GroundRules
9 CFR 319.260: Luncheon meat.
Where this section sits in the code
- Title 9—Animals and Animal Products
- CHAPTER III—FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE
- SUBCHAPTER A—AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION
- PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
- Subpart K—Luncheon Meat, Loaves and Jellied Products
“Luncheon Meat” is a cured, cooked meat food product made from comminuted meat. Mechanically Separated (Species) may be used in accordance with § 319.6. To facilitate chopping or mixing or to dissolve the usual curing ingredients, water or ice may be used in the preparation of luncheon meat in an amount not to exceed 3 percent of the total ingredients.
Collected 2026-08-27T02:24:03Z. Source file · JSON