1. (1) The meat used for New York State Seal of Quality fresh, unsmoked pork sausage shall originate from hogs grown and processed in New York State.
2. (2) The meat shall be from hogs slaughtered in and the finished product shall be prepared and handled in, an establishment regularly operated under the meat and poultry inspection regulations of USDA.

3. (3) In addition to meeting all USDA regulations for slaughter and processing, finished product must meet the following detailed requirements for inclusion in the Seal of Quality program.

   (b) Definitions.

4. (1) Excellent condition means exposed lean and fat surfaces shall be of a color and bloom typical of meat which has been properly stored and handled.
5. (2) Grown means all slaughter swine must be fed a minimum of three months in New York State prior to slaughter.

6. (3) Objectionable means any flavor which would be unpleasant, overpowering, or undesirable.

   (c) Material.

7. (1) Pork shall be the only meat ingredient used and shall be in excellent condition. The lean must:

   1. (i) be at least slightly firm;
   2. (ii) possess a bright reasonably uniform color ranging from light pink to light red;
   3. (iii) have a fine, smooth texture; and

   4. (iv) exhibit no evidence of the pale, soft and exudative (PSE) condition.

      Oily, dark and/or coarse textured pork and meat derived from stag or boar carcasses shall not be permitted. All bones, cartilage, and connective tissue shall be removed prior to initial grinding. Additionally, all pork shall be practically free from bruises, blood clots, bloody tissue, blood discoloration and any other conditions which would negatively affect the use of the product.

8. (2) The finished product shall not contain any binders, extenders, preservatives, artificial color or flavoring. Only natural spices shall be used and only natural casings shall be permitted for link items.

   (d) Flavor.

9. (1) Finished product may be seasoned to produce a degree of flavoring that is not objectionable. The flavor must conform to any label description of the product.

10. (2) A representative three pound sample of sausage shall be submitted to the Department of Agriculture and Markets for consideration of color, aroma, flavor and texture prior to initial packing of product under the Seal.

    (e) Grinding and blending.

    The grinding and blending process shall be a continuous operation. The boneless meat shall be ground to provide the texture and appearance typical of ground pork.

    (f) Fat content.

    Finished product must contain a combination of meat and fat only, with a total fat content constituting not more than 25 percent of the finished product. Fat content shall be determined by periodic random sampling of the product for submission to a laboratory for analysis.

    (g) Condition.

    Finished product shall have the appearance typical of fresh pork sausage. Sausage shall show no evidence of freezer burn or dryness.

    (h) Packing.

    Sausage shall be packed and labeled at the point of processing in new containers subject to approval by the United States Department of Agriculture, Meat and Poultry Inspection Operations (USDA, MPIO) staff and the New York State Department of Agriculture and Markets. Container approval shall be based upon the ability of the container to maintain the quality standards and integrity of the product.

    (i) Markings.

    Each shipping and retail container of sausage offered for sale under the Seal of Quality program shall have affixed the official seal designation. All packages must be coded as to date of pack.

(a) General.