Section 289.7113 – Definitions.
289.7113 Definitions. Sec. 7113. As used in this chapter: (a) “Added fat” means the addition of fat tissue originating from portions consisting of less than 12% muscle tissue in each portion. (b) “Added water” means greater moisture content than normally found in meat and, except for poultry, is determined by total moisture minus 4 times […]
Section 289.7114 – Shell Eggs.
289.7114 Shell eggs. Sec. 7114. (1) U.S. standards for shell eggs are adopted by reference. (2) Eggs described by United States department of agriculture as black rots, white rots, mixed rots (addled eggs), sour eggs, eggs with green whites, stuck yolks, blood rings or embryos beyond blood ring stage, moldy eggs, musty eggs, bloody whites, […]
Section 289.7115 – Sausage; Contents; Definitions; Requirements.
289.7115 Sausage; contents; definitions; requirements. Sec. 7115. (1) Sausage consists only of skeletal meat either fresh, cured, salted, pickled, or smoked. Poultry sausage may contain accompanying skin in natural proportions. (2) Sausage may contain the following: (a) Salt or spice, cure agents such as sodium or potassium nitrate or sodium or potassium nitrite, cure accelerators […]