Poultry dishes and specialty items listed in Table IV of this paragraph shall meet the requirements set forth in said table, irrespective of the type of packaging, and the percentages in Table IV shall be calculated on a ready-to-serve basis, except that soup bases in institutional packs which are prepared for sale to institutional users shall have a minimum of 15 percent cooked deboned poultry meat based on the weight of the soup base product.
Product name 1
Minimum percent cooked deboned poultry meat of kind indicated
Minimum percent cooked poultry of kind indicated, indicating bone
Chop Suey with (Kind)
(Kind) Chop Suey
(Kind) Chow Mein without noodles
Noodles or Dumplings with (Kind) 2
(Kind) Fricassee of Wings
(Kind) Noodles or Dumplings 2
(Kind) with Vegetables
Gravy with sliced (Kind)
(Kind) chili with beans
Slice (Kind) with Gravy and Dressing
(Kind) Salad 3
Sliced (Kind) with Gravy
Minced (Kind) Barbecue
1 The product name may contain other appropriate descriptive terms such as “noodle”; e.g., “Chicken Noodle Soup.”
2 This standard also applies to products named (Kind) with rice or similar starches.
3 The 25 percent-standard listed includes poultry meat plus proportions of skin and fat natural to the poultry used.
[37 FR 9706, May 16, 1972, as amended at 39 FR 4569, Feb. 5, 1974]
Title 9 published on 2013-01-01
no entries appear in the Federal Register after this date.
This is a list of United States Code sections, Statutes at Large, Public Laws, and Presidential Documents, which provide rulemaking authority for this CFR Part.