[Federal Register Volume 64, Number 99 (Monday, May 24, 1999)]
[Rules and Regulations]
[Pages 27901-27905]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 99-12882]


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DEPARTMENT OF AGRICULTURE

Food Safety and Inspection Service

9 CFR 318 and 319

[Docket No. 94-015DF]
RIN 0583-AB82


Use of Soy Protein Concentrate, Modified Food Starch, and 
Carrageenan as Binders in Certain Meat Products

AGENCY: Food Safety and Inspection Service, USDA.

ACTION: Direct final rule.

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SUMMARY: The Food Safety and Inspection Service (FSIS) is amending the 
Federal meat inspection regulations to allow the use of soy protein 
concentrate, both singly and in combination with modified food starch 
or carrageenan, as a binder in cured pork products labeled ``Ham with 
Natural Juices,'' ``Ham Water Added,'' and ``Ham and Water Product--X% 
of Weight is Added Ingredients,'' and to increase the permitted use 
level of modified food starch as a binder in ``Ham and Water Product--
X% of Weight is Added Ingredients'' products. These binders will be 
used to reduce purging of the pumped brine solution from the products. 
FSIS is proceeding with this direct final rule in response to petitions 
submitted by Central Soya and the National Starch and Chemical Company 
and informal requests from several food manufacturers.

DATES: This rule will be effective July 23, 1999, unless FSIS receives 
written adverse comments within the scope of this rulemaking or written 
notice of intent to submit adverse comments within the scope of this 
rulemaking on or before June 23, 1999.

ADDRESSES: Submit adverse comments or notice of intent to submit 
adverse comments within the scope of this rulemaking to: FSIS Docket 
Clerk, DOCKET #94-015DF, U.S. Department of Agriculture, Food Safety 
and Inspection Service, Cotton Annex, room 102, 300 12th Street, SW, 
Washington, DC 20250-3700. Any written comments submitted in response 
to this direct final rule and reference materials cited in this 
document will be available for public inspection in the FSIS Docket 
Room from 8:30 a.m. to 4:30 p.m., Monday through Friday.

FOR FURTHER INFORMATION CONTACT: Dr. Robert Post, Director, Labeling 
and Additives Policy Division, Office of Policy, Program Development 
and Evaluation, Food Safety and Inspection Service, U.S. Department of 
Agriculture, Washington, DC 20250-3700; (202) 205-0279.

SUPPLEMENTARY INFORMATION:

Background

    During the manufacturing of cured pork products labeled ``Ham with 
Natural Juices,'' ``Ham Water Added,'' and ``Ham and Water Product--X% 
of Weight is Added Ingredients,'' the products are pumped or injected 
with a brine solution in an amount equal to various percentages of the 
weight of the raw, unprocessed product. These pork products are 
normally packaged in clear plastic and enclosed by a vacuum seal before 
curing. As the brine purges from them during the curing process, it 
settles in the package of the product. As a result, some retailers 
remove and discard these products well before their shelf life 
expiration date, creating economic losses for both industry and 
consumers.
    Section 318.7(c)(4) of the Federal meat inspection regulations 
currently permits the use of soy protein concentrate as a binder in 
sausage products at up to 3.5 percent of formulations and in spaghetti 
with meatballs, chili con carne, and similar products at up to 8 or 12 
percent, depending on the product in which it is used. Section 
318.7(c)(4) of the Federal meat inspection regulations also permits the 
use of modified food starch or carrageenan as a binder in cured pork 
products, as provided in 9 CFR 319.104, at a level not to exceed 2 
percent and 1.5 percent, respectively, of the product formulation, to 
inhibit purging of brine solution. Section 319.104 provides for the use 
of certain binders or extenders in ``Ham with Natural Juices,'' ``Ham 
Water Added,'' and ``Ham and Water Product--X% of Weight is Added 
Ingredients'' products.

Modified Food Starch

    FSIS was petitioned by the National Starch and Chemical Company \1\ 
to amend the Federal meat inspection regulations to permit an increase 
in the use level of modified food starch from 2 percent to 3.5 percent 
of product formulation in cured pork products labeled as ``Ham Water 
Added'' and ``Ham and Water Product--X% of Weight is Added 
Ingredients'' to reduce and control purging of brine during product 
retail shelf life. The petitioner contended that certain cured pork 
products, i.e., those injected with brine solutions that remain in the 
product, require higher levels of modified food starch than the 
currently allowed level of 2 percent to accomplish purge reduction.
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    \1\ A list of all data and information submitted to FSIS in 
support of this direct final rule is attached at the end of this 
document. The data are available for review in the FSIS Docket 
Clerk's Office.
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    According to research data submitted by the petitioner, a level of 
2 percent modified food starch in a ``Ham Water Added'' product pumped 
to contain 35 percent of the solution is sufficient to effectively 
reduce purge. These data are also applicable to the use of modified 
food starch in ``Ham with Natural Juices'' products. Once the level of 
modified food starch is increased above 2 percent, and the pump level 
remains the same (35 percent), the modified food starch will not 
properly hydrate due to excessive competition for water. Therefore, 
modified food starch is a self- limiting ingredient in products labeled 
as ``Ham Water Added'' and ``Ham with Natural Juices.''
    However, when the overall water level is increased in products 
labeled ``Ham and Water Product--X% of Weight is Added Ingredients,'' 
the level of modified food starch must be increased because a level of 
2 percent can only bind a limited quantity of water and is not adequate 
to reduce the

[[Page 27902]]

purge of the pumped brine solution in such products during retail shelf 
life. The increase in the use level of modified food starch in this 
product from 2.0 percent to 3.5 percent is also consistent with the use 
of other approved binders (e.g., whey protein concentrate, soy flour, 
vegetable starch, wheat gluten, tapioca dextrin) in the formulation of 
standardized meat food products. Hence, a use level of 3.5 percent 
modified food starch in ``Ham and Water Product--X% of Weight is Added 
Ingredient'' products is appropriate.
    Food and Drug Administration (FDA) regulations list food starch-
modified as a direct food additive in 21 CFR 172.892 for use in food 
when used in accordance with good manufacturing practices. In a letter 
to FSIS dated January 15, 1999, FDA's Center for Food Safety and 
Applied Nutrition indicated that ``FDA's food additive regulation for 
the use of various food starches does not limit the levels of use in 
foods.'' With two exceptions, FDA does not have a concern about 
modified food starches listed in 21 CFR 172.892 for use in meat at 
levels up to 3.5 percent. (Food starch bleached with calcium 
hypochlorite may be used only as a component of batter in commercially 
processed foods (Sec. 172.892(b)) and food starch esterified with 1-
octenyl succinic anhydride followed by treatment with beta amylase may 
be used only in beverage and beverage bases (Sec. 172.892(d).)

Soy Protein Concentrate

    Among the attributes of an effective meat binder is the ability to 
provide good water absorption (i.e., control purge); good physical and 
chemical stability; and the ability to emulsify fat and water.\2\ In 
order for a protein to be a good binder, it must possess both 
hydrophobic and hydrophilic properties. The proteins in meat are 
effective in binding fat and water. Because soy protein ingredients 
possess both hydrophobic and hydrophilic properties, and contain at 
least 50 percent protein, they serve to boost the protein content of 
meat and serve as excellent binders for meat products.\3\ Binders such 
as soy proteins serve the same functions in structured (i.e., whole 
muscle) products as they do as ingredients of formed ground and cubed 
meat products, such as sausages \4\ (most binders may be used in 
sausages up to a use level of 3.5 percent, Sec. 318.7(c)(4)).
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    \2\ Handbook of Food Additives, 2nd Edition, Volume 1, page 425.
    \3\ The Meat We Eat, 13th Edition, Interstate Publishers, Inc., 
1994, pages 806-809.
    \4\ Ibid, pages 678-679.
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    FSIS was petitioned by Central Soya to amend the Federal meat 
inspection regulations to permit the use of soy protein concentrate at 
a level of up to 3.5 percent in cured pork products labeled ``Ham Water 
Added'' and ``Ham and Water Product--X% of Weight is Added 
Ingredients'' to bind and reduce purge of the pumped brine solution 
from the products. The technical data submitted by the petitioner 
indicate that the addition of soy protein concentrate at levels of up 
to 2 percent of the product formulation aids in water retention and 
reduces purging of the pumped brine solution from ham and water 
products. The addition of up to 3.5 percent soy protein concentrate, 
however, further reduces purge. Based on the data, FSIS finds that the 
purge reduction when 3.5 percent soy protein concentrate is used is 
greater than that observed when 2 percent is used (based on statistical 
analyses).
    FDA does not currently list soy protein concentrate in its 
regulations. However, FDA does not object to the use of soy protein 
concentrate at levels up to 3.5 percent. In a letter to FSIS, dated 
January 15 1999, FDA's Center for Food Safety and Applied Nutrition 
said that ``while FDA has not ruled formally on the generally 
recognized as safe (GRAS) status of soy protein, it has not challenged 
determinations that such use is GRAS.''

Soy Protein Concentrate in Combination With Modified Food Starch

    FSIS was petitioned by Central Soya to amend the Federal meat 
inspection regulations to permit the use of soy protein concentrate in 
combination with modified food starch at a level not to exceed 3.5 
percent in cured pork products labeled ``Ham with Natural Juices,'' 
``Ham Water Added,'' and ``Ham and Water Product--X% of Weight is Added 
Ingredients'' to bind and reduce the purge of the pumped brine solution 
from the products.
    The data submitted by the petitioner show that the lowest level of 
use of a binder, such as soy protein concentrate or modified food 
starch, needed to achieve the intended effect of water-holding may be 
higher or lower when it is used in combination with another binder, as 
compared to when it is used singly. The level of modified food starch 
needed for water-holding in certain cured pork products falls between 2 
percent or 3.5 percent when used singly. When used in combination with 
soy protein concentrate, however, the level of modified food starch 
must be 3.0 percent while the level of soy protein concentrate must be 
0.5 percent of the product formulation. From single use to combination 
use, the levels of modified food starch do not remain constant in terms 
of water-holding effectiveness and purge control.
    In combination, the binders work synergistically to attract and 
hold water molecules. This synergistic effect is a function of the 
chemical structure of the individual binders and the combined chemical 
structure they form. The technical data submitted by the petitioner 
establish that the combination of modified food starch at 3 percent of 
the formulation and soy protein concentrate at 0.5 percent of the 
formulation aids in water retention and effectively reduces purging of 
the pumped brine solution from ham and water products.

Soy Protein Concentrate in Combination With Carrageenan

    FSIS was also petitioned by Central Soya to amend the Federal meat 
inspection regulations to permit the use of soy protein concentrate in 
combination with carrageenan at a level not to exceed 1.5 percent of 
the product formulation in cured pork products labeled ``Ham with 
Natural Juices,'' ``Ham Water Added,'' and ``Ham and Water Product--X% 
of Weight is Added Ingredients'' to bind and reduce purge of the pumped 
brine solution from the products. The technical data submitted by the 
petitioner demonstrate that the addition of carrageenan singly and in 
combination with soy protein concentrate at levels not to exceed 1.5 
percent of the formulation effectively reduces purging of pumped brine 
from these cured pork products. Ham products containing carrageenan 
singly and in combination with soy protein concentrate had 
significantly less purge than ham products without soy protein 
concentrate or carrageenan. The data clearly demonstrate that, when 
used in combination, soy protein concentrate and carrageenan reduce 
purge consistent with the current limitation on amounts of carrageenan 
used singly. The data also demonstrate that any percentages may be used 
in combining soy protein concentrate and carrageenan, as long as the 
levels of those binders do not collectively exceed 1.5 percent of the 
product formulation.

Gelatin

    Over the years, FSIS has received several informal requests from 
food manufacturers to allow the use of gelatin as a food ingredient in 
certain emulsified cooked meat products, such as franks, sausages, and 
luncheon meat. According to these requests, gelatin would be used as a 
binder, singly or in

[[Page 27903]]

combination with other binders already allowed in franks, sausages, and 
luncheon meat.
    FDA evaluated the safety of gelatin under a comprehensive safety 
review in an effort to decide whether it can affirm that the use of 
gelatin is generally recognized as safe (GRAS). In May 1993, FDA 
published a tentative final rule on the GRAS status of gelatin as a 
direct human food ingredient (58 FR 27959). FDA has not finalized that 
tentative final rule. Therefore, FSIS is not providing for the use of 
gelatin as a food ingredient in certain emulsified cooked meat 
products. If and when FDA finalizes its review of the safety of the use 
of gelatin, FSIS will reconsider whether to permit the use of gelatin 
in emulsified meat products.
    After reviewing the petitioners' technical data and information, 
FSIS is amending 9 CFR 318.7(c)(4) to permit the use of soy protein 
concentrate at a level not to exceed 3.5 percent of product 
formulation; permit the use of soy protein concentrate in combination 
with carrageenan or modified food starch at levels not to exceed 1.5 
percent and 3.5 percent (3 percent modified food starch, .5 percent soy 
protein concentrate), respectively; and increase the use level of 
modified food starch from 2 percent to 3.5 percent of product 
formulation in ``Ham and Water Product--X% of Weight is Added 
Ingredients'' products. FSIS is also amending section 319.104(d) to 
permit the use of combined binders in cured pork products.
    Use of soy protein concentrate, modified food starch, and 
carrageenan will not affect the protein fat-free determinations for the 
products to which they are added. All added proteins, such as those 
contributed by soy protein concentrate, modified food starch, and 
carrageenan, are subtracted from the total protein of the finished 
product before calculating the protein fat-free value of the product.
    Pursuant to 9 CFR 318.7(a)(2)(iii), the Administrator, FSIS, has 
determined based upon the above data that the use of these binders will 
not render the products in which they are used adulterated or 
misbranded or otherwise not in compliance with the requirements of the 
Federal Meat Inspection Act, and that their use in these products at 
these levels is functional and suitable for the product and will be at 
the lowest level necessary to accomplish the stated technical effect.
    Manufacturers opting to use soy protein concentrate singly or in 
combination with either modified food starch or carrageenan will be 
required to list the binders in the products' ingredients statements by 
common or usual names in order of decreasing predominance by weight (9 
CFR 317.2(f)(1)). This requirement will necessitate modification of 
labels, which can be done generically and printing of new labels. 
However, for manufacturers opting to increase their use of modified 
food starch from 2 to 3.5 percent, new labels will not be required for 
cured pork products labeled ``Ham and Water Product--X% of Weight is 
Added Ingredients'' that presently contain modified food starch, 
provided that the increase in the use level of the modified food starch 
does not change the order of predominance in the ingredients statement 
of product labels.

Executive Order 12988

    This direct final rule has been reviewed under Executive Order 
12988, Civil Justice Reform. This direct final rule: (1) preempts all 
state and local laws and regulations that are inconsistent with this 
rule; (2) has no retroactive effect; and (3) does not require 
administrative proceedings before parties may file suit in court 
challenging this rule.

Executive Order 12866 and Regulatory Flexibility Act

    This direct final rule has been determined to be not significant 
and, therefore, has not been reviewed by OMB.

Effect on Small Entities

    The Administrator, FSIS, has made a determination that this direct 
final will not have a significant economic impact on a substantial 
number of small entities, as defined by the Regulatory Flexibility Act 
(5 U.S.C. 601). This direct final rule will permit the use of soy 
protein concentrate singly and in combination with either modified food 
starch or carrageenan as a binder or binders in cured pork products 
labeled ``Ham with Natural Juices,'' ``Ham Water Added,'' and ``Ham and 
Water Product--X% of Weight is Added Ingredients,'' and allow an 
increase in the use level of modified food starch from 2 percent to 3.5 
percent to control purging of the pumped brine solution from ``Ham and 
Water Product--X% of Weight is Added Ingredients'' products during 
shelf life.
    This direct final rule will impose no new requirements on small 
entities. Use of soy protein concentrate, carrageenan, and modified 
food starch as binders in certain meat products is voluntary. However, 
manufacturers opting to use these binders will be required to revise 
their product labels to show their presence in the ingredients 
statement. These manufacturers may also be required to submit the 
labels to FSIS for approval, unless they meet the conditions of generic 
labeling approval (9 CFR 317.5 and 381.133). However, labels will not 
have to be revised for increasing the use level of modified food starch 
in ``Ham and Water Product--X% of Weight is Added Ingredients'' 
products that presently contain modified food starch, provided the 
increase does not change the order of predominance in the ingredient 
statement.
    Currently, there are approximately 1,079 establishments producing 
``Ham with Natural Juices,'' ``Ham Water Added,'' and ``Ham and Water 
Product--X% of Weight is Added Ingredients.'' All small entities 
producing these products and certain products classified as emulsified 
meat that choose to use soy protein concentrate, carrageenan, or 
modified food starch in the manner and at the levels established by 
this direct final rule will be affected by it. Decisions by individual 
manufacturers concerning whether to use these binders in the proposed 
manner would be based on their conclusions that the benefits outweigh 
the implementation costs.

Paperwork Requirements

    Abstract: FSIS has reviewed the paperwork and recordkeeping 
requirements in this direct final rule in accordance with the Paperwork 
Reduction Act. This direct final rule requires manufacturers opting to 
use soy protein concentrate, singly or in combination with either 
modified food starch or carrageenan, as binders and extenders in 
certain meat products to revise their product labels and submit them to 
FSIS for approval. However, labels will not have to be revised for 
increasing the use level of modified food starch in ``Ham and Water 
Product--X% of Weight is Added Ingredients'' products that presently 
contain modified food starch, provided the increase in the use level 
does not change the order of predominance of the ingredients.
    Estimate of Burden: Establishments must develop product labels in 
accordance with the regulations. To receive approval of the labels, 
establishments must complete FSIS Form 7234-1. FSIS program employees 
review FSIS Form 7234-1 to ensure that the information on the labels 
complies with the regulations. FSIS estimates that it will take 60 
minutes to design and develop modified product labels in accordance 
with this direct final rule and, in instances where labels cannot be

[[Page 27904]]

generically approved by establishments, 15 minutes to prepare FSIS Form 
7234-1 and submit it, along with the sketch label, to FSIS.
    Respondents: Meat establishments.
    Estimated number of Respondents: 1,079.
    Estimated number of Responses per Respondent: FSIS estimates that 
each establishment would modify about 2 product labels.
    Estimated Total Annual Burden on Respondents: 2,698 hours.
    Comments are invited on: (a) whether the proposed collection of 
information is necessary for the proper performance of the functions of 
the Agency, including whether the information will have practical 
utility; (b) the accuracy of the Agency's estimate of the burden of the 
proposed collection of information including the validity of the 
methodology and assumptions used; (c) ways to enhance the quality, 
utility, and clarity of the information to be collected; and (d) ways 
to minimize the burden of collection of information on those who are to 
respond, including through use of appropriate automated, electronic, 
mechanical, or other technological collection techniques or other forms 
of information technology. Comments may be sent to Lee Puricelli, 
Paperwork Specialist, see address above, and Desk Officer for 
Agriculture, Office of Information and Regulatory Affairs, Office of 
Management and Budget, Washington, DC 20253.

List of Subjects

9 CFR Part 318

    Food Additives, Meat Inspection.

9 CFR Part 319

    Food Labeling, Meat Inspection.
    For the reasons set out in the preamble, 9 CFR parts 318 and 319 
are amended as follows:

PART 318--ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND 
PREPARATION OF PRODUCTS

    1. The authority citation for part 318 continues to read as 
follows:

    Authority: 7 U.S.C. 450, 1901-1906; 21 U.S.C. 601-695, 7 CFR 
2.18, 2.53.

    2. In section 318.7(c)(4), under the Class of substance ``Binders 
and extenders,'' after the entry for ``xanthan gum,'' the substances 
``carrageenan'' and ``food starch modified'' are revised, and 
immediately after the substance ``food starch modified'' add a new 
entry for the substance ``soy protein concentrate'' to read as follows:


Sec. 318.7  Approval of substances for use in the preparation of 
products.

* * * * *
    (c) * * *
    (4) * * *

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        Class of  substance                Substance                  Purpose                    Products                          Amount
--------------------------------------------------------------------------------------------------------------------------------------------------------
 
                   *                  *                  *                  *                  *                  *                  *
Binders and extenders..............  Carrageenan..........  To prevent purging of       Cured pork products as      Not to exceed 1.5 percent of product
                                                             brine solution.             provided in 9 CFR           formulation; permitted in
                                                                                         319.104(d).                 combination only with soy protein
                                                                                                                     concentrate, combination not to
                                                                                                                     exceed 1.5 percent of product
                                                                                                                     formulation; in accordance with 21
                                                                                                                     CFR 172.620, 172.623 and 172.626.
                                     Food starch modified.  ......do..................  ......do..................  Not to exceed 2 percent of product
                                                                                                                     formulation in ``Ham Water Added''
                                                                                                                     and ``Ham with Natural Juices''
                                                                                                                     products; not to exceed 3.5 percent
                                                                                                                     of product formulation in ``Ham and
                                                                                                                     Water Product--X% of Weight is
                                                                                                                     Added Ingredients'' products;
                                                                                                                     permitted in combination only with
                                                                                                                     soy protein concentrate, with
                                                                                                                     combination of modified food starch
                                                                                                                     at 3 percent of product formulation
                                                                                                                     and soy protein concentrate at 0.5
                                                                                                                     percent of product formulation; in
                                                                                                                     accordance with 21 CFR 172.892.
                                     Soy protein            To prevent purging of       Cured pork products as      Not to exceed 3.5 percent of product
                                      concentrate.           brine solution.             provided in 9 CFR           formulation; permitted in
                                                                                         319.104(d).                 combination only with modified food
                                                                                                                     starch, with combination of
                                                                                                                     modified food starch at 3 percent
                                                                                                                     of product formulation and soy
                                                                                                                     protein concentrate at 0.5 percent
                                                                                                                     of product formulation; permitted
                                                                                                                     in combination only with
                                                                                                                     carrageenan, combination not to
                                                                                                                     exceed 1.5 percent of product
                                                                                                                     formulation.
 
                   *                  *                  *                  *                  *                  *                  *
--------------------------------------------------------------------------------------------------------------------------------------------------------

PART 319--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION

    3. The authority citation for part 319 continues to read as 
follows:

    Authority: 7 U.S.C. 450, 1901-1906; 21 U.S.C.601-695, 7 CFR 
2.18, 2.53.

    4. The second sentence of Sec. 319.104(d) is revised to read as 
follows:


Sec. 319.104  Cured pork products.

* * * * *
    (d) * * * Unless explicitly provided for in Sec. 318.7(c)(4), these 
binders are not permitted to be used in combination with another such 
binder approved for use in cured pork products. * * *

    Done at Washington, DC, on: May 14, 1999.
Thomas J. Billy,
Administrator.

Attachment 1

References

    1. March 1, 1994 letter and data from the National Starch and 
Chemical Company, Bridgewater, NJ, to the Food Safety and Inspection 
Service, supporting an increase in the use of modified food starch 
from 2 to 3.5 percent of product formulation to control the

[[Page 27905]]

purge of brine in ``Ham Water Added'' and ``Ham and Water Product--
X% of Weight is Added Ingredients.''
    2. Food Safety and Inspection Service Policy Memo 121B, Labeling 
of Modified, Substitute Versions of Fresh (Species) Sausage, 
Hamburger, or Ground Beef Products with Added Ingredients Used to 
Replace Fat that Qualify for Use of Certain Nutrient Content Claims 
Associated with a Reduction in Fat Content, January 20, 1995.
    3. Food Safety and Inspection Service Policy Memo 123, Modified 
Breakfast Sausage, Cooked Sausage, and Fermented Sausage Products 
Identified by a Nutrient Content Claim and a Standardized or 
Traditional Name, January 20, 1995.
    4. December 30, 1996 letter and data from the Central Soya 
Company, Inc., Fort Wayne, IN, to the Food Safety and Inspection 
Service, supporting the use of soy protein concentrate, a 
combination of soy protein concentrate and modified food starch, and 
a combination of soy protein concentrate and carrageenan to control 
the purge of brine in ``Ham Water Added'' and ``Ham and Water 
Product--X% of Weight is Added Ingredients.''
    5. Functionality of Soy Protein Concentrate in Injected and 
Tumbled Ham, Central Soya Company, Inc., Fort Wayne, IN, Linda 
Wells-Beck and George Rakes, 1995-1996.
    6. Functionality of Soy Protein Concentrate and Food Starch-
Modified in Injected and Tumbled Ham, Central Soya Company, Inc., 
Fort Wayne, IN, Linda Wells-Beck and George Rakes, 1995-1996.
    7. January 15, 1999 letter from the Food and Drug Administration 
(FDA), Center for Applied Nutrition and Safety, to the Food Safety 
and Inspection Service, stating that FDA is not concerned about the 
use of modified food starches listed in 21 CFR 172.892, including 
soy protein concentrate, in meat at levels up to 3.5 percent.

[FR Doc. 99-12882 Filed 5-21-99; 8:45 am]
BILLING CODE 3410-DN-P