SUBPART P—Definitions and Standards of Identity or Composition (§381.155 to §381.174)
- 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—Ready-to-cook poultry products to which solutions are added.
- 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).