- Meat Processing NY2C Attachment
G Sausage and Luncheon Meat FP, in pounds The final manufactured product as fresh meat cuts including steaks, roasts, chops or boneless meat, bacon or other smoked meats (except hams) such as sausage, bologna or other luncheon meats, or related products.
- THE MEAT PRODUCTS REGULATIONS 2003 Guidelines on the Labelling and
D.Calculation of Meat Content examples Example 1 Beefburger 31 Example 2 Pork and Beef Sausage 32 Example 3 Chicken Nuggets 34 Example 4 Meat Pasty (cooked) 36 37E.Calculation of declarable meat content using analytical values for hydroxyproline,.
- Form MC-2002
General The materials, parts, and supplies listed below are those commonly consumed in the manufacture, processing, or assembly of the products listed in item 18B.Please review the entire list and report separately each item consumed... Import permits.
- FSIS Directive 6700.1
Establishments protocols and procedures are to be available to FSIS.An establishment does not have to maintain a protocol on file if it has data or information that clearly demonstrate that its products do not retain water as a result of the process,.
- Hot Dogs and Food Safety
Frankfurter, Hot Dog, Wiener, or Bologna With Byproducts or With Variety Meats are made according to the specifications for cooked and/or smoked sausages (see above), except they consist of not less than 15% of one or more kinds of raw skeletal muscle.
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