Or. Admin. Code § 603-029-2415 - Prohibited Uses
(1) Substances that
conceal damage or inferiority or make products appear better or of greater
value. No substance may be used in or on any meat if it conceals damage or
inferiority or makes the product appear to be better or of greater value than
it is. Therefore:
(a) Paprika or oleoresin
paprika may not be used in or on fresh meat, such as steaks, or comminuted
fresh meat, such as chopped and formed steaks or patties; or in any other meat
consisting of fresh meat (with or without seasoning).
(b) Paprika or oleoresin paprika may be used
in or on chorizo sausage and other meat in which paprika or oleoresin paprika
is permitted as an ingredient in a standard of identity or composition in OAR
603-029-1200 to 603-029-1299.
(c)
Sorbic acid, calcium sorbate, sodium sorbate, and other salts of sorbic acid
shall not be used in cooked sausages or any other meat; sulfurous acid and
salts of sulfurous acid shall not be used in or on any meat; and niacin or
nicotinamide shall not be used in or on fresh meat product; except that
potassium sorbate, propylparaben (propyl p-hydroxybenzoate), and calcium
propionate, may be used in or on any product, only as provided in this Division
29.
(2) Nitrates.
Nitrates shall not be used in curing bacon.
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
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.