Code of Federal Regulations · Subpart
Subpart P — Definitions And Standards Of Identity Or Composition
9 C.F.R. pt. 381, subpt. P
- § 381.155 General
- § 381.156 Poultry Meat Content Standards For Certain Poultry Products
- § 381.157 Canned Boned Poultry And Baby Or Geriatric Food
- § 381.158 Poultry Dinners (frozen) And Pies
- § 381.159 Poultry Rolls
- § 381.160 (kind) Burgers; (kind) Patties
- § 381.161 “(kind) A La Kiev.”
- § 381.162 “(kind) Steak Or Fillet.”
- § 381.163 “(kind) Baked” Or “(kind) Roasted.”
- § 381.164 “(kind) Barbecued.”
- § 381.165 “(kind) Barbecued Prepared With Moist Heat.”
- § 381.166 Breaded Products
- § 381.167 Other Poultry Dishes And Specialty Items
- § 381.168 Maximum Percent Of Skin In Certain Poultry Products
- § 381.169 [reserved]
- § 381.170 Standards For Kinds And Classes, And For Cuts Of Raw Poultry
- § 381.171 Definition And Standard For “turkey Ham.”
- § 381.172 Requirements For Substitute Standardized Poultry Products Named By Use Of An Expressed Nutrient Content Claim And A Standardized Term
- § 381.173 Mechanically Separated (kind Of Poultry)
- § 381.174 Limitations With Respect To Use Of Mechanically Separated (kind Of Poultry)