Use of Soy Protein Concentrate, Modified Food Starch, and Carrageenan as Binders in Certain Meat Products

On May 24, 1999, the Food Safety and Inspection Service (FSIS) published a direct final rule, ``Use of Soy Protein Concentrate, Modified Food Starch, and Carrageenan as Binders in Certain Meat Products'' (64 FR 27901). This direct final rule notified the public of FSIS's intention to amend the Federal meat inspection regulations to allow the use of soy protein concentrate, both singly and in combination with modified food starch or carrageenan, as a binder in cured pork products labeled ``Ham with Natural Juices,'' ``Ham Water Added,'' and ``Ham and Water Product--X% of Weight is Added Ingredients,'' and to increase the permitted use level of modified food starch as a binder in ``Ham and Water Product--X% of Weight is Added Ingredients'' products. These binders will be used to reduce purging of the pumped brine solution from the products. FSIS received one comment in response to the direct final rule. However, the comment was not an adverse comment or notice of intent to submit an adverse comment. Therefore, FSIS is affirming the July 23, 1999, effective date for this direct final rule.