Definitions and Standards of Identity or Composition | Midpage

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Code of Federal Regulations

Subpart P

Definitions and Standards of Identity or Composition

381.155General.381.156Poultry meat content standards for certain poultry products.381.157Canned boned poultry and baby or geriatric food.381.158Poultry dinners (frozen) and pies.381.159Poultry rolls.381.160(Kind) burgers; (Kind) patties.381.161“(Kind) A La Kiev.”381.162“(Kind) steak or fillet.”381.163“(Kind) baked” or “(Kind) roasted.”381.164“(Kind) barbecued.”381.165“(Kind) barbecued prepared with moist heat.”381.166Breaded products.381.167Other poultry dishes and specialty items.381.168Maximum percent of skin in certain poultry products.381.169[Reserved]381.170Standards for kinds and classes, and for cuts of raw poultry.381.171Definition and standard for “Turkey Ham.”381.172Requirements for substitute standardized poultry products named by use of an expressed nutrient content claim and a standardized term.381.173Mechanically Separated (Kind of Poultry).381.174Limitations with respect to use of Mechanically Separated (Kind of Poultry).