| Ground
pork
shall
be
prepared
from
Item
Nos.
403,
404,
405,
or
406.
Meat
with
dark
discoloration,
all
bones,
cartilages,
backstrap
and
exposed
large
blood
vessels
shall
be
removed.
The
visual
fat
content
of
the
boneless
meat,
determined
prior
to
grinding,
shall
not
exceed
25
percent.
After
being
prepared
as
described
above,
the
boneless
meat
shall
be
ground
at
least
once
through
a
plate
having
holes
no
larger
than
3/4
in.
in
diameter
(or
it
may
be
otherwise
reduced
in
size,
provided
the
texture
and
appearance
of
the
product
after
final
grinding
is
typical
of
ground
pork
prepared
by
grinding
only).
Final
grinding
shall
be
through
a
plate
having
holes
3/16
in.
in
diameter.
The
meat
shall
be
thoroughly
blended
prior
to,
and
subsequent
to,
each
reduction
in
size,
except
that
the
ground
pork
shall
not
be
mixed
after
the
final
grinding.
The
boneless
meat
shall
not
exceed
50°F.
during
grinding
and
packaging.
The
ground
pork
shall
be
packaged
in
the
amount
specified
by
the
purchaser,
and
packed
immediately
upon
completion
of
grinding. |
