Subpart P - DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
- Section 381.155 - General
- Section 381.156 - Poultry meat content standards for certain poultry products
- Section 381.157 - Canned boned poultry and baby or geriatric food
- Section 381.158 - Poultry dinners (frozen) and pies
- Section 381.159 - Poultry rolls
- Section 381.160 - (Kind) burgers; (Kind) patties
- Section 381.161 - "(Kind) A La Kiev."
- Section 381.162 - "(Kind) steak or fillet."
- Section 381.163 - "(Kind) baked" or "(Kind) roasted."
- Section 381.164 - "(Kind) barbecued."
- Section 381.165 - "(Kind) barbecued prepared with moist heat."
- Section 381.166 - Breaded products
- Section 381.167 - Other poultry dishes and specialty items
- Section 381.168 - Maximum percent of skin in certain poultry products
- Section 381.169 - Reserved
- Section 381.170 - Standards for kinds and classes, and for cuts of raw poultry
- Section 381.171 - Definition and standard for "Turkey Ham."
- Section 381.172 - Requirements for substitute standardized poultry products named by use of an expressed nutrient content claim and a standardized term
- Section 381.173 - Mechanically Separated (Kind of Poultry)
- Section 381.174 - Limitations with respect to use of Mechanically Separated (Kind of Poultry)