The amount of batter and breading used as a coating for breaded product shall not exceed 30 percent of the weight of the finished breaded product.

Meat food products characterized and labeled as liver products such as liver loaf, liver cheese, liver spread, liver mush, liver paste, and liver pudding shall contain not less than 30 percent of pork, beef, sheep, or goat livers computed on the fresh weight of the livers.