Title 9--Animals and Animal Products
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE
PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
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![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.1 |
Labeling and preparation of standardized products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.2 |
Products and nitrates and nitrites. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.5 |
Mechanically Separated (Species). |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.6 |
Limitations with respect to use of Mechanically Separated (Species). |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.15 |
Miscellaneous beef products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.29 |
Miscellaneous pork products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.80 |
Barbecued meats. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.81 |
Roast beef parboiled and steam roasted. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.100 |
Corned beef. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.101 |
Corned beef brisket. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.102 |
Corned beef round and other corned beef cuts. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.103 |
Cured beef tongue. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.104 |
Cured pork products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.105 |
``Ham patties,'' ``Chopped ham,'' ``Pressed ham,'' ``Spiced ham,'' and similar products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.106 |
``Country Ham,'' ``Country Style Ham,'' ``Dry Cured Ham,'' ``Country Pork Shoulder,'' ``Country Style Pork Shoulder,'' and ``Dry Cured Pork Shoulder.'' |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.107 |
Bacon. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.140 |
Sausage. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.141 |
Fresh pork sausage. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.142 |
Fresh beef sausage. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.143 |
Breakfast sausage. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.144 |
Whole hog sausage. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.145 |
Italian sausage products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.160 |
Smoked pork sausage. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.180 |
Frankfurter, frank, furter, hotdog, weiner, vienna, bologna, garlic &chyph;bologna, knockwurst, and similar products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.181 |
Cheesefurters and similar products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.182 |
Braunschweiger and liver sausage or liverwurst. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.260 |
Luncheon meat. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.261 |
Meat loaf. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.280 |
Scrapple. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.281 |
Bockwurst. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.300 |
Chili con carne. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.301 |
Chili con carne with beans. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.302 |
Hash. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.303 |
Corned beef hash. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.304 |
Meat stews. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.305 |
Tamales. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.306 |
Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.307 |
Spaghetti sauce with meat. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.308 |
Tripe with milk. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.309 |
Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.310 |
Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.311 |
Chow mein vegetables with meat, and chop suey vegetables with meat. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.312 |
Pork with barbecue sauce and beef with barbecue sauce. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.313 |
Beef with gravy and gravy with beef. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.500 |
Meat pies. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.700 |
Margarine or oleomargarine. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.701 |
Mixed fat shortening. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.702 |
Lard, leaf lard. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.703 |
Rendered animal fat or mixture thereof. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.720 |
Meat extract. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.721 |
Fluid extract of meat. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.760 |
Deviled ham, deviled tongue, and similar products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.761 |
Potted meat food product and deviled meat food product. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.762 |
Ham spread, tongue spread, and similar products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.880 |
Breaded products. |
![TEXT](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/TEXT.gif) |
![PDF](https://webarchive.library.unt.edu/eot2008/20090113175303im_/http://www.access.gpo.gov/images/PDF.gif) | 319.881 |
Liver meat food products. |