9 CFR 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)