C.F.R. » Title 9 » CHAPTER III—FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE › SUBCHAPTER A—AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION › PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION › Subpart E—Sausage Generally: Fresh Sausage

9 C.F.R. § 319.141

Fresh pork sausage

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“Fresh Pork Sausage” is sausage prepared with fresh pork or frozen pork or both, but not including pork byproducts, and may contain Mechanically Separated (Species) in accordance with § 319.6, and may be seasoned with condimental substances as permitted under part 318 of this subchapter. The finished product shall not contain more than 50 percent fat. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3 percent of the total ingredients used.

[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26424, June 20, 1978; 47 FR 28257, 28258, June 29, 1982]
Notes of Decisions
Cited in 1 case, 1972–1972 · leading case: Armour & Co. v. Ball, 468 F.2d 76 (6th Cir. 1972).
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Armour & Co. v. Ball, 468 F.2d 76 (6th Cir. 1972). · cites it 2× “9 C.F.R. §§ 319.141 , 319.143 and 319.160.”
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