9 CFR Part 319 - PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
- Subpart A—General (§§ 319.1 - 319.10)
- Subpart B—Raw Meat Products (§§ 319.15 - 319.29)
- Subpart C—Cooked Meats (§§ 319.80 - 319.81)
- Subpart D—Cured Meats, Unsmoked and Smoked (§§ 319.100 - 319.107)
- Subpart E—Sausage Generally: Fresh Sausage (§§ 319.140 - 319.145)
- Subpart F—Uncooked, Smoked Sausage (§ 319.160)
- Subpart G—Cooked Sausage (§§ 319.180 - 319.182)
- Subpart H [Reserved]
- Subpart I—Semi-Dry Fermented Sausage [Reserved]
- Subpart J—Dry Fermented Sausage [Reserved]
- Subpart K—Luncheon Meat, Loaves and Jellied Products (§§ 319.260 - 319.261)
- Subpart L—Meat Specialties, Puddings and Nonspecific Loaves (§§ 319.280 - 319.281)
- Subpart M—Canned, Frozen, or Dehydrated Meat Food Products (§§ 319.300 - 319.313)
- Subpart N—Meat Food Entree Products, Pies, and Turnovers (§ 319.500)
- Subpart O—Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items (§ 319.600)
- Subpart P—Fats, Oils, Shortenings (§§ 319.700 - 319.703)
- Subpart Q—Meat Soups, Soup Mixes, Broths, Stocks, Extracts (§§ 319.720 - 319.721)
- Subpart R—Meat Salads and Meat Spreads (§§ 319.760 - 319.762)
- Subpart S—Meat Baby Foods [Reserved]
- Subpart T—Dietetic Meat Foods [Reserved]
- Subpart U—Miscellaneous (§§ 319.880 - 319.881)