[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2005]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR381.157]

[Page 513-514]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 381_POULTRY PRODUCTS INSPECTION REGULATIONS--Table of Contents
 
     Subpart P_Definitions and Standards of Identity or Composition
 
Sec. 381.157  Canned boned poultry and baby or geriatric food.

    (a) Canned boned poultry shall, unless otherwise specified in this 
section, be prepared from cooked deboned poultry meat and may contain 
skin and fat not in excess of natural whole carcass proportions. 
Gelatin, stabilizers, or similar solidifying or emulsifying agents shall 
not be added to product labeled ``Boned (Kind)--Solid Pack,'' but

[[Page 514]]

may be added in quantities not in excess of a total of 0.5 percent of 
the total ingredients in the preparation of other canned boned poultry 
products and in such cases the common name of the substance shall be 
included in the name of the product, e.g., ``Boned Chicken with Broth--
Gelatin Added.''
    (b) Canned boned poultry, except poultry within paragraph (c) of 
this section, shall meet the requirements set forth in Table II. The 
percentages in Table II shall be calculated on the basis of the total 
ingredients used in the preparation of the product.
    (c) Canned boned poultry with natural juices (Boned (Kind) with 
natural juices) shall be prepared from either raw boned poultry or a 
mixture of raw boned poultry and cooked boned poultry and shall have no 
liquid added during the preparation of the product.
    (d) Canned shredded poultry (Shredded Kind), consists of poultry 
meat reduced to a shredded appearance, from the kind of poultry 
indicated, with meat, skin, and fat not in excess of the natural whole 
carcass proportions. Canned shredded poultry from specific parts may 
include skin or fat in excess of the proportions normally found on a 
whole carcass, but not in excess of the proportions of skin and fat 
normal to the particular part or parts; and such product shall be 
labeled in accordance with Sec. 381.117(d).
    (e) Canned boned poultry shall be prepared as set forth in Table II, 
items 1, 2, 3, or 4, whichever is applicable.

                                Table II
------------------------------------------------------------------------
                                                   Minimum
                                                   percent
                                                   cooked,
                                                   deboned      Maximum
                                                   poultry      percent
                  Product name                     meat of      liquid
                                                     kind      that may
                                                  indicated,   be added
                                                  with skin,      \1\
                                                   fat, and
                                                  seasoning
------------------------------------------------------------------------
1. Boned (Kind)--solid pack....................           95           5
2. Boned (Kind)................................           90          10
3. Boned (Kind) with broth \2\.................           80          20
4. Boned (Kind) (----) percent broth \2, 3\....           50          50
------------------------------------------------------------------------
\1\ Liquid may be in the form of, but is not limited to, broth or
  extractives.
\2\ Alternatively, product may be prepared from raw boned poultry in
  combination with cooked boned poultry so long as the product complies
  with the specified standard.
\3\ Total amount of liquid added shall be included in the name of the
  product; e.g., ``Boned Chicken with 25 percent broth.''

    (f) Poultry products intended for infant or geriatric use and 
represented as having a ``high meat'' content shall contain not less 
than 18.75 percent cooked, deboned poultry meat of the kind indicated, 
with seasoning.

                                Table IIa
------------------------------------------------------------------------
                                                   Minimum
                                                   percent
                                                   cooked,      Maximum
                                                   deboned,     percent
                                                   poultry      liquid
                  Product name                     meat of     that may
                                                     kind      be added
                                                  indicated,      \1\
                                                     with
                                                  seasoning
------------------------------------------------------------------------
1. Strained or chopped (Kind) with broth \2, 3\           43          57
2. High meat dinner \3\........................        18.75
------------------------------------------------------------------------
\1\ Liquid may be in the form of, but not limited to, broth or
  extractives.
\2\ Alternatively, product may be prepared from raw boned poultry meat
  in combination with cooked bone poultry meat so long as the product
  complies with the specified standard.
\3\ Label must indicate in some manner that product is for infant or
  geriatric servings.


[37 FR 9706, May 16, 1972, as amended at 39 FR 4569, Feb. 5, 1974]