposes of this section poultry products means chicken or turkey, chicken or turkey meat, or chicken or turkey byproducts as defined in the regulations under the act. They shall be designated in the ingredient statement on the label of such sausage in accordance with the provisions of such regulations.
(e) Sausage products within this section if labeled “all meat” shall contain only beef, pork, veal, mutton, lamb or goat meat, chicken or turkey meat or any combination thereof, and condiments, curing agents and water as permitted by this chapter. If labeled “all (species),” such as “All Beef Franks” or “All Pork Franks,” these sausages shall contain only meat of the specified species, with condiments, curing agents, and water as permitted by this chapter.
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