Part 319. PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION

• SUBPART A [§ 319.1 - § 319.10] - Subpart A—General
• SUBPART B [§ 319.15 - § 319.29] - Subpart B—Raw Meat Products
• SUBPART C [§ 319.80 - § 319.81] - Subpart C—Cooked Meats
• SUBPART D [§ 319.100 - § 319.107] - Subpart D—Cured Meats, Unsmoked and Smoked
• SUBPART E [§ 319.140 - § 319.145] - Subpart E—Sausage Generally: Fresh Sausage
• SUBPART F [§ 319.160 - § 319.160] - Subpart F—Uncooked, Smoked Sausage
• SUBPART G [§ 319.180 - § 319.182] - 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 [§ 319.260 - § 319.261] - Subpart K—Luncheon Meat, Loaves and Jellied Products
• SUBPART L [§ 319.280 - § 319.281] - Subpart L—Meat Specialties, Puddings and Nonspecific Loaves
• SUBPART M [§ 319.300 - § 319.313] - Subpart M—Canned, Frozen, or Dehydrated Meat Food Products
• SUBPART N [§ 319.500 - § 319.500] - Subpart N—Meat Food Entree Products, Pies, and Turnovers
• SUBPART O [§ 319.600 - § 319.600] - Subpart O—Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items
• SUBPART P [§ 319.700 - § 319.703] - Subpart P—Fats, Oils, Shortenings
• SUBPART Q [§ 319.720 - § 319.721] - Subpart Q—Meat Soups, Soup Mixes, Broths, Stocks, Extracts
• SUBPART R [§ 319.760 - § 319.762] - 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 [§ 319.880 - § 319.881] - Subpart U—Miscellaneous