Title 9

PART 381 SUBPART P

Subpart P - Definitions and Standards of Identity or Composition

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