Current through Register 2024 Notice Reg. No. 38, September 20, 2024
(a)
Mexican style chorizo is a non-fermented, cured or uncured, perishable sausage
that is uncooked, semidried in an atmospherically controlled drying chamber,
and prepared with fresh or frozen meats and meat fat with the meat fat
constituting not more than thirty percent of the finished product. It is
seasoned with one or more types of peppers. No binders or extenders are
allowed.
(b) The following are
standards for specific types of Mexican style chorizo:
(1) "Mexican Style Chorizo" shall be prepared
with fresh or frozen pork or fresh or frozen pork and pork fat.
(2) "Mexican Style Chorizo with Beef,"
"Mexican Style Chorizo with Veal," and Mexican Style Chorizo with Beef and
Veal" shall be prepared with fresh or frozen pork and with beef and/or veal.
Pork shall constitute the major portion of the meat content.
(3) "Mexican Style Beef Chorizo" shall be
prepared with fresh or frozen beef or and fresh or frozen beef and beef
fat.
(4) "Mexican Style Veal
Chorizo" shall be prepared with fresh or frozen veal or fresh or frozen veal
and veal fat.
(c)
Optional ingredients in Mexican style chorizo include:
(1) Spices (including paprika, oregano, and
cumin) and flavorings.
(2) Water or
ice to facilitate chopping or mixing, but not to exceed three percent of the
total weight of all ingredients, including water.
(3) One or more types of chili peppers, such
as red or green peppers, jalapeno peppers, chili pepper, green chilies, cayenne
peppers, chili powder, jalapeno powder, or the various varieties of dried
pepper pods that have been soaked and ground or made into a sauce.
(4) Cider vinegar, wine vinegar, or apple
cider vinegar. The vinegar used shall have a concentration of no less than four
grams of acetic acid per 100 cubic centimeters (20 °C).
(5) Orange juice or pineapple juice or a
combination of orange juice and pineapple juice. These may be from
concentrate.
(6) Dehydrated,
powdered, or fresh garlic, onions, or a combination of garlic and
onions.
(7) Sugar, dextrose, corn
syrup, corn syrup solids, and glucose syrup.
(8) Monosodium glutamate.
(9) Antioxidants and oxygen interceptors
listed in 9 CFR section
424.21 (2006), and Directive 7120.1, Safe and
Suitable Ingredients Used in the Production of Meat and Poultry Products,
Amendment 10 (January 18, 2007), published by the United States Department of
Agriculture (USDA), Food Safety and Inspection Service, such as BHA (butylated
hydroxyanisole), BHT (butylated hydroxytolene), propyl gallate, TBHQ (tertiary
butythydroquinone).
(10) Bacterial
growth inhibitors listed in 9
CFR section 424.21 (2006), and Directive
7120.1, Safe and Suitable Ingredients Used in the Production of Meat and
Poultry Products, Amendment 10 (January 18, 2007), published by the United
States Department of Agriculture (USDA), Food Safety and Inspection Service,
such as sodium lactate.
(11) Beef,
veal, beef and veal, and/or beef fat.
(12) Sodium or potassium nitrite not to
exceed " ounce per 100 pounds of meat and meat by products (7 grams per 45000
grams =150 ppm). If nitrite is used in the product formulation, the product
shall be labeled with the word "cured" in the product name, such as "Cured
Mexican Style Chorizo." The word "cured" shall be displayed on the product
label in the same size and style of lettering as other words in the product
name.
(13) If sodium or potassium
nitrite is used, curing accelerators listed in
9 CFR section
424.21 (2006), and Directive 7120.1, Safe and
Suitable Ingredients Used in the Production of Meat and Poultry Products,
Amendment 10 (January 18, 2007), published by the United States Department of
Agriculture (USDA), Food Safety and Inspection Service, such as sodium
erythorbate or sodium ascorbate.
(d) Finished Mexican style chorizo shall meet
one the following standards:
(1) A water
activity of 0.95 or less and a pH level of 5.0 or less.
(2) A moisture to protein ratio of 3.1 to 1
or below with a pH level of 5.0 or less.
(3) A pH level of 4.5 or
less.
(e) If Mexican
style chorizo contains pork, one of the following is required:
(1) The pork shall be treated for the
destruction of trichinae in accordance with section
910.7 of this subchapter;
(2) If displayed in a self-service counter,
the product shall be clearly labeled "Raw Product -- Cook Thoroughly Before
Serving;" or
(3) If not labeled and
handed to the customer by an establishment employee, the product shall be
accompanied by a handout instructing the customer to thoroughly cook it before
serving.
(f) Copies of
USDA directives and notices may be found at:
http://www.fsis.usda.gov.
1. New
section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
407,
18693,
18735,
18960,
18961
and
19014,
Food and Agricultural Code. Reference: Sections, 18662, 18664, 18665, 18676,
18724, 18730, 18731, 18944, 18974, 18972 and 19017, Food and Agricultural
Code.
