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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 atfected by the presence of stem material or that the product does not present & 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:

(11) 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

(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), 126 FR 578, Jan. 20, 1961; 26 FR 821, Jan. 27, 1961, as amended at 29 FR 11442, Aug. 8, 1964]

METHOD OF ANALYSIS 8 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 & representative portion which will yield at least 10 ounces of drained spinach.

(i) 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 ($8 52.1 to 52.87).

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80 20

20

11

SCORE SHEET

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 ils

vor and odor; and scores pot 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 OY QUALITY
((A) 18-20
Color..........

BiB) 116-17

§ 52.1943 Ascertaining the grade.
lisátd.) 10-15
NA) 54-60

(a) The grade of frozen cooked squash Defects.........

60 B(B) 48-53

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

conjunction with the requirements of the

(A) 18-20 Character.....

{(B) 116-17

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

for the factors of consistency, color, inTotal score.........

ish, and absence of defects.

(b) The relative importance of each Grade.

scoring factor is expressed numerically Flavor and

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--
SOURCE: $ $ 52.1941 to 62.1950 appear at 18 Color.-
FR 8056, Dec. 9, 1963, unless otherwiso

Finish noted.

Absence of defects..

80 PRODUCT DESCRIPTION AND GRADES

Total score.-

--- 100 § 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 & 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 & 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 8 52.1942 Grades of frozen

that the product after heating, has a cooked

good, characteristic normal flavor and squash.

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 & 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 &

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

finish" means that the warmed mixed good consistency, a score of 21 to 25 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

this classification shall not be graded emptying from the container to a dry 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. tion may be given a score of 0 to 20 points

(d) (SStd) classification. Frozen 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 sec

tion may be given a score of 0 to 13 points product (this is a limiting rule).

and shall not be graded above substand8 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

(a) General. The factor of absence color" means that the color of the

of defects refers to the degree of freedom warmed mixed squash possesses a prac

from sand, grit, or silt, pieces of seed, tically uniform bright, typical color; and

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

particles. tion, or other causes.

(1) "Grit, sand, or silt” means any (b) (B) classification. If the frozen 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

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

means that no grit, sand, or silt may be

present that affects the appearance or product (this is a limiting rule). "Rea

eating quality of the frozen cooked sonably good color” means that the color

squash, and that the number, size and of the warmed cooked squash possesses

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. Frozen cooked Subpart-United States Standards for squash that is reasonably free from de

Grades of Frozen Squash (Summer fects may be given a score of 21 to 24 points. Frozen squash that falls into this

Type) classification shall not be graded above

SOURCE: $$ 62.1961 to 62.1970 appear at 18 U. S. Grade B or U. S. Extra Standard, F.R. 8058, Dec. 9, 1953, unless otherwise noted. regardless of the total score for the prod.

PRODUCT DESCRIPTION, STYLES, AND GRADES uct (this is a limiting rule). “Reasonably free from defects” means a trace of § 52.1961 Product description. grit, sand, or silt may be present that "Frozen squash" is the fresh, sound, does not materially afect the appearance immature product from the squash (sumor eating quality of the frozen cooked

mer type) plant hereinafter called squash, and that any of the other afore

frozen squash, which has been properly said defects present individually or col

prepared and properly blanched, and is lectively may be noticeable but are not so

then frozen in accordance with good large, so numerous, or of such contrast

commercial practice and maintained at ing color as to seriously affect the ap

temperatures necessary for the preserpearance or eating quality of the product.

vation of the product. (d) (Std) classification. Frozen cooked squash which fails to meet the $ 52.1962 Styles of frozen squash. requirements of paragraph (c) of this (a) Sliced. section may be given a score of 0 to 20 (b) Cut. points and shall not be graded above sub

$ 52.1963 Grades of frozen summer standard, regardless of the total score for the product (this is a limiting rule).

squash. LOT INSPECTION AND CERTIFICATION

(a) “U.S. Grade A” or “U.S. Fancy"

is the quality of frozen squash that pos& 52.1949 Ascertaining the grade of a sesses similar varietal characteristics; lot.

that possesses a good flavor and odor; The grade of a lot of the processed that possesses a good color; that is pracproduct covered by these standards is tically free from defects; that possesses determined by the procedures set forth a good character; and that scores not in the regulations governing inspection less than 85 points when scored in acand certification of processed fruits and cordance with the scoring system outvegetables, processed products thereof, uned in this subpart. and certain other processed food prod (b) “U. S. Grade B” or “U. S. Extra. ucts (88 52.1 to 52.87).

Standard” is the quality of frozen squash (22 F. R. 3547, May 22, 19571

that possesses similar varietal characterSCORE SHEET

istics; that possesses a reasonably good

flavor and odor; that possesses a reason. 8 52.1950 Score sheet for frozen cooked

ably good color; that is reasonably free squash.

from defects; that possesses a reasonably Number, size, and kind of container........

good character; and that scores not less Container marks or identification..........

than 70 points when scored in accordLabel... Net weight (ounces)

ance with the scoring system outlined in this subpart.

(c) "Substandard” is the quality of Factors Scoro points

frozen squash that fails to meet the re

quirements of U. 8. Grade B or U. B. 1(A)

26-30 Consistency ....

30K(B) 121-25

Extra Standard.
IisStd.) 10-20
(A) 17-20

FACTORS OF QUALITY
Color...................... 20 (B) 114-16

!(88td.) 10-13 $ 52.1964 Ascertaining the grade.

17-20 Finish 20(B) 114-16

(a) The grade of frozen squash may be Tisśtd.) 10-13 ascertained by considering, in conjunc

25-30 Absence of defects......... 30(B) 121-24

tion with the requirements of the respecNisstd.) 10-20

factors of color, absence of defects, and Total score...---- 100

tive grade, the respective ratings for the

character. Flavor and odor..------------

(b) The relative importance of each Grade

scoring factor is expressed numerically 1 Indicates limiting rule.

on the scale of 100. The maximum

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Color.-------------

number of points that may be given each (c) (SStd) classification. Frozen factor is:

squash that fails to meet the requireFactors:

Points

ments of paragraph (b) of this section 20

may be given a score of 0 to 13 points and Absence of defects.-----

40 shall not be graded above Substandard, Character ----

regardless of the total score for the prodTotal score..-.

100 uct (this is a limiting rule). (c) The scores for the factors of color. § 52.1967 Absence of defects. absence of defects, and character are de- (a) General. The factor of absence of termined immediately after thawing so defects refers to the degree of freedom that the product is sufficiently free from from harmless extraneous vegetable maice crystals to permit proper handling as terlal, sand, grit, or silt, poorly cut units, individual units, and a representative units damaged by mechanical Injury, and sample of the product is cooked to ascer. units damaged by discoloration, scars, tain tenderness of the frozen squash be insect injury, or damaged by other fore final evaluation of the score for means. character. Flavor and odor are silso (1) "Unit” means & whole squash or ascertained on the cooked product. & portion of a squash.

(d) “Good flavor and odor" means (2) "Damaged unit" means any unit that the product after cooking bas & damaged by discoloration, scars, insect good, characteristic normal flavor and

injury, or by any other means except ordor and is free from objectionable fla

damaged by mechanical injury to tibo vors and objectionable odors of any kind.

extent that the appearance or eating (e) “Reasonably good flavor and odor"

quality of the product is materially means that the product after cooking

affected may be lacking in good flavor and odor

(3) “Seriously damaged” means dambut is free from objectionable flavors and

aged to the extent that the appearance objectionable odors of any kind.

or eating quality of the unit is seriously 8 52.1965 Ascertaining the ratings for affected. the factors which are scored.

(4) "Harmless extraneous vegetablo The essential variations within each

material” means leaves, detached stems factor which is scored are so described

or portions thereof, or other similar that the value may be ascertained for

vegetable material. each factor and expressed numerically.

(5) “Poorly cut" means units with atThe numerical range within each factor

tached stems or stem material, very which is scored is inclusive (for exam- ragged units, or pieces of less than 43 ple, "17 to 20 points” means 17, 18, 19, slice in sliced style squash. or 20 points).

(6) "Damaged by mechanical injury"

means broken or mashed to such an $ 52.1966 Color.

extent that the appearance or eating (a) (A) classification. Frozen squash quality of the unit is seriously affected. that possesses & good color may be given (7) "Sand, grit, or silt" means any a score of 17 to 20 points. “Good color" particle of earthy material. means that the color of the squash is (b) (A) classification. Frozen squash bright and typical of young and tender that is practically free from defects may squash of similar varietal characteristics be given a score of 34 to 40 points. which has been properly processed.

"Practically free from defects" means (b) (B) classification. If the frozen that the product contains no grit, sand, squash possesses a reasonably good color, or silt that affects the eating quality or a score of 14 to 16 points may be given. appearance of the frozen squash; that Frozen squash that falls into this classi for each 12 ounces of units there may be fication shall not be graded above U. S. present not more than one piece of harmGrade B or U. S. Extra Standard, regard. less extraneous vegetable material. The less of the total score for the product combined weight of all other defects and (this is a limiting rule). “Reasonably defective units must not exceed 8 percent good color” means that the color of the of the weight of the units: Provided, squash is typical of reasonably young That and tender squash of similar Varietal (1) Not more than 4 percent, by characteristics which has been prop- weight, is of damaged units and of such erly processed.

4 percent, not more than one-fourth

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