(1) Meat shall constitute not less than 70 percent of the total weight of the product and shall consist of pork or a mixture of pork and veal, pork and beef, or pork, veal, and beef. Pork may be omitted when the species of meat used in the product is identified in the product name (e.g., veal bockwurst, beef bockwurst, or beef and veal bockwurst). Such meat shall be fresh or fresh frozen meat.

(2) The “milk” may be fresh whole milk, dried milk, nonfat dry milk, calcium reduced dried skim milk, or any combination thereof.

(3) “Eggs” refer to whole eggs that are fresh, frozen, or dried.

(4) “Vegetables” refer to onions, chives, parsley, and leeks, alone or in any combination.

(1) pork fat;

(2) celery, fresh or dehydrated;

(3) spices, flavorings;

(4) salt;

(5) egg whites, fresh, frozen, or dried;

(6) corn syrup solids, corn syrup, or glucose syrup with a mazimum limit of two percent individually or collectively, calculated on a dry basis—the maximum quantities of such ingredients shall be computed on the basis of the total weight of the ingredients;

(7) autolyzed yeast extract, hydrolyzed plant protein, milk protein hydrolysate, and monosodium glutamate;

(8) sugars (sucrose and dextrose); or

(9) cereal, bread, vegetable starch, starchy vegetable flour, soy flour, soy protein concentrate, and isolated soy protein, provided such ingredients, individually or collectively, do not exceed three and one-half percent of total weight of all the ingredients, except that two percent of isolated soy protein shall be deemed to be the equivalent of three and one-half percent of any one or more of the other ingredients permitted in this paragraph. Bockwurst containing any of the ingredients permitted by this paragraph shall be labeled in accordance with section 317.8(b)(33) of this Article.