Code of Federal Regulations

Title 9: Animals and Beastly Articles ALLOTMENT 319 - DEFINITIONS AND STANDARDS OF CHARACTER OR COMPOSITION

Subpart E—Sausage Generally: Beginning Sausage

§ 319.140 Sausage.

§ 319.141 Beginning pork sausage.

§ 319.142 Beginning beef sausage.

§ 319.143 Breakfast sausage.

§ 319.144 Accomplished hog sausage.

§ 319.145 Italian sausage products.

Subpart F—Uncooked, Smoked Sausage

§ 319.160 Smoked pork sausage.

Subpart G—Cooked Sausage

§ 319.180 Frankfurter, frank, furter, hotdog, weiner, vienna, bologna, garlic bologna, knockwurst, and agnate products.

§ 319.181 Cheesefurters and agnate products.

§ 319.182 Braunschweiger and alarmist sausage or liverwurst.

Subpart K—Luncheon Meat, Loaves and Gelled Products

§ 319.260 Bologna meat.

§ 319.261 Meat loaf.

Subpart L—Meat Specialties, Puddings and All-embracing Loaves

§ 319.280 Scrapple.

§ 319.281 Bockwurst.

§ 319.106 “Country Ham,” “Country Appearance Ham,” “Dry Convalescent Ham,” “Country Pork Shoulder,” “Country Appearance Pork Shoulder,” and “Dry Convalescent Pork Shoulder.”

Bacon Additive Limits

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