(a) As used in this chapter, the following terms shall have the meanings ascribed in this section, unless the context otherwise requires:(a) “Agricultural food animal” means a domesticated animal belonging to the bovine, caprine, ovine, or porcine species; or live domestic fowl limited to chickens or turkeys.(b) “Cell-cultured dairy product” means a product that is intended to replicate or to substitute for milk and that is derived from animal cells cultured outside of a live animal. This includes products produced through the growth of mammary or other animal cells in vitro.(c) “Cultivated-protein food product” means a food product having one or more sensory attributes that resemble a type of tissue originating from an agricultural food animal but that, in lieu of being derived from meat processing, is derived from manufacturing cells, in which one or more stem cells are initially isolated from an agricultural food animal, are grown in vitro, and may be manipulated, as part of a manufacturing operation.(d) “Department” means the Mississippi Department of Agriculture and Commerce.(e) “Food processing plant” means a commercial operation that manufactures, packages, labels or stores food for human consumption and does not provide food directly to a consumer. The term does not include any of the following:(i) A premises covered by the legalized sale of beer, light spirit products and light wines under the provisions of Chapter 3, Title 67, Mississippi Code of 1972;(ii) A premises of a residence in which honey is stored, prepared, packaged, including by placement in a container, labeled or from which honey is distributed, as regulated under the provisions of Chapter 29, Title 75, Mississippi Code of 1972;(iii) The premises of a raw milk dairy where raw milk is produced, processed, labeled, marketed, or distributed by a raw milk producer in compliance with Chapter 31, Title 75, Mississippi Code of 1972; or(iv) The premises of a raw milk dairy where a raw milk product or raw milk dairy product is manufactured, labeled, marketed or distributed by a raw milk producer in compliance with Chapter 31, Title 75, Mississippi Code of 1972.(f) “Food product” means a perishable or nonperishable item stored in a container or package, if the item is fit for human consumption.(g) “Identifying meat term” means any word or phrase that states, indicates, suggests, or describes a meat product, regardless of whether the word or phrase is used individually, as a portmanteau, or as a compound word. “Identifying meat term” includes, but is not limited to, any of the following:(i) A common name for the species of the agricultural food animal subject to slaughter and processing, including a calf or cow, chicken, goat or kid, hog or pig, poultry, lamb or sheep or turkey.(ii) A common name for a characteristic of a species of the agricultural food animal subject to slaughter and processing based on age, breed or sex.(iii) Meat, including:1. Beef or veal;2. Broiler, fryer, poulet or yearling;3. Cabrito or chevon;4. Lamb or mutton;5. Pork;6. A common name used to describe a major cut of a meat of an agricultural food animal slaughtered and processed, including:a. A major meat cut specified in 9 CFR Section 317.344;b. A poultry product such as breast, drumstick, giblet, thigh or wing; orc. The common name of an organ or offal, including gizzard, heart, liver, kidney or tongue; and7. Any other common name that a reasonable purchaser would immediately and exclusively associate with a meat product prepared for sale in normal commercial channels such as bacon, baloney, bologna, bone, brat or bratwurst, brisket, burger or hamburger, butt, chop, chuck, cold cut, cutlet, filet, flat iron, frank or frankfurter, ham, hock, hot dog, jerky, liverwurst, loin, London broil, lunch meat, New York strip, pepperoni, porterhouse, ribeye, roast, rib or sparerib, salami, sausage, shank, sirloin, tenderloin, or a comparable word or phrase as approved by the department.(h) “Insect-protein food product” means a food product having one or more sensory attributes that resemble a type of tissue originating from an agricultural food animal but that, in lieu of being derived from meat processing, is derived from manufacturing insect parts.(i) “Label” means a display of written, printed or graphic matter placed upon any container storing a food product that is offered for sale or sold on a wholesale or retail basis, regardless of whether the label is printed on the container’s packaging or a sticker affixed to the container.(j) “Manufactured-protein food product” means a cultivated-protein food product, insect-protein food product or plant-protein food product.(k) “Meat processing” means the handling, preparation, and slaughter of an agricultural food animal; the dressing of its carcass; or the cutting, storage, and packaging of its tissue or other parts as a food product.(l) “Meat product” means a food product derived from meat processing.(m) “Plant-protein food product” means a food product having one or more sensory attributes that resemble a type of tissue found in a species of agricultural food animal but that, in lieu of being derived from meat processing, is derived from manufacturing plant parts.(n) “Qualifying term” means a word, compound word or phrase that would clearly disclose to a reasonable purchaser of meat products from a food processing plant that a food product is not a meat product. “Qualifying term” includes, but is not limited to, cell-cultivated, cell-cultured, fake, grown in a lab, imitation, insect, insect-based, insect-protein, lab-created, lab-grown, meat free, meatless, plant, plant-based, vegan, vegetable, vegetarian, veggie, or a comparable word or phrase as approved by the department.
(a) “Agricultural food animal” means a domesticated animal belonging to the bovine, caprine, ovine, or porcine species; or live domestic fowl limited to chickens or turkeys.
(b) “Cell-cultured dairy product” means a product that is intended to replicate or to substitute for milk and that is derived from animal cells cultured outside of a live animal. This includes products produced through the growth of mammary or other animal cells in vitro.
(c) “Cultivated-protein food product” means a food product having one or more sensory attributes that resemble a type of tissue originating from an agricultural food animal but that, in lieu of being derived from meat processing, is derived from manufacturing cells, in which one or more stem cells are initially isolated from an agricultural food animal, are grown in vitro, and may be manipulated, as part of a manufacturing operation.
(d) “Department” means the Mississippi Department of Agriculture and Commerce.
(e) “Food processing plant” means a commercial operation that manufactures, packages, labels or stores food for human consumption and does not provide food directly to a consumer. The term does not include any of the following:(i) A premises covered by the legalized sale of beer, light spirit products and light wines under the provisions of Chapter 3, Title 67, Mississippi Code of 1972;(ii) A premises of a residence in which honey is stored, prepared, packaged, including by placement in a container, labeled or from which honey is distributed, as regulated under the provisions of Chapter 29, Title 75, Mississippi Code of 1972;(iii) The premises of a raw milk dairy where raw milk is produced, processed, labeled, marketed, or distributed by a raw milk producer in compliance with Chapter 31, Title 75, Mississippi Code of 1972; or(iv) The premises of a raw milk dairy where a raw milk product or raw milk dairy product is manufactured, labeled, marketed or distributed by a raw milk producer in compliance with Chapter 31, Title 75, Mississippi Code of 1972.
(i) A premises covered by the legalized sale of beer, light spirit products and light wines under the provisions of Chapter 3, Title 67, Mississippi Code of 1972;
(ii) A premises of a residence in which honey is stored, prepared, packaged, including by placement in a container, labeled or from which honey is distributed, as regulated under the provisions of Chapter 29, Title 75, Mississippi Code of 1972;
(iii) The premises of a raw milk dairy where raw milk is produced, processed, labeled, marketed, or distributed by a raw milk producer in compliance with Chapter 31, Title 75, Mississippi Code of 1972; or
(iv) The premises of a raw milk dairy where a raw milk product or raw milk dairy product is manufactured, labeled, marketed or distributed by a raw milk producer in compliance with Chapter 31, Title 75, Mississippi Code of 1972.
(f) “Food product” means a perishable or nonperishable item stored in a container or package, if the item is fit for human consumption.
(g) “Identifying meat term” means any word or phrase that states, indicates, suggests, or describes a meat product, regardless of whether the word or phrase is used individually, as a portmanteau, or as a compound word. “Identifying meat term” includes, but is not limited to, any of the following:(i) A common name for the species of the agricultural food animal subject to slaughter and processing, including a calf or cow, chicken, goat or kid, hog or pig, poultry, lamb or sheep or turkey.(ii) A common name for a characteristic of a species of the agricultural food animal subject to slaughter and processing based on age, breed or sex.(iii) Meat, including:1. Beef or veal;2. Broiler, fryer, poulet or yearling;3. Cabrito or chevon;4. Lamb or mutton;5. Pork;6. A common name used to describe a major cut of a meat of an agricultural food animal slaughtered and processed, including:a. A major meat cut specified in 9 CFR Section 317.344;b. A poultry product such as breast, drumstick, giblet, thigh or wing; orc. The common name of an organ or offal, including gizzard, heart, liver, kidney or tongue; and7. Any other common name that a reasonable purchaser would immediately and exclusively associate with a meat product prepared for sale in normal commercial channels such as bacon, baloney, bologna, bone, brat or bratwurst, brisket, burger or hamburger, butt, chop, chuck, cold cut, cutlet, filet, flat iron, frank or frankfurter, ham, hock, hot dog, jerky, liverwurst, loin, London broil, lunch meat, New York strip, pepperoni, porterhouse, ribeye, roast, rib or sparerib, salami, sausage, shank, sirloin, tenderloin, or a comparable word or phrase as approved by the department.
(i) A common name for the species of the agricultural food animal subject to slaughter and processing, including a calf or cow, chicken, goat or kid, hog or pig, poultry, lamb or sheep or turkey.
(ii) A common name for a characteristic of a species of the agricultural food animal subject to slaughter and processing based on age, breed or sex.
(iii) Meat, including:1. Beef or veal;2. Broiler, fryer, poulet or yearling;3. Cabrito or chevon;4. Lamb or mutton;5. Pork;6. A common name used to describe a major cut of a meat of an agricultural food animal slaughtered and processed, including:a. A major meat cut specified in 9 CFR Section 317.344;b. A poultry product such as breast, drumstick, giblet, thigh or wing; orc. The common name of an organ or offal, including gizzard, heart, liver, kidney or tongue; and7. Any other common name that a reasonable purchaser would immediately and exclusively associate with a meat product prepared for sale in normal commercial channels such as bacon, baloney, bologna, bone, brat or bratwurst, brisket, burger or hamburger, butt, chop, chuck, cold cut, cutlet, filet, flat iron, frank or frankfurter, ham, hock, hot dog, jerky, liverwurst, loin, London broil, lunch meat, New York strip, pepperoni, porterhouse, ribeye, roast, rib or sparerib, salami, sausage, shank, sirloin, tenderloin, or a comparable word or phrase as approved by the department.
1. Beef or veal;
2. Broiler, fryer, poulet or yearling;
3. Cabrito or chevon;
4. Lamb or mutton;
5. Pork;
6. A common name used to describe a major cut of a meat of an agricultural food animal slaughtered and processed, including:a. A major meat cut specified in 9 CFR Section 317.344;b. A poultry product such as breast, drumstick, giblet, thigh or wing; orc. The common name of an organ or offal, including gizzard, heart, liver, kidney or tongue; and
a. A major meat cut specified in 9 CFR Section 317.344;
b. A poultry product such as breast, drumstick, giblet, thigh or wing; or
c. The common name of an organ or offal, including gizzard, heart, liver, kidney or tongue; and
7. Any other common name that a reasonable purchaser would immediately and exclusively associate with a meat product prepared for sale in normal commercial channels such as bacon, baloney, bologna, bone, brat or bratwurst, brisket, burger or hamburger, butt, chop, chuck, cold cut, cutlet, filet, flat iron, frank or frankfurter, ham, hock, hot dog, jerky, liverwurst, loin, London broil, lunch meat, New York strip, pepperoni, porterhouse, ribeye, roast, rib or sparerib, salami, sausage, shank, sirloin, tenderloin, or a comparable word or phrase as approved by the department.
(h) “Insect-protein food product” means a food product having one or more sensory attributes that resemble a type of tissue originating from an agricultural food animal but that, in lieu of being derived from meat processing, is derived from manufacturing insect parts.
(i) “Label” means a display of written, printed or graphic matter placed upon any container storing a food product that is offered for sale or sold on a wholesale or retail basis, regardless of whether the label is printed on the container’s packaging or a sticker affixed to the container.
(j) “Manufactured-protein food product” means a cultivated-protein food product, insect-protein food product or plant-protein food product.
(k) “Meat processing” means the handling, preparation, and slaughter of an agricultural food animal; the dressing of its carcass; or the cutting, storage, and packaging of its tissue or other parts as a food product.
(l) “Meat product” means a food product derived from meat processing.
(m) “Plant-protein food product” means a food product having one or more sensory attributes that resemble a type of tissue found in a species of agricultural food animal but that, in lieu of being derived from meat processing, is derived from manufacturing plant parts.
(n) “Qualifying term” means a word, compound word or phrase that would clearly disclose to a reasonable purchaser of meat products from a food processing plant that a food product is not a meat product. “Qualifying term” includes, but is not limited to, cell-cultivated, cell-cultured, fake, grown in a lab, imitation, insect, insect-based, insect-protein, lab-created, lab-grown, meat free, meatless, plant, plant-based, vegan, vegetable, vegetarian, veggie, or a comparable word or phrase as approved by the department.