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 G—Cooked Sausage

9 C.F.R. § 319.181

Cheesefurters and similar products

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“Cheesefurters” and similar products are products in casings which resemble frankfurters except that they contain sufficient cheese to give definite characteristics to the finished article. They may contain binders and extenders as provided in § 424.21(c) of subchapter E. Limits on use as provided in § 424.21 are intended to be exclusive of the cheese constituent. When any such substance is added to these products, the substance shall be designated in the ingredients statement by its common or usual name in order of predominance. These products shall contain no more than 40 percent of a combination of fat and added water, and no more than 30 percent fat and shall comply with the other provisions for cooked sausages that are in this subchapter.

[55 FR 34683, Aug. 24, 1990, as amended at 56 FR 41448, Aug. 21, 1991; 76 FR 82078, Dec. 30, 2011]
Notes of Decisions
Cited in 1 case, 1980–1980 · leading case: Nat'l Pork Producers Council v. Bergland, 484 F. Supp. 540 (S.D. Iowa 1980).
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Nat'l Pork Producers Council v. Bergland, 484 F. Supp. 540 (S.D. Iowa 1980). “80 (1979), which requires barbecued meats to be so cooked as “to assume the usual characteristics of a barbecued article”, and 9 C.F.R. § 319.181 (1979), which requires “cheesefurters” to “contain sufficient cheese to give definite characteristics to the finished article.”
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