Oregon Administrative Code

603-029-1175 Use of Animal Drugs Animal drug residues are permitted in meat and meat products if such residues are from drugs which have been approved by the Food and Drug Administration and any such drug residues are within tolerance levels approved by the Food and Drug Administ…

603-029-1180 Determination of Added Water in Cooked Sausages (1) For purposes of this rule, the following definitions apply. (a) Cooked sausage. Cooked sausage is any product described in OAR 603-029-1234 and OAR 603-029-1248 to 603-029-1252. (b) Group 1 Protein-Contributing Ingr…

603-029-1185 Heat-Processing and Stabilization Requirements for Uncured Meat Patties (1) Definitions. For purposes of this rule, the following definitions shall apply: (a) Patty. A shaped and formed, comminuted, flattened cake of meat product. (b) Comminuted. A processing term de…

603-029-1190 Product Prepared Using Advanced Meat/Bone Separation Machinery; Process Control (1) General. Meat may be derived by mechanically separating skeletal muscle tissue from the bones of meat animals, other than skulls or vertebral column bones of cattle 30 months of age a…

603-029-1200 Labeling and Preparation of Standardized Products (1) Labels for products for which standards of identity or composition are prescribed in OAR 603-029-1200 to 603-029-1299 shall show the appropriate product name, an ingredient statement, and other label information i…

603-029-1202 Products and Nitrates and Nitrites Any product, such as frankfurters and corned beef, for which there is a standard in OAR 603-029-1200 to 603-029-1299 and to which nitrate or nitrite is permitted or required to be added, may be prepared without nitrate or nitrite an…

603-029-1204 Mechanically Separated (Species) (1) Mechanically Separated (Species) is any finely comminuted product resulting from the mechanical separation and removal of most of the bone from attached skeletal muscle of meat animal carcasses and parts of carcasses and meeting t…

603-029-1206 Limitations with Respect to use of Mechanically Separated (Species) (1) Meat products required to be prepared from one species shall not contain Mechanically Separated (Species) of any other species. (2) Mechanically Separated (Species) described in OAR 603-029-1204 …

603-029-1208 Requirements for Substitute Standardized Meat Products Named by use of an Expressed Nutrient Content Claim and a Standardized Term (1) Description. The meat products prescribed by this general definition and standard of identity are those products that substitute, in…

603-029-1210 Miscellaneous Beef Products (1) Chopped beef, ground beef. “Chopped Beef” or “Ground Beef” shall consist of chopped fresh and/or frozen beef with or without seasoning and without the addition of beef fat as such, shall not contain more than 30 percent fat, and shall …

603-029-1212 Miscellaneous Pork Products Partially defatted pork fatty tissue. “Partially Defatted Pork Fatty Tissue” is a pork byproduct derived from the low temperature rendering (not exceeding 120°F.) of fresh pork fatty tissue, exclusive of skin. Such product shall have a pin…

603-029-1214 Barbecued Meats Barbecued meats, such as product labeled “Beef Barbecue” or “Barbecued Pork,” shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristi…

603-029-1216 Roast Beef Parboiled and Steam Roasted “Roast Beef Parboiled and Steam Roasted” shall be prepared so that the weight of the finished product, excluding salt and flavoring material, shall not exceed 70 percent of the fresh beef weight. Transglutaminase enzyme at level…

603-029-1218 Corned Beef “Corned Beef” shall be prepared from beef briskets, navels, clods, middle ribs, rounds, rumps, or similar cuts using one or a combination of the curing ingredients specified in a rule permitting that use in this Division 29, or in 21 CFR chapter I, subcha…

603-029-1220 Corned Beef Brisket In preparing “Corned Beef Brisket,” the application of curing solution to the beef brisket shall not result in an increase in the weight of the finished cured product of more than 20 percent over the weight of the fresh uncured brisket. If the pro…

603-029-1222 Corned Beef Round and Other Corned Beef Cuts In preparing “Corned Beef Round” and other corned beef cuts, except “Corned Beef Briskets,” the curing solution shall be applied to pieces of beef weighing not less than one pound and such application shall not result in a…

603-029-1224 Cured Beef Tongue In preparing “Cured Beef Tongue,” the application of curing solution to the fresh beef tongue shall not result in an increase in the weight of the cured beef tongue of more than 10 percent over the weight of the fresh uncured beef tongue. Statutory/…

603-029-1226 Cured Pork Products (1) Cured pork products, including hams, shoulders, picnics, butts and loins, shall comply with the minimum meat Protein Fat Free (PFF) percentage requirements set forth in the following chart: [Table 1, 603-029-1226] (2) Cured pork products for w…

603-029-1228 “Ham Patties,” “Chopped Ham,” “Pressed Ham,” “Spiced Ham,” and Similar Products (1) Finely divided (chopped, ground, flaked, chipped) cured ham products such as “Ham patties,” “Chopped ham,” “Pressed ham,” and “Spiced ham” shall comply with minimum meat Protein Fat F…

603-029-1230 “Country Ham,” “Country Style Ham,” “Dry Cured Ham,” “Country Pork Shoulder,” “Country Style Pork Shoulder,” and “Dry Cured Pork Shoulder” (1) “Country Ham,” “Country Style Ham,” or “Dry Cured Ham,” and “Country Pork Shoulder,” “Country Style Pork Shoulder,” or “Dry …

603-029-1232 Bacon The weight of cured pork bellies ready for slicing and labeling as “Bacon” shall not exceed the weight of the fresh uncured pork bellies. Statutory/Other Authority: ORS 603.085, ORS 619.042 & ORS 619.046 Statutes/Other Implemented: ORS 619.042, ORS 619.046, ORS…

603-029-1234 Sausage Except as otherwise provided in this rule, or under the Poultry Products Inspection Act with respect to products consisting partly of poultry, sausage is the coarse or finely comminuted meat product prepared from one or more kinds of meat or meat and meat byp…

603-029-1236 Fresh Pork Sausage “Fresh Pork Sausage” is sausage prepared with fresh pork or frozen pork or both, but not including pork byproducts, and may contain Mechanically Separated (Species) in accordance with OAR 603-029-1206, and may be seasoned with condimental substance…

603-029-1238 Fresh Beef Sausage “Fresh Beef Sausage” is sausage prepared with fresh beef or frozen beef, or both, but not including beef byproducts, and may contain Mechanically Separated (Species) used in accordance with OAR 603-029-1206 and may be seasoned with condimental subs…

603-029-1240 Breakfast Sausage “Breakfast sausage” is sausage prepared with fresh and/or frozen meat; or fresh and/or frozen meat and meat byproducts and may contain Mechanically Separated (Species) in accordance with OAR 603-029-1206 and may be seasoned with condimental substanc…

603-029-1242 Whole Hog Sausage “Whole Hog Sausage” is sausage prepared with fresh and/or frozen meat from swine in such proportions as are normal to a single animal and may include any Mechanically Separated (Species) produced from the animal and used in accordance with OAR 603-0…

603-029-1244 Italian Sausage Products (1) Italian sausage products are cured or uncured sausages containing at least 85 percent meat, or combination of meat and fat, with the total fat content constituting not more than 35 percent of the finished product. Such products shall be p…

603-029-1246 Smoked Pork Sausage “Smoked Pork Sausage” is pork sausage that is smoked with hardwood or other approved nonresinous materials. It may be seasoned with condimental substances as permitted in OAR 603-029-1100 to 603-029-1190. The finished product shall not contain mor…

603-029-1248 Frankfurter, Frank, Furter, Hotdog, Weiner, Vienna, Bologna, Garlic Bologna, Knockwurst, and Similar Products (1) Frankfurter, frank, furter, hot-dog, wiener, vienna, bologna, garlic bologna, knockwurst and similar cooked sausages are comminuted, semisolid sausages p…

603-029-1250 Cheesefurters and Similar Products “Cheesefurters” and similar products are products in casings which resemble frankfurters except that they contain sufficient cheese to give definite characteristics to the finished article. They may contain binders and extenders as …

603-029-1252 Braunschweiger and Liver Sausage or Liverwurst (1) “Braunschweiger” is a cooked sausage made from fresh, cured, and/or frozen pork, beef, and/or veal and at least 30 percent pork, beef, and/or veal livers computed on the weight of the fresh livers. It may also contai…

603-029-1254 Luncheon Meat “Luncheon Meat” is a cured, cooked meat product made from comminuted meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. To facilitate chopping or mixing or to dissolve the usual curing ingredients, water or ice may b…

603-029-1256 Meat Loaf “Meat Loaf” is a cooked meat product in loaf form made from comminuted meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3 percent of…

603-029-1258 Scrapple “Scrapple” shall contain not less than 40 percent meat and/or meat byproducts computed on the basis of the fresh weight, exclusive of bone. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. The meal or flour used may be derive…

603-029-1260 Bockwurst (1) Bockwurst is an uncured, comminuted meat product which may or may not be cooked. It contains meat, milk or water or a combination thereof, eggs, vegetables, and any of the optional ingredients listed in section (2) of this rule; and is prepared in accor…

603-029-1262 Chili Con Carne “Chili con carne” shall contain not less than 40 percent of meat computed on the weight of the fresh meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. Head meat, cheek meat, and heart meat exclusive of the heart c…

603-029-1264 Chili Con Carne with Beans Chili con carne with beans shall contain not less than 25 percent of meat computed on the weight of the fresh meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. Head meat, cheek meat, or heart meat exclu…

603-029-1266 Hash “Hash” shall contain not less than 35 percent of meat computed on the weight of the cooked and trimmed meat. The weight of the cooked meat used in this calculation shall not exceed 70 percent of the weight of the uncooked fresh meat. Mechanically Separated (Spec…

603-029-1268 Corned Beef Hash (1) “Corned Beef Hash” is the semi-solid food product in the form of a compact mass which is prepared with beef, potatoes, curing agents, seasonings, and any of the optional ingredients listed in section (2) of this rule, in accordance with the provi…

603-029-1270 Meat Stews Meat stews such as “Beef Stew” or “Lamb Stew” shall contain not less than 25 percent of meat of the species named on the label, computed on the weight of the fresh meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. Stat…

603-029-1272 Tamales “Tamales” shall be prepared with at least 25 percent meat computed on the weight of the uncooked fresh meat in relation to all ingredients of the tamales. When tamales are packed in sauce or gravy, the name of the product shall include a prominent reference t…

603-029-1274 Spaghetti with Meatballs and Sauce, Spaghetti with Meat and Sauce, and Similar Products “Spaghetti with Meatballs and Sauce” and “Spaghetti with Meat and Sauce,” and similar products shall contain not less than 12 percent of meat computed on the weight of the fresh m…

603-029-1276 Spaghetti Sauce with Meat “Spaghetti Sauce with Meat” shall contain not less than 6 percent of meat computed on the weight of the fresh meat. Mechanically Separated (Species) may be used in accordance with OAR 603-029-1206. Statutory/Other Authority: ORS 603.085, ORS…

603-029-1278 Tripe with Milk “Tripe with Milk” shall be prepared so that the finished canned article, exclusive of the cooked-out juices and milk, will contain at least 65 percent tripe. The product shall be prepared with not less than 10 percent milk. Statutory/Other Authority: …

603-029-1280 Beans with Frankfurters in Sauce, Sauerkraut with Wieners and Juice, and Similar Products “Beans with Frankfurters in Sauce,” “Sauerkraut with Wieners and Juice,” and similar products shall contain not less than 20 percent frankfurters or wieners computed on the weig…

603-029-1282 Lima Beans with Ham in Sauce, Beans with Ham in Sauce, Beans with Bacon in Sauce, and Similar Products “Lima Beans with Ham in Sauce,” “Beans with Ham in Sauce,” “Beans with Bacon in Sauce,” and similar products shall contain not less than 12 percent ham or bacon com…

603-029-1284 Chow Mein Vegetables with Meat, and Chop Suey Vegetables with Meat “Chow Mein Vegetables with Meat” and “Chop Suey Vegetables with Meat” shall contain not less than 12 percent meat computed on the weight of the uncooked fresh meat prior to its inclusion with the othe…

603-029-1286 Pork with Barbecue Sauce and Beef with Barbecue Sauce “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall consist of not less than 50 percent cooked meat of the species specified on the label. Mechanically Separated (Pork) may be used in accordance with O…

603-029-1287 Beef with Gravy and Gravy with Beef “Beef with Gravy” and “Gravy with Beef” shall not be made with beef which, in the aggregate for each lot contains more than 30 percent trimmable fat, that is, fat which can be removed by thorough, practicable trimming and sorting. …

603-029-1288 Meat Pies Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat of the species specified on the label, in an amount not less than 25 percent of all ingredients including crust and shall be computed on the basis of the fresh uncooked meat. Statut…