How does retained water affect restricted ingredients, e.g., bacon?
The levels for restricted ingredients remain the same as indicated in the substance chart, 9 CFR 424.21(c), e.g., sodium nitrite and sodium erythorbate are based on the weight of the meat or poultry product regardless of the amount of water possibly retained in the meat or poultry as a result of post-evisceration processing. 10. Does the regulation cover products that may be treated with water which produces no gain in net weight of the finished product? Answer: The regulation, including its requirement of the submission of protocols, deals with products for which the manufacturer anticipates a particular water-based weight gain, is targeting its procedures to control that gain, and will label its products accordingly. As a result, establishments that anticipate zero weight gain are not required to develop and submit protocols. Such establishments should, however, maintain records that demonstrate through data or information that their product does not gain water as a result of the pro
