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  1. LII
  2. Electronic Code of Federal Regulations (e-CFR)
  3. Title 9—Animals and Animal Products
  4. CHAPTER III—FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE
  5. SUBCHAPTER A—AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION
  6. PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION

9 CFR Part 319 - PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION

  • CFR
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  1. Subpart A—General (§§ 319.1 - 319.10)
  2. Subpart B—Raw Meat Products (§§ 319.15 - 319.29)
  3. Subpart C—Cooked Meats (§§ 319.80 - 319.81)
  4. Subpart D—Cured Meats, Unsmoked and Smoked (§§ 319.100 - 319.107)
  5. Subpart E—Sausage Generally: Fresh Sausage (§§ 319.140 - 319.145)
  6. Subpart F—Uncooked, Smoked Sausage (§ 319.160)
  7. Subpart G—Cooked Sausage (§§ 319.180 - 319.182)
  8. Subpart H [Reserved]
  9. Subpart I—Semi-Dry Fermented Sausage [Reserved]
  10. Subpart J—Dry Fermented Sausage [Reserved]
  11. Subpart K—Luncheon Meat, Loaves and Jellied Products (§§ 319.260 - 319.261)
  12. Subpart L—Meat Specialties, Puddings and Nonspecific Loaves (§§ 319.280 - 319.281)
  13. Subpart M—Canned, Frozen, or Dehydrated Meat Food Products (§§ 319.300 - 319.313)
  14. Subpart N—Meat Food Entree Products, Pies, and Turnovers (§ 319.500)
  15. Subpart O—Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items (§ 319.600)
  16. Subpart P—Fats, Oils, Shortenings (§§ 319.700 - 319.703)
  17. Subpart Q—Meat Soups, Soup Mixes, Broths, Stocks, Extracts (§§ 319.720 - 319.721)
  18. Subpart R—Meat Salads and Meat Spreads (§§ 319.760 - 319.762)
  19. Subpart S—Meat Baby Foods [Reserved]
  20. Subpart T—Dietetic Meat Foods [Reserved]
  21. Subpart U—Miscellaneous (§§ 319.880 - 319.881)
Authority:
7 U.S.C. 1633, 1901–1906; 21 U.S.C. 601–695; 7 CFR 2.18, 2.53.
Source:
35 FR 15597, Oct. 3, 1970, unless otherwise noted.

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