(a) "U.S. Grade A" (or U.S. Fancy) frozen corn-on-the-cob is composed of ears with similar varietal characteristics and that have a good flavor and odor. The ears have a good color; are at least reasonably uniform in size; are at least reasonably well developed; are practically free from defects; and are tender. The product scores not less than 90 points when rated in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade B" (or U.S. Extra Standard) frozen corn-on-the-cob is composed of ears with similar varietal characteristics and that have at least a reasonably good flavor and odor. The ears have at least a reasonably good color; may lack uniformity of size and development; are at least reasonably free from defects; and are at least reasonably tender. The product scores not less than 80 points when rated in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of frozen corn-on-the-cob that fails to meet the requirements of U.S. Grade B.

FACTORS OF QUALITY

§ 52.936 Ascertaining the grade of a sample unit.

(a) General. The grade of a sample unit of frozen corn-on-the-cob is ascertained by considering: The flavor and odor which are not scored; the ratings for the factors of color, uniformity of size, development, defects, and tenderness and maturity which are scored; the total score; and the limiting rules which may be applicable.

(b) Sample unit size. For purposes of rating the quality factors, a sample unit shall consist of four (4) ears; or, if the ears are "short" ears (trimmed to predominantly 31⁄2 inches or less in length) the sample unit shall be eight (8) such "short" ears.

(c) Definitions of flavor and odor. (1) "Good flavor and odor" means that the product has a good, characteristic, normal flavor and odor and is free from objectionable flavors and objectionable odors of any kind.

(2) "Reasonably good flavor and odor" means that the product may be

(a) General. The factor of color is evaluated immediately after the product has been water-thawed to the extent that the outer surfaces are substantially free from ice crystals.

(b) Definition of "off-variety” kernels. "Off-variety" kernels are those which are not blemished but which vary markedly from the predominant color and are not characteristic of the variety.

(c) (A) Classification. Frozen cornon-the-cob that has a good color may be given a score of 18 to 20 points. "Good color" means that the corn has a typical, bright color and complies with the requirements for U.S. Grade A in table I.

(d) (B) Classification. Frozen cornon-the-cob that has a reasonably good color may be given a score of 16 or 17 points. Frozen corn-on-the-cob that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score (limiting rule). "Reasonably good color" means a color that may be slightly dull but is not of abnormal color. Such color also complies with the requirements for U.S. Grade B in table I.

(e) (SStd) Classification. Frozen cornon-the-cob that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (limiting rule).

§ 52.939

Maximum number

Uniformity of size.

(a) General. The rating for uniformity of size is based on the variations in length and diameter of the ears. The diameter is the largest diameter measured at right angles to the longitudinal axis.

(b) (A) Classification. Frozen cornon-the-cob that is practically uniform in size may be given a score of 9 or 10 points. "Practically uniform in size" means that the variations in the diameter and/or length of the ears do not exceed the variations allowed for U.S. Grade A, for the applicable style, in table II.

(c) (B) Classification. Frozen cornon-the-cob that is only reasonably uniform in size may be given a score of 8 points. "Reasonably uniform in size" means that the variations in the diameter and/or length of the ears do not exceed the variations allowed for U.S. Grade B, for the applicable style, in table II.

(d) (SStd) Classification. Frozen cornon-the-cob that exceeds the varitions allowed for U.S. Grade B, for the applicable style, in table II may be given a score of 0 to 7 points and shall not be graded above Grade B, regardless of the total score (partial limiting rule).

(a) General. (1) Development refers to the extent that the ears are filled with corn kernels and the pattern arrangement, as applicable, of such kernels on the cob.

(2) Classification of “development defects", if applicable, are made on each ear, regardless of length.

(3) Evlauation of this factor as to grade is made on the basis of a sample unit.

(b) Conditions of evaluation. (1) The classification of "development defects" is done after the product has been thawed to the extent that the outer surfaces are substantially free from ice crystals.

(2) For natural style, "development defects" over the outermost one (1) inch of the tip end of the ear are not scored.

(c) (A) Classification. Frozen cornon-the-cob that is well developed may be given a score of 9 or 10 points. "Well developed" means that the ears in the sample unit are well filled with kernels and the appearance of none of the ears in the sample unit is materially affected by missing, or underdeveloped kernels. In addition, any "development defects" present (as defined and classified in this section) do not exceed the allowances in table III.

(d) (B) Classification. Frozen cornon-the-cob that is reasonably well de

§ 52.941 Defects.

(a) General. (1) This factor refers to the degree of freedom from such defects as crushed and broken kernels, blemished kernels, poorly trimmed ears, attached stalk, husk, and dark or readily noticeable silk.

(2) Crushed and broken kernels, blemished kernels, poorly trimmed ears, and attached stalk are scored on the basis of individual ears, regardless of length.

(3) Husk and silk are aggregated and are scored on the basis of a sample unit.

(b) Conditions of evaluation. (1) The classification of defects is done after the product has been water-thawed.

(2) For natural style, defects over the outermost one (1) inch of tip end of ear are not scored except for those kernels which are classed as blemished.

(c) (A) Classification. Frozen cornon-the-cob that is practically free from defects may be given a total score of 27 to 30 points. "Practically free from defects" means that:

(1) Any combination of defects present (whether or not specifically defined) may slightly, but not materially, detract from the appearance or edibility of the product; and

(2) The defects present (as defined and classified in this section) do not exceed the allowances in Table IV.

(d) (B) Classification. Frozen cornon-the-cob that is reasonably free from defects may be given a score of 24 to 26 points. Frozen corn-on-the-cob that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (limiting rule). "Reasonably free from defects" means that:

(1) Any combination of defects present (whether or not specifically defined) does not seriously detract from the appearance or edibility of the product; and

(2) The defects present (as defined and classified in this section) do not exceed the allowances in Table IV.

X

X

X

§ 52.942

Tenderness and maturity.

(a) General. The tenderness and maturity of the frozen corn-on-the-cob is determined by:

(1) Checking for presence of a blisterstage of kernel development on waterthawed ears;

(2) Checking the stages of kernel development in accordance with the method in § 52.943; and

(3) Checking the tenderness of the pericarp and affirming the maturity of the kernels after cooking in accordance with the method in § 52.944.

(b) Definitions of stages of kernel development. (1) "Blister stage": The kernel contents are thin and watery or slightly cloudy or translucent and the pericarp is generally very pale in color. An ear is considered to be in the blister stage if more than one-fifth of the kernels are in the blister stage.

(2) "Milk stage": The kernel contents are opaque and viscous. Light pressure is required to remove contents.

(3) "Early cream stage": The kernel contents are slightly creamy and viscous. Reasonably firm pressure is required to remove contents which show only slight separation of clear liquid.

(4) "Cream stage": The kernel contents are creamy and thick. Firm pressure is required to remove contents which show no free liquid.

(5) "Dough or overmature stage": The kernel contents are semi-solid or hard and require considerable pressure to remove contents which appears starchy or doughlike.

(c) (A) Classification. Frozen cornon-the-cob that is tender, but none of the ears in the blister stage, may be given a score of 27 to 30 points. "Tender" means that the kernels are in the milk or early cream stage of maturity and the pericarp is reasonably tender.

(d) (B) Classification. If the frozen corn-on-the-cob is reasonably tender, and none of the ears are in the blister stage, a score of 24 to 26 points may be given. Frozen corn-on-the-cob that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (limiting rule). "Reasonably tender" means that the kernels are in the cream stage or better stage of maturity and the pericarp is fairly tender.

(d) (SStd) classification. Frozen corn-on-the-cob that fails to meet the

requirements of paragraph (d) of this section may be given a score of 0 to 23 points and shall not be graded above Substandard, regardless of the total score for the product (limiting rule). EXPLANATIONS AND METHODS OF ANALYSIS § 52.943

Preparation for and evaluation of stages of kernel development. (a) The sample unit is water-thawed only to the extent that the ears are substantially free from ice crystals.

(b) At least three (3) complete adjacent rows of kernels from each ear (or an equivalent number of kernels if the kernels are not in rows) are removed by cutting the kernels off, near but above their attachment to the cob.

(c) The cut kernels from all the ears in a sample unit are well mixed and an adequate representative sub-sample is removed.

(d) Sufficient kernels from the subsample are squeezed to properly evaluate the degree of maturity in accordance with the definitions in § 52.942.

§ 52.944 Cooking procedure and evaluation of cooked units.

(a) An adequate representative number of ears in the sample unit are evaluated after cooking to ascertain:

(1) The degree of maturity of kernel contents;

(2) Tenderness of the pericarp; and
(3) The flavor and odor.

(b) This cooking procedure is not intended as a recipe, but for the purposes of this subpart, frozen corn-on-the-cob is cooked (and the evaluation thereof) is as follows:

(1) Place the sample units into rapidly boiling water with sufficient water to completely cover the ears;

(2) Return the water to a rapid boil; (3) Maintain a rolling boil for exactly five (5) minutes;

(4) Remove the ears immediately, and allow to cool sufficiently to evaluate factors of maturity, tenderness of pericarp, and flavor and odor by eating the corn directly from the cob.

tables, processed products thereof, and certain other processed food products (§§ 52.1-52.87), except that these provisions apply wherever applicable:

(a) Container size. In considering the size of a container for purposes of selecting samples from a lot, an ear shall be considered to weigh 8 ounces except that ears which are trimmed to approximately 31⁄2 inches or less in length shall be considered to weigh 4 ounces each.

(b) Dozen. In calculating the number of dozens of ears, ears which are trimmed to approximately 31⁄2 inches or less in length shall be considered as 24 of such ears being the equivalent of one dozen ears.

1 Indicates limiting rule.

* Indicates partial limiting rule.

Subpart-United States Standards for

Grades of Canned Cranberry Sauce SOURCE: $ 52.951 to 52.963 appear at 18 F.R. 7970, Dec. 9, 1953, unless otherwise noted. PRODUCT DESCRIPTION, STYLES, AND GRADES § 52.951 Product description.

Canned cranberry sauce is the jellied or semi-jellied product prepared from clean, sound, matured or fairly well-matured cranberries; a sweetening ingredi