Material – Ground pork may be prepared from any portion of the carcass which will meet the end item requirements. The meat shall be free of bones, cartilages, seedy mammary tissue, heavy exposed tendons and exposed heavy (opaque) connective tissue. The prefemoral, popliteal, prescapular and other exposed lymph glands shall be excluded. The tendinous ends of shanks shall be excluded so that a cross-sectional cut exposes at least 75 percent lean. Unless otherwise specified, previously frozen product may also be limited by the purchaser.
When specified by the purchaser, product labeled “lean finely textured pork” may also be combined with boneless pork meeting the above material requirements, provided it does not exceed 20 percent by weight of the combined finished product. Lean finely textured pork shall be produced and labeled in accordance with FSIS regulations.
Processing – The boneless meat shall be ground at least once through a plate having holes not larger than 1.0 inch (2.5 cm) in diameter. Alternatively, boneless pork may be chopped or machine cut by any method provided the texture and appearance of the product after final grinding is typical of ground pork prepared by grinding only. Unless otherwise specified, final grinding shall be through a plate having holes 0.1875 inch (5 mm) in diameter. When appropriate, a bone collector/extruder system may be used during the final grind. Pork may be thoroughly blended at least once prior to final grinding. However, the ground pork shall not be mixed after final grinding. Initial reduction in size, blending, final grinding and packaging shall be a continuous sequence.
When coarse ground pork is specified, boneless meat shall be ground once through a plate having holes no larger than 1.0 inch (2.5 cm) and no smaller than 0.625 inch (16 mm) in diameter. Alternatively, the boneless meat may be ground twice, with the smallest plate having holes no larger than 1.0 inch (2.5 cm) and no smaller than 0.75 inch (19 mm) in diameter. Coarse ground meat may be blended after grinding or between grinds to assure uniformity of fat content. The term “coarse ground” shall appear in the product label.
Fat Content – Unless otherwise specified, the fat content shall not exceed 22 percent. Purchaser, however, may specify any fat content provided it does not exceed 30 percent.
Vegetable Protein Product (VPP) – Item No. 496A Ground Pork and Vegetable Protein is approved for use in Child Nutrition Programs under USDA Food and Nutrition Service (FNS) regulations. Item No. 496B is similar except that the VPP need not comply with FNS requirements and must be labeled Pork Patty Mix.
