GroundRules
9 CFR 381.158: Poultry dinners (frozen) and pies.
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 381—POULTRY PRODUCTS INSPECTION REGULATIONS
- Subpart P—Definitions and Standards of Identity or Composition
Poultry dinners (frozen) and pies shall meet the requirements set forth in Table III of this section and the percentage or weight specified therein shall be calculated on the basis of total ingredients used in the preparation of the poultry product.
Table III
Minimum cooked deboned poultry meat of kind indicated Minimum raw deboned poultry meat of kind indicated
Percent Weight Percent Weight
(Kind) Pies 14 or 11⁄8 oz. per 8-oz. pie 1 25 or 2 oz. per 8-oz. pie. 1
(Kind) Dinners 18 or 2 oz. 2 3
1 14 percent or 11⁄8 oz., whichever is greater; or 25 percent or 2 oz., whichever is greater.
2 Excluding weight of appetizers, desserts, etc.
3 18 percent or 2 oz., whichever is greater. A minimum of 45 percent, or 5 ounces per dinner, whichever is greater, of cooked poultry including bone and breading may be used in lieu of minimum 18 percent or 2 ounces of cooked deboned poultry meat and the cooked poultry including bone and breading shall not contain more than 30 percent breading.
Collected 2026-08-27T02:24:03Z. Source file · JSON