Poultry dinners (frozen) and pies shall meet the requirements set forth in Table III of this section and the percentage or weight specified therein shall be calculated on the basis of total ingredients used in the preparation of the poultry product.
Table III
| Minimum cooked deboned poultry meat of kind indicated | Minimum raw deboned poultry meat of kind indicated | |||
|---|---|---|---|---|
| Percent | Weight | Percent | Weight | |
| (Kind) Pies | 14 | or 11⁄8 oz. per 8-oz. pie1 | 25 | or 2 oz. per 8-oz. pie.1 |
| (Kind) Dinners | 18 | or 2 oz.2 3 | ||
114 percent or 11⁄8 oz., whichever is greater; or 25 percent or 2 oz., whichever is greater.
2Excluding weight of appetizers, desserts, etc.
318 percent or 2 oz., whichever is greater. A minimum of 45 percent, or 5 ounces per dinner, whichever is greater, of cooked poultry including bone and breading may be used in lieu of minimum 18 percent or 2 ounces of cooked deboned poultry meat and the cooked poultry including bone and breading shall not contain more than 30 percent breading.
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