Subchapter J. PRODUCT STANDARDS OF IDENTITY
GENERAL PROVISIONS Sec.
1.361. Labeling and preparation.
RAW MEAT PRODUCTS
1.371. Chopped or ground beef.
1.372. Hamburger.
1.373. Beef patties.
1.374. Fabricated beef steaks and similar products.
1.375. Partially defatted beef fatty tissue.
1.376. Partially defatted pork fatty tissue.
COOKED MEATS
1.381. Barbecued meats.
1.382. Roast beef parboiled and steam roasted.
CURED MEATS
1.391. Corned beef.
1.392. Corned beef brisket.
1.393. Corned beef round and other cuts.
1.394. Cured beef tongue.
1.395. Miscellaneous pork products.
1.396. Chopped ham.
SAUSAGE
1.401. General.
1.402. Fresh pork sausage.
1.403. Fresh beef sausage.
1.404. Breakfast sausage.
1.405. Whole hog sausage.
1.406. Smoked pork sausage.
1.407. Frankfurter, wiener, vienna, bologna and similar products.
1.408. Cheesefurters and similar products.
1.409. Liver sausage and similar products.
LUNCHEON MEAT, LOAVES, JELLIED PRODUCTS
1.421. Luncheon meat.
1.422. Meat loaf.
COOKED MEAT SPECIALTIES, PUDDINGS, NONSPECIFIC LOAVES
1.431. Scrapple.
CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS
1.441. Chili con carne.
1.442. Chile con carne with beans.
1.443. Hash.
1.444. Corned beef hash.
1.445. Meat stews.
1.446. Tamales.
1.447. Spaghetti with meat balls and the like.
1.448. Spaghetti sauce with meat.
1.449. Tripe with milk.
1.450. Beans with frankfurters, sauerkraut and similar products.
1.451. Beans with ham or bacon and the like.
1.452. Chow mein or chop suey vegetables with meat.
1.453. Pork or beef with barbecue sauce.
1.454. Beef with gravy.
MEAT FOOD ENTREES, PIES AND TURNOVERS
1.461. Meat pies.
MEAT SNACKS, PIZZA AND SPECIALTY ITEMS
1.471. Pizza.
FATS, OILS, SHORTENINGS
1.481. Mixed fat shortening.
1.482. Lard and leaf lard.
1.483. Rendered animal fat or mixture thereof.
SOUPS, BROTHS AND SIMILAR PRODUCTS
1.491. Meat extract.
1.492. Fluid extract of meat.
MEAT SALADS AND SPREADS
1.501. Deviled ham, tongue and the like.
1.502. Potted or deviled meat food product.
1.503. Ham spread, tongue spread and the like.
MISCELLANEOUS PRODUCTS
1.511. Breaded products.
1.512. Liver meat food products.
Cross References This subchapter cited in 7 Pa. Code § 1.1 (relating to definitions); 7 Pa. Code § 1.244 (relating to information required on principal display panel); 7 Pa. Code § 1.257 (relating to imitation food); and 7 Pa. Code § 1.328 (relating to approved substances).
GENERAL PROVISIONS
§ 1.361. Labeling and preparation.
(a) Labels for products for which standards of identity or composition are prescribed in this subchapter shall show the appropriate product name, an ingredient statement, and other label information required by this subchapter and Subchapter H (relating to marking and labeling).
(b) Such products shall be prepared in accordance with the special provisions, if any, in this subchapter and otherwise in accordance with the general provisions in this chapter. Any product for which there is a common or usual name shall consist of ingredients and be prepared by the use of procedures common or usual to such products insofar as specific ingredients or procedures are not prescribed or prohibited by the provisions of this chapter.
RAW MEAT PRODUCTS
§ 1.371. Chopped or ground beef.
“Chopped Beef” or “Ground Beef” shall consist of chopped fresh or frozen beef with or without seasoning and without the addition of beef fat as such. It shall not contain more than 30% fat and shall not contain added water, binders or extenders. When beef cheek meat (trimmed beef cheeks) is used in the preparation of chopped or ground beef the amount of such cheek meat shall be limited to 25% and, if in excess of natural proportions, its presence shall be declared on the label, either in the ingredient statement if required or contiguous to the name of the product.
Cross References This section cited in 7 Pa. Code § 1.372 (relating to hamburger); and 7 Pa. Code § 1.374 (relating to fabricated beef steaks and similar products).
§ 1.372. Hamburger.
“Hamburger” shall consist of chopped fresh or frozen beef, with or without the addition of beef fat as such or seasoning. It shall not contain more than 30% fat and shall not contain added water, binders or extenders. Beef cheek meat (trimmed beef cheeks) may be used in the preparation of hamburger only in accordance with the conditions prescribed in § 1.371 (relating to chopped or ground beef).
§ 1.373. Beef patties.
“Beef Patties” shall consist of chopped fresh or frozen beef, with or without the addition of beef fat as such or seasonings. Binders or extenders or partially defatted beef fatty tissue may be used without added water or with added water only in amounts such that the characteristics of the product are essentially that of a meat pattie.
§ 1.374. Fabricated beef steaks and similar products.
Fabricated beef steaks, veal steaks, beef and veal steaks, or veal and beef steaks and similar products, such as those labeled “Beef Steak, Chopped, Shaped, Frozen,” “Minute Steak, Formed, Wafer Sliced, Frozen,” “Veal Steaks, Beef Added, Chopped—Molded—Cubed—Frozen, Hydrolized Plant Protein, Flavoring” shall be prepared by comminuting and forming the product from fresh or frozen meat, with or without added fat, of the species indicated on the label. Such products shall no contain more than 30% fat and shall not contain added water, binders or extenders. Beef cheek meat (trimmed beef cheeks) may be used in the preparation of fabricated beef steaks only in accordance with the conditions prescribed in § 1.371 (relating to chopped or ground beef).
§ 1.375. Partially defatted beef fatty tissue.
“Partially Defatted Beef Fatty Tissue” is a beef byproduct derived from the low temperature rendering (not exceeding 120°F) of fresh beef fatty tissue. Such product shall have a pinkish color and a fresh odor and appearance.
§ 1.376. Partially defatted pork fatty tissue.
“Partially Defatted Pork Fatty Tissue” is a pork byproduct derived from the low temperature rendering (not exceeding 120°F) of fresh pork fatty tissue, exclusive of skin. Such product shall have a pinkish color and a fresh odor and appearance.
COOKED MEATS
§ 1.381. Barbecued meats.
Barbecued meats, such as product labeled “Beef Barbecue” or “Barbecued Pork,” shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process. The weight of barbecued meat shall not exceed 70% of the weight of the fresh uncooked meat.
§ 1.382. Roast beef parboiled and steam roasted.
“Roast Beef Parboiled and Steam Roasted” shall be prepared so that the weight of the finished product, excluding salt and flavoring material, shall not exceed 70% of the fresh beef weight. Beef cheek meat and beef head meat from which the overlying glandular and connective tissues have been removed, and beef heart meat, exclusive of the heart cap, may be used individually of collectively to the extent of 5% of the meat ingredients in the preparation of canned product labeled “Roast Beef Parboiled and Steam Roasted.” When beef cheek meat, beef head meat or beef heart meat are used in the preparation of the product, its presence shall be reflected in the statement of ingredients.
Cross References This section cited in 7 Pa. Code § 1.391 (relating to corned beef).
CURED MEATS
§ 1.391. Corned beef.
(a) “Corned Beef” shall be prepared from beef briskets, navels, clods, middle ribs, rounds, rumps, or similar cuts using one or a combination of the curing ingredients specified in § 1.328 (relating to approved substances).
(b) Canned product labeled “Corned Beef” shall be prepared so that the weight of the finished product, excluding cure, salt and flavoring material, shall not exceed 70% of the fresh beef weight.
(c) Corned beef other than canned shall be cured in pieces weighing not less than one pound, and if cooked, its weight shall not exceed the weight of the fresh uncured beef.
(d) Beef cheek meat, beef head meat and beef heart meat may be used to the extent of 5% of the meat ingredient in preparation of this product when trimmed as specified in § 1.382 (relating to roast beef parboiled and steam roasted). When beef cheek meat, beef head meat, or beef heart meat are used its presence shall be reflected in the statement of ingredients. The application of curing solution to beef cuts, other than briskets, which are intended for bulk corned beef shall not result in an increase in the weight of the finished cured product of more than 10% over the weight of the fresh uncured meat.
§ 1.392. Corned beef brisket.
In preparing “Corned Beef Brisket,” the application of curing solution to the beef brisket shall not result in an increase in the weight of the finished cured product of more than 20% over the weight of the fresh uncured brisket. If the product is cooked, the weight of the finished product shall not exceed the weight of the fresh uncured brisket.
§ 1.393. Corned beef round and other cuts.
In preparing “Corned Beef Round” and other corned beef cuts, except “Corned Beef Briskets,” the curing solution shall be applied to pieces of beef weighing not less than one pound and such application shall not result in an increased weight of the cured beef product of more than 10% over the weight of the fresh uncured beef cut. If the product is cooked, the weight of the finished product shall not exceed the weight of the fresh uncured beef cut.
§ 1.394. Cured beef tongue.
In preparing “Cured Beef Tongue,” the application of curing solution to the fresh beef tongue shall not result in an increase in the weight of the cured beef tongue of more than 10% over the weight of the fresh uncured beef tongue.
§ 1.395. Miscellaneous pork products.
(a) Unsmoked products. Cured unsmoked, “Boneless Pork Shoulder,” “Boneless Pork Shoulder Butts,” or pieces or pork loin in casings or similar containers of consumer size, shall not contain more than 10% added substances as a result of the curing process.
(b) Smoked products. The weight of any smoked products such as “Ham,” “Pork Shoulder,” “Pork Shoulder Picnic,” “Pork Shoulder Butt” or similar products, except such products prepared for canning, shall not exceed the weight of the fresh uncured article.
(c) Other cooked products. The preparation of any cooked, cured products, such as “Ham,” “Pork Shoulder,” “Pork Shoulder Picnic,” “Pork Shoulder Butt,” and “Pork Loin” or similar products, either by moist or dry heat (except such products prepared for canning), shall not result in the finished cooked product weighing more than the fresh uncured article.
(d) Water added products. Products resembling standardized ham, and smoked products and other pork products which do not comply with subsection (b) or (c) because they contain added water not in excess of 10% of the weight of the fresh, uncured products, shall bear on their labels the term “Water Added” as a part of the product name. Such declaration shall be in prominent lettering not less than three-eighths inch in height, and if not placed in a consumer-size package labeled in accordance with this chapter, shall be marked with the term “Water Added” the full length of the product. However, the Department may approve smaller lettering for labels of small packages, such as 4-ounce packages, when it finds that the size and style of the lettering in connection with the product name are such as to insure the prominence of the required terms. The qualifying phrase “Up to 10%” or equivalent phrase may be used in labeling such products in connection with the term “Water Added” at the option of the operator of the establishment, if the qualifying phrase does not detract from the prominence of the term “Water Added.”
(e) Canned products. The preparation of any canned products such as “Ham,” “Pork Shoulder Picnic,” or similar products, shall not result in an increase in weight of more than 8% over the weight of the fresh uncured article.
(f) Pressed ham and similar products. “Pressed Ham,” “Pressed Ham with Natural Juices,” “Spiced Ham,” and similar products may contain finely chopped ham shank meat to the extent of 25% over that normally present in the boneless ham. The weight of the cured chopped ham prior to processing shall not exceed the weight of the fresh uncured ham, exclusive of the bone and fat removed in the boning operation, plus the weight of the curing ingredients and 3.0% moisture.
§ 1.396. Chopped ham.
(a) “Chopped Ham” is a semisolid meat food product in the form of a compact mass with a limited amount of cooked out juices, which is prepared with ham, curing agents, seasonings, and any of the optional ingredients listed in subsection (b) of this section in accordance with the following provisions:
(1) Fresh ham, cured ham or smoked ham, or a mixture of two or more of such meat components may be used. The weight of the cured chopped ham prior to processing shall not exceed the weight of the fresh uncured ham and fresh uncured ham shank meat, if any is used (exclusive of the bones and fat removed in the boning operations) plus the weight of the curing ingredients and 3% moisture.
(2) The curing agents that may be used, singly or in combination, are salt, sodium nitrate, sodium nitrite, potassium nitrate and potassum nitrite. When sodium nitrate, sodium nitrite, potassium nitrate, or potassium nitrite is used, singly or in combination, the amount thereof shall not exceed that permitted in § 1.328(b) (relating to approved substances).
(3) The seasonings that may be used, singly or in combination, are salt, sugar (sucrose or dextrose), spice and flavoring, including essential oils, oleoresins and other spice extractives.
(b) Chopped ham may contain one or more of the following optional ingredients:
(1) Finely chopped ham shank meat (fresh, cured or smoked, or a combination thereof) to the extent of not more than 25% over that normally present in the boneless ham.
(2) Water for the purpose of dissolving the curing agents and not in excess of that permitted in subsection (a)(1).
(3) Monosodium glutamate.
(4) Hydrolyzed plant protein.
(5) Corn syrup solids, corn syrup and glucose syrup, singly or in combination, in an amount not to exceed 2% (calculated on a dry basis) of all the ingredients used in preparing the chopped ham.
(6) Disodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, and sodium acid pyrophosphate, singly or in combination, in an amount not to exceed that permitted in § 1.328(b).
(7) Ascorbic acid, sodium ascorbate, isoascorbic acid or sodium isoascorbate in an amount not to exceed that permitted in § 1.328(b).
(8) Dehydrated onions or onion powder.
(9) Dehydrated garlic or garlic powder.
SAUSAGE
§ 1.401. General.
(a) Except as otherwise provided in this subchapter or under the 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 and usually seasoned with condimented proportions of condimental substances, and frequently cured. Certain sausage may contain binders and extenders, such as cereal, vegetable starch, starchy vegetable flour, soy flour, soy protein concentrate, isolated soy protein, nonfat dry milk, calcium reduced skim milk or dried milk.
(b) The finished product shall contain no more than 3.5% of these additives individually or collectively. Two percent of isolated soy protein shall be deemed equivalent to 3.5% of any one or more of these binders.
(c) Sausage may not contain phosphates except that uncooked pork from cuts cured with phosphates listed in § 1.328(b) (relating to approved substances) may be used in cooked sausage.
§ 1.402. Fresh pork sausage.
“Fresh Pork Sausage” is sausage prepared with fresh pork or frozen pork, or both, not including pork byproducts and it may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparation of products). It shall not be made with any lot of product which, in the aggregate, contains more than 50% trimmable fat, that is fat which can be removed by thorough, practicable trimming and sorting. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3.0% of the total ingredients used.
§ 1.403. Fresh beef sausage.
“Fresh beef sausage” is sausage prepared with fresh beef or frozen beef or both, not including beef byproducts, and may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparation of products). The finished product shall not contain more than 30% fat. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3.0% of the total ingredients used.
§ 1.404. Breakfast sausage.
“Breakfast Sausage” is sausage prepared with fresh or frozen meat, or meat and meat byproducts and may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparation of products). It shall not be made with any lot of product which, in the aggregate, contains more than 50% trimmable fat, that is fat which can be removed by thorough practicable trimming and sorting. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3.0% of the total ingredients used. Extenders or binders may be used as permitted in Subchapter I to the extent of 3.5% of the finished sausage.
§ 1.405. Whole hog sausage.
“Whole Hog Sausage” is sausage prepared with fresh or frozen meat from swine in such proportions as are normal to a single animal and may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparation of products). It shall not be made with any lot of product which, in the aggregate, contains more than 50% trimmable fat, that is fat which can be removed by thorough practicable trimming and sorting. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3% of the total ingredients used.
§ 1.406. Smoked pork sausage.
“Smoked Pork Sausage” is pork sausage that is smoked with hardwood or other approved nonresinous materials and may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparation of products). It shall not be made with any lot of product which, in the aggregate, contains more than 50% trimmable fat, that is, fat which can be removed by thorough practicable trimming and sorting. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3% of the total ingredients used.
§ 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.
§ 1.408. Cheesefurters and similar products.
(a) “Cheesefurters” and similar products are products in casings which resemble frankfurters except that they contain sufficient cheese to give definite characteristics to the finished article. They may contain cereal, vegetable starch, starchy vegetable flour, soy flour, soy protein concentrate, isolated soy protein, nonfat dry milk, calcium reduced skim milk or dried milk. The finished product shall contain no more than 3.5% of these additives, individually and collectively, exclusive of the cheese constituent.
(b) In determining the maximum amount of the ingredients specified in this section which may be used in a product, 2% isolated soy protein shall be considered the equivalent of 3.5% of any other ingredient specified in this section. When any such additive is added to these products, there shall appear on the label in a prominent manner, contiguous to the name of the product, the name of each such added ingredient, as for example, “Cereal Added,” “With Cereal,” “Potato Flour Added,” “Cereal and Potato Flour Added,” “Soy Flour Added,” “Nonfat Dry Milk Added,” “Cereal and Nonfat Dry Milk Added,” as the case may be. These products shall contain no more than 10% of added water or ice, 30% fat and shall comply with the other provisions for cooked sausages in this Subchapter.
§ 1.409. Liver sausage and similar products.
“Liver Sausage” and “Braunschweiger” are sausages made from fresh or frozen pork and livers of livestock and may contain cured pork, beef and veal, and pork fat. Liver sausage may also contain beef and pork byproducts and pork skins. These products shall contain not less than 30% liver computed on the weight of the fresh liver.
LUNCHEON MEAT, LOAVES, JELLIED PRODUCTS
§ 1.421. Luncheon meat.
“Luncheon Meat” is a cured, cooked meat food product made from comminuted meat. 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% of the total ingredients.
§ 1.422. Meat loaf.
“Meat Loaf” is a cooked meat food product in loaf form made from comminuted meat. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3% of the total ingredients used.
COOKED MEAT SPECIALTIES, PUDDINGS, NONSPECIFIC LOAVES
§ 1.431. Scrapple.
“Scrapple” shall contain not less than 40% meat or meat byproducts computed on the basis of the fresh weight, exclusive of bone. The meal or flour used may be derived from grain or soybeans.
CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS
§ 1.441. Chili con carne.
“Chili Con Carne” shall contain not less than 40% meat computed on the weight of the fresh meat. Head meat, cheek meat and heart meat, exclusive of the heart cap, may be used to the extent of 25% of the meat ingredients under specific declaration on the label. The mixture may contain not more than 8.0%, individually or collectively, cereal, vegetable starch, starchy vegetable flour, soy flour, soy protein concentrate, isolated soy protein, dried milk, nonfat dry milk or calcium reduced dried skim milk.
§ 1.442. Chile con carne with beans.
“Chile Con Carne with Beans” shall contain not less than 25% meat computed on the weight of the fresh meat. Head meat, cheek meat or heart meat, exclusive of the heart cap, may be used to the extent of 25% of the meat ingredient, and its presence shall be reflected in the statement of ingredients required by § 1.229 (relating to marking of sausages and similar products).
§ 1.443. Hash.
“Hash” shall contain not less than 35% meat computed on the weight of the cooked and trimmed meat. The weight of the cooked meat used in this calculation shall not exceed 70% of the weight of the uncooked fresh meat.
§ 1.444. Corned beef hash.
(a) “Corned Beef Hash” is the semisolid food product in the form of a compact mass which is prepared with beef, potatoes, curing agents, seasonings, and any of the optional ingredients listed in subsection (b) in accordance with the following provisions:
(1) Either fresh beef, cured beef or canned corned beef or a mixture of two or more of these ingredients may be used, and the finished product shall contain not less than 35% beef computed on the weight of the cooked and trimmed beef. The weight of the cooked meat used in this calculation shall not exceed 70% of the weight of the uncooked fresh meat.
(2) “Potatoes” refers to fresh potatoes, dehydrated potatoes, cooked dehydrated potatoes or a mixture of two or more of these ingredients.
(3) The curing agents that may be used are salt, sodium nitrate, sodium nitrite, potassium nitrate, or potassium nitrite, or a combination of two or more of these ingredients. When sodium nitrate, sodium nitrite, potassium nitrate or potassium nitrite is used the amount thereof shall not exceed that permitted in § 1.328(b) (relating to approved substances).
(4) The seasonings that may be used, singly or in combination, are salt, sugar (sucrose or dextrose), spice and flavoring, including essential oils, oleoresins and other spice extractives.
(b) Corned beef hash may contain one or more of the following optional ingredients:
(1) Beef cheek meat and beef head meat from which the overlying glandular and connective tissues have been removed and beef heart meat, exclusive of the heart cap, may be used individually or collectively to the extent of 5% of the meat ingredients;
(2) Onions, including fresh onions, dehydrated onions or onion powder.
(3) Garlic, including fresh garlic, dehydrated garlic or garlic powder.
(4) Water.
(5) Beef broth or beef stock.
(6) Monsodium glutamate.
(7) Hydrolyzed plant protein.
(8) Beef fat.
(c) The finished product shall not contain more than 15% fat nor more than 72% moisture.
(d) Corned beef hash shall be labeled in the following manner:
(1) When any optional ingredient specified in subsection (b) is used the label shall bear the following applicable statement: “Beef cheek meat constitutes 5 percent of the meat ingredient,” or “Beef head meat constitutes 5 percent of the meat ingredient,” or “Beef heart meat constitutes 5 percent of the meat ingredient.” When two or more of the ingredients are used, the words “Constitutes 5 percent of meat ingredient” need only appear once.
(2) Whenever the words “corned beef hash” are featured on the label so conspicuously as to identify the contents, the statements prescribed in paragraph (1) shall immediately and conspicuously precede or follow such name without intervening written, printed or other graphic matter.
§ 1.445. Meat stews.
Meat stews such as “Beef Stew” or “Lamb Stew” shall contain not less than 25% meat of the species named on the label, computed on the weight of the fresh meat.
§ 1.446. Tamales.
“Tamales” shall be prepared with at least 25% meat computed on the weight of the uncooked fresh meat in relation to all ingredients of the tamales. When tamales are packed in sauce or gravy, the name of the product shall include a prominent reference to the sauce or gravy, such as “Tamales With Sauce” or “Tamales With Gravy.” Products labeled “Tamales With Sauce” or “Tamales With Gravy” shall contain not less than 20% meat, computed on the weight of the uncooked fresh meat in relation to the total ingredients making up the tamales and sauce or the tamales and gravy.
§ 1.447. Spaghetti with meat balls and the like.
“Spaghetti with Meat Balls and Sauce” and “Spaghetti with Meat and Sauce,” and similar products shall contain not less than 12% meat computed on the weight of the fresh meat. The presence of the sauce or gravy constituent shall be declared prominently on the label as part of the name of the product. Meat balls may be prepared with not more than 12% farinaceous material, soy flour, soy protein concentrate, isolated soy protein, nonfat dry milk, calcium reduced dried skim milk and similar substances, singly and collectively.
§ 1.448. Spaghetti sauce with meat.
“Spaghetti Sauce with Meat” shall contain not less than 6.0% meat computed on the weight of the fresh meat.
§ 1.449. Tripe with milk.
“Tripe with Milk” shall be prepared so that the finished canned article, exclusive of the cooked-out juices and milk, contains at least 65% tripe. The product shall be prepared with not less than 10% milk.
§ 1.450. Beans with frankfurters, sauerkraut and similar products.
“Beans with Frankfurters in Sauce,” “Sauerkraut with Wieners and Juice,” and similar products shall contain not less than 20% frankfurters or wieners computed on the weight of the smoked and cooked sausage prior to its inclusion with the beans or sauerkraut.
§ 1.451. Beans with ham or bacon and the like.
“Lima Beans with Ham in Sauce,” “Beans with Ham in Sauce,” “Beans with Bacon in Sauce,” and similar products shall contain not less than 12% ham or bacon computed on the weight of the smoked ham or bacon prior to its inclusion with the beans and sauce.
§ 1.452. Chow mein or chop suey vegetables with meat.
“Chow Mein Vegetables with Meat” and “Chop Suey Vegetables with Meat” shall contain not less than 12% meat computed on the weight of the uncooked fresh meat prior to its inclusion with the other ingredients.
§ 1.453. Pork or beef with barbecue sauce.
“Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall contain not less than 50% meat of the species specified on the label, computed on the weight of the cooked and trimmed meat. The weight of the cooked meat used in this calculation shall not exceed 70% of the uncooked weight of the meat. If uncooked meat is used in formulating the products, they shall contain at least 72% meat computed on the weight of the fresh uncooked meat. When cereal, vegetable flour, soy flour, soy protein concentrate, isolated soy protein, nonfat dry milk, calcium reduced dried skim milk or similar substances are used in preparing products, there shall appear on the label in a prominent manner, the name of the product and each such added ingredient, as for example “Cereal Added” or “With Cereal and Nonfat Dry Milk.”
§ 1.454. Beef with gravy.
“Beef with Gravy” and “Gravy with Beef” shall not be made with beef which in the aggregate for each lot contains more than 30% trimmable fat, that is fat which can be removed by thorough, practicable trimming and sorting.
MEAT FOOD ENTREES, PIES AND TURNOVERS
§ 1.461. Meat pies.
Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat of the species specified on the label, in an amount not less than 25% of all ingredients including crust and shall be computed on the basis of the fresh uncooked meat.
MEAT SNACKS, PIZZA AND SPECIALTY ITEMS
§ 1.471. Pizza.
(a) “Pizza with Meat” is a bread base meat food product with tomato sauce, cheese and meat topping. It shall contain cooked meat made from not less than 15% raw meat.
(b) “Pizza with Sausage” is a bread base meat food product with tomato sauce, cheese and not less than 12% cooked sausage or 10% dry sausage, such as pepperoni.
FATS, OILS, SHORTENINGS
§ 1.481. Mixed fat shortening.
Shortening prepared with a mixture of meat fats and vegetable oils may be identified either as “Shortening Prepared with Meat Fats and Vegetable Oils” or “Shortening Prepared with Vegetables Oils and Meat Fats” depending on the predominance of the fat and oils used, or the product may be labeled “Shortening” when accompanied by an ingredient statement with ingredients listed in descending order of predominance.
§ 1.482. Lard and leaf lard.
(a) “Lard” is the fat rendered from fresh, clean, sound fatty tissue from hogs with or without lard stearin or hydrogenated lard. The fatty tissues shall not include bones, detached skin, head skin, ears, tails, organs, windpipes, large blood vessels, scrap fat, skimmings, settlings, pressings, and similar materials, and the fatty tissues shall be reasonably free from muscle tissue and blood.
(b) “Leaf Lard” is lard prepared from fresh leaf fat.
Cross References This section cited in 7 Pa. Code § 1.217 (relating to rendering products passed for cooking; lard, pork fat and tallow).
§ 1.483. Rendered animal fat or mixture thereof.
(a) “Rendered Animal Fat” or any mixture of fats containing edible rendered animal fat shall contain no added water, except that “Puff Pastry Shortening” may contain not more than 10% water.
(b) “Rendered Pork Fat” is fat, other than lard, rendered from clean, sound carcasses, parts of carcasses, or edible organs from hogs, except that stomachs, bones from the head and bones from cured or cooked pork shall not be included. The tissues rendered are usually fresh, but may be cured, cooked or otherwise prepared and may contain some meat food products. Rendered pork fat may be hardened by the use of lard stearin, hydrogenated lard, rendered pork fat stearin or hydrogenated rendered pork fat.
Cross References This section cited in 7 Pa. Code § 1.217 (relating to rendering products passed for cooking; lard, pork fat and tallow).
SOUPS, BROTHS AND SIMILAR PRODUCTS
§ 1.491. Meat extract.
Meat extract, such as “Beef Extract,” shall not contain more than 25% moisture.
§ 1.492. Fluid extract of meat.
Fluid extract of meat, such as “Fluid Extract of Beef,” shall not contain more than 50% moisture.
MEAT SALADS AND SPREADS
§ 1.501. Deviled ham, tongue and the like.
(a) “Deviled Ham” is a semiplastic cured meat food product made from finely comminuted ham and containing condiments. Deviled ham may contain added ham fat but the total fat content shall not exceed 35% the finished product. The moisture content of deviled ham shall not exceed that of the fresh unprocessed meat.
(b) The moisture content of “Deviled Tongue” and similar products shall not exceed that of the fresh, unprocessed meat.
§ 1.502. Potted or deviled meat food product.
“Potted Meat Food Product” and “Deviled Meat Food Product” shall not contain cereal, vegetable flour, nonfat dry milk, or similar substances. The amount of water added to potted meat food product and deviled meat food product shall be limited to that necessary to replace moisture lost during processing.
§ 1.503. Ham spread, tongue spread and the like.
“Ham Spread,” “Tongue Spread,” and similar products shall contain not less than 50% of the meat ingredient named, computed on the weight of the fresh meat. Other meat and fat may be used to give the desired spreading consistency provided it does not detract from the character of the spreads named.
MISCELLANEOUS PRODUCTS
§ 1.511. Breaded products.
The amount of batter and breading used as a coating for breaded product shall not exceed 30% of the weight of the finished breaded product.
§ 1.512. Liver meat food products.
Meat food products characterized and labeled as liver products, such as liver loaf, liver cheese, liver spread, liver paste, and liver pudding shall not contain less than 30% livers of livestock computed on the fresh weight of the livers.
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