Or. Admin. Code § 603-028-0005 - Definitions
In addition to the provisions and definitions set forth in ORS Chapters 616 and 619, a meat and meat products establishment is subject to the definitions set forth in OAR 603-025-0010.
(1) "Fat Content" means the amount of fat
contained in a meat or meat product as determined by laboratory procedures and
methods recommended and accepted by the Association of Official Analytical
Chemists (AOAC).
(2) "Ground Beef"
or "Chopped Beef" means chopped, fresh or frozen beef with a maximum fat
content of 30 percent of the finished product weight.
(3) "Lean Ground Beef" means chopped, fresh
or frozen beef with a maximum fat content of 22 percent of the finished product
weight.
(4) "Extra Lean Ground
Beef" means chopped, fresh or frozen beef with a maximum fat content of 16
percent of the finished product weight.
(5) "Hamburger" means chopped fresh or frozen
beef with a maximum fat content of 30 percent of the finished product weight
not containing corn syrup solids, corn syrup, or glucose syrup as seasoning, in
excess of two percent of the finished product weight and with or without other
beef fat.
(6) "Meat (species)
Patty" or "Meat (species) Patty Mix" means a ground or chopped meat product,
from one or more fresh or frozen meats, with a maximum fat content of 30
percent of the finished product weight, and a maximum added extender content of
ten percent (on a dry weight basis) of the finished product weight. It may
contain the following as additional optional ingredients:
(a) Water;
(b) Corn syrup solids, corn syrup, or glucose
syrup as seasoning, not in excess of two percent of the finished product
weight;
(c) Binders;
(d) Extenders (cereals, whey protein, soy
protein, textured vegetable protein etc.), but if such is textured vegetable
protein, it shall be fortified. Rehydrated extenders shall contain 70 percent
or less water.
(7)
"Fabricated (species) Steak," or "Formed (species) Steak," "Shaped (species)
Steak," or "Molded (species) Steak" means a fabricated, formed, comminuted meat
product from fresh or frozen meat of the species identified, with a maximum fat
content of 30 percent of the finished product weight, and without the addition
of water, extenders or binders. It may contain the following as additional
optional ingredients:
(a) Other fat of the
same species;
(b) Hydrolyzed plant
protein or other flavorings.
(8) "Fresh Pork Sausage" means a coarse or
finely comminuted meat product, from fresh or frozen pork meat, with a maximum
fat content of 50 percent of the finished product weight, and may contain added
seasonings (condimental substances), and added water or ice (to facilitate
chopping or mixing) not to exceed three percent of the total ingredients
used.
(9) "Fresh Beef Sausage"
means a coarse or finely comminuted meat product, from fresh or frozen beef
meat, with a maximum fat content of 30 percent of the finished product weight,
and may contain added seasonings (condimental substances), and added water or
ice (to facilitate chopping or mixing) not to exceed three percent of the total
ingredients used.
(10) "Breakfast
Sausage" means a coarse or finely comminuted meat product from fresh or frozen
meat or meat-by-products, with a maximum fat content of 50 percent of the
finished product weight, and may contain added seasonings (condimental
substances), added water or ice (to facilitate chopping or mixing) not to
exceed three percent of the total ingredients used, and extenders (cereals,
whey protein, soy protein, textured vegetable protein or plant protein, etc.)
not to exceed 3.5 percent of the finished product weight. If textured vegetable
protein is used, it shall be fortified.
(11) "Beef Barbecue", "Barbecued Pork", or a
similar barbecued product means a meat product cooked by the direct action of
dry heat for a sufficient period of time to assume the usual characteristics of
a barbecued article, including the formation of a brown crust on the surface
and the rendering of surface fat. Such product may be basted or injected with a
sauce during the cooking process.
(12) Only the terms "Lean" or "Extra Lean"
may be used to describe the products identified in sections (4) and (5) of this
rule.
(13) If beef cheek meat
(trimmed beef cheeks) is used in the products identified in sections (3), (4),
(5) and (6) of this rule, the amount of such shall not exceed 25 percent of the
finished product weight, and if in excess of natural proportions, shall be
declared on the package label or bulk display placard.
(14) Domesticated elk means North American
wapiti (Cervus canadensis), Manitoban elk (Cervus elaphus manitobensis), Rocky
Mountain elk (Cervus elaphus nelsoni), Roosevelt elk (Cervus elaphus
roosevelti) and Tule elk (Cervus elaphus nannodes) that are born and raised in
captivity.
Notes
Stat. Auth.: ORS 561, 616 & 619
Stats. Implemented: ORS 603.085, 619.031 & 619.046
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