---
kind: "section"
citation: "9 C.F.R. § 381.159"
title: "9"
number: "381.159"
heading: "Poultry rolls."
url: "https://uscodex.org/cfr/9/381.159"
---

# §381.159. Poultry rolls.

- (a) Binders or extenders may be added in accordance with a regulation in this subchapter, in [9 CFR Chapter III](/cfr/9/chIII.md), Subchapter E, or in [21 CFR Chapter I](/cfr/21/chI.md), 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.

## Notes

### Amendments

[37 FR 9706, May 16, 1972, as amended at 55 FR 34684, Aug. 24, 1990; 66 FR 54916, Oct. 31, 2001]

### Authority

Authority: 7 U.S.C. 138f, 1633; 21 U.S.C. 451-472; 7 CFR 2.7, 2.18, 2.53.

### Source

Source: 37 FR 9706, May 16, 1972, unless otherwise noted.

### Amendments

[37 FR 9706, May 16, 1972, as amended at 55 FR 34684, Aug. 24, 1990; 66 FR 54916, Oct. 31, 2001]