Title 9

PART 381 SUBPART P

Subpart P - Definitions and Standards of Identity or Composition

• 7 U.S.C. 1633, 1901-1906; 21 U.S.C. 451-472; 7 CFR 2.18, 2.53.
• 37 FR 9706, May 16, 1972, unless otherwise noted.

9:2.0.2.1.36.16.69.1	SECTION 381.155	381.155 General.
9:2.0.2.1.36.16.69.2	SECTION 381.156	381.156 Poultry meat content standards for certain poultry products.
9:2.0.2.1.36.16.69.3	SECTION 381.157	381.157 Canned boned poultry and baby or geriatric food.
9:2.0.2.1.36.16.69.4	SECTION 381.158	381.158 Poultry dinners (frozen) and pies.
9:2.0.2.1.36.16.69.5	SECTION 381.159	381.159 Poultry rolls.
9:2.0.2.1.36.16.69.6	SECTION 381.160	381.160 (Kind) burgers; (Kind) patties.
9:2.0.2.1.36.16.69.7	SECTION 381.161	381.161 “(Kind) A La Kiev.”
9:2.0.2.1.36.16.69.8	SECTION 381.162	381.162 “(Kind) steak or fillet.”
9:2.0.2.1.36.16.69.9	SECTION 381.163	381.163 “(Kind) baked” or “(Kind) roasted.”
9:2.0.2.1.36.16.69.10	SECTION 381.164	381.164 “(Kind) barbecued.”
9:2.0.2.1.36.16.69.11	SECTION 381.165	381.165 “(Kind) barbecued prepared with moist heat.”
9:2.0.2.1.36.16.69.12	SECTION 381.166	381.166 Breaded products.
9:2.0.2.1.36.16.69.13	SECTION 381.167	381.167 Other poultry dishes and specialty items.
9:2.0.2.1.36.16.69.14	SECTION 381.168	381.168 Maximum percent of skin in certain poultry products.
9:2.0.2.1.36.16.69.15	SECTION 381.169	381.169 [Reserved]
9:2.0.2.1.36.16.69.16	SECTION 381.170	381.170 Standards for kinds and classes, and for cuts of raw poultry.
9:2.0.2.1.36.16.69.17	SECTION 381.171	381.171 Definition and standard for “Turkey Ham.”
9:2.0.2.1.36.16.69.18	SECTION 381.172	381.172 Requirements for substitute standardized poultry products named by use of an expressed nutrient content claim and a standardized term.
9:2.0.2.1.36.16.69.19	SECTION 381.173	381.173 Mechanically Separated (Kind of Poultry).
9:2.0.2.1.36.16.69.20	SECTION 381.174	381.174 Limitations with respect to use of Mechanically Separated (Kind of Poultry).

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