9 CFR Part 319
Definitions and Standards of Identity or Composition
August 7, 2025
Subpart
A
General
Subpart
B
Raw Meat Products
Subpart
C
Cooked Meats
Subpart
D
Cured Meats, Unsmoked and Smoked
Subpart
E
Sausage Generally: Fresh Sausage
Subpart
F
Uncooked, Smoked Sausage
Subpart
G
Cooked Sausage
Subpart
H
Subpart H [Reserved]
Subpart
I
Subpart I—Semi-Dry Fermented Sausage [Reserved]
Subpart
J
Subpart J—Dry Fermented Sausage [Reserved]
Subpart
K
Luncheon Meat, Loaves and Jellied Products
Subpart
L
Meat Specialties, Puddings and Nonspecific Loaves
Subpart
M
Canned, Frozen, or Dehydrated Meat Food Products
Subpart
N
Meat Food Entree Products, Pies, and Turnovers
Subpart
O
Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items
Subpart
P
Fats, Oils, Shortenings
Subpart
Q
Meat Soups, Soup Mixes, Broths, Stocks, Extracts
Subpart
R
Meat Salads and Meat Spreads
Subpart
S
Subpart S—Meat Baby Foods [Reserved]
Subpart
T
Subpart T—Dietetic Meat Foods [Reserved]
Subpart
U
Miscellaneous
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