N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 272-1.11

Current through Register Vol. 46, No. 41, October 9, 2024

Section 272-1.11 - Labeling of certain meat food products

Any meat food product as defined in section 96-g of the Agriculture and Markets Law in the form of chopped and shaped steaks, patties, loaves, loaf mixes, etc. which is uncooked and contains fat, extenders and/or added water, flavorings, batter, breading, etc., shall display a label clearly and conspicuously exhibiting the product name, qualifying statement, if appropriate, and ingredient statement.

(a) The ingredients in such meat food product shall be listed by their common or usual names in the descending order of the amount of each ingredient used in formulating the product, together with the percentage of each such ingredient contained therein, for example:

"BEEF PATTY, Beef fat and cereal added"

Ingredients: Beef 77%, Beef fat added 8%, Cereal 7%, Added Water 6%, Flavoring 1%, Monosodium Glutamate 1%. Total fat not in excess of 30%.

"BREADED VEAL STEAK, Beef fat added, chopped and shaped" Veal 61%, Breading and Batter not in excess of 30% (Flour, Water, Salt, Nonfat Dry Milk, Baking Powder, Dry Eggs, Monosodium Glutamate, Dextrose, Flavorings), Beef fat added 8%, Monosodium Glutamate 1%. Total fat not in excess of 30%.

(b) Any meat food product to which this section is applicable shall not contain more than 30 percent fat and the label for such product shall so indicate.

(c) The amount of batter and breading used as a coating for breaded product shall not exceed 30 percent of the weight of the finished breaded product and the label for such product shall so indicate.

N.Y. Comp. Codes R. & Regs. Tit. 1 §§ 272-1.11

Repealed New York State Register June 22, 2016/Volume XXXVIII, Issue 25, eff. 6/22/2016

Adopted New York State Register December 21, 2016/Volume XXXVIII, Issue 51, eff. 12/21/2016