LAC 49:I.917. Meat Products, Listing of Ingredients [Formerly 49:3.0402]

A. A meat product made from two or more ingredients shall bear a list of the ingredients, giving their common or usual names arranged in the order of their predominance; except that spices, flavorings (including essential oils, oleoresins, and other spice extractives) and colorings may be designated as "spices," "flavorings," and "colorings" without naming each. The list of ingredients shall be applied legibly and securely to the meat product by means approved by the department, such as stamping, printing, or the use of paper bands, or tied, in paper or fabric flaps on stuffed sausage, or tissue strips on loaf, like articles; provided: that meat products for which definitions and standards of identity have been prescribed by regulations, and which conform to such definitions and standards, and which bear the names specified in the definition and standards, together with such declaration of optional ingredients and other labeling features as are required in the applicable definitions and standards, need not bear lists of ingredients. Provided, further, that sausages of the smaller varieties, such as frankfurters, wieners and fresh or smoked pork sausage and bockwurst, shall bear the list of ingredients at least once on each 1 1/2 pounds of product; and provided, further, that when such meat product is distributed in an immediate or true container of a type and size customarily sold intact at retail, the list of ingredients on the label of the package shall be sufficient.