Michigan Laws 289.7125 – Ground lamb, chicken, turkey, and veal; contents
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Terms Used In Michigan Laws 289.7125
- 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
- Artificial flavoring: means any flavoring containing any sapid or aromatic constituent manufactured by synthesis or similar process. 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
- 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
- Lamb: means meat derived from sheep less than 1 year of age. 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
- Veal: means meat derived from a calf not more than 1 year of age. See Michigan Laws 289.7113
Ground lamb, chicken, turkey, and veal shall not contain any added water or ice, artificial flavoring, by-products or variety meats, binders, extenders, artificial color, vegetable coloring, or chemical preservatives. No other parts of the animal or any other substance shall be permitted except as follows:
(a) Ground lamb shall consist of comminuted fresh lamb meat, with or without added lamb fat, and shall not contain more than 25% fat.
(b) Ground poultry shall consist of comminuted fresh poultry meat, with or without accompanying skin in natural proportions, with or without added poultry fat, and shall not contain more than 20% fat. The name shall be identified by the species contained in the product.
(c) Ground poultry meat shall consist of comminuted fresh poultry meat, with or without added poultry fat, and shall not contain more than 15% fat. The name shall be identified by the species contained in the product.
(d) Ground veal shall consist of comminuted fresh veal meat, with or without added veal fat, and shall not contain more than 20% fat.
(e) Ground pork shall consist of comminuted fresh pork with or without the addition of pork fat as such and shall not contain more than 30% fat. Ground pork shall not contain extenders, binders, variety meats, by-products, added water or ice, artificial flavor or 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 is permitted in ground pork.