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from pulled kernels, ragged kernels, crushed kernels, loose skins, and from damaged or seriously damaged kernels.

(1) "Damaged kernel” means any kernel affected by insect injury, or damaged by discoloration, pathological injury, or by other means to the extent that the appearance or eating quality is materially affected.

(2) “Seriously damaged kernel” means damaged to such an extent that the appearance or eating quality is seri. ously affected.

(b) (A) classification. Canned whole kernel (or whole grain) corn that is practically free from defects may be given a score of 18 to 20 points. “Practically free from defects" means that pieces of cob, husk, silk, or other harmless extraneous vegetable matter, pulled kernels, ragged kernels, crushed kernels, loose skins, and damaged or seriously damaged kernels may be present that do not more than slightly affect the appearance or eating quality of the product.

(c) (B) classification. If the canned whole kernel (or whole grain) corn is reasonably free from defects a score of 16 or 17 points may be given. Canned whole kernel (or whole grain) corn that falls into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). “Reasonably free from defects" means that pieces of cob, husk, silk, or other harmless extraneous vegetable matter, pulled kernels, ragged kernels, crushed kernels, loose skins, and dam aged or seriously damaged kernels may be present that do not materially affect the appearance or eating quality of the product.

(d) (C) classification. Canned whole kernel (or whole grain) corn that is fairly free from defects may be given a score of 14 or 15 points. Canned whole kernel (or whole grain) corn that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). “Fairly free from defects” means that:

(1) For each 14 ounces of drained weight there may be present:

(1) Not more than 1 cubic centimeter of pieces of cob; 1

(ii) Not more than 1 square inch (1" xl") of husk; 'and

(2) For each 2 ounces of drained weight there may be present:

(i) Not more than 1 brown or black discolored kernel or discolored piece of kernel; 'and

(3) For each 1 ounce of drained weight there may be present:

(i) Not more than 7 inches of silk; 1 Provided, That pieces of cob, silk, or other harmless extraneous vegetable matter, pulled kernels, ragged kernels, crushed kernels, loose skins, and damaged or seriously damaged kernels do not seriously affect the appearance or eating quality of the product.

(e) (SStd) classification. Canned whole kernel (or whole grain) corn that fails to meet the requirements of parggraph (d) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is & limiting rule), and may also be graded “Below Standard in Quality" for the applicable reasons:

(1) Excessive discolored kernels.
(2) Excessive cob.
(3) Excessive husk.

(4) Excessive silk.
8 52.891 Tenderness and maturity.

(a) (A) classification. Canned whole kernel (or whole grain) corn that is tender may be given a score of 36 to 40 points. “Tender" means that the kernels are in the milk or early cream stage of maturity and have a tender texture.

(b) (B) classification. If the canned whole kernel (or whole grain) corn 1: reasonably tender a score of 32 to 35 points may be given. Canned whole kernel (or whole grain) corn that falls into this classification shall not be graded above U.S. Grade B or U.S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Rea

1 Determined as outlined in the Standard of Quality for Canned Sweet Corn (21 CFR 51.21) promulgated under the Federal Food Drug, and Cosmetic Act.

sonably tender" means that the kernels are in the cream stage of maturity and have a reasonably tender texture.

(c) (C) classification. Canned whole kernel (or whole grain) corn that is fairly tender may be given a score of 30 or 31 points. Canned whole kernel (or whole grain) corn that falls into this classification shall not be graded above U.S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). “Fairly tender" means that the kernels are in the early dough or dough stage and may be firm but not hard or tough. The weight of the alcohol insoluble solids' shall not exceed 27 percent of the drained weight.

(d) (SStd) classification. Canned whole kernel (or whole grain) corn that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 29 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule), and may also be graded "Below Standard in Quality.” $ 52.892 Flavor.

(a) General. The factor of flavor refers to the palatability of the product. The natural flavor of the sweet corn and the effects of added sugar (sucrose) and salt are considered in evaluating this factor.

(b) (A) classification. Canned whole kernel (or whole grain) corn that possesses a very good flavor may be given a score of 18 to 20 points. “Very good flavor" means that the product including added seasoning ingredients has a very good characteristic flavor and odor typical of tender canned sweet corn.

(c) (B) classification. If the canned whole kernel (or whole grain) corn possesses a good flavor a score of 16 or 17 points may be given. “Good flavoro means that the product including added seasoning ingredients has a good characteristic flavor and odor typical of reasonably tender canned sweet corn.

(d) (C) classification. Canned whole kernel (or whole grain) corn that possesses & fairly good flavor may be given a score of 14 or 15 points. Canned whole kernel (or whole grain) corn that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule).

"Fairly good flavor" means that the product may be lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind.

(e) (SStd) classification. Canned whole kernel (or whole grain) corn that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION so $ 52.893 Ascertaining the grade of a lot.

The grade of a lot of the processed product covered by these standards is determined by the procedures set forth in the regulations governing inspection and certification of processed fruits and vegetables, processed products thereof, and certain other processed food products (8 $ 52.1 to 52.87). [22 F. R. 3547, May 22, 1957)

SCORE SHEET $ 52.894 Score sheet for canned whole

kernel (or whole grain) corn and canned whole kernel (or wholo grain) and vacuum pack corn.

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Grade.....--------

1 Indicates partial limiting rules 3 Indicates limiting rule.

Subpart-United States Standards for scoring not less than 7 points if the total Grades of Frozen Whole Kernel lor score is not less than 80 points.

(c) “U. S. Grade C” or “U. S. StandWhole Grain) Corn

ard” is the quality of frozen whole kernel SOURCE: $8 52.911 to 52.920 appear at 18 (or whole grain) corn that possesses simFR 7967, Dec. 9, 1953, unless otherwise noted. ilar varietal characteristics; that pos

sesses a fairly good flavor and odor; that PRODUCT DESCRIPTION, COLOR, AND GRADES

is fairly tender; that possesses a fairly $ 52.911 Product description.

good color; that is fairly free from de

fects; and that scores not less than 70 Frozen whole kernel (or whole grain)

points when scored in accordance with corn means the frozen product prepared

the scoring system outlined in this subfrom fresh, clean, sound, succulent

part. kernels of sweet corn of either the white

(d) “Substandard" is the quality of or golden (or yellow) varieties by remov

frozen whole kernel (or whole grain) ing husk and silk; by sorting, trimming,

corn that fails to meet the requirements and washing; and by blanching before

of “U. 8. Grade C” or “U. S. Standard." or after removal from the cob. The frozen whole kernel (or whole grain)

FACTORS OF QUALITY corn is frozen in accordance with good

$ 52.914 Ascertaining the grade. commercial practice and maintained at

(a) The grade of frozen whole kernel temperatures necessary for the preserva

(or whole grain) corn may be ascertained tion of the product.

by considering, in conjunction with the $ 52.912 Color of frozen whole kernel

requirements of the respective grade, the (or whole grain) corn.

respective ratings for the factors of color, (a) Golden (or Yellow).

absence of defects, and tenderness and

maturity. (b) White.

(b) The relative importance of each 8 52.913 Grades of frozen whole kernel factor which is scored is expressed nu(or whole grain) corn.

merically on the scale of 100. The max(a) “U.S. Grade A" or "U.S. Fancy" is

imum number of points that may be

given each such factor is: the quality of frozen whole kernel (or

Factors:

Points whole grain) corn that possesses similar

Color ------------------------------varietal characteristics; that possesses &

Absence of defects. good flavor and odor; that is tender; that Tenderness and maturity------------ 50 possesses a good color; that is practically free from defects; and that for those fac

Total score------------tors which are scored in accordance with (c) The grade of frozen whole kernel the scoring system outlined in this sub (or whole grain) corn is determined impart the total score is not less than 90 mediately after thawing to the extent points: Provided, That the frozen whole

that the product is substantially free kernel (or whole grain) corn may

from ice crystals. The product is cooked possess & reasonably good color if the

to determine flavor and odor. total score is not less than 90 points.

(d) “Good flavor and odor" means. (b) “U.8. Grade B” or “U.S. Extra

that the product, after cooking, has & Standard" is the quality of frozen whole

good characteristic normal flavor and kernel (or whole grain) corn that

odor and is free from objectionable possesses similar varietal characteris

flavors and objectionable odors of any tics; that possesses & good davor and

kind. odor; that is reasonably tender; that

(e) “Fairly good flavor and odor* possesses & reasonably good color; that

means that the product, after cooking, is reasonably free from defects; and

may be lacking in good flavor and odor that for those factors which are scored

but is free from objectionable flavors in accordance with the scoring system

and objectionable odors of any kind. outlined in this subpart the total score 8 52.915 Ascertaining the rating of the is not less than 80 points: Provided, That

factors which are scored. frozen whole kernel (or whole grain) The essential variations within each corn may possess a fairly good color, factor which is scored are so described

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that the value may be ascertained for such factors and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, “36 to 40 points" means 36, 37, 38, 39, or 40 points). $ 52.916 Color.

(a) (A) classification. Frozen whole kernel (or whole grain) corn that possesses & good color may be given a score of 9 or 10 points. “Good color" means that the kernels possess & practically uniform color typical of tender sweet corn and that the product is bright and is practically free from “offvariety" kernels.

(b) (B) classification. If the frozen whole kernel (or whole grain) corn possesses & reasonably good color a score of 8 points may be given. “Reasonably good color" means that the kernels possess a reasonably uniform color typical of reasonably tender sweet corn and that the product is reasonably bright and reasonably free from “off-variety" kernels.

(c) (C) classification. Frozen whole kernel (or whole grain) corn that possesses a fairly good color may be given & score of 6 or 7 points. Frozen whole kernel (or whole grain) corn that scores 6 points in this classification shall not be graded above U.S. Grade C or U.S. Standard, regardless of the total score for the product (this is a partial limiting rule). “Fairly good color” means that the kernels possess a fairly uniform color typical of fairly tender sweet corn and that the product may be dull but not to the extent that the appearance is seriously affected, and is fairly free from "off-variety” kernels.

(d) (SStd) classification. Frozen whole kernel (or whole grain) corn that fails to meet the requirements of para. graph (c) of this section may be given & score of 0 to 5 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). $ 52.917 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from pieces of cob, husk, silk, or other harmless extraneous vegetable matter, from pulled kernels, ragged kernels, crushed kernels, loose skins, and from damaged or seriously damaged kernels.

(1) "Damaged kernel" means any kernel affected by insect injury or dam. aged by discoloration, pathological in. jury, or by other means to the extent that the appearance or eating quality is materially affected.

(2) “Seriously damaged kernel" means damaged to such an extent that the appearance or eating quality is seriously affected.

(b) (A) classification. Frozen whole kernel (or whole grain) corn that is practically free from defects may be given a score of 36 to 40 points. “Practically free from defects” means that pieces of cob, husk, silk, or other harmless extraneous vegetable matter, pulled kernels, ragged kernels, crushed kernels, loose skins, and damaged or seriously damaged kernels may be present that do not more than slightly affect the appearance or eating quality of the product.

(c) (B) classification. If the frozen whole kernel (or whole grain) corn is reasonably free from defects a score of 32 to 35 points may be given. Frozen whole kernel (or whole grain) corn that falls into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that pieces of cob, husk, silk, or other harmless extraneous vegetable matter, pulled kernels, ragged kernels, crushed kernels, loose skins, and dam. aged or seriously damaged kernels may be present that do not materially affect the appearance or eating quality of the product.

(d) (C) classification. Frozen whole kernel (or whole grain) corn that is fairly free from defects may be given & score of 28 to 31 points. Frozen whole kernel (or whole grain) corn that falls into this classification shall not be graded above U. S. Grade C or U. 8. Standard, regardless of the total score for the product (this is a limiting rule), "Fairly free from defects” means that pieces of cob, husk, silk, or other harmless extraneous vegetable matter, pulled kernels, ragged kernels, crushed kernels, loose skins, and damaged or seriously damaged kernels may be present that do not seriously affect the appearance or eating quality of the product.

(e) (SStd) classification. Frozen whole kernel (or whole grain) corn that

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fails to meet the requirements of paregraph (d) of this section may be given & score of 0 to 27 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). 8 52.918 Tenderness and maturity.

(a) (A) classification. Frozen whole kernel (or whole grain) corn that is tender may be given a score of 45 to 50 points. “Tender" means that the kernels are in the milk or early cream stage of maturity and have a tender texture.

(b) (B) classification. If the frozen whole kernel (or whole grain) corn is reasonably tender a score of 40 to 44 points may be given. Frozen whole kernel (or whole grain) corn that falls into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). “Reasonably tender" means that the kernels are in the cream stage of maturity and have a reasonably tender texture.

(c) (C) classification. Frozen whole kernel (or whole grain) corn that is fairly tender may be given a score of 36 to 39 points. Frozen whole kernel (or whole grain) corn that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly tender" means that the kernels are in the early dough or dough stage and have a fairly tender texture.

(d) (SStd) classification. Frozen whole kernel (or whole grain) corn that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 35 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION 8 52.919 Ascertaining the grade of a lot.

The grade of a lot of the processed product covered by these standards is determined by the procedures set forth in the regulations governing inspection and certification of processed fruits and vegetables, processed products thereof, and certain other processed food products (88 52.1 to 52.87). [22 F. R. 8547, May 22, 1967)

Subpart-United States Standards for Grades of Frozen Corn-on-the-Cob

SOURCE: 1852.931 to 62.946 appear at 86 F.R. 10427, June 6, 1970, unless otherwise Doted. PRODUCT DESCRIPTION, STYLES, COLOR,

GRADES 852.931 Product description.

Frozen corn-on-the-cob is the product which is prepared from sound, properly matured, fresh, sweet corn ears by removing husk and silk; by sorting, trimming, and washing to assure a clean and wholesome product. The ears are blanched, then frozen and stored at temperatures necessary for the preservation of the product. $ 52.932 Styles.

(a) Trimmed. Ears trimmed at both ends to remove tip and stalk ends and/ or cut to specific lengths.

(b) Natural. Ears trimmed at the stalk end only to remove all or most of the stalk. $ 52.933 Lengths.

(a) Regular. Ears which are predominantly over 3 42 inches in length.

(b) Short. Ears which are predominantly 342 inches or less in length.

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