Section 289.7113 - DefinitionsAs used in this chapter:
(a) "Added fat" means the addition of fat tissue originating from portions consisting of less than 12% muscle tissue in each portion.(b) "Added water" means greater moisture content than normally found in meat and, except for poultry, is determined by total moisture minus 4 times the percentage of protein. Added water may be in the form of water or ice.(c) "Artificial coloring" means coloring containing any dye or pigment which was manufactured by a process of synthesis or other similar artifice or by extraction of a natural dye or pigment from a plant or other material from which the dye or pigment was formed.(d) "Artificial flavoring" means any flavoring containing any sapid or aromatic constituent manufactured by synthesis or similar process.(e) "Binders" means food and nonfood substances used as an ingredient in comminuted meats for binding, stabilizing, thickening, or maintaining viscosity of the product.(f) "By-products or variety meats" means hearts, livers, brains, tongues, tripe, stomach, lungs, melts, eyes, weasand meats, head meat, cheek meat, salivary glands, udder, lips, ears, snouts, skin, feet, spleens, slaughterhouse by-products, spinal cords, cracklings or crackling meal, packinghouse by-products, food processor by-products, partially defatted fatty tissues, and partially defatted chopped meat.(g) "Candling" means the examination, in a partially darkened room or place, of the interior of an egg by twirling the egg before a bright light passing through an aperture in an opaque shield or by another approved method.(h) "Comminuted" means chopped, diced, flaked, ground, or otherwise reduced to minute particles.(i) "Extenders" means food substances used as an ingredient in comminuted meats primarily for replacement of meat ingredients.(j) "Fat" means the quantity of adipose tissue determined by chemical analysis.(k) "Fresh meat" means meat that has undergone no cooking, heating, or other processing except boning, cutting, comminuting, or freezing.(l) "Lamb" means meat derived from sheep less than 1 year of age.(m) "Meat" means the edible part of clean, sound striated muscle of cattle, swine, sheep, deer and other cervids, goat, turkey, duck, ratite, or chicken slaughtered in compliance with all applicable laws, with or without the accompanying and overlying fat, and sinew, nerve, gland, and blood vessels which normally accompany the muscle tissues and which are not separated from it in the process of dressing. Meat does not include specified risk materials.(n) "Shellfish" means all species of any of the following: (i) Oyster, clams, or mussels whether shucked or in the shell, raw, including postharvest processed, frozen or unfrozen, or whole or in parts.(ii) Scallops in any form, except when the final product form is the adductor muscle only.(o) "Skeletal meat" means the meat that is attached to a part of the skeleton, including head and cheek meat.(p) "Specified risk materials" means items, associated with the nervous system of beef cattle, that are prohibited from human food as defined in 9 CFR 310.22.(q) "Veal" means meat derived from a calf not more than 1 year of age.Amended by 2012, Act 178,s 36, eff. 10/1/2012.Amended by 2007, Act 114,s 19 , eff. 4/1/2008.2000, Act 92, Eff. 11/8/2000.