Current through Register Vol. 46, No. 39, September 25, 2024
(a)
Carcasses, parts thereof, meat and meat food products (other than rendered
animal fats) that have been treated in accordance with the provisions of this
subdivision shall be considered denatured for the purposes of the regulations
in this Part, except as otherwise provided in Part 314 of this Title for
articles condemned at official establishments.
(1) The following agents are prescribed for
denaturing carcasses, parts thereof, meat or meat food products which are
affected with any condition that would result in their condemnation and
disposal under Part 314 of this Title if they were at an official
establishment: crude carbolic acid; cresylic disinfectant, a formula consisting
of one part FD&C green no. 3 coloring, 40 parts water, 40 parts liquid
detergent and 40 parts oil of citronella, or other proprietary substance
approved by the commissioner in specific cases.
(2) Except as provided in paragraph (3), (4)
and (5) of this subdivision, the following agents are prescribed for denaturing
other carcasses, parts thereof, meat and meat food products, for which
denaturing is required by this Part: FD&C green no. 3 coloring; FD&C
blue no. 1 coloring; FD&C blue no. 2 coloring; FD&C violet no. 1
coloring; finely powdered charcoal; or other proprietary substance approved by
the commissioner in specific cases.
(3) 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.022 percent
FD&C yellow no. 5 coloring;
(4)
Meat may be denatured by dipping it in a solution of.0625 percent tannic acid,
followed by immersion in a water bath, then dipping it in a solution of.0625
percent ferric acid; and
(5) When
meat, meat by-products, or meat food products are in ground form, four percent
weight of coarsely ground hard bone, which shall be in pieces no smaller than
the opening size specified for no. 5 mesh in the standards issued by the United
States Bureau of Standards or six percent by weight of coarsely ground hard
bone, which shall be in pieces no smaller than the opening size specified for
no. 8 mesh in said standards, uniformly incorporated with the product may be
used in lieu of the agents prescribed in paragraph (2) of this
subdivision.
(6) Before the
denaturing agents are applied to articles in pieces more than four inches in
any dimension, the pieces shall be freely slashed or sectioned. (If the
articles are in pieces not more than four inches in any dimension, slashing or
sectioning will not be necessary). The application of any of the denaturing
agents listed in paragraph (1) or (2) of this subdivision to the outer surface
of molds or blocks of boneless meat, meat by-products, or meat food products
shall not be 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 appropriate agent shall be used to give the material a
distinctive color, odor, or taste so that such material cannot be confused with
an article of human food.
(b) Inedible rendered animal fats shall be
denatured by thoroughly mixing therein denaturing oil, no. 2 fuel oil, brucine
dissolved in a mixture of alcohol and pine oil or oil of rosemary, finely
powdered charcoal, or any proprietary denaturing agent approved for the purpose
by the commissioner in specific cases. The charcoal shall be used in no less
quantity than 100 parts per million and shall be of such character that it will
remain suspended indefinitely in the liquid fat. Sufficient of the chosen
identifying agents shall be used to give the rendered fat so distinctive a
color, odor, or taste that it cannot be confused with an article of human
food.
