Pennsylvania Code
Title 7 - AGRICULTURE
Part I - Bureau of Animal Health and Diagnostic Services
Chapter 1 - MEAT HYGIENE
Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS
PREPARATION OF PRODUCTS
Section 1.329 - Use of substance which misleads

(a) No substance may be used in or on any product if it conceals damage or inferiority or makes the product appear to be better or of greater value than it is.

(b) Paprika or oleoresin paprika may not be used in or on fresh meat (such as steaks) or comminuted fresh meat food products (such as chopped and formed steaks or patties) or in any other meat food products consiting of fresh meat (with or without seasoning), except chorizo sausage and Italian brand sausage, and except other meat food products in which paprika or oleoresin paprika is permitted as an ingredient in a standard of identity or composition in this chapter.

(c) Sorbic acid, calcium sorbate, sodium sorbate, and other salts of sorbic acid may not be used in cooked sausage or any other product; sulfurous acid and salts of sulfurous acid may not be used in or on any product and niacin or nicotinamide may not be used in or on fresh product; except that potassium sorbate, propylparaben (propyl p-hydroxybenzoate), calcium propionate, sodium propionate, benzoic acid, and sodium benzoate may be used in or on any product only as provided in the table in § 1.328 (relating to approved substances) or as approved by the Department in specific cases.