9 C.F.R. § 319.105
(a) Finely divided (chopped, ground, flaked, chipped) cured ham products such as “Ham patties,” “Chopped ham,” “Pressed ham,” and “Spiced ham” shall comply with minimum meat Protein Fat Free (PFF) percentage requirements set forth in the following chart:
| Type of cured pork product | Minimum meat PFF percentage 1 | Product name andqualifying statements |
|---|---|---|
| “Ham Patties,” “Chopped Ham,” “Pressed Ham,” and “Spiced Ham” | 19.5 | (Common and usual). |
| “Ham Patties,” “Chopped Ham,” “Pressed Ham,” and “Spiced Ham” | 17.5 | (Common and usual) with natural juices. |
| “Ham Patties,” “Chopped Ham,” “Pressed Ham,” and “Spiced Ham” | 16.0 | (Common and usual) water added. |
| “Ham Patties,” “Chopped Ham,” “Pressed Ham,” and “Spiced Ham” | <16.0 | (Common and usual) and water product—(x)% of weight is added ingredients. 2 |
| 1 The minimum meat PFF percentage shall be the minimum meat protein which is indigenous to the raw, unprocessed pork expressed as a percent of the nonfat portion of the finished product; and compliance shall be determined under section 318.19 of this subchapter. | ||
| 2 Processors may immediately follow this qualifying statement with a list of the ingredients in descending order of predominance rather than having the traditional ingredients statement. In any case, the maximum percent of added substances in the finished product on a total weight percentage basis would be inserted as the X value; e.g., Ham and Water Product—20% of Weight is Added Ingredients. |
[49 FR 14880, Apr. 13, 1984, as amended at 53 FR 5151, Feb. 22, 1988; 62 FR 45026, Aug. 25, 1997; 65 FR 34389, May 30, 2000]