9 CFR Subpart P
Definitions and Standards of Identity or Composition
November 6, 2020
§
381.170
Standards for kinds and classes, and for cuts of raw poultry
§
381.155
General
§
381.156
Poultry meat content standards for certain poultry products
§
381.157
Canned boned poultry and baby or geriatric food
§
381.158
Poultry dinners (frozen) and pies
§
381.159
Poultry rolls
§
381.160
(Kind) burgers; (Kind) patties
§
381.161
“(Kind) A La Kiev.”
§
381.162
“(Kind) steak or fillet.”
§
381.163
“(Kind) baked” or “(Kind) roasted.”
§
381.164
“(Kind) barbecued.”
§
381.165
“(Kind) barbecued prepared with moist heat.”
§
381.166
Breaded products
§
381.167
Other poultry dishes and specialty items
§
381.168
Maximum percent of skin in certain poultry products
§
381.169
[Reserved]
§
381.171
Definition and standard for “Turkey Ham.”
§
381.172
Requirements for substitute standardized poultry products named by use of an expressed nutrient content claim and a standardized term
§
381.173
Mechanically Separated (Kind of Poultry)
§
381.174
Limitations with respect to use of Mechanically Separated (Kind of Poultry)
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