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strawberries may consist, in the aggre- 16 ounces use a representative 16-ounce gate, of mushy strawberries.

aliquot for sliced style and a 32-ounce (d) (C) classification. I the frozen representative aliquot for whole style. strawberries have a fairly good charac

(ii) Thaw the sample to the extent ter, a score of 14 or 15 points may be

that the strawberries may be separated given. Frozen strawberries that fall into

easily and are free from ice crystals.

(ii) Place the thawed sample on a this classification shall not be graded above U. S. Grade C or U. 8. Standard,

flat grading tray, raise one end of the regardless of the total score for the prod

tray approximately one inch so the packuct (this is a limiting rule). “Fairly good

ing medium drains to the other end of character" means that the strawberries

the tray. For a given factor (viz., color, are fairly firm, and that:

defects or character) (a) separate those

units (or that material) which fall into (1) With respect to whole style not more than 30 percent, by weight, of

the categories specified in the standards, strawberries may consist, in the aggre

(A table fork or similar utensil may be

used to facilitate the separation); (b) gate, of partial strawberries or mushy strawberries or a combination thereof,

using the table fork remove that portion and that:

of the strawberry material which has (2) With respect to sliced style not been separated in (a) of this subdivimore than 50 percent, by weight, of

sion and weigh; (c) Using the table fork strawberries may consist, in the aggre

remove the remaining strawberry mategate, of mushy strawberries.

rial exclusive of packing medium from (e) (SStd.) classification. Frozen

the tray and weigh; (d) The sum of the strawberries that fail to meet the re- weights obtained in (b) and (c) of this quirements of paragraph (d) of this sec

subdivision is the weight of strawberry tion may be given a score of 0 to 13 ingredient; and (e) Calculate the perpoints and shall not be graded above cent, by weight, of the separated mateSubstandard, regardless of the total rial and divide the weight of such mate. score for the product (this is a limiting

rial found in (b) of this subdivision by rule).

the total weight of strawberry material. (20 P. R. 1680, Mar. 16, 1955; 20 F. R. 2449, LOT INSPECTION AND CERTIFICATION Apr. 14, 1956)

$ 52.1992 Ascertaining the grade of a EXPLANATION AND METHOD OF ANALYSIS

lot. $ 52.1990 Definition of terms.

The grade of a lot of the processed (a) By weight of strawberries. “By

product covered by these standards is deweight of strawberries" means the straw- termined by the procedures set forth in berry ingredient exclusive of the ur

the regulations governing inspection and rounding medium.

certification of processed fruits and vege(b) Area. “Area" means the aggre

tables, processed products thereof, and gate surface covered by the material certain other processed food products stated when such material or portions ($ $ 52.1 to 52.87). thereof are placed in a contiguous posi- [22 F. R. 3547, May 22, 1957] tion with no intervening spaces.

SCORE SHEET $ 52.1991 Explanation of analysis. $ 52.1993 Score sheet for frozen straw(a) “By weight of strawberries" in

berries. Prozen strawberries is determined by the following method:

Number, size, and kind of container...

Label: Style or pack: Fruit-sugar ratio (if (1) Equipment.

shown). Flat grading tray.

Containers or sample
Table fork.

Container mark or
identification

Average Two glass beakers.

Cases Torsion or triple beam balance.

(2) Procedure. (i) If the sample is Net weight (ounces). f 16 ounces or less use the entire sample, Style..

Size or sizes (whole) ut if the sample is of a size exceeding Under 58" (percent by count)..

[blocks in formation]

Flavor and odor.. Grade...

1 Indicates limiting rule. Subpart-United States Standards for

Grades of Frozen Succotash SOURCE: $6 62.2011 to 62.2022 appear at 18 P.R. 8063, Dec. 9, 1953, unless otherwise noted. PRODUCT DESCRIPTION, INGREDIENTS, AND

GRADES & 52.2011 Product description.

Frozen succotash means the frozen product prepared from fresh, clean, sound, succulent kernels of sweet corn and the immature seed of varieties of Uma beans, vegetable soybeans, or fresh immature pods of green beans or wax beans. The ingredients are mixed and properly drained and then frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product. When soybeans or green beans or wax beans are used, the product is designated as “frozen soybean succotash" or “frozen green bean (or wax bean) succotash," as the case may be. $ 52.2012 Kind, type, and style of in

gredients.
(a) Corn, sweet, whole kernel:
(1) White.
(2) Golden (yellow).
(b) Lima beans:
(1) Thin-seeded.
(2) Thick-seeded.
(3) Thick-seeded baby potato.
(c) Soybeans, vegetable.

(d) Green beans or wax beans, Cut or Short Cut style.

$ 52.2014 Grades of frozen succotash.

(a) “U.S. Grade A” or “U.S. Fancy" is the quality of frozen succotash in which each vegetable possesses similar varietal characteristics; possesses a good flavor and odor; is tender; possesses a good color; 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 succotash may be reasonably tender and 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 succotash in which each vegetable possesses similar varietal characteristics; possesses a good flavor and odor; is reasonably tender; possesses a reasonably good color; is reasonably free from defects; and that scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) “U. S. Grade C” or “U. S. Standard" is the quality of frozen succotash in which each vegetable possesses similar varietal characteristics; possesses a fairly good flavor and odor; is fairly tender; possesses a fairly good color; 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 succotash that fails to meet the requirements of U.S. Grade Cor. U.S. Standard.

FACTORS OF QUALITY 8 52.2015 Ascertaining the grade.

(a) The grade of frozen succotash is 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.

(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:

Points Color

80 Absence of defects..

80 Tenderness

Total score.

100 (c) The scores for the factors of color, absence of defects, and tenderness (with respect to each individual vegetable prior to cooking) are determined immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units. A representative sample is cooked to determine the tenderness of the vegetable ingredients collectively and to ascertain the flavor and odor of the product.

(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. 8 52.2016 Ascertaining the rating 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, “27 to 30 points" means 27, 28, 29, or 30 points). $ 52.2017 Color.

(a) General. The factor of color refers to the overall appearance of the product and to the general brightness of the vegetables.

(1) “Green” with respect to lima beans means that the color of not less than

50 percent of the surface area of the individual lima bean (with skins on) possesses as much or more green color than plate 18, J-3, as illustrated in Maers and Paul's Dictionary of Color."

(2) "White" with respect to lima beans means that more than 50 percent of the surface area of the individual lima bean (with skins on) possesses less green color than Plate 18, E-1, as illustrated in Maerz and Paul's Dictionary of Color.

(b) (A) Classification. Frozen succotash that possesses a good color may be given a score of 27 to 30 points. “Good color" means that the vegetables are bright and possess & color typical of young and tender vegetables that have been properly prepared and properly processed and that the frozen whole kernel (or whole grain) corn is practically free from “off-colored" kernels. In addition, the lima beans shall meet the following color requirements:

(1) Not less than 93 percent, by count, of the lima beans are green and not more than 7 percent, by count, may be lighter in color: Provided, That not more than 1 percent, by count, of all the lima beans are white, or

(2) Not less than 97 percent, by count, of the lima beans are green and not more than 3 percent, by count, may be lighter in color or white beans.

(c) (B) classification. If the frozen succotash possesses a reasonably good color, a score of 24 to 26 points may be given. “Reasonably good color” means that the vegetables are reasonably bright and possess a color typical of reasonably young and reasonably tender vegetables that have been properly prepared and properly processed and that the frozen whole kernel (or whole grain) corn is reasonably free from “off-colored" kernels. In addition, the lima beans shall meet the following color requirements:

(1) Not less than 65 percent, by count, of the lima beans are green and not more than 35 percent, by count, may be lighter in color or white beans.

(d) (C) classification. Frozen succotash that possesses a fairly good color may be given a score of 21 to 23 points. Frozen succotash 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 color" means that the vegetables possess

1 First Edition.

58-037-76-25

a color that may be dull but not to the (11) Soybeans. Broken soybeans, extent that the appearance is materially loose cotyledons, loose skins, or any poraffected and the whole kernel (or whole tion thereof. grain) corn in the frozen succotash is (lv) Green (or wax) beans. Ragged fairly free from “off-variety" kernels. cut units, split units, and small pieces of In addition, the lima beans shall meet pod. the following color requirements:

(b) (A) classification. Frozen succo(1) Less than 65 percent, by count, tash that is practically free from deof the lima beans are green and all of fects may be given a score of 27 to 30 the lima beans may be white.

points. "Practically free from defects" (e) (SStd) classification. It the means that the aforesaid defects, indi. frozen succotash fails to meet the re- vidually or collectively, do not more than quirements of paragraph (d) of this sec

slightly affect the appearance or eating tion, a score of 0 to 20 points may be

quality of the product. The following given. Frozen succotash that falls into

allowances provide a guide for scoring

frozen succotash that is practically free this classification shall not be graded

from defects: For each 10 ounces of above Substandard, regardless of the

frozen succotash there may be present: 1 total score for the product (this is a

piece, or pieces, of extraneous vegetable limiting rule).

matter, such as pieces of pod, husk, 8 52.2018 Absence of defects.

leaves, and stems having an aggregate

area of not more than 316 square inch (a) General. The factor of absence

(1/2 inch x 38 inch) on one surface of defects refers to the degree of freedom of the piece, or pieces; and 44 cubic cenfrom extraneous vegetable matter, dam- timeter of pieces of cob. aged units, seriously damaged units, (c) (B) classification. If the frozen and from any other defects.

succotash is reasonably free from de(1) "Extraneous vegetable matter" fects, a score of 24 to 26 points may be means pieces of pod, leaves, stems, pieces

given. Frozen succotasb that falls into

this classification shall not be graded of cob, husk, and other similar vegetable

above U. S. Grade B or U. S. Extra Stand. matter, other than silk, that is normally

ard, regardless of the total score for the removed in proper preparation of the

product (this is a limiting rule). "Resvegetables for processing.

sonably free from defects” means that (2) "Damaged" means damaged by

the aforesaid defects, individually or discoloration, pathological injury, insect

collectively, do not materially affect the injury, or damaged by other means to appearance or eating quality of the prodthe extent that the appearance or eating uct. The following allowances provide quality is materially affected.

a guide for scoring frozen succotash that (3) “Seriously damaged" means dam- is reasonably free from defects: For aged by discoloration, pathological in

each 10 ounces of frozen succotash there jury, insect injury, or damaged by other

may be present: 1 piece, or pieces, of means to the extent that the appearance

extraneous vegetable matter, such as

pieces of pod, husk, leaves, and stems or eating quality is seriously affected

having an aggregate area of not more and includes but is not limited to "shriy

than 38 square inch (42 inch x 34 inch) eled" lima beans that are materially

on one surface of the piece, or pieces; wrinkled and are not of normal plump- and 12 cubic centimeter of pieces of cob. ness and "sprouted" lima beans that (d) (C) classification. Frozen succoshow an external shoot protruding be- tash that is fairly free from defects may yond the cotyledon or skin.

be given a score of 21 to 23 points. (4) "Other defects" means any defect Frozen succotash that falls into this clasnot specifically mentioned that affects

sification shall not be graded above U.S. the appearance or eating quality of the

Grade C or U. S. Standard, regardless product and includes but is not limited

of the total score for the product (this is to the following:

a limiting rule). "Fairly free from de

fects means that the aforesaid defects, (i) Lima beans. Broken beans, loose cotyledons, loose skins, and any portion

individually or collectively, do not seri

ously affect the appearance or eating thereof.

quality of the product. The following (ii) Corn. Crushed kernels, ragged allowances provide a guide for scoring kernels, loose skins, and dark and objec- frozen succotash that is fairly free from tionable silk more than 12 inch in length. defects. For each 10 ounces of frozen

succotash there may be present: 1 piece, or pieces, of extraneous vegetable matter, such as pieces of pod, husk, leaves, and stems having an aggregate area of not more than 34 square inch (42 inch x 1/2 inch) on one surface of the piece, or pieces; and 1 cubic centimeter of pieces of cob.

(e) (SStd) classification. Frozen succotash that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 20 points. Frozen succotash that falls into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). $ 52.2019 Tenderness.

(a) (A) classification. Frozen succotash consisting of vegetables that are tender may be given a score of 36 to 40 points. “Tender" means that the vegetables in the frozen succotash, after cooking, are tender, and, prior to cooking, meet the following additional requirements:

(1) Corn, whole kernel (or whole grain). The kernels are in the milk or early cream stage of maturity.

(2) Lima beans. The lima beans are young and tender.

(3) Soybeans. The soybeans are young and tender.

(4) Green beans (or wax beans). The green beans (or wax beans) are full-fleshed for the variety, and the seeds are in the early stage of maturity.

(b) (B) classification. If the frozen succotash consists of vegetables that are reasonably tender, a score of 32 to 35 points may be given. “Reasonably tender” means that the vegetables in the frozen succotash, after cooking, are reasonably tender, and, prior to cooking, meet the following additional require ments:

(1) Corn, whole kernel. The kernels are in the cream stage of maturity.

(2) Lima beans. The lima beans are reasonably young and reasonably tender.

(3) Soybeans. The soybeans are reasonably young and reasonably tender.

(4) Green beans (or wax beans). The green beans (or wax beans) may have lost their fleshy texture to some extent and the seeds may have passed the early stage of maturity and have not reached the late stage of maturity.

(c) (C) classification. Frozen succotash consisting of vegetables that are fairly tender may be given a score of 28 to 31 points. Frozen succotash that falls

into this classification shall not be graded above U. S. Grade C or U. 8. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly tender" means that the vegetables in the frozen succotash, after cooking, are fairly tender, and, prior to cooking, meet the following additional requirements:

(1) Corn, whole kernel. The kernels are in the early dough or dough stage of maturity.

(2) Lima beans. The lima beans may be nearly mature.

(3) Soybeans. The soybeans may be nearly mature.

(4) Green beans (or wax beans). The green beans (or wax beans) may have lost to a considerable extent their fleshy structure and the seeds may be well developed and nearly mature.

(d) (Std) classification. Frozen succotash in which the vegetables fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 27 points. Frozen succotash that falls into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). $ 52.2020 Method for determining pro

portion of ingredients. (a) The proportion of ingredients is determined on the thawed succotash in the following manner:

(1) Separate each of the vegetables from all of the containers in the sample.

(2) Composite each of the vegetables thus separated and weigh.

(3) Add the weights of the composited vegetables to obtain the total weight of vegetables in the sample.

(4) Divide the total weight of each of the composited vegetables by the grand total weight of all the vegetables in the sample and multiply by 100. The result shall be considered to be the percentage, by weight, of each composited vegetable in the sample. (18 F.R. 8063, Dec. 9, 1963, as amendod at 24 F.R. 1677, Mar. 6, 1959)

LOT INSPECTION AND CERTIFICATION $ 52.2021 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 vege

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