(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.

Frozen spin

(b) (A) classification. ach 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 leaf; chopped. (1) The spinach is tender; and

(ii) 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 limiting 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:

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

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

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

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

shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

126 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 material" 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 a representative portion which will yield at least 10 ounces of drained spinach.

(ii) 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 § 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 Certification of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products (§§ 52.1 to 52.87).

Subpart-United States Standards for Grades of Frozen Cooked Squash SOURCE: 52.1941 to 52.1950 appear at 18 FR 8056, Dec. 9, 1953, unless otherwise noted.

PRODUCT DESCRIPTION AND GRADES § 52.1941 Product description.

Frozen cooked squash is the clean, sound, properly matured product made from varieties of fall or late type squash which have been properly prepared by washing, cutting, cleaning, steaming, reducing to a pulp and removing seed, and fiber. The product is then frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

§ 52.1942 Grades of frozen cooked squash.

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

(b) "U.S. Grade B" or "U.S. Extra Standard" is the quality of frozen cooked squash that possesses a reasonably good consistency; that possesses a reasonably

(c) The scores for the factors of consistency, color, finish, and absence of defects are determined after the frozen cooked squash is heated in a double boiler, or in a covered pan until thoroughly warmed and completely free from ice crystals. The warmed product is then stirred to blend all separated liquid into a uniform mixture. The requirements for flavor and odor are also ascertained on the warmed product.

(d) "Good flavor and odor" means that the product after heating, has a good, characteristic normal flavor and odor and is free from objectionable fiavors, and objectional odors of any kind.

(e) "Reasonably good flavor and odor" means that the product, after heating, may be lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind.

§ 52.1944 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

(a) (A) classification. Frozen cooked squash that possesses a good consistency may be given a score of 26 to 30 points. "Good consistency" means that the warmed mixed squash, after emptying from a container to a dry flat surface, forms a well-mounded mass, and that at the end of two minutes after emptying on such surface there is not more than a slight separation of free liquor.

(b) (B) classification. If the frozen cooked squash possesses a reasonably good consistency, a score of 21 to 25 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, regardless of the total score for the product (this is a limiting rule). "Reasonably good consistency" means that the warmed mixed squash after emptying from the container to a dry flat surface, may be reasonably stiff, but not excessively stiff; forms a moderately mounded mass, and that at the end of two minutes, after emptying on such surface, there may be a moderate, but not excessive separation of free liquor.

(c) (SStd) classification. Frozen cooked squash that fails to meet the requirements of paragraph (b) 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). § 52.1946

Color.

(a) (A) classification. Frozen cooked squash that possesses a good color may be given a score of 17 to 20 points. "Good color" means that the color of the warmed mixed squash possesses a practically uniform bright, typical color; and is free from discoloration due to oxidation, or other causes.

(b) (B) classification. If the frozen cooked 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, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means that the color of the warmed cooked squash possesses a reasonably uniform, reasonably bright, typical color, and the color may be variable or slightly dull but is not off-color.

(a) General. The factor of finish refers to the texture of the product and from freedom from hardness of the squash particles.

(b) (A) classification. Frozen cooked squash that possesses a good finish may be given a score of 17 to 20 points. "Good finish" means that the warmed mixed squash has an even texture, is granular but not lumpy, pasty or “salvy", and the squash particles are not hard.

(c) (B) classification. If the frozen cooked squash possesses a reasonably good finish, 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, regardless of the total score for the product (this is a limiting rule). "Reasonably good finish" means that the warmed mixed squash has an even texture, may lack granular characteristics, may be slightly pasty or slightly "salvy" but not decidedly pasty or decidedly “salvy,” and the squash particles are not hard.

(d) (SStd) classification. Frozen cooked squash that fails to meet the requirements of paragraph (c) 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).

§ 52.1948 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from sand, grit, or silt, pieces of seed, fiber, and from dark or off-colored particles.

(1) "Grit, sand, or silt" means any particle of earthy material.

(b) (A) classification. Frozen cooked squash that is practically free from defects may be given a score of 25 to 30 points. "Practically free from defects" means that no grit, sand, or silt may be present that affects the appearance or eating quality of the frozen cooked squash, and that the number, size and color of the other aforesaid defects present individualiy or collectively do not more than slightly affect the appearance or eating quality of the product.

(c) (B) classification. Frozen cooked squash that is reasonably free from defects may be given a 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

§ 52.1949 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) SCORE SHEET

§ 52.1950 Score sheet for frozen cooked squash.

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.

(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 characteristics; 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. S. Grade B or U. 8. 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

(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 ascertain tenderness of the frozen squash before final evaluation of the score for character. Flavor and odor are also ascertained on the cooked product.

(d) "Good flavor and odor" means that the product after cooking has a good, characteristic normal flavor and ordor and is free from objectionable flavors 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.

§ 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).

(a) (A) classification. Frozen squash that possesses a 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, regardless 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 a whole squash or a 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 vegetable material" means leaves, detached stems or portions thereof, or other similar vegetable material.

(5) "Poorly cut" means units with attached stems or stem material, very ragged units, or pieces of less than 1⁄2 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 silt" 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-fourth