Section 1180.43 - Meat Inedible by Humans-Identification(a) Horsemeat, horsemeat byproducts, meat, meat byproducts, meat food product, or raw animal fat which have been condemned for human and pet food, or meat or meat byproducts from dead animals, or meat or meat byproducts which have not been prepared in an establishment under State or Federal Meat Inspection, or in an establishment licensed to manufacture or process pet food in accordance with this Group shall be, if more than four inches in diameter, freely slashed, and immediately thereafter one of the following approved denaturing agents, unless certain agents are specified elsewhere in this Group, shall be liberally applied to all surfaces of such meat and products, whether or not slashed: Crude carbolic acid, Cresylic disinfectant, or No. 2 fuel oil.(b) Horsemeat, horsemeat byproducts, meat, meat byproducts, meat food products, or raw animal fat which are to be used for pet food unless identified and handled in accordance with Section 1180.13 shall be, if more than four inches in diameter, freely slashed and immediately thereafter one of the following denaturing agents shall be liberally applied to all surfaces of such meat and products, whether or not slashed: (1)(A) Unrefined (malodorous) fish oil.(B) Federal Food, Drug, and Cosmetic Act Green No. 3 coloring, FD&C Blue No. 1 coloring, FD&C Blue No. 2 coloring, or FD&C Violet No. 1 coloring used separately or in combination with a formula consisting of one part dye to 40 parts by weight of water, 40 parts liquid detergent and 40 parts oil of citronella. This concentrate is further diluted by using one part concentrate to 32 parts of water.(C) Any other agent approved by the Chief of the Bureau.(2) Provided however: (A) That, if the meat, meat byproduct, or meat food products or raw animal fat are in small pieces (four inches in diameter or less) slashing will not be necessary.(B) That tripe may be denatured by dipping it in a six percent solution of tannic acid for one minute followed by immersion in a water bath, then immersing it for one minute in a solution of .002 percent FD&C Yellow No. 5 coloring.(C) That meat may be denatured by dipping it in a solution of .625 percent tannic acid followed by immersion in a water bath, then dipping it in a solution of .625 percent ferric acid (ferric acetate); and(D) That when the meat, meat byproduct, or meat food product is ground, four percent by weight of coarsely ground hard bone uniformly incorporated with the meat or product may be used in lieu of the agents prescribed above. The size of bone shall be no less than the opening size for No. 5 mesh (U.S. Bureau of Standards).(3) Rendered animal fat derived from inedible or condemned materials and possessing the physical characteristics of color, odor, and taste of an edible product shall be denatured to effectually distinguish it from an edible product either with low grade offal during the rendering or by adding to, and mixing thoroughly with, such fat denaturing oil, No. 2 fuel oil, or brucine dissolved in a mixture of alcohol and the pine oil or oil of rosemary.(4) In addition to the application of the denaturing agents listed in subparagraphs (1), (2), and (3) above, such meat or product shall be properly identified such as "Beef not for Human Consumption--Denatured with __________," bear a true and correct statement of the net weight and the name and address of the processor or manufacturer.(5) The application of any of the denaturing agents listed in (a) or (b) of this section to the outer surfaces of molds or blocks of boneless meat, meat byproducts, or meat food products shall not be considered adequate. The denaturing agent must be mixed intimately with all of the material to be denatured and must be applied in such quantity and manner that it cannot easily and readily be removed by washing or soaking. A sufficient amount of the chosen denaturant of subparagraphs (1) or (2) of paragraphs (b) shall be used to give the meat, meat byproduct, raw animal fat, or rendered animal fats and oils, a distinctive color, odor or taste so that such material cannot be confused with an article of human food.(c) All denaturing shall be done immediately upon condemnation of the meat or product, or in the case of (b) of this section, immediately after the meat or product is prepared.Cal. Code Regs. Tit. 3, § 1180.43
1. Renumbering of former article 46, section 1180.34 to article 46, section 1180.43 filed 3-7-2012; operative 4-6-2012 (Register 2012, No. 10). 1. Renumbering of former article 46, section 1180.34 to article 46, section 1180.43 filed 3-7-2012; operative 4-6-2012 (Register 2012, No. 10).