Current through Register 2024 Notice Reg. No. 38, September 20, 2024
(a)
Horsemeat, horsemeat byproducts, meat, meat byproducts, meat food product, or
raw animal fat which have been condemned for human and pet food, or meat or
meat byproducts from dead animals, or meat or meat byproducts which have not
been prepared in an establishment under State or Federal Meat Inspection, or in
an establishment licensed to manufacture or process pet food in accordance with
this Group shall be, if more than four inches in diameter, freely slashed, and
immediately thereafter one of the following approved denaturing agents, unless
certain agents are specified elsewhere in this Group, shall be liberally
applied to all surfaces of such meat and products, whether or not slashed:
Crude carbolic acid, Cresylic disinfectant, or No. 2 fuel oil.
(b) Horsemeat, horsemeat byproducts, meat,
meat byproducts, meat food products, or raw animal fat which are to be used for
pet food unless identified and handled in accordance with Section
1180.13 shall be, if more than four
inches in diameter, freely slashed and immediately thereafter one of the
following denaturing agents shall be liberally applied to all surfaces of such
meat and products, whether or not slashed:
(1)
(A)
Unrefined (malodorous) fish oil.
(B) Federal Food, Drug, and Cosmetic Act
Green No. 3 coloring, FD&C Blue No. 1 coloring, FD&C Blue No. 2
coloring, or FD&C Violet No. 1 coloring used separately or in combination
with a formula consisting of one part dye to 40 parts by weight of water, 40
parts liquid detergent and 40 parts oil of citronella. This concentrate is
further diluted by using one part concentrate to 32 parts of water.
(C) Any other agent approved by the Chief of
the Bureau.
(2) Provided
however:
(A) That, if the meat, meat
byproduct, or meat food products or raw animal fat are in small pieces (four
inches in diameter or less) slashing will not be necessary.
(B) That tripe may be denatured by dipping it
in a six percent solution of tannic acid for one minute followed by immersion
in a water bath, then immersing it for one minute in a solution of .002 percent
FD&C Yellow No. 5 coloring.
(C)
That meat may be denatured by dipping it in a solution of .625 percent tannic
acid followed by immersion in a water bath, then dipping it in a solution of
.625 percent ferric acid (ferric acetate); and
(D) That when the meat, meat byproduct, or
meat food product is ground, four percent by weight of coarsely ground hard
bone uniformly incorporated with the meat or product may be used in lieu of the
agents prescribed above. The size of bone shall be no less than the opening
size for No. 5 mesh (U.S. Bureau of Standards).
(3) Rendered animal fat derived from inedible
or condemned materials and possessing the physical characteristics of color,
odor, and taste of an edible product shall be denatured to effectually
distinguish it from an edible product either with low grade offal during the
rendering or by adding to, and mixing thoroughly with, such fat denaturing oil,
No. 2 fuel oil, or brucine dissolved in a mixture of alcohol and the pine oil
or oil of rosemary.
(4) In addition
to the application of the denaturing agents listed in subparagraphs (1), (2),
and (3) above, such meat or product shall be properly identified such as "Beef
not for Human Consumption--Denatured with __________," bear a true and correct
statement of the net weight and the name and address of the processor or
manufacturer.
(5) The application
of any of the denaturing agents listed in (a) or (b) of this section to the
outer surfaces of molds or blocks of boneless meat, meat byproducts, or meat
food products shall not be considered adequate. The denaturing agent must be
mixed intimately with all of the material to be denatured and must be applied
in such quantity and manner that it cannot easily and readily be removed by
washing or soaking. A sufficient amount of the chosen denaturant of
subparagraphs (1) or (2) of paragraphs (b) shall be used to give the meat, meat
byproduct, raw animal fat, or rendered animal fats and oils, a distinctive
color, odor or taste so that such material cannot be confused with an article
of human food.
(c) All
denaturing shall be done immediately upon condemnation of the meat or product,
or in the case of (b) of this section, immediately after the meat or product is
prepared.
1.
Renumbering of former article 46, section
1180.34 to article 46, section
1180.43 filed 3-7-2012; operative 4-6-2012 (Register 2012, No. 10).
