{"data":{"id":"us/9-cfr-319.103","jurisdiction":"us","citation":"9 CFR 319.103","heading":"Cured beef tongue.","body":"In preparing “Cured Beef Tongue,” the application of curing solution to the fresh beef tongue shall not result in an increase in the weight of the cured beef tongue of more than 10 percent over the weight of the fresh uncured beef tongue.","path":["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 D—Cured Meats, Unsmoked and Smoked"],"source_url":"https://www.ecfr.gov/api/versioner/v1/full/2026-08-25/title-9.xml","current_through":"2026-08-25","vintage":"","retrieved_at":"2026-08-27T02:24:03Z","sha256":"6f18e3b899131eb83acdf48f3891bfca7fe98b8a5eaebf2d5b2414ec5b4ada39","source_id":"us-cfr","stale":true,"prev":"us/9-cfr-319.102","next":"us/9-cfr-319.104"},"notice":"GroundRules: Original legal text. Not legal advice."}