Antioxidants and oxygen interceptors
BHT
Parameters
- Chart entries
- 4
- Purposes
- Dried meats; Rendered animal fat or a combination of such fat and vegetable fat; Fresh pork, sausage, brown and serve sausages, fresh Italian sausage products, pregrilled beef patties, fresh sausage made from beef or beef and pork, cooked or raw pizza topping and cooked or raw meatballs
- Curing agent
- no
9 CFR 424.21, chart at paragraph (c). eCFR as in force on 2026-01-01, retrieved 2026-09-04.
Condition attached to the substance in the chart
butylated hydroxytoluene
Permitted uses and amounts
| Class | Purpose | Products | Amount |
|---|---|---|---|
| Antioxidants and oxygen interceptors | Dried meats | Dry sausage | 0.003 percent based on total weight 0.006 percent in combination with other anti-oxidants for use in meat. |
| Antioxidants and oxygen interceptors | Rendered animal fat or a combination of such fat and vegetable fat | 0.01 percent | 0.02 percent in combination with other anti-oxidants for use in meat. |
| Antioxidants and oxygen interceptors | Fresh pork, sausage, brown and serve sausages, fresh Italian sausage products, pregrilled beef patties, fresh sausage made from beef or beef and pork, cooked or raw pizza topping and cooked or raw meatballs | 0.01 percent based on fat content | 0.02 percent in combination with other anti-oxidants for use in meat, based on fat content. |
| Antioxidants and oxygen interceptors | Dried meats | 0.01 percent based on total weight | 0.01 percent in combination with other anti-oxidants for use in meat. |
Source: Electronic Code of Federal Regulations (eCFR), Title 9, 9 CFR 424.21. Parsed from eCFR XML as in force on 2026-01-01, retrieved 2026-09-04. Read the section