17.22 False or deceptive names; established trade names; false indication of origin or quality; use of names of countries, states, etc., "country", "farm", etc., qualified by words "style", "type", etc.; labeling of lard, oil, stearine, etc. (a) No meat or product, and no container thereof, shall be labeled with any false or deceptive name; but established trade names which are usual to such articles and are not false or deceptive and which have been approved by the Secretary of Agriculture may be used.

(b) No statement, word, picture, design, or device which conveys any false impression or gives any false indication of origin or quality shall appear on any label. For example:

(1) The picture of any swine shall be allowed only on labels used in connection with pork products.

(2) Names of countries, States, and Territories, and such other geographical names as the department may approve, may be used on labels only when followed by the word "style," "type," "cut," or "brand," in the same size and style of lettering as the geographical name, unless the products for which the labels are intended are prepared in the localities named: Provided, That when a geographical name by reason of long usage is recognized as a generic term, indicating a certain style, type, or brand, such name may be used without the words "style," "type," or "brand," when accompanied by a statement showing the State or Territory in which the product is prepared, if prepared in a State or Territory, and showing the locality in which the product is prepared, if not prepared in a State or Territory. For example, sausage of the kind commonly known as Vienna sausage may be labeled either "Vienna style sausage" or "Vienna sausage, made in Illinois." In the latter case the words showing the place of manufacture need not be in the same size and style of lettering as the name of the product, but shall be plain and conspicuous.

(3) Names or illustrations indicative or imitative of distinctive types or breeds of livestock shall not be used on labels unless the products for which such labels are intended are actually derived from carcasses of animals of the type or breed specified.

(4) The word "ham" without any prefix indicating the species of animal from which derived shall be used on labels only in connection with pork hams.

(5) The word "fresh" shall not be used on labels in connection with any meat or product the ingredients of which, in whole or in part, have undergone any process of curing.

(6) Such terms as "meat extract" or "extract of beef," without qualification, shall not be permitted on labels in connection with products prepared from organs or parts of the carcass other than fresh flesh. Extracts prepared entirely from parts of the carcass other than fresh flesh shall not be labeled "meat extract," but may be properly labeled with the true names of the parts from which prepared, as, for example, "liver extract." The terms "beef extract" and "extract of beef" without qualification shall be applied only to extracts of fresh beef. Extract of cured beef or of other cured meat shall be designated, respectively, as "extract of cured beef," "extract of cured meat," or "cured-meat extract." In the latter case the words "cured" and "meat"

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shall appear on one line in the same size and style of lettering and shall be connected by a hyphen. When beef extract or meat extract is mixed with extract from cured meat or extract derived from the other parts of the carcass, such mixture shall be designated as "compound meat extract," and in addition there shall appear on the label a statement showing the ingredients, other than fresh flesh, which have been used in preparing the extract. In the case of fluid extract the word "fluid" shall also appear on the labels, as, for example, "fluid extract of beef." The word "fluid" merely indicates a lower percentage of solid matter.

(7) Such terms as "country," "farm," and the like, shall not be used on labels in connection with meat and products unless such meat and products are actually prepared in the country or on the farm. However, if the articles are prepared in the same way as in the country or on the farm, these terms, if qualified by the word "style" in the same size and style of lettering, may be used. Sausage containing cereal shall not be labeled "country style," and lard not rendered in an open kettle shall not be designated as "country style."

(8) The word "leaf" shall not be used in connection with lard prepared from fat other than leaf fat. The qualification "prime steam" shall not be applied to lard rendered in whole or in part from fats obtained from cured meats or trimmings.

(9) Oil, stearine, or stock obtained from beef or mutton fats rendered at a temperature above 170° F. shall not be designated as "oleo oil," "oleo stearine," or "oleo stock," respectively.** [Reg. 17, Sec. 7]

17.23 Use to term "bockwurst." The term "bockwurst" may be applied to sausage in addition to other markings required under the regulations. It may be applied also to products in animal casings other than sausage, but when so used it should be followed by the statement, "composed of," and the names of the ingredients arranged in the order of their percentages.* [SRA, BAI 203, Mar. 1924]

17.24 Labeling products "baked." In the administration of the meat-inspection regulations the term "baked" is held to be applicable to a product which has been heated in an oven for a sufficient time to assume the characteristics of a baked product, such as the formation of a brown crust on the surface, rendering out of the surface fat, and caramelization of the sugar, if applied. Cooking preparatory to baking is optional with the establishment.* [SRA, BAI 217, May 1925]

17.25 Labeling products "shankless" and "hockless." The terms "shankless" and "hockless" are applicable only to hams and shoulders from which the shank or hock has been completely removed, thus eliminating the entire tibia and fibula or radius and ulna, respectively, together with the overlying muscle, skin, and other tissue. [SRA, BAI 259, Nov. 1928]

17.26 Percentage of meat content required when labeled "chili con carne" or "corned beef hash." On and after May 1, 1938, the meat content of the products hereinafter mentioned shall be not less than the percentages indicated.

**For statutory and source citations, see note to § 17.1.

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(a) Chili con carne shall contain not less than 40 percent meat. If desired, the mixture may also contain not more than 8 percent cereal and/or not more than 25 percent animal fat other than that normal to the meat used.

(b) Chili con carne with beans shall contain not less than 25 percent meat.

(c) Corned beef hash shall contain not less than 35 percent corned beef.

(d) The percentages of meat shall be computed upon the weight of fresh meat used in chili con carne and chili con carne with beans; in corned beef hash, the basis of computation shall be the weight of cooked and trimmed (or canned) corned beef.

(e) The terms "meat" and "corned" beef as used herein shall be interpreted in accordance with the definitions of those products as published in Service and Regulatory Announcements BAI 341, for September 1935, pages 128 and 129.

(f) On or about May 1, 1938, formulas appearing on approved copies of labels, for the above-mentioned products, on file at official stations and establishments should be revised wherever necessary in order that they may be brought into conformity with the above requirements.* [Čirc. letter 2060, BAI, Nov. 2, 1937]

17.27 Labeling of product composed of more than one ingredient; "principal ingredient" explained. A meat food product when composed of more than one ingredient shall not bear a label with a name stating or indicating that the product is a substance which is not the principal ingredient contained therein, even though such name be an established trade name. The term "principal ingredient," as used in this section, shall be construed to mean that such ingredient is equal to or exceeds in amount the other ingredients combined, exclusive of cereal and water. If the ingredients are stated on the label, they shall appear in the order of their percentages. For example, sausage containing pork and beef shall not be labeled "pork sausage," but shall be labeled "pork and beef sausage. However, if the pork ingredient equals or exceeds 50 percent of the meat content, the sausage may be labeled "pork sausage, beef added." A product consisting of veal, pork, and beef shall not be labeled "veal loaf," but may be designated as "veal, pork, and beef loaf." However, if the veal ingredient is not less than 50 percent of the meat content of the product, the product may be labeled "veal loaf, pork and beef added," the words "pork" and "beef" to appear in the order of their percentages, as indicated above.*t [Reg. 17, sec 8]

17.28 Requirements regarding the showing of added substances on labels; ingredients in certain cases to be shown; labeling to show addition of "by-products"; addition of stearine, etc. to lard, lard compound, shortening, etc. (a) When a meat food product contains an added substance or substances, the label shall show the added substance or substances except as provided in the succeeding paragraphs of this section.

(b) When cereal, vegetable starch, starchy vegetable flour, dried milk, or dried skim milk is added to sausage within the limits prescribed under § 18.6 (e), there shall appear on the label in a promi

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**For statutory and source citations, see note to § 17.1.

nent manner, contiguous to the name of the product, the specific name of each such added ingredient, as for example, "cereal added", "with cereal", "potato flour added", "cereal and potato flour added", "dried skim milk added", "cereal and dried skim milk added", and so forth, as the case may be.

(c) When meat food products in casings, other than sausage, are placed in wrappers, cartons, or other containers, there shall be prominently displayed on such containers the word "imitation", the words "composed of", or equivalent statement, and the names of the ingredients arranged in the order of their percentages: Provided, That such products in casings as coppa, capacola, lachschinken, bacon, pork loins, pork shoulder butts and like cuts of meat which are prepared without added substances other than curing materials or condiments, and that meat rolls, bockwurst, and similar products in casings which do not contain cereal or vegetables, and that headcheese, souse, sulze, scrapple, blood pudding, and liver pudding in casings, and that other products in casings such as loaves, luncheon meats, and chili con carne, may be labeled with the true name of the product without the word "imitation" and other qualifications prescribed in this paragraph.

(d) When there is added to any meat food product other than sausage and products referred to in paragraphs (b) and (c), cereal, vegetable starch, or vegetable flour not in excess of 5 percent individually or collectively, there shall appear on the label in a conspicuous manner contiguous to the name of the product, the specific name of each of such added ingredients, followed by the word "added," as, for example, "cereal added," "potato flour added," "cereal and potato flour added," and so forth, as the case may be. If any such product contains cereal, vegetable starch, or vegetable flour, individually or collectively, in excess of 5 percent the specific name or names of such added ingredients shall appear as a part of the name of the product in uniform size and style of letters, for example, "potted meat and cereal," "potted meat and potato flour," "potted meat, cereal and potato flour": Provided, however, That products such as meat loaves, pates, soups, tripe with onion sauce, Irish stew, stewed kidneys, hash, chili con carne, tamales, boiled dinners, chop suey, scrapple, and the like, may contain cereal and similar substances without the presence of such substances being indicated on the labels. (e) When edible parts of the head other than flesh and fat, edible parts of the viscera, or other similar edible parts, are added to any meat or product bearing a name, such as "meat," "beef," "pork," "veal,” and the like, there shall appear on the label, in a prominent manner and contiguous to the name of the product, the statement "meat products added," or "meat by-products added," provided such parts are not in excess of 20 percent. If this percentage is exceeded, the words "and meat products," or "and meat by-products" shall appear as a part of the name of the product and in the same size and style of lettering. The percentage of such parts added to any meat or product shall be based on the weight of the meat ingredient of the product exclusive of added substances. When a potted, deviled, or similar article of food is prepared exclusively from the above-mentioned

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parts, the product shall be labeled "potted-meat products," "pottedmeat by-products," "deviled-meat products," "deviled-meat by-products," and the like.

(f) On and after three years from the date of the order adopting the regulations in this subchapter the term "meat products" shall not be used to declare the presence of edible parts of the head other than flesh and fat, edible parts of the viscera, or other similar edible parts, as provided for in paragraph (e), unless hereafter expressly authorized by the Secretary of Agriculture upon its being shown to his satisfaction that continuance of the use thereof for a longer period is equitable and is rendered necessary in order to utilize stocks of labels on hand or ordered at the time the regulation takes effect.

(g) Lard may have added thereto lard stearin or stearin made from lard (hydrogenated lard) without the presence of such added substances being shown on the label.

(h) When not over 20 percent of oleo stearin, beef fat, mutton fat, or vegetable stearin is added to lard, there shall appear on the label, contiguous to and in the same size and style of lettering as the name of the product, the statement "oleo stearin added," "beef fat added," "mutton fat added," or "vegetable stearin added," respectively, as the case may be.

(i) Labels for a mixture, other than oleomargarine and product referred to in paragraph (h), consisting of fat derived from carcasses of cattle, sheep, swine, or goats, shall bear the names of the ingredients in a prominent manner in the order of their percentages, preceded by the statement "composed of" or "made from", or an equivalent statement. If such product consists of a mixture of vegetable fat and fat derived from carcasses of cattle, sheep, swine, or goats, the specific name or names of the vegetable fat shall appear among the names of the other ingredients: Provided, That in cases where the label bears the designation "compound", "lard substitute", or "shortening", prominently displayed, the terms "vegetable fat" and "animal fat", respectively, may be employed to denote these constituents. Tierces, barrels, and half barrels containing "compound", or "lard substitutes", or "lard compound", shall, immediately after filling, be legibly marked on one end, and on the side near the end, with the true name of the product. Tin pails, drums, tubs, and similar containers of such products shall bear the true name of the product also on the side at the time of filling. Mixtures of which the lard ingredient equals or exceeds in amount the other ingredients combined may bear the name "lard compound" preceding the statement of composition provided for in this paragraph if such statement contains the specific names of the animal fat constituents. [Reg. 17, sec. 9, pars. 1-9, BAI order 211 rev., Sept. 1, 1922, amdt. 3, Aug. 29, 1925, amdt. 8, May 8, 1935]

17.29 Labeling of products containing "pimento." It has come to the attention of the Bureau that some establishments which use pimiento in the preparation of meat food products refer to such substance as "pimento." According to standards adopted by the department the term "pimento" is applicable to allspice while the term "pimiento" is properly used to designate Spanish paprika or paprika

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*For statutory citation, see note to § 17.1.