9 C.F.R. PART 424—PREPARATION AND PROCESSING OPERATIONS
Title 9 - Animals and Animal Products
Authority: 7 U.S.C. 450, 1901–1906; 21 U.S.C. 451–470, 601–695; 7 CFR 2.18, 2.53.
Source: 64 FR 72175, Dec. 23, 1999, unless otherwise noted.
This part of the regulations prescribes rules for the preparation of meat and the processing of poultry products. The rules in this part further the purposes of the Federal Meat Inspection Act (FMIA) and the Poultry Products Inspection Act (PPIA) by, among other things, preventing the adulteration or misbranding of meat and poultry products at official establishments. 9 CFR Chapter III, Subchapter A, Parts 318 and 319, Subpart C of this part, and 21 CFR Chapter I, Subchapter A or Subchapter B, specify rules for the use of certain food ingredients (e.g., food additives and color additives) and sources of radiation that may render meat or poultry products adulterated or misbranded. (a)(1) General. No meat or poultry product shall bear or contain any food ingredient that would render it adulterated or misbranded, or which is not approved in this part, part 318 or part 319 of this chapter, or by the Administrator in specific cases. (2)(i) Poultry products and poultry broth used in the processing of poultry products shall have been processed in the United States only in an official establishment or imported from a foreign country listed in §381.196(b), and have been inspected and passed in accordance with the regulations. Detached ova and offal shall not be used in the processing of any poultry products, except that poultry feet may be processed for use as human food in a manner approved by the Administrator in specific cases and detached ova may be used in the processing of poultry products if the processor demonstrates that such ova comply with the requirements of the Federal Food, Drug, and Cosmetic Act. (ii) Liquid, frozen, and dried egg products used in the processing of any poultry product shall have been prepared under inspection and be so marked in accordance with the Egg Products Inspection Act. (3)(i) Carcasses, parts thereof, and products of cattle, sheep, swine, goats, or equines may be used in the processing of poultry products only if they were prepared in the United States in an official meat packing establishment or imported from a foreign country listed in §327.2(b), were inspected and passed in accordance with the Federal Meat Inspection Act and the regulations under such Act (subchapter A of this chapter), and are so marked. (ii) Pork from carcasses or carcass parts used as an ingredient in poultry products that has been found free of trichinae, as described under §318.10 (a)(2), (e) and (f) of the Federal meat inspection regulations (9 CFR 318.10 (a)(2), (e) and (f)), is not required to be treated for the destruction of trichinae. (iii) Poultry products containing pork muscle tissue which the Administrator determines at the time the labeling for the product is submitted for approval in accordance with part 381 of the regulations in subchapter A or upon subsequent reevaluation of the product would be prepared in such a manner that the product might be eaten rare or without thorough cooking because of the appearance of the finished product or otherwise, shall be effectively heated, refrigerated, or cured to destroy any possible live trichinae, as prescribed in §318.10(c) of this chapter, at the official establishment where such products are prepared. In lieu of such treatment of poultry products containing pork, the pork ingredient may be so treated. (b)(1) Food ingredients and sources of radiation. Food ingredients and sources of radiation listed or approved for use in the production of meat or poultry products in 21 CFR chapter I, subchapter A or subchapter B, shall be listed for such use under this chapter, subject to declaration requirements in parts 316 and 317, or subparts M and N, of part 381 of this chapter, unless precluded from such use or further restricted in parts 318 or 319, or subparts O and P, of part 381 of this chapter, or unless such use otherwise results in the adulteration or misbranding of meat or poultry products. Food ingredients and sources of radiation listed or approved for use in the production of meat or poultry products in 21 CFR Chapter I, subchapter A or subchapter B, may be listed or approved for such use under this chapter by the Administrator in §424.21, subject to declaration requirements in parts 316 and 317, or subparts M and N, of part 381 of this chapter. (2) No food ingredients or sources of radiation may be used in the preparation of any meat or poultry product, for any purpose, unless the use is listed or approved in 21 CFR chapter I as a direct food additive (21 CFR part 172), a secondary direct food additive (21 CFR part 173), indirect food additive (21 CFR parts 174–178), radiation source (21 CFR part 179), an interim-listed direct food additive (21 CFR part 180), a prior-sanctioned substance (21 CFR part 181), a Generally Recognized As Safe (GRAS) substance (21 CFR parts 182 or 184), or by a regulation in this chapter. Part 319 of this chapter also specifies other food ingredients that are acceptable in preparing specified products. (3) No food ingredient, the intended use of which is to impart color in any meat or poultry product, shall be used unless such use is approved in 21 CFR Chapter I as a color additive (21 CFR Parts 73, 74, 81, and 82) or in a regulation in this chapter. (4) Petitions to amend 21 CFR chapter I to provide for uses of food additives, or other substances or sources of radiation necessary in the preparation of meat or poultry products, or food ingredients used to impart color to product, should be sent to the Food and Drug Administration, in accordance with the provisions of 21 CFR parts 71 or 171, as appropriate. (5) Inquiries concerning the regulatory status under the Federal Food, Drug, and Cosmetic Act of any articles intended for use as components of, or in contact with, meat or poultry products, may be addressed to the Food and Drug Administration, Center for Food Safety and Applied Nutrition, 200 C Street, SW, Washington, DC 20204, or the Department of Agriculture, Food Safety and Inspection Service, Office of Policy, Program Development and Evaluation, Washington, DC 20250–3700. (6) Inquiries concerning the use in specific meat or poultry products of substances that are not affirmed by the Food and Drug Administration as Generally Recognized as Safe (GRAS) or otherwise listed in 21 CFR Part 182 or Part 184, or of food or color additives listed in 21 CFR regulations for general use in foods or for use in meat, or poultry products, generally, including mixtures of such substances or additives, should be addressed to the Department of Agriculture, Food Safety and Inspection Service, Office of Policy, Program Development and Evaluation, Washington, DC 20250–3700. (c) The food ingredients specified in the following chart are approved for use in the preparation of meat products, provided they are used for the purposes indicated, within the limit of the amounts stated, and under other conditions specified in this part and Part 317 of this chapter. Part 319 of this chapter specifies other food ingredients that are acceptable in preparing specified meat products. This chart also contains food ingredients that are acceptable for use in poultry products, provided they are used for the purpose indicated, within the limits of the amounts stated and under other conditions specified in this part. No meat or poultry product shall bear or contain any food ingredient that would render it adulterated or misbranded, or which is not approved in this part, or by the Administrator in specific cases. [64 FR 72175, Dec. 23, 1999, as amended at 65 FR 3123, Jan. 20, 2000; 65 FR 34391, May 30, 2000] (a) Under appropriate declaration as required in parts 316 and 317 of this chapter, the following substances may be added to meat: (1) General. Common salt, approved sugars (sucrose, cane or beet sugar), maple sugar, dextrose, invert sugar, honey, corn syrup solids (corn syrup, glucose syrup and fructose), wood smoke, vinegar, flavorings, spices, sodium nitrate, sodium nitrite, potassium nitrate, potassium nitrite, and other food and color additives specified in the chart in paragraph (c) of this section may be added to meat under conditions, if any, specified in this part or in part 317 of this chapter. (2) Artificial flavorings. Other harmless artificial flavorings may be added to meat, with the approval of the Administrator in specific cases. (3) Coloring matter and dyes. Coloring matter and dyes, other than those specified in a regulation permitting that use in this chapter or in 21 CFR Chapter I, Subchapter A and Subchapter B, may be applied to meat mixed with rendered fat, applied to natural and artificial casings, and applied to such casings enclosing products, if approved by the Administrator in specific cases. When any coloring matter or dye is applied to casings, there shall be no penetration of coloring into the product. (b) Use of nitrite and sodium ascorbate or sodium erythorbate (isoascorbate) in bacon. (1) Pumped bacon. With respect to bacon injected with curing ingredients and massaged bacon, sodium nitrite shall be used at 120 parts per million (ppm) ingoing or an equivalent amount of potassium nitrite shall be used (148 ppm ingoing); and 550 ppm of sodium ascorbate or sodium erythorbate (isoascorbate) shall be used. Sodium ascorbate or sodium erythorbate have a molecular weight of approximately 198. Hydrated forms of these substances shall be adjusted to attain the equivalent of 550 ppm of sodium ascorbate or sodium erythorbate. (i) The Department shall collect samples of pumped bacon from producing plants and analyze them for the level of nitrosamines by the Thermal Energy Analyzer (TEA). In the event that a TEA analysis indicates that a confirmable level of nitrosamines might be present, additional samples shall be collected and analyzed by gas chromatography. Presumptive positive results must be confirmed by mass spectrometry before being considered positive. If during the interval required for the Department to analyze the confirmatory samples by gas chromatography and mass spectrometry, changes are made in processing procedures which are expected to result in no confirmable levels of nitrosamines in pumped bacon produced by these new procedures, an establishment may submit samples to USDA for analysis upon prior notification and arrangements with USDA. If, however, an establishment furnishes USDA with laboratory results from testing five consecutive lots of pumped bacon produced under the new procedures and the testing is performed by the USDA methodology and procedures, those results will be utilized in making the determination concerning the product produced under the new procedures. Should the results of these tests reveal that confirmable levels of nitrosamines are not indicated in any of the five consecutive lots, the confirmation analysis by USDA shall be terminated and the establishment shall revert to normal monitoring status. In the event the test results continue to indicate nitrosamines, however, USDA shall proceed in its confirmation analysis on the original samples taken for confirmation. If any one of the original samples collected by USDA for confirmation is found to contain confirmable levels of nitrosamines, all pumped bacon in the producing establishment and all future production will be retained. The Department shall sample and analyze such retained pumped bacon for nitrosamines on a lot by lot basis. A production lot shall be that pumped bacon produced by the establishment in any single shift. Samples from any lot of pumped bacon under retention found to contain nitrosamines at a confirmable level shall cause the lot of pumped bacon to be disposed of in a manner to ensure it will not form nitrosamines when cooked. Such disposal may include incorporation of the uncooked pumped bacon as an ingredient of another meat provided it is processed for eating without further preparation in a manner to preclude the formation of nitrosamines. Bacon subsequently produced shall not be retained because of nitrosamines if the operator of the establishment makes adjustments in the processing of the product and laboratory results obtained by TEA analysis of samples from five consecutive normal sized lots of pumped bacon indicates that the product being produced contains no confirmable levels of nitrosamines. These tests from five consecutive normal sized lots of pumped bacon shall be conducted by the Department. However, if the establishment furnishes the Department with the results of tests conducted under the methodology and procedures used by the Department, such test results will be utilized in making the determination concerning the nitrosamine content of the product. All tests of pumped bacon for nitrosamines under this paragraph (b)(1)(i) shall be made on pumped bacon cooked at 340 degrees F. for 3 minutes on each side. In order to determine that no confirmable levels of nitrosamines are present in a sample tested, the testing must be performed by methodology and procedures that would detect the presence of any nitrosamines at 10 ppb. (ii) Notwithstanding the provisions of paragraph (b)(1)(i) of this section, sodium nitrite may be used at: (A) 100 ppm ingoing (potassium nitrite at 123 ppm ingoing); and 550 ppm sodium ascorbate or sodium erythorbate (isoascorbate) shall be used; or (B) A predetermined level between 40 and 80 ppm (potassium nitrite at a level between 49 and 99 ppm); 550 ppm sodium ascorbate or sodium erythorbate (isoascorbate); and additional sucrose or other similar fermentable carbohydrate at a minimum of 0.7 percent and an inoculum of lactic acid producing bacteria such as Pediococcus acetolactii or other bacteria demonstrated to be equally effective in preventing the production of botulinum toxin at a level sufficient for the purpose of preventing the production of botulinum toxin. (C) The Department shall collect samples of bacon from establishments producing under paragraph (b)(1)(ii) of this section and analyze them for the level of nitrosamines. Samples shall be randomly selected throughout the production of a lot. The actual sampling plans and methods of analysis that are used will result in approximately the same likelihood as under paragraph (b)(1)(i) of this section of having a presumptive positive result when the true mean level of nitrosamines in a production lot is 10 ppb. In the event of a presumptive positive result, the establishment shall become subject to the provisions of paragraph (b)(1)(i) of this section. (2) Immersion cured bacon. Immersion cured bacon may be placed in a brine solution containing salt, nitrite and flavoring material or in a container with salt, nitrite and flavoring material. Sodium nitrite shall not exceed 120 ppm ingoing or an equivalent amount of potassium nitrite (148 ppm ingoing) based on the actual or estimated skin-free green weight of the bacon bellies. (3) Bacon made with dry curing materials. With respect to bacon made with dry curing materials, the product shall be cured by applying a premeasured amount of cure mixture to the bacon belly surfaces, completely covering the surfaces. Sodium nitrite shall not exceed 200 ppm ingoing or an equivalent amount of potassium nitrite (246 ppm ingoing) in dry cured bacon based on the actual or estimated skin-free green weight of the bacon belly. (c) Irradiation of meat food and poultry products. (1) General requirements. Meat food and poultry products may be treated to reduce foodborne pathogens and to extend product shelf-life by the use of sources of ionizing radiation as identified in 21 CFR 179.26(a). Official establishments must irradiate meat food and poultry products in accordance with 21 CFR 179.26(b), the Hazard Analysis and Critical Control Point (HACCP) system requirements in part 417 of this chapter, and the provisions of this section. (2) Dosimetry. Official establishments that irradiate meat food and poultry products must have the following procedures in place: (i) Laboratory operation procedures for determining the absorbed dose value from the dosimeter. (ii) Calibration criteria for verifying the accuracy and consistency of any means of measurement (e.g., time clocks and weight scales). (iii) Calibration and accountability criteria for verifying the traceability and accuracy of dosimeters for the intended purpose, and the verification of calibration at least every 12 months. To confirm traceability, establishments must relate, through documentation, the end point measurement of a dosimeter to recognized standards. (iv) Procedures for ensuring that the product unit is dose mapped to identify the regions of minimum and maximum absorbed dose and such regions are consistent from one product unit to another of like product. (v) Procedures for accounting for the total absorbed dose received by the product unit (e.g., partial applications of the absorbed dose within one production lot). (vi) Procedures for verifying routine dosimetry, i.e., assuring each production lot receives the total absorbed dose. Establishments may either position one dosimeter at the regions of minimum and maximum absorbed dose (or at one region verified to represent such) on at least the first, middle, and last product unit in each production lot or use statistically based validation and dose mapping to determine the number and placement of dosimeters in each production lot. (vii) Procedures for verifying the relationship of absorbed dose as measured by the dosimeter to time exposure of the product unit to the radiation source. (viii) Procedures for verifying the integrity of the radiation source and processing procedure. Aside from expected and verified radiation source activity decay for radionuclide sources, the radiation source or processing procedure must not be altered, modified, replenished, or adjusted without repeating dose mapping of product units to redefine the regions of minimum and maximum absorbed dose. (3) Documentation. Official establishments that irradiate meat food or poultry products must have the following documentation on premises, available to FSIS: (i) Documentation that the irradiation facility is licensed or possesses gamma radiation sources registered with the Nuclear Regulatory Commission (NRC) or the appropriate State government acting under authority granted by the NRC. (ii) Documentation that the machine radiation source irradiation facility is registered with the appropriate State government, if applicable. (iii) Documentation that a worker safety program addressing OSHA regulations (29 CFR chapter XVII) is in place. (iv) Citations or other documents that relate to incidences in which the establishment was found not to comply with Federal or State agency requirements for irradiation facilities. (v) A certification by the operator that the irradiation facility personnel will only operate under supervision of a person who has successfully completed a course of instruction for operators of food irradiation facilities. (vi) A certification by the operator that the key irradiation personnel, who monitor or control daily operations, have been trained in food technology, irradiation processing, and radiation health and safety. (vii) Guarantees from the suppliers of all food-contact packaging materials that may be subject to irradiation that those materials comply with the Federal Food, Drug, and Cosmetic Act (21 U.S.C. 301 et seq.). (4) Labeling. (i) The labels on packages of meat food and poultry products irradiated in their entirety, in conformance with this section and with 21 CFR 179.26(a) and (b), must bear the logo shown at the end of this paragraph (c)(4)(i). Unless the word “Irradiated” is part of the product name, labels also must bear a statement such as “Treated with radiation” or “Treated by irradiation.” The logo must be placed in conjunction with the required statement, if the statement is used. The statement is not required to be more prominent than the declaration of ingredients required under §317.2(c)(2). Any label bearing the logo or any wording of explanation with respect to this logo must be approved as required by Section 317.4. of this chapter or subparts M and N of part 381. (ii) For meat food or poultry products that have been irradiated in their entirety, but that are not sold in packages, the required logo must be displayed to the purchaser with either the labeling of the bulk container plainly in view or a counter sign, card, or other appropriate device bearing the information that the product has been treated with radiation. In either case, the information must be prominently and conspicuously displayed to purchasers. Unless the word “Irradiated” is part of the product name, the labeling counter sign, card, or other device also must bear a statement such as “Treated with radiation” or “Treated by irradiation.” The logo must be placed in conjunction with the required statement, if the statement is used. (iii) The inclusion of an irradiated meat food or poultry product ingredient in any multi-ingredient meat food or poultry product must be reflected in the ingredient statement on the finished product labeling. (iv) Optional labeling statements about the purpose for radiation processing may be included on the product label in addition to the stated requirements elsewhere in this section, provided that such statements are not false or misleading. Statements that there has been a specific reduction in microbial pathogens must be substantiated by processing documentation. [64 FR 72175, Dec. 23, 1999, as amended at 64 FR 72165, Dec. 23, 1999; 65 FR 34391, May 30, 2000] (a) Substances that conceal damage or inferiority or make products appear better or of greater value. No substance may be used in or on any meat if it conceals damage or inferiority or makes the product appear to be better or of greater value than it is. Therefore: (1) Paprika or oleoresin paprika may not be used in or on fresh meat, such as steaks, or comminuted fresh meat, such as chopped and formed steaks or patties; or in any other meat consisting of fresh meat (with or without seasoning). (2) Paprika or oleoresin paprika may be used in or on chorizo sausage and other meat in which paprika or oleoresin paprika is permitted as an ingredient in a standard of identity or composition in part 319 of this subchapter. (3) Sorbic acid, calcium sorbate, sodium sorbate, and other salts of sorbic acid shall not be used in cooked sausages or any other meat; sulfurous acid and salts of sulfurous acid shall not be used in or on any meat; and niacin or nicotinamide shall not be used in or on fresh meat product; except that potassium sorbate, propylparaben (propyl p-hydroxybenzoate), calcium propionate, sodium propionate, benzoic acid, and sodium benzoate may be used in or on any product, only as provided in 9 CFR Chapter III. (b) Nitrates. Nitrates shall not be used in curing bacon.
Title 9: Animals and Animal Products
PART 424—PREPARATION AND PROCESSING OPERATIONS
Section Contents
§ 424.1 Purpose and scope.
§ 424.21 Use of food ingredients and sources of radiation.
§ 424.22 Certain other permitted uses.
§ 424.23 Prohibited uses.
Subpart A—General
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§ 424.1 Purpose and scope.
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Subpart C—Food Ingredients and Sources of Radiation
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§ 424.21 Use of food ingredients and sources of radiation.
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---------------------------------------------------------------------------------------------------------------- Class of substance Substance Purpose Products Amount----------------------------------------------------------------------------------------------------------------Acidifiers...................... Acetic acid....... To adjust acidity. Various meat and Sufficient for poultry products purpose.\3\ \2\. Citric acid....... ......do.......... ......do.......... Do. Glucono delta- ......do.......... ......do.......... Do. lactone. Lactic acid....... ......do.......... ......do.......... Do. Phosphoric acid... ......do.......... ......do.......... Do. Tartaric acid..... ......do.......... ......do.......... Do.Anti-coagulants................. Citric acid....... To prevent Fresh blood of 0.2 percent with clotting. livestock. or without water. When water is used to make a solution of citric acid added to the blood of livestock, not more than 2 parts of water to 1 part of citric acid shall be used. Sodium citrate.... ......do.......... ......do.......... Not to exceed 0.5 percent based on the ingoing weight of the product. When water is used to make a solution of sodium citrate added to livestock blood, not more than 2 parts of water to 1 part of sodium citrate shall be used.Antifoaming agent............... Methyl To retard foaming. Soups (meat and 10 ppm. polysilicone. poultry). ......do.......... Rendered fats Do. (meat and poultry). ......do.......... Curing pickle 50 ppm. (meat and poultry).Antimicrobial Agents............ Potassium lactate. To inhibit Various meat and 4.8% by weight of microbial growth. poultry products, total except infant formulation. formulas and infant food. Sodium diacetate.. ......do.......... ......do.......... 0.25% by weight of total formulation. Sodium lactate.... ......do.......... ......do.......... 4.8% by weight of total formulation. Trisodium To reduce Raw, chilled 8 to 12 percent; phosphate. microbial levels. poultry carcasses. solution to be maintained at 45 °F. to 55 °F. and applied by spraying or dipping carcasses for up to 15 seconds when used in accordance with 21 CFR 182.1778.Antioxidants and oxygen Ascorbyl palmitate To retard Margarine or 0.02 percent (by interceptors. rancidity. oleomargarine. wt. of finished product) individually or in combination with other antioxidants approved for use in margarine. Ascorbyl stearate. BHA (butylated hydroxyanisole). ......do.......... Dry sausage....... 0.003 based on 0.006 percent in total weight. combination with other anti- oxidants for use in meat. ......do.......... Rendered animal 0.01 percent...... 0.02 percent in fat or a combination with combination of other anti- such fat and oxidants for use vegetable fat. in meat. ......do.......... Fresh pork, 0.01 percent based 0.02 percent in sausage, brown on fat content. combination with and serve other anti- sausages, fresh oxidants for use Italian sausage in meat, based on products, fat content. pregrilled beef patties, fresh sausage made from beef or beef and pork, cooked or raw pizza topping and cooked or raw meatballs. ......do.......... Dried meats....... 0.01 percent based 0.01 percent in on total weight. combination with other anti- oxidants for use in meat. ......do.......... Margarine or 0.02 percent (by oleomargarine. wt. of the finished product) individually or in combination with other antioxidants approved for use in margarine.. ......do.......... Various poultry 0.01 percent based products. on fat content (0.02 percent in combination with any other antioxidant for use in poultry) based on fat content.. BHT (butylated ......do.......... Dry sausage....... 0.003 percent hydroxytoluene). based on total weight 0.006 percent in combination with other anti- oxidants for use in meat. ......do.......... Rendered animal 0.01 percent...... 0.02 percent in fat or a combination with combination of other anti- such fat and oxidants for use vegetable fat. in meat. ......do.......... Fresh pork, 0.01 percent based 0.02 percent in sausage, brown on fat content. combination with and serve other anti- sausages, fresh oxidants for use Italian sausage in meat, based on products, fat content. pregrilled beef patties, fresh sausage made from beef or beef and pork, cooked or raw pizza topping and cooked or raw meatballs. ......do.......... Dried meats....... 0.01 percent based 0.01 percent in on total weight. combination with other anti- oxidants for use in meat. ......do.......... Margarine or 0.02 percent (by oleomargarine. wt. of the finished product) individually or in combination with other antioxidants approved for use in margarine.. ......do.......... Various poultry 0.01 percent based products. on fat content (0.02 percent in combination with any other antioxidant for use in poultry) based on fat content.. Dodecyl gallate... ......do.......... Margarine or 0.02 percent (by oleomargarine. wt. of the finished product) individually or in combination with other antioxidants approved for use in margarine. Glycine........... ......do.......... Rendered animal 0.01 percent 0.02 fat or a percent in combination of combination with such fat and other anti- vegetable fat. oxidants for use in meat. Octyl gallate..... ......do.......... Margarine or 0.02 percent (by oleomargarine. wt. of the finished product) individually or in combination with other antioxidants approved for use in margarine. Propyl gallate.... ......do.......... Dry sausage....... 0.003 percent based on total weight 0.006 percent in combination with other anti- oxidants for use in meat. ......do.......... Rendered animal 0.01 percent...... 0.02 percent in fat or a combination with combination of other anti- such fat and oxidants for use vegetable fat. in meat. ......do.......... Fresh pork, 0.01 percent based 0.02 percent in sausage, brown on fat content. combination with and serve other anti- sausages, fresh oxidants for use Italian sausage in meat, based on products, fat content. pregrilled beef patties, fresh sausage made from beef or beef and pork, cooked or raw pizza topping and cooked or raw meatballs. ......do.......... Dried meats....... 0.01 percent based 0.01 percent in on total weight. combination with other anti- oxidants for use in meat. ......do.......... Margarine or oleo- 0.02 percent (by margarine. wt. of the finished product) individually or in combination with other antioxidants approved for use in margarine.. ......do.......... Various poultry 0.01 percent based products. on fat content (0.02 percent in combination with any other antioxidant for use in poultry, except TBHQ, based on fat content).. Resin guaiac...... ......do.......... Rendered animal 0.02 percent in fat or a combination with combination of other such fat and antioxidants for vegetable fat use in meat. 0.01 percent. TBHQ (tertiary ......do.......... Dry sausage 0.003 0.006 percent in butylhydroquinone percent based on combina-tion only ). weight. with BHA and/or BHT. ......do.......... Rendered animal 0.01 percent...... 0.02 percent in fat or a combina-tion only combination of with BHA or BHT. such fat and vegetable fat. ......do.......... Fresh pork, 0.01 percent based 0.02 percent in sausage, brown on fat content. combin-ation only and serve with BHA and/ or sausages, fresh BHT, based on fat Italian sausage content. products, pregrilled beef patties, fresh sausage made from beef or beef and pork, cooked or raw pizza topping and cooked or raw meatballs. ......do.......... Dried meats....... 0.01 percent based 0.01 percent in on total weight. combina-tion only with BHA and/or BHT. ......do.......... Margarine or oleo- 0.02 percent alone margarine. or in combination only with BHA and/ or BHT, based on oil or fat content. ......do.......... Various poultry 0.01 percent based products. on fat content (0.02 percent in combination only with BHA and/or BHT, based on fat content). Tocopherols....... ......do.......... Rendered animal 0.03 percent. A 30 fat or a percent combination of concentration of such fat and tocopherols in vegetable fat. vegetable oils shall be used when added as an antioxidant to products designated as ``lard'' or ``rendered pork fat.'' ......do.......... Dry sausage, Not to exceed 0.03 semidry sausage, percent based on dried meats, fat content. Not uncooked or used in cooked fresh combination with sausage made with other beef and/or pork, antioxidants. uncooked or cooked Italian sausage products, uncooked or cooked meatballs, uncooked or cooked meat pizza toppings, brown and serve sausages, pregrilled beef patties, and restructured meats. ......do.......... Various poultry 0.03 percent based products. on fat content (0.02 percent in combination with any other antioxidant for use in poultry, except TBHQ, based on fat content).Artificial Sweeteners........... Saccharin......... To sweeten product Bacon............. 0.01 percent.Binders and Extenders........... Agar-agar......... To stabilize and Thermally 0.25 percent of thicken. processed canned finished product. and jellied meat food products. Algin............. To extend and Breading mix; Sufficient for stabilize product. sauces (meat purpose in only) and various accordance with poultry products. 21 CFR 172.5. A mixture of To bind meat Restructured meat Sodium alginate sodium alginate, pieces. food products. not to exceed 1.0 calcium carbonate percent; calcium and calcium carbonate not to lactate/lactic exceed 0.2 acid (or glucono percent; and delta lactone). lactic acid/ calcium lactate (or glucono delta- lactone) not to exceed 0.3 percent of product formulation. Added mixture may not exceed 1.5 percent of product at formulation. Mixture ingredients must be added dry. A mixture of To bind poultry Ground and formed Sodium alginate sodium alginate, pieces. raw or cooked not more than 0.8 calcium poultry pieces. percent, calcium carbonate, lactic carbonate not acid, and calcium more than 0.15 lactate. percent; lactic acid and calcium lactate, in combination, not more than 0.6 percent of product formulation. Added mixture may not exceed 1.55 percent of product at formulation. The mixture must be added in dry form. Bread............. To bind and extend Bockwurst......... 3.5 percent product. individually or collectively with other binders for use in meat. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans. collectively with other binders for use in meat. ......do.......... Spaghetti with 12 percent meat balls and individually or sauce, spaghetti collectively with with meat and other binders for sauce and similar use in meat. products. Carboxymethyl To extend and Baked pies (meat Sufficient for cellulose stabilize product. only) and various purpose in (cellulose gum). poultry products. accordance with 21 CFR 172.5. Carrageenan....... To extend and Breading mix; Sufficient for stabilize product. sauces (meat purpose in only) and various accordance with poultry products. 21 CFR 172.5. To prevent purging Cured pork Not to exceed 1.5 of brine solution. products as percent of provided in 9 CFR product 319.104(d). formulation; permitted in combination only with soy protein concentrate, combination not to exceed 1.5 percent of product formulation; in accordance with 21 CFR 172.620, 172.623, and 172.626. Carrageenan, ......do.......... ......do.......... In combination, Locust bean gum, not to exceed 0.5 and Xanthan gum percent of blend. formulation; not permitted in combination with other binders approved for use in cured pork products; in accordance with 21 CFR 172.620, 172.623, 172.626, 184.1343, and 172.695. Cereal............ To bind and extend Sausages as 3.5 percent product. provided in 9 CFR individually or Part 319, collectively with bockwurst. other binders for use in meat. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans. collectively with other binders for use in meat. Dried milk........ ......do.......... Sausages as 3.5 percent provided for in 9 individually or CFR Part 319. collectively with other binders for use in meat Dried skim milk, ......do.......... Sausages as Do. calcium reduced. provided in 9 CFR 9 CFR Part 319. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans. collectively with other binders for use in meat. Enzyme (rennet) ......do.......... Sausages as 3.5 percent total treated with provided for in 9 finished product calcium reduced CFR Part 319. (calcium lactate dried skim milk required at rate and calcium of 10 percent of lactate. binder.) ......do.......... Imitation Sufficient for sausages; purpose in nonspecific accordance with loaves; soups, 21 CFR 172.5 stews (meat only) (calcium lactate and various required at a poultry products. rate of 10 percent of binder). Enzyme (rennet) ......do.......... Imitation Sufficient for treated with sausages; purpose in sodium caseinate nonspecific accordance with and calcium loaves; soups, 21 CFR 172.5 lactate. stews (meat only) (calcium lactate and various required at a poultry products. rate of 25 percent of binder). Food starch To prevent purging Cured pork Not to exceed 2 modified. of brine solution. products as percent of provided for in 9 product CFR 319.104(d). formulation in ``Ham Water Added'' and ``Ham with Natural Juices'' products; not to exceed 3.5 percent of product formulation in ``Ham and Water Product_X percent of Weight is Added Ingredients'' products; permitted in combination only with soy protein concentrate, with combination of modified food starch at 3 percent of product formulation and soy protein concentrate at 0.5 percent of product formulation; in accordance with 21 CFR 172.892. Gelatin........... To bind and extend Various poultry Sufficient for product. products. purpose in accordance with 21 CFR 172.5. Gums, vegetable... ......do.......... Egg roll (meat Sufficient for only) and various purpose in poultry products. accordance with 21 CFR 172.5. Isolated soy ......do.......... Sausage as 2 percent. protein. provided for in 9 CFR Part 319, bockwurst. ......do.......... Imitation Sufficient for sausages; purpose in nonspecific accordance with loaves; soups; 21 CFR 172.5. stews (meat only) and various poultry products. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans. collectively with other binders for use in meat. ......do.......... Spaghetti with 12 percent meatballs and individually or sauce, spaghetti collectively with with meat and other binders and sauce and similar extenders for use products. in meat. To prevent purging Cured pork Not to exceed 2 of brine solution. products as percent of provided for in 9 product CFR 319.104(d). formulation, not permitted in combination with other binders approved for use in cured pork products. Methyl cellulose.. To extend and Meat and vegetable 0.15 percent. stabilize product patties; various (also carrier). poultry products. Sodium caseinate.. To bind and extend Imitation Sufficient for product. sausages, purpose in nonspecific accordance with loaves, soups, 21 CFR 182.1748 stews (meat only). and 21 CFR 172.5. ......do.......... Sausages as 2 percent in provided for in 9 accordance with CFR Part 319. 21 CFR 182.1748. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans. collectively with other binders and extenders for use in meat in accordance with 21 CFR 182.1748. ......do.......... Spaghetti with 12 percent meatballs and individually or sauce, spaghetti collectively with with meat and other binders and sauce and similar extenders for use products. in meat in accordance with 21 CFR 182.1748. To prevent purging Cured pork Not to exceed 2 of brine solution. products as percent of provided for in 9 product CFR 319.104(d). formulation; not permitted in combination with other binders approved for use in cured pork products, in accordance with 21 CFR 182.1748. To bind and extend Various poultry 3 percent in product. products. cooked product, 2 percent in raw product, in accordance with 21 CFR 172.5 and 182.1748. Soy flour......... ......do.......... Sausages as 3.5 percent provided for in 9 individually or CFR Part 319, collectively with bockwurst. other binders and extenders for use in meat. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans. collectively with other binders and extenders for use in meat. ......do.......... Spaghetti with 12 percent meatballs and individually or sauce, spaghetti collectively with with meat and other binders and sauce and similar extenders for use products. in meat. Soy protein ......do.......... Sausage as 3.5 percent concentrate. provided for in 9 individually or CFR Part 319, collectively with bockwurst. other binders and extenders for use in meat. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans. collectively with other binders and extenders for use in meat. ......do.......... Spaghetti with 12 percent meatballs and individually or sauce, spaghetti collectively with with meat and other binders and sauce and similar extenders for use products. in meat. To prevent purging Cured pork Not to exceed 3.5 of brine solution. products as percent of provided for in 9 product CFR 319.104(d). formulation; permitted in combination only with modified food starch, with combination of modified food starch at 3 percent of product formulation and soy protein concentrate at 0.5 percent of product formulation; in combination only with carrageenan, combination not to exceed 1.5 percent of product formulation. Starchy vegetable To bind and extend Sausage as 3.5 percent flour. product. provided for in 9 individually or CFR Part 319, collectively with bockwurst. other binders and extenders for use in meat. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans. collectively with other binders and extenders for use in meat. Tapioca dextrin... ......do.......... Sausage as 3.5 percent provided for in 9 individually or CFR Part 319, collectively with bockwurst. other binders and extenders for use in meat, in accordance with 21 CFR 184.1277. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans. collectively with other binders and extenders for use in meat, in accordance with 21 CFR 184.1277. ......do.......... Spaghetti with 12 individually or meatballs and collectively with sauce, spaghetti other binders and with meat and extenders for use sauce and similar in meat, in products. accordance with 21 CFR 184.1277. ......do.......... Various poultry Sufficient for products. purpose in accordance with 21 CFR 184.1277. Vegetable starch.. ......do.......... Sausage as 3.5 percent provided for in 9 individually or CFR Part 319, collectively with bockwurst. other binders and extenders for use in meat. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans. collectively with other binders and extenders for use in meat. Wheat gluten...... To bind and extend Sausage as 3.5 percent product. provided for in 9 individually or CFR Part 319, collectively with bockwurst. other binders and extenders for use in meat, in accordance with 21 CFR 184.1322. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans. collectively with other binders for use in meat, in accordance with 21 CFR 184.1322. ......do.......... Spaghetti with 12 percent meatballs and individually or sauce, spaghetti collectively with with meat and other binders and sauce and similar extenders for use products. in meat, in accordance with 21 CFR 184.1322. ......do.......... Various poultry Sufficient for products. purpose in accordance with 21 CFR 184.1322. Whey, Dry or dried To bind or thicken Sausage as 3.5 percent provided for in 9 individually or CFR Part 319, collectively with bockwurst. other binders and extenders for use in meat. ......do.......... Imitation 8 percent sausages, individually or nonspecific collectively with loaves, soups, other binders and stews (meat only). extenders for use in meat. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans, pork collectively with or beef with other binders and barbecue sauce. extenders for use in meat. ......do.......... Various poultry Sufficient for products. purpose in accordance with 21 CFR 184.1322. Whey, Reduced To bind or thicken Sausage as 3.5 percent lactose. provided for in 9 individually or CFR Part 319, collectively with bockwurst. other binders and extenders for use in meat. ......do.......... Imitation Sufficient for sausages, purpose in nonspecific accordance with loaves, soups, 21 CFR 172.5. stews (meat only). ......do.......... Chili con carne, 8 percent chili con carne individually or with beans, pork collectively with or beef with other binders and barbecue sauce. extenders for use in meat. Whey, Reduced ......do.......... Sausage as 3.5 percent minerals. provided for in 9 individually or CFR Part 319, collectively with bockwurst. other binders and extenders for use in meat. ......do.......... Imitation Sufficient for sausages, purpose in nonspecific accordance with loaves, soups, 21 CFR 172.5. stews (meat only). ......do.......... Chili con carne, 8 percent chili con carne individually or with beans, pork collectively with or beef with other binders and barbecue sauce. extenders for use in meat. Whey protein ......do.......... Sausage as 3.5 percent concentrate. provided in 9 CFR individually or Part 319, collectively with bockwurst. other binders and extenders for use in meat, in accordance with 21 CFR 184.1979c. ......do.......... Imitation Sufficient for sausages, purpose in nonspecific accordance with loaves, soups, 21 CFR 184.1979c. stews. ......do.......... Chili con carne, 8 percent chili con carne individually or with beans, pork collectively with or beef with other binders and barbecue sauce. extenders for use in meat, in accordance with 21 CFR 184.1979c To bind meat Restructured meat 3.5 percent pieces. food products, individually or whole muscle meat collectively with cuts. other binders and extenders for use in meat, in accordance with 21 CFR 184.1979c. Xanthan gum....... To maintain: Meat sauces, Sufficient for uniform gravies or sauces purpose in viscosity; and meats, canned accordance with suspension of or frozen and/or 21 CFR 172.5. particulate refrigerated meat matter, emulsion salads, canned or stability; freeze- frozen meat thaw stability. stews, canned chili or chili with beans, pizza topping mixes and batter or breading mixes. ......do.......... Various poultry Sufficient for products, except purpose uncooked products or sausages or other products with a moisture limitation established by Subpart P of Part 381.Bleaching Agent................. Hydrogen peroxide. To remove color... Tripe (substance Sufficient for must be removed purpose. from product by rinsing with clear water).Catalysts (substances must be Nickel............ To accelerate Rendered animal Do. eliminated during process). chemical reaction. fats or a combination of such fats and vegetable fats. Sodium amide...... Rearrangement of ......do.......... Do. fatty acid radicals. Sodium methoxide.. ......do.......... ......do.......... ..................Chilling Media.................. Salt (NaCl)....... To aid in chilling Raw poultry 700 lbs. to 10,000 products. gallons of water.Coloring Agents (artificial).... Coal tar dyes To color products. Various poultry Sufficient for (FD&C products. purpose. certified). Color additives To color casings Sausage casings, Sufficient for listed in 21 CFR or rendered fats; oleomargarine, purpose (may be Part 74, Subpart marking and shortening, mixed with A of Part 82, branding product. marking or approved natural Subpart B branding ink on coloring matters (operator must product (meat or harmless inert furnish evidence only). material such as to inspector in common salt and charge that color sugar). additive has been certified for use in connection with foods by the Food and Drug Administration). Titanium oxide.... To whiten......... Canned ham salad 0.5 percent. spread and creamed-type canned meat products. Poultry salads and poultry spreads.Coloring Agents (natural)....... Alkanet, annatto, To color casings Sausage casings, Sufficient for carotene, or rendered fats; oleomargarine, purpose (may be cochineal, green marking and shortening, mixed with chlorophyll, branding product. marking or approved saffron and branding ink on artificial dyes tumeric. product (meat or harmless inert only). material such as common salt and sugar). Annatto, carotene. To color products. Various poultry Sufficient for products. purpose.Curing accelerators (must be Ascorbic acid..... To accelerate Cured pork and 75 oz to 100 gal used only in combination with color fixing or beef cuts, cured pickle at 10 curing agents). preserve color poultry, cured percent pump during storage. comminuted level; \3/4\ oz poultry and meat to 100 lb meat, food products. meat byproduct or poultry product; 10 percent solution to surfaces of cured meat cuts or poultry products prior to packaging. (The use of such solution shall not result in the addition of a significant amount of moisture to the product). Citric acid or To accelerate Cured pork and May be used in sodium citrate. color fixing or beef cuts, cured cured meat preserve color comminuted meat products or in 10 during storage. food product, percent solution cured comminuted used to spray poultry or surfaces of cured poultry products. meat cuts prior to packaging to replace up to 50 percent of the ascorbic acid, erythorbic acid, sodium ascorbate, or sodium erythorbate that is used. May be used in cured poultry products to replace 50 percent of the ascorbic acid or sodium ascorbate that is used. Erythorbic acid... To accelerate Cured pork and 75 oz to 100 gal color fixing or beef cuts, cured pickle at 10 preserve color poultry, cured percent pump during storage. comminuted level; 3/4 oz to poultry and meat 100 lb meat, meat food products. byproduct or poultry product; 10 percent solution to surfaces of cured meat cuts or poultry products prior to packaging. (The use of such solution shall not result in the addition of a significant amount of moisture to the product). Fumaric acid...... ......do.......... Cured, comminuted 0.065 percent (or meat, poultry or 1 oz to 100 lb) meat and poultry of the weight of products. the meat, poultry or the meat or poultry byproducts before processing. Glucono delta ......do.......... Cured, comminuted 8 oz to each 100 lactone. meat or meat food lb of meat or product. meat byproduct. ......do.......... Genoa salami...... 16 oz to 100 lb of meat (1.0 percent). Sodium acid ......do.......... Frankfurters, Not to exceed pyrophosphate. wieners, vienna, alone or in bologna, garlic combination with bologna, other curing knockwurst and accelerators for similar products. use in meat the following: 8 oz in 100 lb of meat, or meat and meat byproducts, content of the formula; nor 0.5 percent in the finished product. Sodium ascorbate.. To accelerate Cured pork and 87.5 oz to 100 gal color fixing or beef cuts, cured pickle at 10 preserve color comminuted meat percent pump during storage. food product, level; \7/8\ oz cured comminuted to 100 lb meat, poultry or meat byproduct or poultry products. poultry product; 10 percent solution to surfaces of cured meat cuts or poultry products prior to packaging. (The use of such solution shall not result in the addition of a significant amount of moisture to the product). Sodium erythorbate To accelerate Cured pork and 87.5 oz to 100 gal color fixing or beef cuts, cured pickle at 10 preserve color comminuted meat percent pump during storage. food products, level; \7/8\ oz cured comminuted to 100 lb meat, poultry or meat byproduct or poultry products. poultry product; 10 percent solution to surfaces of cured meat cuts or poultry products prior to packaging. (The use of such solution shall not result in the addition of a significant amount of moisture to the product.)Curing Agents................... Sodium or Source of nitrite. Cured meat 7 lb to 100 gal potassium nitrate. products other pickle; 3\1/2\ oz than bacon. to 100 lb meat or Nitrates may not poultry product be used in baby, (dry cure); 2\3/ junior, and 4\ oz to 100 lb toddler foods. chopped meat or Cured, comminuted poultry. poultry or poultry products. Sodium or To fix color...... Cured meat and 2 lb to 100 gal potassium nitrite poultry products. pickle at 10 (supplies of Nitrites may not percent pump sodium nitrite be used in baby, level; 1 oz to and potassium junior, or 100 lb meat or nitrite and toddler foods. poultry product mixtures (dry cure); \1/4\ containing them oz to 100 lb must be kept chopped meat, under the care of meat byproduct or a responsible poultry product. employee of the The use of establishment. nitrites, The specific nitrates or nitrite content combination shall of such supplies not result in must be known and more than 200 ppm clearly marked of nitrite, accordingly). calculated as sodium nitrite in finished product, except that nitrites may be used in bacon only in accordance with paragraph (b) of this section.Denuding Agents (may be used in Lime (calcium To denude mucous Tripe............. Sufficient for combination. Must be removed oxide, calcium membranes. purpose. from tripe by rinsing with hydroxide). potable water.). Sodium carbonate.. ......do.......... ......do.......... Do. Sodium citrate.... ......do.......... ......do.......... Do. Sodium gluconate.. ......do.......... ......do.......... Do. Sodium hydroxide.. ......do.......... ......do.......... Do. Sodium persulfate. ......do.......... ......do.......... Do. Sodium silicates ......do.......... ......do.......... Do. (ortho, meta, and sesqui). Trisodium ......do.......... ......do.......... Do. phosphate.Emulsifying Agents.............. Actylated To emulsify Shortening and Sufficient for monoglycerides. product. various poultry purpose. products. Diacetyl tartaric ......do.......... ......do.......... Do. acid esters of mono-and diglycerides. Glycerol-lacto ......do.......... ......do.......... Do. stearate, oleate, or palmitate. Lecithin.......... To emulsify Oleomargarine, 0.5 percent in product (also as shortening, oleomargarine, an antioxidant). various meat and use in other poultry products. products_sufficie nt amount for emulsification. Mono and To emulsify Rendered animal Sufficient for diglycerides product. fat or a purpose in lard (glycerol combination of and shortening; palmitate, etc.). such fat with 0.5 percent in vegetable fat; oleomargarine. oleomargarine. ......do.......... Various poultry Sufficient for products. purpose. Mono and ......do.......... Margarine or 0.5 percent. diglycerides of oleomargarine. fatty acids esterified with any of the following acids: acetic, acetyltartaric, citric, lactic, tartaric, and their sodium and calcium salts; the sodium sulfoacetate derivatives of these mono and diglycerides. Polyglycerol ......do.......... Rendered animal Sufficient for esters of fatty fat or a purpose for acids combination of rendered animal (polyglycerol such fat with fat or esters of fatty vegetable fat combination with acids are when use is not vegetable fat; restricted to precluded by 0.5 percent for those up to and standards of oleomargarine. including the identity of decaglycerol composition; esters and oleomargarine. otherwise meeting the requirements of § 172.854(a) of the Food Additive Regulations). Polysorbate 60 ......do.......... Shortening for use 1 percent when (polyoxyethylene in used alone. If (20) sorbitan nonstandardized used with monostearate). baked goods, polysorbate 80 baking mixes, the combined icings, fillings, total shall not and toppings and exceed 1 percent. in the frying of foods (meat only). Rendered poultry fat or a combination of such fat with vegetable fat. Polysorbate 80 ......do.......... Shortening for use 1 percent when (polyoxyethylene in used alone. If (20) sorbitan nonstandardized used with monooleate). baked goods, polysorbate 60 baking mixes, the combined icings, fillings, total shall not and toppings and exceed 1 percent. in the frying of foods (meat only). Various poultry products. 1,2-propylene ......do.......... Margarine or 2.0 percent. glycol esters of oleomargarine. fatty acids. Propylene glycol ......do.......... Rendered animal or Sufficient for mono and diesters poultry fat or a purpose. of fats and fatty combination of acids. such fat with vegetable fat. Stearyl-2-lactylic ......do.......... Shortening to be 3.0 percent. acid. used for cake icings and fillings (meat only). Stearyl ......do.......... Shortening........ Sufficient for monoglyceridyl purpose citrate.Film Forming Agents............. A mixture To reduce cooler Freshly dressed Formulation may consisting of shrinkage and meat carcasses. not exceed 1.5 water, sodium help protect Such carcasses percent of hot alginate, calcium surface. must bear a carcass weight chloride, sodium statement when applied. carboxymethyl- ``Protected with Chilled weight cellulose, and a film of water, may not exceed corn syrup solids. corn syrup hot weight. solids, sodium alginate, calcium chloride and sodium carboxymethyl- cellulose.''.Flavoring Agents; Protectors and Artificial smoke To flavor product. Various (meat and Sufficient for Developers. flavoring. poultry) \2\. purpose. Autolyzed yeast ......do.......... ......do.......... Do. extract. Benzoic acid To retard flavor Margarine or 0.1 percent (sodium, reversion. oleomargarine. individually, or potassium and if used in calcium salts). combination with other flavoring agents for use in meat or with sorbic acid and its salts, 0.2 percent (expressed as the acids in the wt. of the finished foods). Calcium lactate... To protect flavor. Cooked semi-dry 0.6 percent in and dry products product including formulation. sausage, imitation sausage, and nonspecific meat food sticks. Citric acid....... ......do.......... Various poultry Sufficient for products. purpose. Flavoring......... Chili con carne... Do. Corn syrup solids; To flavor product. Various poultry Do. corn syrup; products, glucose syrup. sausage, hamburger, meat loaf, luncheon meat, chopped or pressed ham. Dextrose.......... ......do.......... Sausage, ham and Do. cured products. Diacetyl.......... ......do.......... Oleomargarine..... Do. Disodium guanylate ......do.......... Various meat and poultry products.\2\ Disodium inosinate ......do.......... ......do.......... Do. Harmless bacteria To develop flavor. Dry sausage, pork 0.5 percent. starters of the roll, thuringer, acidophilus type, lebanon bologna, lactic acid cervelat, and starter or salami. culture of Pediococcus cerevisiae. Harmless lactic To prevent the Bacon............. Sufficient for acid producing growth of purpose. bacteria. Clostridium botulinum. Hydrolyzed plant To flavor product. Various meat and Do. protein. poultry products.\2\ Isopropyl citrate. To protect flavor. Oleomargarine..... 0.02 percent. Malt syrup........ To flavor product. Cured meat 2.5 percent. products. ......do.......... Various poultry Sufficient for products. purpose. Milk protein ......do.......... Various meat and Do. hydrolysate. poultry products.\2\ Monoammonium ......do.......... ......do.......... Do. glutamate. Monosodium ......do.......... ......do.......... Do. glutamate. Potassium lactate. ......do.......... Various meat and Not to exceed 2 meat food percent of products, poultry formulation; in and poultry food accordance with products, except 21 CFR 184.1639. infant formula and infant food.\2\ Smoke flavoring... To flavor product. Various meat and Sufficient for poultry products. purpose. Sodium acetate.... To flavor products Various meat and Not to exceed poultry products. 0.25% of formulate in accordance with 21 CFR 184.1721. Sodium diacetate.. ......do.......... ......do.......... Not to exceed 0.25% of formulate in accordance with 21 CFR 184.1754. Sodium lactate.... ......do.......... Various meat and Not to exceed 2 meat food percent of products, poultry formulation in and poultry food accordance with products, except 21 CFR 184.1768. infant formula and infant food.\2\ Sodium ......do.......... Various meat and 0.5 percent. sulfoacetate poultry derivative of products.\2\ mono and diglycerids. Sodium To help protect ``Fresh Beef,'' 0.5 percent of tripolyphosphate. flavor. \2\ ``Beef for total product. further cooking, ``Cooked Beef,'' Beef Patties, Meat Loaves, Meat Toppings, and similar products derived from pork, lamb, veal, mutton, and goat meat which are cooked or frozen after processing. Sodium ......do.......... ......do.......... Do. tripolyphosphate and sodium mixtures, metaphosphate, insoluble; and sodium polyphosphates, glassy. Sorbitol.......... To flavor, to Cooked sausage Not to exceed 2 facilitate the labeled percent of the removal of frankfurter, weight of the casings from frank, furter, formula excluding product, and to wiener, and the formula reduce knockwurst; cured weight of water caramelization pork and pork or ice, when used and charring. products, as in accordance provided for in 9 with 21 CFR CFR Part 319. 184.1835. Starter distillate To help protect Oleomargarine..... Sufficient for flavor. purpose. Stearyl citrate... ......do.......... ......do.......... 0.15 percent. Sugars (sucrose To flavor product. Various meat and Sufficient for and dextrose). poultry products. purpose.Gases........................... Carbon dioxide Contact freezing.. Various poultry Do. liquid. products. Carbon dioxide To cool product... Chopping of meat, Sufficient for solid (dry ice). packing of purpose. product. To cool product or Various poultry Do. facilitate products. chopping or packaging. Nitrogen.......... To exclude oxygen Various meat and Do. from sealed poultry products. containers. Nitrogen, liquid.. Contact freezant.. ......do.......... Do.Hog Scald Agents (must be Caustic soda...... To remove hair.... Hog carcasses..... Sufficient for removed by subsequent cleaning purpose. operations). Dicotyl sodium ......do.......... ......do.......... Do. sulfosuccinate. Dimethylpolysiloxa ......do.......... ......do.......... Do. ne. Disodium-calcium ......do.......... ......do.......... Do. ethylenediaminete tra-acetate. Disodium phosphate ......do.......... ......do.......... Do. Ethylenediaminetet ......do.......... ......do.......... Do. ra-acetic acid (sodium salts). Lime (calcium ......do.......... ......do.......... Do. oxide, calcium hydroxide). Potassium Do. hydroxide. Propylene glycol.. ......do.......... ......do.......... Do. Soap (prepared by ......do.......... ......do.......... Do. the reaction of calcium, potassium, or sodium with rosin or fatty acids of natural fats and oils). Sodium acid ......do.......... ......do.......... Do. pyrophosphate. Sodium carbonate.. ......do.......... ......do.......... Do. Sodium ......do.......... ......do.......... Do. dodecylbenzene sulfonate. Sodium gluconate.. ......do.......... ......do.......... Do. Sodium ......do.......... ......do.......... Do. hexametaphosphate. Sodium lauryl ......do.......... ......do.......... Do. sulfate. Sodium mono and ......do.......... ......do.......... Do. dimethylnaphthale ne sulfonate (molecular weight 245-260). Sodium n- ......do.......... ......do.......... Do. alkylbenzene sulfonate (alkyl group predominantly C12 and C13 and not less than 95 percent C10 and C16). Sodium ......do.......... ......do.......... Do. pyrophosphate. Sodium silicates ......do.......... ......do.......... Do. (ortho, meta, and sesqui). Sodium sulfate.... ......do.......... ......do.......... Do. Sodium ......do.......... ......do.......... Do. tripolyphosphate. Sucrose........... ......do.......... ......do.......... Do. Triethanolamine ......do.......... ......do.......... Do. dodecylbenzene sulfonate. Trisodium ......do.......... ......do.......... Do. phosphate.Miscellaneous................... Adipic acid....... To acidify........ Margarine or Sufficient for oleomargarine. purpose. Ascorbic acid, To delay Fresh beef cuts, Not to exceed, erythorbic acid, discoloration. fresh lamb cuts, singly or in citric acid, and fresh pork combination, 500 sodium ascorbate cuts. ppm or 1.8 mg/sq and sodium inch of product citrate, singly surface of or in combination. ascorbic acid (in accordance with 21 CFR 182.3013), erythorbic acid (in accordance with 21 CFR 182.3041), or sodium ascorbate (in accordance with 21 CFR 182.3731); and/or not to exceed, singly or in combination, 250 ppm or 0.9 mg/sq inch of product surface of citric acid (in accordance with 21 CFR 182.6033), or sodium citrate (in accordance with 21 CFR 182.6751). Calcium disodium, To preserve Margarine or 75 ppm by weight EDTA (calcium product and to oleomargarine. of the finished disodium ethylene- protect flavor. oleomargarine or diaminetetraaceta margarine. te. Calcium propionate To retard mold Pizza crust....... 0.32 percent alone growth. or in combination based on weight of the flour brace used. ......do.......... Fresh pie dough 0.3 percent of (poultry only). calcium propionate or sodium propionate alone, or in combination, based on weight of flour used. Citric acid....... To preserve cured Cured pork cuts... Not to exceed 30 color during percent in water storage. solution used to spray surfaces of cured cuts, prior to packaging, in accordance with 21 CFR 184.1033. (The use of such solution shall not result in the addition of a significant amount of moisture to the product and shall be applied only once to product). Citric acid To acidify........ Margarine and Sufficient for (sodium and oleomargarine. purpose. potassium salts). d- and dl-alpha- To inhibit Pump-cured bacon.. 500 ppm; by tocopherol. nitrosamine injection or formation. surface application. Dipotassium To decrease the Meat food products For meat food phosphate. amount of cooked except where products, 5 out juices. otherwise percent of prohibited by the phosphate in meat inspection pickle at 10 regulations and percent pump poultry food level; 0.5 products except percent of where otherwise phosphate in meat prohibited by the food product poultry products (only clear inspection solution may be regulations.. injected into meat food product). For poultry food products, 0.5 percent of total product. Disodium phosphate ......do.......... ......do.......... Do. Glycerine......... Humectant......... Shelf stable meat Not to exceed 2 snacks. percent of the formulation weight of the product in accordance with 21 CFR 182.1320. Hydrochloric acid. To acidify........ Margarine or Sufficient for oleomargarine. purpose. Lactic acid ......do.......... ......do.......... Do. (sodium and potassium salts). L-Tartaric acid ......do.......... ......do.......... Do. (sodium and sodium potassium salts). Monopotassium To decrease the Meat food products For meat food phosphate. amount of cooked except where products, 5 out juices. otherwise percent of prohibited by the phosphate in meat inspection pickle at 10 regulations and percent pump poultry food level; 0.5 products except percent of where otherwise phosphate in meat prohibited by the food product poultry products (only clear inspection solution may be regulations.. injected into meat food product). For poultry products, 0.5 percent of total product. Monosodium ......do.......... ......do.......... Do. phosphate. Phosphoric acid... To acidify........ Margarine or Sufficient for oleomargarine. purpose. Potassium To alkalize....... Margarine or Sufficient for bicarbonate. oleomargarine. purpose. Potassium ......do.......... ......do.......... Do. carbonate. Potassium To decrease the Meat food products 5 percent of pyrophosphate. amount of cooked except where phosphate in out juices. otherwise pickle at 10 prohibited by the percent pump meat inspection level; 0.5 regulations and percent of poultry food phosphate in meat products except food product where otherwise (only clear prohibited by the solution may be poultry products injected into inspection meat food regulations.. product). For poultry food products, 0.5 percent of total product. Potassium sorbate. To retard mold Dry sausage....... 10 percent in growth. water solution may be applied to casings after stuffing or casings may be dipped in solution prior to stuffing. Potassium To decrease the Meat food products 5 percent of tripolyphosphate. amount of cooked except where phosphate in out juices. otherwise pickle at 10 prohibited by the percent pump meat inspection level; 0.5 regulations and percent of poultry food phosphate in meat products except food product where otherwise (only clear prohibited by the solution may be poultry products injected into inspection meat food regulations. product). For poultry food products, 0.5 percent of total product. Propyl paraben To retard mold Dry sausage....... 3.5 percent in (propyl p-hydroxy- growth. water solution benzoate). may be applied to casings after stuffing or casings may be dipped in solution prior to stuffing. Silicon dioxide... Processing aid/ Tocopherol At level not to dispersant. containing bacon exceed 4.0 curing mixes. percent in the dry mix. Sodium acid To decrease the Meat food products For meat food pyrophosphate. amount of cooked except where products, 5 out juices. other prohibited percent of by the meat phosphate in inspection pickle at 10 regulations and percent pump poultry food level; 0.5 products except percent of where otherwise phosphate in meat prohibited by the food product poultry products (only clear inspection solution may be regulations.. injected into meat food product). For poultry products, 0.5 percent of total product. Sodium bicarbonate To neutralize Rendered fats, Sufficient for excess acidity, soups, curing purpose. cleaning pickle (meat and vegetables. poultry). To alkalize....... Margarine or Do. oleomargarine. Sodium carbonate.. ......do.......... ......do.......... Do. Sodium citrate To inhibit the Cured and uncured, Not to exceed 1.3 buffered with growth of micro- processed whole percent of the citric acid to a organisms and muscle meat and formulation pH of 5.6. retain product poultry food weight of the flavor during products, e.g., product in storage. ham, chicken accordance with breasts. 21 CFR 184.1751. Sodium hydroxide.. To alkalize....... Margarine or Sufficient for oleomargarine. purpose. To decrease the Poultry food May be used only amount of cooked products in combination out juices. containing with phosphate in phosphates. a ratio not to exceed one part sodium hydroxide to four parts phosphate. ......do.......... Meat food products May be used only containing in combination phosphates. with phosphates in a ratio not to exceed one part sodium hydroxide to four parts phosphate; the combination shall not exceed 5 percent in pickle at 10 percent pump level; 0.5 percent in product. Sodium ......do.......... Meat food products For meat food metaphosphate, except where products, 5 insoluble. other prohibited percent of by the meat phosphate in inspection pickle at 10 regulations, and percent pump poultry food level; 0.5 products except percent of where otherwise phosphate in meat prohibited by the food product poultry products (only clear inspection solution may be regulations. injected into meat food product). For poultry products, 0.5 percent of total product. Sodium ......do.......... ......do.......... Do. polyphosphate, glassy. Sodium proprionate To retard mold Pizza crust....... 0.32 percent alone growth. or in combination based on weight of the flour brace used. ......do.......... Fresh pie dough 0.3 percent of (poultry only). calcium proprionate or sodium proprionate alone, or in combination, based on weight of flour used. Sodium To decrease the Meat food products For meat food pryophosphate. amount of cooked except where products, 5 out juices. otherwise percent of prohibited by the phosphate in meat inspection pickle at 10 regulations and percent pump poultry food level; 0.5 products except percent of where otherwise phosphate in meat prohibited by the food product poultry products (only clear inspection solution may be regulations. injected into meat food product). For poultry products, 0.5 percent of total product. Sodium ......do.......... ......do.......... Do. tripolyphosphate. Sorbic acid To preserve Margarine or 0.1 percent (sodium, product and to oleomargarine. individually, or potassium, and retard mold if used in calcium salts). growth. combination or with benzoic acid or its salts, 0.2 percent (expressed as the acids in the wt. of the finished foods). Tricalcium To preserve Mechanically Not to exceed 2 phosphate. product color deboned chicken percent of the during to be dehydrated. weight of the dehydration mechanically process. deboned chicken prior to dehydration, in accordance with 21 CFR 182.1217.Poultry scald agents (must be Alpha-hydro-omega- To remove feathers Poultry carcasses. Not to exceed 0.05 removed by subsequent cleaning hydroxy-poly percent by weight operations). (oxyethylene) in scald water. poly (oxypropylene) (minimum 15 moles) poly (oxyethylene) block copolymer (poloxamer). Dimethylpolysiloxa ......do.......... ......do.......... Sufficient for ne. purpose. Dioctyl sodium ......do.......... ......do.......... Do. sulfosuccinate. Dipotassium ......do.......... ......do.......... Do. phosphate. Ethylenediaminetet ......do.......... ......do.......... Do. ra-acetic acid (sodium salts). Lime (calcium ......do.......... ......do.......... Do. oxide, calcium hydroxide). Polyoxyethylene ......do.......... ......do.......... Not to exceed (20) sorbitan 0.0175 percent in monooleate. scald water. Potassium ......do.......... ......do.......... Sufficient for hydroxide. purpose. Propylene glycol.. ......do.......... ......do.......... Do. Sodium acid ......do.......... ......do.......... Do. phosphate. Sodium acid ......do.......... ......do.......... Do. pyrophosphate. Sodium bicarbonate ......do.......... ......do.......... Do. Sodium carbonate.. ......do.......... ......do.......... Do. Sodium ......do.......... ......do.......... Do. dodecylbenzene- sulfonate. Sodium-2- ......do.......... ......do.......... Do. ethylhexyl sulfate. Sodium ......do.......... ......do.......... Do. hexametaphosphate. Sodium hydroxide.. ......do.......... ......do.......... Do. Sodium lauryl ......do.......... ......do.......... Do. sulfate. Sodium phosphate ......do.......... ......do.......... Do. (mono-, di-, tribasic). Sodium ......do.......... ......do.......... Do. pyrophosphate. Sodium ......do.......... ......do.......... Do. sesquicarbonate. Sodium sulfate.... ......do.......... ......do.......... Do. Sodium ......do.......... ......do.......... Do. tripolyphosphate. Tetrasodium ......do.......... ......do.......... Do. pyrophosphate.Proteolytic Enzymes............. Aspergillus flavus To soften tissue.. Raw poultry muscle Solutions oryzae group. tissue of hen, consisting of cock, mature water and turkey, mature approved duck, mature proteolytic goose, and mature enzyme applied or guinea, and raw injected into raw meat cuts. meat or poultry tissue shall not result in a gain of more than 3 percent above the weight of the untreated product. Aspergillus oryzae ......do.......... ......do.......... Do. Bromelin.......... ......do.......... ......do.......... Do. Ficin............. ......do.......... ......do.......... Do. Papain............ ......do.......... ......do.......... Do.Refining Agents (must be Acetic acid....... To separate fatty Rendered fats Sufficient for eliminated during process of acids and (meat only). purpose. manufacturing). glycerol. Bicarbonate of ......do.......... ......do.......... Do. soda. Carbon (purified To aid in refining ......do.......... Do. charcoal). of animal fats. Caustic soda To refine fats.... ......do.......... Do. (sodium hydroxide). Diatomaceous ......do.......... ......do.......... Do. earth; Fuller's earth. Sodium carbonate.. ......do.......... ......do.......... Do. Tannic acid....... ......do.......... ......do.......... Do.Rendering agents................ Tricalcium To aid rendering.. Animal fats....... Do. phosphate. Trisodium ......do.......... ......do.......... Do. phosphate.Synergists (used in combination Citric acid....... To increase Any meat product Not to exceed 0.01 with antioxidants). effectiveness of permitted to percent based on antioxidants. contain fat content. antioxidants as provided for in this part. ......do.......... Poultry fats...... 0.01 percent alone or in combination with antioxidants in poultry fats. Malic acid........ ......do.......... Lard and 0.01 percent based shortening. on total weight in combination with antioxidants for use in meat products only. ......do.......... Poultry fats...... 0.01 percent alone or in combination with antioxidants in poultry fats. Monoglyceride ......do.......... Lard, shortening, 0.02 percent. citrate. fresh pork sausage, dried meats and poultry fats. Monoisopropyl ......do.......... Lard, shortening, Do. citrate. oleomargarine, fresh pork sausage, dried meats. ......do.......... Poultry fats...... 0.01 percent poultry fats. Phosphoric acid... ......do.......... Lard, shortening, 0.01 percent. and poultry fats.Tenderizing agents.............. Aspergillus flavus To soften tissue.. Raw poultry muscle Solutions oryzae group. tissue of hen, consisting of cock, mature water and turkey, mature approved duck, mature proteolytic goose, and mature enzyme applied or guinea, and raw injected into raw meat cuts. meat or poultry tissue shall not result in a gain of more than 3 percent above the weight of the untreated product. Aspergillus oryzae ......do.......... ......do.......... Not more than 3 percent of a 0.8 molar solution. Bromelin.......... ......do.......... ......do.......... Do. Calcium chloride.. ......do.......... ......do.......... Do. Magnesium chloride ......do.......... ......do.......... Do. Papain............ To soften tissue.. Raw poultry muscle Solutions tissue of hen, consisting of cock, mature water and turkey, mature approved duck, mature proteolytic goose, and mature enzyme applied or guinea, and raw injected into raw meat cuts. meat or poultry tissue shall not result in a gain of more than 3 percent above the weight of the untreated product. Potassium chloride ......do.......... ......do.......... Not more than 3 percent of a 2.0 molar solution. Potassium, ......do.......... ......do.......... A solution of magnesium or approved calcium chloride. inorganic chlorides injected into or applied to raw meats or poultry cuts shall not result in a gain of more than 3 percent above the weight of the untreated product.----------------------------------------------------------------------------------------------------------------\1\ [Reserved]\2\ Information as to the specific products for which use of this additive is approved may be obtained upon inquiry addressed to the Labeling and Additives Policy Division, Food Safety and Inspection Service, U.S. Department of Agriculture, Washington, DC 20250.\3\ Provided, that its use is functional and suitable for the product and it is permitted for use at the lowest level necessary to accomplish the desired technical effect as determined in specific cases prior to label approval under §§ 317.4 or 381.32.\4\ Special labeling requirements are prescribed in 381.120 for raw poultry chilled in a medium with more than 70 lbs. of salt to 10,000 gals. of water.
§ 424.22 Certain other permitted uses.
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§ 424.23 Prohibited uses.
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