9 C.F.R. § 381.167 Other poultry dishes and specialty items.
Title 9 - Animals and Animal Products
Poultry dishes and specialty items listed in Table IV of this paragraph shall meet the requirements set forth in said table, irrespective of the type of packaging, and the percentages in Table IV shall be calculated on a ready-to-serve basis, except that soup bases in institutional packs which are prepared for sale to institutional users shall have a minimum of 15 percent cooked deboned poultry meat based on the weight of the soup base product. [37 FR 9706, May 16, 1972, as amended at 39 FR 4569, Feb. 5, 1974]
Title 9: Animals and Animal Products
PART 381—POULTRY PRODUCTS INSPECTION REGULATIONS
Subpart P—Definitions and Standards of Identity or Composition
§ 381.167 Other poultry dishes and specialty items.
Table IV------------------------------------------------------------------------ Minimum Minimum percent percent cooked cooked deboned poultry of Product name \1\ poultry kind meat of indicated, kind indicating indicated bone------------------------------------------------------------------------(Kind) Ravioli................................ 2 ...........(Kind) Soup................................... 2 ...........Chop Suey with (Kind)......................... 2 ...........(Kind) Chop Suey.............................. 4 ...........(Kind) Chow Mein without noodles.............. 4 ...........(Kind) Tamales................................ 6 ...........Noodles or Dumplings with (Kind) \2\.......... 6 ...........(Kind) Stew................................... 12 ...........(Kind) Fricassee of Wings..................... ........... 40(Kind) Noodles or Dumplings \2\............... 15 30(Kind) with Vegetables........................ 15 ...........Gravy with sliced (Kind)...................... 15 ...........(Kind) Tetrazzini............................. 15 ...........(Kind) chili with beans....................... 17 ...........Creamed (Kind)................................ 20 ...........(Kind) Cacciatore............................. 20 40(Kind) Fricassee.............................. 20 40(Kind) A-La-King.............................. 20 ...........(Kind) croquettes............................. 25 ...........Slice (Kind) with Gravy and Dressing.......... 25 ...........(Kind) Salad \3\.............................. 25 ...........(Kind) chili.................................. 28 ...........(Kind) Hash................................... 30 ...........Sliced (Kind) with Gravy...................... 35 ...........Minced (Kind) Barbecue........................ 40 ...........------------------------------------------------------------------------\1\ The product name may contain other appropriate descriptive terms such as ``noodle''; e.g., ``Chicken Noodle Soup.''\2\ This standard also applies to products named (Kind) with rice or similar starches.\3\ The 25 percent-standard listed includes poultry meat plus proportions of skin and fat natural to the poultry used.
