Michigan Laws 289.7117 – Hamburger or ground beef; contents
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Terms Used In Michigan Laws 289.7117
- Added fat: means the addition of fat tissue originating from portions consisting of less than 12% muscle tissue in each portion. See Michigan Laws 289.7113
- Added water: means greater moisture content than normally found in meat and, except for poultry, is determined by total moisture minus 4 times the percentage of protein. See Michigan Laws 289.7113
- Binders: means food and nonfood substances used as an ingredient in comminuted meats for binding, stabilizing, thickening, or maintaining viscosity of the product. See Michigan Laws 289.7113
- By-products or variety meats: means hearts, livers, brains, tongues, tripe, stomach, lungs, melts, eyes, weasand meats, head meat, cheek meat, salivary glands, udder, lips, ears, snouts, skin, feet, spleens, slaughterhouse by-products, spinal cords, cracklings or crackling meal, packinghouse by-products, food processor by-products, partially defatted fatty tissues, and partially defatted chopped meat. See Michigan Laws 289.7113
- Comminuted: means chopped, diced, flaked, ground, or otherwise reduced to minute particles. See Michigan Laws 289.7113
- Director: means the director of the department or his or her designee. See Michigan Laws 289.1107
- Extenders: means food substances used as an ingredient in comminuted meats primarily for replacement of meat ingredients. See Michigan Laws 289.7113
- Fat: means the quantity of adipose tissue determined by chemical analysis. See Michigan Laws 289.7113
- Meat: means the edible part of clean, sound striated muscle of cattle, swine, sheep, deer and other cervids, goat, turkey, duck, ratite, or chicken slaughtered in compliance with all applicable laws, with or without the accompanying and overlying fat, and sinew, nerve, gland, and blood vessels which normally accompany the muscle tissues and which are not separated from it in the process of dressing. See Michigan Laws 289.7113
Hamburger or ground beef consists of fresh beef meat that has been comminuted and shall be identified as either hamburger or ground beef. Hamburger shall not contain more than 30% of fat. Ground beef shall meet the same requirements as hamburger except that it shall not contain more than 20% of fat. Monosodium glutamate may be added if declared. Hamburger may contain added beef fat, but ground beef shall not contain added fat. Ground beef and hamburger shall not contain added water or ice. Only ground beef may be qualified by the name of a particular cut of meat, such as “ground beef round” or “ground beef chuck”. If so qualified, it shall consist entirely of meat from the particular meat cut and be certified as that specific cut by a method of certification as the director may establish by rule. Hamburger or ground beef shall not contain by-products or variety meats, binders, extenders, artificial color, vegetable coloring, chemical preservative, boric acid or borates, sulphites, sulfur dioxide, or sulphurous acid. No other parts of the animal or any other substance except as otherwise provided in this subsection is permitted in hamburger or ground beef.