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(1) “Stem material” means that portion of the spinach material below the point of attachment to the leaf.

(2) "Pieces of leaf” means any piece of a leaf excluding stem material) having an area less than 2 square inches in Whole Leaf style.

(b) (A) classification. Frozen spinach that possesses a good character may be given a score of 18 to 20 points. “Good character" has the following meanings with respect to the following styles:

(1) Whole Leaf style. (1) The spinach is tender; and there may be present:

(ii) Not more than 25 percent, by weight, of the spinach may be stem material; and

(iii) Not more than 20 percent, by weight, of the spinach that may be pieces of leaves.

(2) Cut leat; chopped. (1) The spinach is tender; and

(11) The appearance and eating quality of the product is not materially affected by the presence of stem material or that the product does not present a pureed or stringy appearance.

(c) (B) classification. Frozen spinach that possesses a reasonably good character may be given a score of 16 or 17 points. Frozen spinach that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a Umiting rule). “Reasonably good character" has the following meanings with respect to the following styles:

(1) Whole leaf style. (1) The spinach is reasonably tender; and there may be present:

(11) Not more than 30 percent, by weight, of the spinach that is stem material; and

(10) Not more than 30 percent, by weight, of the spinach that 18 pieces of leaves.

(2) Cut leaf; chopped. (1) The spinach is reasonably tender; and

(11) The appearance and eating quality of the product is not seriously affected by the presence of stem material.

(d) (sStd.) classification. Frozen spinach that falls to meet the require ments of paragraph (c) 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 (this is a limiting rule), [26 FR 578, Jan. 20, 1961; 26 FR 821, Jan. 27, 1961, as amended at 29 FR 11442, Aug. 8, 1964]

METHOD OF ANALYSIS $ 52.1929 Method of analysis.

(a) “Weight of stem materials and "weight of pieces of leaves" are determined by the following method:

(1) Equipment. 8 inch, 8 mesh screen. Flat surface suitable as cutting board. Small knife. Suitable scales,

(2) Procedure. (1) If the sample is 10 ounces or less use the entire sample, but if the sample is of a size exceeding 10 ounces, use & representative portion which will yield at least 10 ounces of drained spinach.

(1) Place sample in deep grading tray and add water to a depth of approximately 1 inch, Separate leaves for defects and at the same time separate pieces of leaves and stem material, cutting the stem from the leaf at the lowest point of attachment. After separating, place whole leaves, pieces of leaves, and stem material on the sieve in separate piles, drain for two minutes, weigh, and record total combined weights. Determine weight of stem material and pieces of leaves separately. The weight of stem material divided by the total combined weights multiplied by 100 is the percent, by weight, of stem material. The weight of pieces of leaves divided by the total combined weights multiplied by 100 is the percent, by weight, of pieces of leaves.

LOT INSPECTION AND CERTIFICATION 8 52.1930 Ascertaining the grade of a

lot. The grade of a lot of frozen spinach covered by these standards is determined by the procedures set forth in the Regulations governing Inspection and CertiAcation of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products (8 8 52.1 to 52.87).

K(A)

(B)

60

20

SCORE SHTET

good color; that possesses a reasonably 8 52.1931 Score sheet for frozen

good finish; that is reasonably free from spinach.

defects; that possesses a fairly good ila

vor and odor; and scores not less than Container size..

70 points when scored in accordance with Container code or marking

the scoring system outlined in this Label. Net Weight (ounces).

section. Style..

(c) “Substandard" is the quality of Stem material (percent). Pieces of leaves (percent).

frozen cooked squash that fails to meet
the requirements of U. S. Grade B or

U. S. Extra Standard.
Factors
Score points

FACTORS OF QUALITY

18-20 Color...

20
116-17

§ 52.1943 Ascertaining the grade.
(sstd.) 10-15
(A)

(a) The grade of frozen cooked squash

54-60 Defects....

(B)
1 48-53

may be ascertained by considering, in lisstd.) 10-47

conjunction with the requirements of the

((A) 18-20 Character

(B) 1 16-17

respective grade, the respective ratings lisstd.) 10-15

for the factors of consistency, color, finTotal score. 100

ish, and absence of defects.

(b) The relative importance of each Grade..

scoring factor is expressed numerically Flavor and odor.

on the scale of 100. The maximum num1 Indicates limiting rule.

ber of points that may be given each

factor is; Subpart-United States Standards for

Factors:

Points Grades of Frozen Cooked Squash

Consistency

80 SOURCE: $$ $2.1941 to 52.1950 appear at 18

Color

20 FR 8056, Dec. 9, 1963, unless otherwiso

Finish..

20 noted.

Absence of defects..

80 PRODUCT DESCRIPTION AND GRADES

Total score.

100 8 52.1941 Product description.

(c) The scores for the factors of conFrozen cooked squash is the clean, sistency, color, finish, and absence of sound, properly matured product made defects are determined after the frozen from varieties of fall or late type squash cooked squash is heated in a double which have been properly prepared by boiler, or in a covered pan until thorwashing, cutting, cleaning, steaming, re- oughly warmed and completely free from ducing to a pulp and removing seed, and ice crystals. The warmed product is fiber. The product is then frozen in then stirred to blend all separated liquid accordance with good commercial prec

into a uniform mixture. The require tice and maintained at temperatures

ments for flavor and odor are also ascernecessary for the preservation of the

tained on the warmed product. product.

(d) “Good flavor and odor" means

that the product after heating, has & $ 52.1942 Grades of frozen cooked squash.

good, characteristic normal flavor and

odor and is free from objectionable fla(a) “U.S. Grade A" or "U.S. Fancy"

vors, and objectional odors of any kind. is the quality of frozen cooked squash

(e) “Reasonably good flavor and odor” that possesses a good consistency; that

means that the product, after heating, possesses a good color; that possesses

may be lacking in good flavor and odor a good finish; that is practically free

but is free from objectionable flavors and from defects; that possesses a good flavor

objectionable odors of any kind. and odor; and scores not less than 85 points when scored in accordance with § 52.1944 Ascertaining the ratings for the scoring system outlined in this

the factors which are scored. section.

The essential variations within each (b) “U.S. Grade B" or "U.S. Extra factor which is scored are so described Standard" is the quality of frozen cooked that the value may be ascertained for squash that possesses a reasonably good each factor and expressed numerically. consistency; that possesses a reasonably The numerical range within each factor which is scored is inclusive (for example, (c) (SStd) classification. Frozen "17 to 20 points" means 17, 18, 19, or 20 cooked squash that is off-color for any points).

reason or fails to meet the requirements

of paragraph (b) of this section may be $ 52.1945 Consistency.

given a score of 0 to 13 points and shall (a) (A) classification. Frozen cooked not be graded above substandard, resquash that possesses a good consistency gardless of the total score for the product may be given & score of 26 to 30 points. (this is a limiting rule). “Good consistency" means that the

$ 52.1947 Finish. warmed mixed squash, after emptying from a container to a dry flat surface,

(a) General. The factor of finish forms a well-mounded mass, and that at

refers to the texture of the product and the end of two minutes after emptying on

from freedom from hardness of the such surface there is not more than a

squash particles. slight separation of free liquor.

(b) (A) classification. Frozen cooked (b) (B) classification. If the frozen

squash that possesses a good finish may cooked squash possesses a reasonably

be given a score of 17 to 20 points. “Good good consistency, a score of 21 to 25

finish” means that the warmed mixed points may be given. Frozen squash that

squash has an even texture, is granular falls into this classification shall not be

but not lumpy, pasty or “salvy”, and the graded above U.S. Grade B or U. S. Extra squash particles are not hard. Standard, regardless of the total score

(c) (B) classification. If the frozen for the product (this is a limiting rule).

cooked squash possesses a reasonably "Reasonably good consistency" means

good finish, a score of 14 to 16 points may that the warmed mixed squash after

be given. Frozen squash that falls into emptying from the container to a dry

this classification shall not be graded flat surface, may be reasonably stiff, but

above U.S. Grade B or U.S. Extra Standnot excessively stiff; forms a moderately

ard, regardless of the total score for the mounded mass, and that at the end of

product (this is a limiting rule). “Reasontwo minutes, after emptying on such sur

ably good finish” means that the warmed face, there may be a moderate, but not

mixed squash has an even texture, may excessive separation of free liquor.

lack granular characteristics, may be (c) (SStd) classification. Frozen

slightly pasty or slightly "salvy" but not cooked squash that fails to meet the re

decidedly pasty or decidedly “salvy," and quirements of paragraph (b) of this sec

the squash particles are not hard.

(d) (SStd) classification. Frozen tion may be given a score of 0 to 20 points and shall not be graded above Substand

cooked squash that fails to meet the re&rd, regardless of the total score for the

quirements of paragraph (c) of this secproduct (this is a limiting rule).

tion may be given a score of 0 to 13 points

and shall not be graded above substand$ 52.1946 Color.

ard, regardless of the total score for the (a) (A) classification. Frozen cooked product (this is a limiting rule). squash that possesses a good color may $ 52.1948 Absence of defects. be given a score of 17 to 20 points. “Good color” means that the color of the

(a) General. The factor of absence warmed mixed squash possesses a prac

of defects refers to the degree of freedom tically uniform bright, typical color; and

from sand, grit, or silt, pieces of seed,

fiber, and from dark or oft-colored is free from discoloration due to oxida

particles. tion, or other causes. (b) (B) classification. If the frozen

(1) “Grit, sand, or silt" means any cooked squash possesses a reasonably

particle of earthy material. good color, a score of 14 to 16 points may

(b) (A) classification. Frozen cooked be given. Frozen squash that falls into

squash that is practically free from dethis classification shall not be graded

fects may be given a score of 25 to 30 above U.S. Grade B or U. S. Extra Stand

poirts. “Practically free from defects" ard, regardless of the total score for the

means that no grit, sand, or silt may be product (this is a limiting rule). "Reg

present that affects the appearance or

eating quality of the frozen cooked sonably good color" means that the color of the warmed cooked squash possesses

squash, and that the number, size and

color of the other aforesaid defects presa reasonably uniform, reasonably bright, ent individualiy or collectively do not typical color, and the color may be vari- more than slightly affect the appearance able or slightly dull but is not off-color. or eating quality of the product.

(c) (B) classification. Prozen cooked squash that is reasonably free from defects may be given & score of 21 to 24 points. Frozen squash 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 a trace of grit, sand, or silt may be present that does not materially affect the appearance or eating quality of the frozen cooked squash, and that any of the other aforesaid defects present individually or collectively may be noticeable but are not so large, so numerous, or of such contrasting color as to seriously affect the appearance or eating quality of the product.

(d) (SStd) classification. Frozen cooked squash which fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 20 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 52.1949 Ascertaining the grade of a

lot. The grade of a lot of the processed product covered by these stai lards 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. 8547, May 22, 19571

SCORE SHEET 8 52.1950 Score sheet for frozen cooked

squash.

summer

Subpart-United States Standards for

Grades of Frozen Squash (Summer Type) SOURCE: $ 52.1961 to 52.1970 appear at 18 F.R. 8058, Dec. 9, 1953, unless otherwise noted. PRODUCT DESCRIPTION, STYLES, AND GRADES $ 52.1961 Product description.

"Frozen squash" is the fresh, sound, immature product from the squash (summer type) plant hereinafter called frozen squash, which has been properly prepared and properly blanched, and is then frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product. $ 52.1962 Styles of frozen squash.

(a) Sliced.

(b) Cut. $ 52.1963 Grades of frozen

squash. (a) “U.S. Grade A" or "U.S. Fancy" is the quality of frozen squash that possesses similar varietal characteristics; that possesses a good flavor and odor; that possesses a good color; that is practically free from defects; that possesses a good character; and that scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U. S. Grade B” or “U. S. Extra Standard" is the quality of frozen squash that possesses similar varietal character. istics; that possesses a reasonably good flavor and odor; that possesses a reasonably good color; that is reasonably free from defects; that possesses a reasonably good character; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of frozen squash that fails to meet the requirements of U. 8. Grade B or U. B. Extra Standard.

FACTORS OF QUALITY $ 52.1964 Ascertaining the grade.

(a) The grade of frozen squash may be ascertained by considering, in conjunction with the requirements of the respecfactors of color, absence of defects, and tive grade, the respective ratings for the character.

(b) The relative importance of each scoring factor is expressed numerically on the scale of 100. The maximum

[blocks in formation]

Flavor and odor..
Grade..

1 Indicates limiting rule.

number of points that may be given each factor is: Factors:

Points Color.

20 Absence of defects.-.

40 Character

40 Total score.

100 (c) The scores for the factors of color, absence of defects, and character are determined immediately after thawing so that the product is sufficiently free from ice crystals to permit proper handling as individual units, and a representative sample of the product is cooked to ascer. tain tenderness of the frozen squash before final evaluation of the score for character. Flavor and odor are &.lso ascertained on the cooked product.

(d) “Good flavor and odor" means that the product after cooking bas & good, characteristic normal flavor and ordor and is free from objectionable ilsvors and objectionable odors of any kind.

(e) “Reasonably 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. 8 52.1965 Ascertaining the ratings for

the factors which are scored. The essential variations within each factor which is scored are so described that the value may be ascertained for each factor and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, “17 to 20 points" means 17, 18, 19, or 20 points). § 52.1966 Color.

(a) (A) classification. Frozen squash that possesses & good color may be given a score of 17 to 20 points. “Good color" means that the color of the squash is bright and typical of young and tender squash of similar varietal characteristics which has been properly processed.

(b) (B) classification. If the frozen squash possesses a reasonably good color, a score of 14 to 16 points may be given. Frozen squash that falls into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regard. less of the total score for the product (this is a limiting rule). “Reasonably good color” means that the color of the squash is typical of reasonably young and tender squash of similar varietal characteristics which has been properly processed.

(c) (SStd) classification. Frozen squash that fails to meet the requirements of paragraph (b) 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). $ 52.1967 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from harmless extraneous vegetable material, sand, grit, or silt, poorly cut units, units damaged by mechanical Injury, and units damaged by discoloration, scars, insect injury, or damaged by other means.

(1) "Unit” means & whole squash or & portion of a squash.

(2) "Damaged unit" means any unit damaged by discoloration, scars, insect injury, or by any other means except damaged by mechanical injury to the extent that the appearance or eating quality of the product is materially affected.

(3) “Seriously damaged" means damaged to the extent that the appearance or eating quality of the unit is seriously affected.

(4) "Harmless extraneous vegetablo material” means leaves, detached stems or portions thereof, or other similar vegetable material.

(5) "Poorly cut" means units with ato tached stems or stem material, very ragged units, or pieces of less than 43 slice in sliced style squash.

(6) "Damaged by mechanical injury" means broken or mashed to such an extent that the appearance or eating quality of the unit is seriously affected.

(7) "Sand, grit, or sült" means any particle of earthy material.

(b) (A) classification. Frozen squash that is practically free from defects may be given a score of 34 to 40 points. "Practically free from defects" means that the product contains no grit, sand, or silt that affects the eating quality or appearance of the frozen squash; that for each 12 ounces of units there may be present not more than one piece of harmless extraneous vegetable material. The combined weight of all other defects and defective units must not exceed 8 percent of the weight of the units: Provided, That

(1) Not more than 4 percent, by weight, is of damaged units and of such 4 percent, not more than one-fourtib

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