Carrageenan, Locust Bean Gum and Xanthan Gum Blend Used as a Binder in Certain Cured Pork Products
meat-poultry · Food Safety and Inspection Service · Rule · Published 1997-11-19 · Effective 1998-01-20 · 62 FR 61619
Document
Document number
97-30324
Federal Register citation
62 FR 61619
CFR reference
9 CFR 318
Type
Rule
Action
Direct final rule.
Category
meat-poultry
Sub-agency
Food Safety and Inspection Service
Publication date
1997-11-19
Effective date
1998-01-20
USDA docket
Docket No. 96-014DF
Abstract
The Food Safety and Inspection Service (FSIS) is amending the Federal meat inspection regulations to permit the use of a blend of carrageenan, locust bean gum, and xanthan gum as a binder in cured pork products labeled ``Ham Water Added'' and ``Ham and Water Product--X% of Weight is Added Ingredients.'' FSIS currently permits the use of other specified binders in these cured pork products. The maximum use level of 0.5 percent will prevent purging of the pumped brine solution from the products, thereby retaining product moisture and enhancing texture.