Amendment to regulation 16, 17, and 18, B.A.I. order 211--revised (regulations governing the meat inspection of the Unit...

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Material Information

Title:
Amendment to regulation 16, 17, and 18, B.A.I. order 211--revised (regulations governing the meat inspection of the United States Department of Agriculture)
Physical Description:
2 p. : ; 23 cm
Language:
English
Creator:
United States -- Bureau of Animal Industry
Publisher:
Government Printing Office
Place of Publication:
Washington,D.C
Publication Date:

Subjects

Subjects / Keywords:
Meat inspection -- Law and legislation -- United States   ( lcsh )
Genre:
federal government publication   ( marcgt )
non-fiction   ( marcgt )

Notes

Statement of Responsibility:
U.S. Dept. of Agriculture, Bureau of Animal Industry.
General Note:
"Amendment 8 to B.A.I. Order 211, Revised."
General Note:
"Shall become and be effective immediately."

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 030009345
oclc - 770950386
System ID:
AA00018805:00001

Full Text
/44.5721/




(Amendment 8 to B. A. I. Order 211, Revised)

United States Department of Agriculture
BUREAU OF ANIMAL INDUSTRY


AMENDMENT TO REGULATIONS 16, 17, AND 18, B. A. I.
ORDER 211-REVISED (REGULATIONS GOVERNING
THE MEAT INSPECTION OF THE UNITED STATES
DEPARTMENT OF AGRICULTURE)


UNITED STATES DEPARTMENT OF AGRICULTURE,
OFFICE OF THE SECRETARY,
Washington, D. C., May 8, 1935.
Under authority conferred by law upon the Secretary of Agriculture, regula-
tion 18, section 6, paragraphs 4, 4(a), 5, and 13, are hereby revoked and
paragraphs 4, 5, and 5(a), as hereinafter set out, are substituted therefore;
regulation 16, section 2, paragraph 5, and section 3, paragraph 1, and regulation
17, section 9, paragraphs 2 and 3, are amended as hereinafter set out (all the
foregoing applying to amendment 3).
This amendment for the purpose of identification is designated as "Amend-
ment 8 to B. A. I. Order 211, Revised", and shall become and be effective
immediately.
M. L. WILSON,
Acting Secretary of Agriculture.

Regulation 16, section 2, paragraph 5.-Meat food products in
casings, other than sausage, which possess the characteristics of or
resemble sausage, shall bear on each link or piece the word imita-
tion ", prominently displayed: Provided, That such products in cas-
ings as coppa, capacola, lachschinken, bacon, pork loins, pork
shoulder butts, and like cuts of meat which are prepared without
added substances other than curing materials or condiments, and that
meat rolls, bockwurst, and similar products in casings which do not
contain cereal or vegetables, and that headcheese, souse, sulze, scrap-
ple, blood pudding, and liver pudding in casings, need not be marked
on the casing with the word "imitation or the true name of the
product, and that other products in casings such as loaves, luncheon
meats, and chili con carnet, may bear on each link or piece the true
name of the product in lieu of the word "imitation ": Provided also,
That all markings may be omitted when the articles are placed in
sealed cans processed in the official establishment.
Regulation 16, section 3, paragraph 1.-When cereal, vegetable
starch, starchy vegetable flour, dried milk, or dried skim milk is
added to sausage within the limits prescribed under paragraph 5 of
section 6 of regulation 18, the product shall be marked with the
specific name of each of such added ingredients, as, for example,
cereal added ", potato flour added ", cereal and potato flour
added", dried skim milk added ", cereal and dried skim milk
added", and so forth, as the case may be. On sausage of the small
1350640-35




UNIVERSITY OF FLORIDA. .

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3 1262 08925 9633
varieties the marking prescribed in this paragraph may be limited to
links bearing the inspection legend.
Regulation 17, section 9, paragraph 2.-When cereal, vegetable I
starch, starchy vegetable flour, dried milk, or dried skim milk is
added to sausage within the limits prescribed under paragraph 5 of
section 6 of regulation 18, there shall appear on the label in a promi-
nent manner, contiguous to the name of the product, the specific
name of each such added ingredient, as for example, "cereal added ",
" with cereal "', potato flour added ", cereal and potato flour
added d' "dried skim milk added ", "cereal and dried skim milk
added and so forth, as the case may be.
Regulation 17, section 9, paragraph 3.-When meat food products
in casings, other than sausage, are placed in wrappers, cartons, or
other containers, there shall be prominently displayed on such con- T
tainers the word "imitation", the words "composed of ", or equiva-
lent statement, and the names of the ingredients arranged in the
order of their percentages: Provided, That such products in casings 4
as coppa, capacola, lachschinken, bacon, pork loins, pork shoulder IR
butts, and like cuts of meat which are prepared without added sub-
stances other than curing materials or condiments, and that meat
rolls, bockwurst, and similar products in casings which do not con-
tain cereal or vegetables, and that headcheese, souse, suize, scrapple,
blood pudding, and liver pudding in casings, and that other products
in casings such as loaves, luncheon meats, and chili con carnet, may
be labeled with the true name of the product without the word "imi-
tation" and other qualifications prescribed in this paragraph.
Regulation 18, section 6, paragraph 4.-Except as otherwise pro-
vided, sausage shall be prepared from meat or meat and meat byprod-
uct seasoned with condimental proportions of condimental substances.
Regulation 18, section 6, paragraph 5.-Under appropriate decla-
ration, sausage may contain not more than 3.5 percent, individually or
collectively, of cereal, vegetable starch, starchy vegetable flour, dried
milk, or dried skim milk....
Regulation 18, section 6, paragraph 5(a).-For the purpose of
facilitating grinding, chopping, and mixing, not more than 3 percent
of water or ice may be added to sausage which is not cooked; sausage
of the type which is cooked, such as Frankfurt style, Vienna style,
and Bologna style, may contain not more than 10 percent of added
water or moisture, to make the product palatable.




UNIV. OF FL LIB.
DOCUMENTS DEPT.





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