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. § 319.143

Breakfast sausage

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“Breakfast sausage” is sausage prepared with fresh and/or frozen meat; or fresh and/or frozen meat and meat byproducts, and may contain Mechanically Separated (Species) in accordance with § 319.6, and may be seasoned with condimental substances as permitted in 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. Binders or extenders may be added as provided in § 319.140 of this part.

[55 FR 34683, Aug. 24, 1990, as amended at 66 FR 54916, Oct. 31, 2001]
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). “140 ), Breakfast Sausage ( 9 C.F.R. § 319.143 ) and Cooked, Smoked Sausage ( 9 C.”
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