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LONDON BROIL: Name can only be applied to a cooked product.

Products including the expression London Broil on labels must be prepared with beef flank steak. Uncooked product must be labeled to indicate this, e.g., Beef Flank Steak for London Broil. If prepared from another cut, the identity of that cut must accompany the term London Broil, e.g., Sirloin Tip London Broil. LONG ISLAND STYLE OR TYPE: Not acceptable for poultry products. LONGANIZA: Longaniza is a fresh sausage product. If it is prepared otherwise, the product name must indicate its nature, e.g., Cured Longaniza. Paprika is an acceptable ingredient because it is expected. LONGANIZA AND PUERTO RICAN STYLE LONGANIZA: Longaniza is an acceptable name for Puerto Rican sausage made from pork which may contain beef but does not contain annatto. Added fat is not permitted. Puerto Rican Style Longaniza is acceptable labeling for sausage made from pork which may contain beef and does contain annatto. Added fat is not permitted, although up to 3% lard may be used as a carrier for annatto. When annatto is used, it should be included in the ingredients statement as annatto in accordance with Section 9 CFR 317.2(j)(5) of the meat inspection regulations. See: Policy Memo 021 dated February 9, 1981 LOUKANIKA: An acceptable name for cooked fresh Greek sausage. It is usually made with lamb and pork, oranges, allspice, whole pepper, and salt. LUMPIA or LOOMPYA: A Philippine style or Filipino style eggroll. There are no special ingredient requirements, it refers to a shape of the eggroll. Lumpia or Loompya are generally longer and thinner than traditional eggrolls. LUNCHEON MEAT: 1. Luncheon Meat cannot contain livers, kidneys, blood, detached skin, partially defatted pork or beef tissue, or stomachs.

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On the label the meat components of Luncheon Meat are identified in the ingredients statement as beef, pork, beef tongue meat, pork tongue meat, beef heart meat, and pork heart meat. In the ingredients statement Beef and Pork means lean meat with overlying fat and the portions of sinew, nerve, and the blood vessels which normally accompany muscle tissue and which are not separated in the process of dressing but not including bone and skin. Up to 10% of the meat portion of the formula can consist of cured and smoked meat trimmings which does not require special declaration in the ingredients statement except included under pork and beef. Heart or heart muscle, tongues, or tongue meat and cheek meat can be included in Luncheon Meat under the following restrictions: a. Hearts or heart meat or tongues or tongue meat must be declared individually by species in the ingredients statement on the label. No restriction on the percentage limits of hearts, heart meats, tongues, and tongue meats in the formulation. The terms heart meat and tongue meat refer to the muscle tissue remaining after heart caps, glands, nodes, connective tissue, etc. are trimmed away.

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Water added to Luncheon Meat during manufacture cannot exceed 3% by weight of the total ingredients, this is controlled by weighing ingredients and not by analysis. Care must be used to see that water is not added indirectly through the use of undrained hearts and tongues. The only ingredients permitted in Luncheon Meat are curing ingredients, sweetening agents, spices, and flavoring. All of these substances must be declared in the ingredients statement by name, except the various flavorings and spices which need not be named individually. Spices refer to natural spices and not to extracts.

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LYONER WURST: A cooked, smoked, and finely ground sausage originating in Germany. It is usually made with beef, pork, (no chicken) flavoring, cure, and contains green peppercorns. LYONS SAUSAGE (FR): A dry sausage made exclusively of pork (four parts finely chopped lean and one or two parts small diced fat) with spices and garlic which is stuffed into large casings, cured and air-dried. MACARONI AND BEEF IN SAUCE:

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