7 CFR § 98.3 - Analyses performed and locations of laboratories.
(a) Tables 1 through 4 list the special laboratory analyses rendered by the Science and Technology as a result of an agreement with the Livestock and Seed Division. The payment for such laboratory services rendered at the request of an individual or third party served shall be reimbursed pursuant to the terms as specified in the cooperative agreement.
Table 1—Schedule Analysis
| Identity | Analyses | Samples tested |
|---|---|---|
| Schedule BC (Beef Chunks, Canned) | Fat, salt | 1 |
| Schedule BJ (Beef with Natural Juices, Canned) | Fat | 1 |
| Schedule CS (Canned Meatball Stew) | Fat | 3 |
| Schedule GP (Frozen Ground Pork) | Fat | 4 |
| Schedule PJ (Pork with Natural Juices, Canned) | Fat | 1 |
| Schedule RB (Beef for Reprocessing) | Fat | 4 |
| Schedule RG (Beef Roasts and Ground Beef) | Fat | 4 |
| Schedule SB (Slab or Sliced Bacon) | Moisture, fat, salt | 1 |
| Schedule WS (Beef or Wafer Steaks) | Fat | 1 |
Table 2—Microbiological Analysis
| Type of analysis | Number of samples tested |
|---|---|
| Psychrotrophic Bacterial Plate Count | 1 |
Table 3—Nonschedule Analysis
| Identity | Analyses | Samples tested |
|---|---|---|
| Fed Specification PP-B–2120B (Ground Beef Products) | Fat | 4 |
| Fed Specification PP-B–81J (Sliced Bacon) | Fat, salt, moisture | 1 |
| Fed Specification PP-L–800E (Luncheon Meat, Canned) | Fat, salt | 1 |
| Ground Beef or Ground Pork | Fat | 4 |
| Ground Beef or Ground Pork | Fat | 1 |
| Pork Sausage | Fat, salt | 4 |
| Pork Sausage | Fat, moisture | 4 |
| Pork Sausage | Fat | 4 |
| Mil-P–44131A (Pork Steaks, Flaked, Formed, Breaded) | Fat | 4 |
| Milwaukee Public Schools (Breaded/Unbreaded Meat) | Fat | 4 |
| Chili Con Carne Without Beans | Fat | 1 |
| A-A–20047–B | Fat, protein | 3 |
| A-A–20136 | salt | 3 |
| A-A–20148 | Fat, salt | 3 |
| Mil-B–44133 (GL) | Fat, salt | 3 |
| Mil-B–44158A | Water activity | 6 |
| Mil-C–44253 | Fat, salt | 3 |
| Mil-H–44159B (GL) | Fat, salt | 1 |
| PP-F–02154 (Army GL) | Fat, salt, moisture | 1 |
Table 4—Lard and Tallow Analysis
| Type of analysis | Number of samples tested |
|---|---|
| Fat Analysis Committee (FAC) Color | 1 |
| Free Fatty Acids | 1 |
| Insoluble Impurities | 1 |
| Moisture and Volatile Matter | 1 |
| Specific Gravity | 4 to 6 |
| Titer Test | 1 |
| Unsaponifiable Material | 1 |
(b) Meats, such as ground beef or ground pork, meat food products, and MREs, not covered by an agreement with Livestock and Seed Division, are analyzed for fat, moisture, salt, sulfur dioxide, nitrites, sulfites, ascorbates, citric acid, protein, standard plate counts, and coliform counts, among other analyses. These food product analyses are performed at any one of the Science and Technology (S&T) field laboratories as follows:
(1) USDA, AMS, Science and Technology, Midwestern Laboratory, 3570 North Avondale Avenue, Chicago, IL 60618.
(2) USDA, AMS, S&T Aflatoxin Laboratory, 107 South 4th Street, Madill, OK 73446.
(3) USDA, AMS, S&T, Eastern Laboratory, 2311–B Aberdeen Boulevard, Gastonia, NC 28054.