strawberries may consist, in the aggregate, of mushy strawberries. (d) (C) classification. If the frozen strawberries have a fairly good character, a score of 14 or 15 points may be given. Frozen strawberries that fall 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 character" means that the strawberries are fairly firm, and that: (1) With respect to whole style not more than 30 percent, by weight, of strawberries may consist, in the aggregate, of partial strawberries or mushy strawberries or a combination thereof, and that: (2) With respect to sliced style not more than 50 percent, by weight, of strawberries may consist, in the aggregate, of mushy strawberries. (e) (SStd.) classification. Frozen strawberries that fail to meet the requirements of paragraph (d) 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). [20 F. R. 1580, Mar. 16, 1955; 20 F. R. 2449, Apr. 14, 1955] EXPLANATION AND METHOD OF ANALYSIS § 52.1990 Definition of terms. (a) By weight of strawberries. "By weight of strawberries" means the strawberry ingredient exclusive of the surrounding medium. (b) Area. "Area" means the aggregate surface covered by the material stated when such material or portions thereof are placed in a contiguous position with no intervening spaces. 16 ounces use a representative 16-ounce aliquot for sliced style and a 32-ounce representative aliquot for whole style. (ii) Thaw the sample to the extent that the strawberries may be separated easily and are free from ice crystals. (iii) Place the thawed sample on a flat grading tray, raise one end of the tray approximately one inch so the packing medium drains to the other end of the tray. For a given factor (viz., color, defects or character) (a) separate those units (or that material) which fall into the categories specified in the standards, (A table fork or similar utensil may be used to facilitate the separation); (b) using the table fork remove that portion of the strawberry material which has been separated in (a) of this subdivision and weigh; (c) Using the table fork remove the remaining strawberry material exclusive of packing medium from the tray and weigh; (d) The sum of the weights obtained in (b) and (c) of this subdivision is the weight of strawberry ingredient; and (e) Calculate the percent, by weight, of the separated material and divide the weight of such material found in (b) of this subdivision by the total weight of strawberry material. LOT INSPECTION AND CERTIFICATION § 52.1992 lot. Ascertaining the grade of a 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] Flat grading tray. Table fork. Two glass beakers. Torsion or triple beam balance. (2) Procedure. Container mark or identification (i) If the sample is Net weight (ounces).. Style... of 16 ounces or less use the entire sample, but if the sample is of a size exceeding Size or sizes (whole). Under 5" (percent by count). Grade.. 1 Indicates limiting rule. Subpart-United States Standards for Grades of Frozen Succotash SOURCE: 52.2011 to 52.2022 appear at 18 F.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 lima 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 ingredients. (a) Corn, sweet, whole kernel: (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 C or U.S. Standard. (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. § 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). 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 Maerz and Paul's Dictionary of Color.1 (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.1 (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 a 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 extent that the appearance is materially affected and the whole kernel (or whole grain) corn in the frozen succotash is fairly free from "off-variety" kernels. In addition, the lima beans shall meet the following color requirements: (1) Less than 65 percent, by count, of the lima beans are green and all of the lima beans may be white. (e) (SStd) classification. If the frozen succotash fails to meet the requirements of paragraph (d) of this section, a score of 0 to 20 points may be given. 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). § 52.2018 Absence of defects. (a) General. The factor of absence of defects refers to the degree of freedom from extraneous vegetable matter, damaged units, seriously damaged units, and from any other defects. matter" (1) "Extraneous vegetable means pieces of pod, leaves, stems, pieces of cob, husk, and other similar vegetable matter, other than silk, that is normally removed in proper preparation of the vegetables for processing. (2) "Damaged" means damaged by discoloration, pathological injury, insect injury, or damaged by other means to the extent that the appearance or eating quality is materially affected. (3) "Seriously damaged" means damaged by discoloration, pathological injury, insect injury, or damaged by other means to the extent that the appearance or eating quality is seriously affected and includes but is not limited to "shriveled" lima beans that are materially wrinkled and are not of normal plumpness and "sprouted" lima beans that show an external shoot protruding beyond the cotyledon or skin. (4) "Other defects" means any defect not specifically mentioned that affects the appearance or eating quality of the product and includes but is not limited to the following: (i) Lima beans. Broken beans, loose cotyledons, loose skins, and any portion thereof. (ii) Corn. Crushed kernels, ragged kernels, loose skins, and dark and objectionable silk more than 1⁄2 inch in length. (iii) Soybeans. Broken soybeans, loose cotyledons, loose skins, or any portion thereof. (iv) Green (or wax) beans. Ragged cut units, split units, and small pieces of pod. (b) (A) classification. Frozen succotash that is practically free from defects may be given a score of 27 to 30 points. "Practically free from defects" means that the aforesaid defects, individually or collectively, do not more than slightly affect the appearance or eating quality of the product. The following allowances provide a guide for scoring frozen succotash that is practically free from 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 16 square inch (1⁄2 inch x 8 inch) on one surface of the piece, or pieces; and 4 cubic centimeter of pieces of cob. (c) (B) classification. If the frozen succotash is reasonably free from defects, a score of 24 to 26 points may be given. Frozen succotash 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 that the aforesaid defects, individually or collectively, do not materially affect the appearance or eating quality of the product. The following allowances provide a guide for scoring frozen succotash that is reasonably free from 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 % square inch (1⁄2 inch x 34 inch) on one surface of the piece, or pieces; and 2 cubic centimeter of pieces of cob. (d) (C) classification. Frozen succotash that is fairly free from defects 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 free from defects means that the aforesaid defects, individually or collectively, do not seriously affect the appearance or eating quality of the product. The following allowances provide a guide for scoring frozen succotash that is fairly free from 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 (1⁄2 inch x 11⁄2 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. young and tender. The soybeans are (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 "Reasonably points may be given. tender" means that the vegetables in the frozen succotash, after cooking, are reasonably tender, and, prior to cooking, meet the following additional requirements: (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. S. 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. Frozen (d) (SStd) classification. 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 proportion 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 FR. 8063, Dec. 9, 1953, as amended 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 |