{"data":{"id":"us/9-cfr-319.29","jurisdiction":"us","citation":"9 CFR 319.29","heading":"Miscellaneous pork products.","body":"(a) Partially defatted pork fatty tissue. “Partially Defatted Pork Fatty Tissue” is a pork byproduct derived from the low temperature rendering (not exceeding 120 °F.) of fresh pork fatty tissue, exclusive of skin. Such product shall have a pinkish color and a fresh odor and appearance.","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 B—Raw Meat Products"],"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":"d079c1c2a6a2e53d54673d62f7e44422247322d25fb958cd148dd13aa371c6d6","source_id":"us-cfr","stale":true,"prev":"us/9-cfr-319.15","next":"us/9-cfr-319.80"},"notice":"GroundRules: Original legal text. Not legal advice."}