New York Codes, Rules and Regulations
Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS
Chapter VI - Food Control
Subchapter G - Inspection of Meat, Meat Products and Poultry (Article 5-B Agriculture and Markets Law)
Article 1 - Meat and Meat Products
Part 319 - Definitions And Standards Of Identity Or Composition
Luncheon Meat, Loaves and Jellied Products
Section 319.260 - Luncheon meat

Universal Citation: 1 NY Comp Codes Rules and Regs § 319.260

Current through Register Vol. 46, No. 39, September 25, 2024

"Luncheon Meat" is a cured, cooked meat food product made from comminuted meat. To facilitate chopping or mixing or to dissolve the usual curing ingredients, water or ice may be used in the preparation of luncheon meat in an amount not to exceed three percent of the total ingredients.

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