CFR > 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 (parts 300 to 381) > PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION > SUBPART K—Luncheon Meat, Loaves and Jellied Products (§319.260 to §319.261) > 319.260—Luncheon meat.

319.260—Luncheon meat.

“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.

Code of Federal Regulations

[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47 FR 28257, June 29, 1982]