Subpart P - Definitions and Standards of Identity or Composition  


§ 381.155 - General.
§ 381.156 - Poultry meat content standards for certain poultry products.
§ 381.157 - Canned boned poultry and baby or geriatric food.
§ 381.158 - Poultry dinners (frozen) and pies.
§ 381.159 - Poultry rolls.
§ 381.160 - (Kind) burgers; (Kind) patties.
§ 381.161 - “(Kind) A La Kiev.”
§ 381.162 - “(Kind) steak or fillet.”
§ 381.163 - “(Kind) baked” or “(Kind) roasted.”
§ 381.164 - “(Kind) barbecued.”
§ 381.165 - “(Kind) barbecued prepared with moist heat.”
§ 381.166 - Breaded products.
§ 381.167 - Other poultry dishes and specialty items.
§ 381.168 - Maximum percent of skin in certain poultry products.
§ 381.169 - [Reserved]
§ 381.170 - Standards for kinds and classes, and for cuts of raw poultry.
§ 381.171 - Definition and standard for “Turkey Ham.”
§ 381.172 - Requirements for substitute standardized poultry products named by use of an expressed nutrient content claim and a standardized term.
§ 381.173 - Mechanically Separated (Kind of Poultry).
§ 381.174 - Limitations with respect to use of Mechanically Separated (Kind of Poultry).