Curing accelerators / Hog Scald Agents / Miscellaneous / Poultry scald agents
Sodium acid pyrophosphate
Parameters
- Chart entries
- 4
- Purposes
- To accelerate color fixing or preserve color during storage; To remove hair; To decrease the amount of cooked out juices; To remove feathers
- Curing agent
- yes
9 CFR 424.21, chart at paragraph (c). eCFR as in force on 2026-01-01, retrieved 2026-09-04.
Permitted uses and amounts
| Class | Purpose | Products | Amount |
|---|---|---|---|
| Curing accelerators | To accelerate color fixing or preserve color during storage | Frankfurters, wieners, vienna, bologna, garlic bologna, knockwurst and similar products | Not to exceed alone or in combination with other curing accelerators for use in meat the following: 8 oz in 100 lb of meat, or meat and meat byproducts, content of the formula; nor 0.5 percent in the finished product. |
| Hog Scald Agents | To remove hair | Hog carcasses | Sufficient for purpose. |
| Miscellaneous | To decrease the amount of cooked out juices | Meat food products except where other prohibited by the meat inspection regulations and poultry food products except where otherwise prohibited by the poultry products inspection regulations. | For meat food products, 5 percent of phosphate in pickle at 10 percent pump level; 0.5 percent of phosphate in meat food product (only clear solution may be injected into meat food product). For poultry products, 0.5 percent of total product. |
| Poultry scald agents | To remove feathers | Poultry carcasses | Sufficient for purpose. |
What this means in parts per million
The chart states its curing-agent limits as a weight of salt against a weight of meat. Converted, using the exact definitions of the pound and the ounce:
| Product class | ppm | Citation |
|---|---|---|
| Chopped or comminuted meat, meat byproduct or poultry | 156.25 | 9 CFR 424.21(c), curing agents |
| Dry cure applied to whole muscle | 625.00 | 9 CFR 424.21(c), curing agents |
| Bacon, injected or massaged | 120.00 | 9 CFR 424.22(b)(1) |
| Bacon, immersion cured | 120.00 | 9 CFR 424.22(b)(2) |
| Bacon, made with dry curing materials | 200.00 | 9 CFR 424.22(b)(3) |
The arithmetic is set out on the ingoing nitrite calculator, along with the one chart figure this site declines to convert.
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