Carrageenan, Locust Bean Gum and Xanthan Gum Blend Used as a Binder in Certain Cured Pork Products

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The Food Safety and Inspection Service (FSIS) is amending the Federal meat inspection regulations to permit the use of a blend of carrageenan, locust bean gum, and xanthan gum as a binder in cured pork products labeled ``Ham Water Added'' and ``Ham and Water Product--X% of Weight is Added Ingredients.'' FSIS currently permits the use of other specified binders in these cured pork products. The maximum use level of 0.5 percent will prevent purging of the pumped brine solution from the products, thereby retaining product moisture and enhancing texture.