Subpart P—Definitions and Standards of Identity or Composition

1. CFR
2. ›
3. Title 9
4. ›
5. Chapter III
6. ›
7. Part 381
8. ›
9. Subpart P

Sections

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