Section 1260.1 - Standards for Poultry Meat Food Products(a) Meat Content of Poultry Pies. Poultry pies, or pot pies, which are prepared from cooked meat shall contain a minimum of 14 percent (1 1/8 ounces per 8-ounce pie) of cooked deboned poultry meat. Poultry pies, or pot pies, prepared with raw meat shall contain a minimum of 25 percent (2 ounces per 8-ounce pie) of raw deboned poultry meat. Both percentages shall be exclusive of any skin, giblets, or fat that may be included in the product.(b) Canned Boned Chicken or Turkey. Canned boned chicken or turkey that is prepared from cooked deboned meat shall not contain more than 10 percent added moisture. The product shall consist of deboned white and dark meat in natural proportions and may contain skin and fat not in excess of natural proportions. (1) Canned boned poultry meat that is prepared from raw boned meat in combination with cooked boned meat may have moisture added not to exceed 10 percent of the weight of cooked meat used in the product.(2) Boned chicken or turkey prepared from raw boned meat shall have no moisture added during the preparation and canning processes.(3) If moisture is added in excess of amounts specified in subsection (b), the ingredient statement on the label shall contain a statement indicating the addition of moisture, and the name of the product shall be qualified to indicate the added moisture.Cal. Code Regs. Tit. 3, § 1260.1
1. New section filed 7-10-58; effective thirtieth day thereafter (Register 58, No. 12).
2. Amendment of section and NOTE filed 3-19-2009; operative 4-18-2009 (Register 2009, No. 12). Note: Authority cited: Sections 407, 24561, 24562, 24681 and 24991, Food and Agricultural Code. Reference: Sections 24651, 24652, 24653, 24654, 24655, 24656, 24657, 24658, 24659, 24660 and 24661, Food and Agricultural Code.
1. New section filed 7-10-58; effective thirtieth day thereafter (Register 58, No. 12).
2. Amendment of section and Note filed 3-19-2009; operative 4-18-2009 (Register 2009, No. 12).