|  | Diet Nutrition | Nutrition

USDA Definition of a By-Product

To understand the USDA definition of a by-product, it helps to know the common definition of the term. Merriam-Webster defines a by-product as something produced in a usually industrial or biological process in addition to the principal product. Many common foods are by-products, such as the fat taken off of milk and used for butter, whipping cream and cream cheese.

  1. USDA Definition

    • The definition provided by the USDA is available on its website for the Food Safety and Inspection Service (FSIS). The definition provided is limited to use in the meat packing and processing industry as any part capable of use as human food, other than meat, which has been derived from one or more cattle, sheep, swine or goats. The FSIS further notes that this same definition is applied to products of horses.

    By-Product Uses

    • The USDA limits its definition to uses for human food. Using the meat industry as an example, meat by-products are often used in pet foods and the chemical industry. By-products from food processing are used in the making of other foods for human consumption such as sausage, gelatin, flavorings and more.

    Labeling Requirements

    • The use of meat by-products such as organ meats (heart, kidney, liver) are restricted according to terminology in the product name or label. Using sausage as an example, meat by-products are not allowed in 'fresh sausage' or 'fresh beef sausage.' However, it does allow for meat by-products in ''breakfast sausage' or whole hog sausage.'

Nutrition - Related Articles