(a) Binders or extenders may be added in accordance with a regulation in this subchapter, in 9 CFR Chapter III, Subchapter E, or in 21 CFR Chapter I, Subchapter A or Subchapter B. In addition to the binders referred to in the preceding sentence, the following substances are permitted for use as binders in poultry rolls: transglutaminase enzyme at up to 65 ppm. When binding agents are added in excess of 3 percent for cooked rolls and 2 percent for raw rolls, the common name of the agent or the term ``Binders Added'' shall be included in the name of the product; e.g., ``Turkey Roll-Gelatin Added.''
(b) With respect to heat processed rolls, 2 percent or less liquid based on the weight of the finished product without liquid may remain with or be returned to product labeled as ``(Kind) Roll.''
(c) Heat processed rolls which have more than 2 percent liquid remaining with or returned to the product shall be labeled as ``(Kind) Roll with Natural Juices.'' If more than 2 percent of any liquid other than natural cookout juices is added, the product must be labeled to indicate that fact; e.g., ``Turkey Roll with Broth.'' Liquid shall not be returned or added to product within this paragraph graph in excess of the amount normally cooked out during preparation. [37 FR 9706, May 16, 1972, as amended at 55 FR 34684, Aug. 24, 1990; 66 FR 54916, Oct. 31, 2001] Sec. 381.160 (Kind) burgers; (Kind) patties.
Such product consists of 100 percent poultry of the kind indicated, with skin and fat not in excess of natural proportions. Product containing fillers or binders shall be named ``(Kind) Patties.'' Sec. 381.161 ``(Kind) A La Kiev.''
Such product consists of poultry meat of the kind indicated, stuffed with butter which may be seasoned and the product may be wrapped in sufficient skin to cover the meat. It may be dipped in batter, fried, and frozen. Sec. 381.162 ``(Kind) steak or fillet.''
Such product consists of a boneless slice or strip of poultry meat of the kind indicated. Sec. 381.163 ``(Kind) baked'' or ``(Kind) roasted.''
Such product consists of ready-to-cook poultry of the kind indicated, that has been cooked in dry source heat, e.g., oven roasted or oven baked. Sec. 381.164 ``(Kind) barbecued.''
Such product consists of ready-to-cook poultry of the kind indicated, that has been cooked in dry heat and basted with a seasoned sauce. Sec. 381.165 ``(Kind) barbecued prepared with moist heat.''
Such product consists of ready-to-cook poultry of the kind indicated that has been cooked by the action of moist heat in a barbecue sauce.