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 seriously 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 damaged or seriously damaged kernels may be present that do not materially affect the appearance or eating quality of the product. (ii) Not more than 1 square inch (1′′ x 1'') of husk; 1and (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; 1 and (3) For each 1 ounce of drained weight there may be present: (i) Not more than 7 inches of silk;' 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 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), and may also be graded "Below Standard in Quality" for the applicable reasons: (1) Excessive discolored kernels. § 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 is 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 C. 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 flavor” 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 a 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 § 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 (§§ 52.1 to 52.87). [22 F. R. 3547, May 22, 1957] Subpart-United States Standards for Grades of Frozen Whole Kernel (or Whole Grain) Corn SOURCE: $ 52.911 to 52.920 appear at 18 FR 7967, Dec. 9, 1953, unless otherwise noted. PRODUCT DESCRIPTION, COLOR, AND GRADES § 52.911 Product description. Frozen whole kernel (or whole grain) corn means the frozen product prepared from fresh, clean, sound, succulent kernels of sweet corn of either the white or golden (or yellow) varieties by removing husk and silk; by sorting, trimming, and washing; and by blanching before or after removal from the cob. The frozen whole kernel (or whole grain) corn is frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product. (b) White. § 52.913 Grades of frozen whole kernel (or whole grain) corn. (a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen whole kernel (or whole grain) corn that possesses similar varietal characteristics; that possesses a good flavor and odor; that is tender; that possesses a good color; that is practically free from defects; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 90 points: Provided, That the frozen whole kernel (or whole grain) corn may possess a reasonably good color if the total score is not less than 90 points. (b) "U.S. Grade B" or "U.S. Extra Standard" is the quality of frozen whole kernel (or whole grain) corn that possesses similar varietal characteristics; that possesses a good flavor and odor; that is reasonably tender; that possesses a reasonably good color; that is reasonably free from defects; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 80 points: Provided, That frozen whole kernel (or whole grain) corn may possess a fairly good color, scoring not less than 7 points if the total score is not less than 80 points. (c) "U. S. Grade C" or "U. S. Standard" is the quality of frozen whole kernel (or whole grain) corn that possesses similar varietal characteristics; that possesses a fairly good flavor and odor; that is fairly tender; that possesses a fairly good color; that is fairly free from defects; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart. (d) "Substandard" is the quality of frozen whole kernel (or whole grain) corn that fails to meet the requirements of "U. S. Grade C" or "U. S. Standard.” FACTORS OF QUALITY § 52.914 Ascertaining the grade. (a) The grade of frozen whole kernel (or whole grain) corn may be ascertained by considering, in conjunction with the requirements of the respective grade, the respective ratings for the factors of color, absence of defects, and tenderness and maturity. (b) The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given each such factor is: Factors: Color__ Absence of defects.. Tenderness and maturity.. Total score.... Points 10 40 50 100 (c) The grade of frozen whole kernel (or whole grain) corn is determined immediately after thawing to the extent that the product is substantially free from ice crystals. The product is cooked to determine flavor and odor. (d) "Good flavor and odor" means that the product, after cooking, has a good characteristic normal flavor and odor and is free from objectionable flavors and objectionable odors of any kind. (e) "Fairly good flavor and odor" means that the product, after cooking, may be lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind. § 52.915 Ascertaining the rating of the factors which are scored. The essential variations within each factor which is scored are so described 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 a good color may be given a score of 9 or 10 points. "Good color" means that the kernels possess a 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 a 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 a 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 paragraph (c) of this section may be given a 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. any (1) "Damaged kernel" means 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 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 damaged 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 a 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. S. 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 fails to meet the requirements of paragraph (d) of this section may be given a 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). § 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 § 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 (§§ 52.1 to 52.87). [22 F. R. 3547, May 22, 1957] 1 Indicates partial limiting rule. 'Indicates limiting rule. Subpart-United States Standards for PRODUCT DESCRIPTION, STYLES, COLOR, § 52.931 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. |