Or. Admin. R. 603-029-1248 - Frankfurter, Frank, Furter, Hotdog, Weiner, Vienna, Bologna, Garlic Bologna, Knockwurst, and Similar Products
(1)
Frankfurter, frank, furter, hot-dog, wiener, vienna, bologna, garlic bologna,
knockwurst and similar cooked sausages are comminuted, semisolid sausages
prepared from one or more kinds of raw skeletal muscle meat or raw skeletal
muscle meat and raw or cooked poultry meat, and seasoned and cured, using one
or more of the curing agents in accordance with a rule permitting that use in
this Division 29, or in 21 CFR chapter I, subchapter A or subchapter B. They
may or may not be smoked. The finished products shall not contain more than 30
percent fat. Water or ice, or both, may be used to facilitate chopping or
mixing or to dissolve the curing ingredients but the sausage shall contain no
more than 40 percent of a combination of fat and added water . These sausage
products may contain only phosphates approved under OAR 603-029-1100 to
603-029-1190. Such products may contain raw or cooked poultry meat and/or
Mechanically Separated (Kind of Poultry) without skin and without kidneys and
sex glands used in accordance with
9
CFR 381.174, not in excess of 15 percent of
the total ingredients, excluding water , in the sausage, and Mechanically
Separated (Species ) used in accordance with OAR 603-029-1206. Such poultry meat
ingredients shall be designated in the ingredient statement on the label of
such sausage in accordance with the provisions of
9 CFR
381.118.
(2) Frankfurter, frank, furter, hot-dog,
wiener, vienna, bologna, garlic bologna, knockwurst and similar cooked sausages
that are labeled with the phrase "with byproducts" or "with variety meats" in
the product name are comminuted, semisolid sausages consisting of not less than
15 percent of one or more kinds of raw skeletal muscle meat with raw meat
byproducts, or not less than 15 percent of one or more kinds of raw skeletal
muscle meat with raw meat byproducts and raw or cooked poultry products; and
seasoned and cured, using one or more of the curing ingredients in accordance
with a rule permitting that use in this Division 29, or in 21 CFR chapter I,
subchapter A or subchapter B. They may or may not be smoked. Partially defatted
pork fatty tissue or partially defatted beef fatty tissue, or a combination of
both, may be used in an amount not exceeding 15 percent of the meat and meat
byproducts or meat, meat byproducts, and poultry products ingredients. The
finished products shall not contain more than 30 percent fat. Water or ice, or
both, may be used to facilitate chopping or mixing to dissolve the curing and
seasoning ingredients, but the sausage shall contain no more than 40 percent of
a combination of fat and added water . These sausage products may contain only
phosphates approved under OAR 603-029-1100 to 603-029-1190. These sausage
products may contain poultry products and/or Mechanically Separated (Kind of
Poultry) used in accordance with
9
CFR 381.174, individually or in combination,
not in excess of 15 percent of the total ingredients, excluding water , in the
sausage, and may contain Mechanically Separated (Species ) used in accordance
with OAR 603-029-1206. Such poultry products shall not contain kidneys or sex
glands. The amount of poultry skin present in the sausage must not exceed the
natural proportion of skin present on the whole carcass of the kind of poultry
used in the sausage, as specified in
9 CFR
381.117(d). The poultry
products used in the sausage shall be designated in the ingredient statement on
the label of such sausage in accordance with the provisions of
9 CFR
381.118. Meat byproducts used in the sausage
shall be designated individually in the ingredient statement on the label for
such sausage in accordance with OAR 603-029-1004.
(3) A cooked sausage as defined in section
(1) of this rule shall be labeled by its generic name, e.g., frankfurter,
frank, furter, hotdog, wiener, vienna, bologna, garlic bologna, or knockwurst.
When such sausage products are prepared with meat from a single species of
cattle, sheep, swine, or goats they shall be labeled with the term designating
the particular species in conjunction with the generic name, e.g., "Beef
Frankfurter," and when such sausage products are prepared in part with
Mechanically Separated (Species ) in accordance with OAR 603-029-1206, they
shall be labeled in accordance with OAR 603-029-1004(10)(m).
(4) A cooked sausage as defined in section
(2) of this rule shall be labeled by its generic name, e.g., frankfurter,
frank, furter, hotdog, wiener, vienna, bologna, garlic bologna, or knockwurst,
in conjunction with the phrase "with byproducts" or "with variety meats" with
such supplemental phrase shown in a prominent manner directly contiguous to the
generic name and in the same color on an identical background.
(5) Binders and extenders as provided in OAR
603-029-1234 may be used in cooked sausage that otherwise comply with section
(1) or (2) of this rule . When any such substance is added to these products,
the substance shall be declared in the ingredients statement by its common or
usual name in order of predominance.
(6) Cooked sausages shall not be labeled with
terms such as "All Meat" or "All (Species )," or otherwise to indicate they do
not contain nonmeat ingredients or are prepared only from meat.
(7) For the purposes of this rule : Poultry
meat means deboned chicken meat or turkey meat, or both, without skin or added
fat; poultry products mean chicken or turkey, or chicken meat or turkey meat as
defined in
9 CFR
381.118, or poultry byproducts as defined in
9 CFR
381.1; and meat byproducts (or variety
meats), mean pork stomachs or snouts; beef, veal, lamb, or goat tripe; beef,
veal, lamb, goat, or pork hearts, tongues, fat, lips, weasands, and spleens;
and partially defatted pork fatty tissue, or partially defatted beef fatty
tissue.
Notes
Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046
Statutes/Other Implemented: ORS 619.042, ORS 619.046, ORS 619.026 & ORS 619.036
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