1 CRR-NY 319.200NY-CRR
STATE COMPILATION OF CODES, RULES AND REGULATIONS OF THE STATE OF NEW YORK
TITLE 1. DEPARTMENT OF AGRICULTURE AND MARKETS
CHAPTER VI. FOOD CONTROL
SUBCHAPTER H. 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
OTHER COOKED SAUSAGE
1 CRR-NY 319.200
1 CRR-NY 319.200
319.200 Liver sausage and similar products.
“Liver Sausage” and “Braunschweiger” are cooked sausages made from fresh and/or frozen pork and pork livers and/or beef livers and may contain cured pork, beef and veal, and pork fat. Liver sausage may also contain beef and pork by-products, pork skins, sheep livers and goat livers. These products shall contain not less than 30 percent of liver computed on the weight of the fresh liver and may contain binders and extenders as permitted in section 319.140.
1 CRR-NY 319.200
Current through August 31, 2021
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IMPORTANT NOTE REGARDING CONTENT CURRENCY: The "Current through" date indicated immediately above is the date of the most recently produced official NYCRR supplement covering this rule section. For later updates to this section, if any, please: consult editions of the NYS Register published after this date; or contact the NYS Department of State Division of Administrative Rules at [email protected]. See Help for additional information on the currency of this unofficial version of NYS Rules.