Table II
Product name | Minimum percent cooked, deboned poultry meat of kind indicated, with skin, fat, and seasoning | Maximum percent liquid that may be added1 |
1. Boned (Kind)-solid pack | 95 | 5 |
2. Boned (Kind) | 90 | 10 |
3. Boned (Kind) with broth2 | 80 | 20 |
4. Boned (Kind) (____) percent broth2 3 | 50 | 50 |
1 Liquid may be in the form of, but is not limited to, broth or extractives.
2 Alternatively, product may be prepared from raw boned poultry in combination with cooked boned poultry so long as the product complies with the specified standard.
3 Total amount of liquid added shall be included in the name of the product; e.g., "Boned Chicken with 25 percent broth."
Table IIa
Product name | Minimum percent cooked, deboned, poultry meat of kind indicated, with seasoning | Maximum percent liquid that may be added1 |
1. Strained or chopped (Kind) with broth2 3 | 43 | 57 |
2. High meat dinner3 | 18.75 |
1 Liquid may be in the form of, but not limited to, broth or extractives.
2 Alternatively, product may be prepared from raw boned poultry meat in combination with cooked bone poultry meat so long as the product complies with the specified standard.
3 Label must indicate in some manner that product is for infant or geriatric servings.
9 C.F.R. §381.157