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the approximate center of the disc, add weight to the device at a uniform, continuous rate of 12 gramas per second until the cotyledon is pressed to one-fourth its previously measured height, or until the combined weight of disc, rod, and device is 907.2 grams (2 pounds). A pea so tested shall be considered to be crushed when its cotyledon is pressed to onefourth its original height.

LOT INSPECTION AND CERTIFICATION $ 52.2293 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 FR 3547, May 22, 1957]

SCORE SHEET

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inch screen for containers of less than 3 pounds net weight, and 12-inch screen for larger quantities. Spread peas evenly and allow to drain. Transfer peas to white pan and remove any foreiga material. Add volume of HO equal to double volume of original sample.

(2) Pour peas back on screen, spreading evenly; tilt screen as much as possible without shifting peas; and drain two minutes. With cloth wipe surplus moisture from lower surface of screen. Grind drained peas in food chopper until cotyledons are reduced to smooth homogeneous paste, stir, and weigh 20 grams of ground material into 600 ml, beaker. Add 300 ml. of 80 percent alcohol, stir, cover beaker, and bring to boil. Simmer slowly 30 minutes.

(3) Fit into Buchner funnel filter paper of appropriate size (previously prepared by drying in flat-bottom dish two hours at temperature of boiling H,O, covering with tight-fitting cover, cooling in desiccator, and weighing at once). Apply suction and transfer contents of beaker to the Buchner funnel in such manner as to avoid running over edge of paper. Suck dry and wash material on Alter with 80 percent alcohol until washings are clear and colorless.

(4) Transfer filter paper and alcoholinsoluble solids to dish used in preparation of filter paper, dry uncovered two hours at temperature of boiling H,O, place cover on dish, cool in desiccator, and weigh at once. From this weight deduct weight of dish, cover, and paper. Calculate percent by weight of alcoholinsoluble solids.

(c) Tenderness test. Remove the skin of a pea, placing one of its cotyledons, with flat surface down on the approximate center of the level, smooth surface of a rigid plate, lowering a horizontal disc to the highest point of the cotyledon, and measuring the height of the cotyledon. The disc must be of rigid material and afixed to a rod held vertically by a support through which the rod can freely move upward or downward. The lower face of the disc must be a smooth, plane surface horizontal to the vertical axis of the rod. A device to which weight may be added is afixed to the upper end of the rod. Before lowering the disc to the cotyledon, adjust the combined weight of disc, rod, and device to 100 grams. After measuring the height of the cotyledon, and shifting the plate, 11 necessary, so that the cotyledon is under

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PRODUCT DESCRIPTION, STYLES, STYLE

COMPLIANCE, AND TYPES $ 52.2321 Product description.

"Frozen green beans” and “frozen wax beans," hereinafter called “frozen beans," means the frozen product prepared from the clean, sound, succulent pods of the bean plant by stemming, washing, blanching, sorting, and properly draining and is then frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product. $ 52.2322 Styles of frozen beans.

(a) “Whole" means frozen beans consisting of whole pods, including whole pods which are less than 234 inches in length.

(b) “Sliced Lengthwise," "French Style," "Julienne," “Shoestring” means frozen beans consisting of pods that are sliced lengthwise.

(c) “Cut” means frozen beans consisting of pods that are cut transversely into pieces less than 234 inches but not less than 34 inch in length.

(d) “Short cut” means frozen beans consisting of pods that are cut transversely into pieces less than 34 inch in length.

(e) "Mixed” means a mixture of two or more of the following styles of frozen beans: Whole, cut, or short cut. $ 52.2323 Style classification compli

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or

595 636 677 718 759 801 842 883

112 11g 125 131 137 144

21.

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ance.

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(a) General. For the purpose of determining compliance with the styles of "cut" and "short cut” any pieces that are of the lengths specified in Table I are considered defects. Such defects are classified as Minor or Major in Table I. Each “X” represents one defect.

(b) Compliance. Tolerances for compliance with style are contained in Tables II and III as applicable for the style.

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1 Total = minor plus major. 2 In the total sample. $ 52.2324 Types of frozen beans.

(a) The type of frozen beans is not incorporated in the grades of the finished

product, since type of frozen beans is not (ii) Reasonably good character. The à factor of quality for the purpose of pods are reasonably fleshy and reasonthese grades. The type of frozen beans ably tender and the seeds are not mealy. is described as “round type” or “flat (iii) Fairly good character. The pods type”.

have not entirely lost their fleshy struc(b) "Round type” means frozen beans ture, are fairly tender, and the seeds may having a width not greater than 11/2 be slightly mealy. times the thickness of the bean.

(iv) Poor character. The seeds may be (c) “Flat type” means frozen beans hard and more than slightly mealy and having a width greater than 112 times the pods have no flesh. the thickness of the bean.

(2) Flat type. (i) Good character. The

pods have a good, green color, are tender, DEFINITIONS OF TERMS

and have a definite seed pocket. The $ 52.2325 Definitions of terms.

seeds may be slightly enlarged for the (a) Absolute limit (AL). The maxi

type but are not mealy. mum number of defects permitted in a

(ii) Reasonably good character. The sample unit.

pods have a green color which may have (b) Acceptable quality level (AQL).

a slight yellowish cast, are reasonably Acceptable quality level (AQL) is the

tender and may not have a definite seed maximum percent defective, or the max

pocket. The seeds may be no more than imum number of defects per hundred

moderately enlarged for the type and units, that, for purposes of sampling in- may be slightly mealy. spection, can be considered satisfactory

(iii) Fairly good character. The pods as a process average.

may have a yellowish green color; are (c) Blemished. Any unit which is af- fairly tender and lacking a seed pocket. fected or damaged by discoloration or

The seeds may be enlarged and may be any other means to the extent that the mealy and moderately hard. appearance or eating quality is adversely

(iv) Poor character. The pods may affected.

have a greenish yellow color; may be not (d) Color. (1) Green beans. (i) Well tender and lacking a seed pocket. The colored. The individual units have a dis- seeds may be enlarged, hard and mealy. tinct green color that may range from a

(f) Decay. The bacterial or fungus light shade of green color to a moder- deterioration of a unit to the extent that ately dark shade of green characteristic the appearance or eating quality is seriof the variety.

ously affected or to a degree that the unit (ii) Fairly well colored. The individual

is offensive. units are lacking in a distinct green color (g) Defect. Any nonconformance with such that they are a pale shade of green a specified requirement. Defects are that materially affects the color appear

classified as “Minor,” “Major," "Severe,” ance of the unit.

or “Critical.” (iii) Poorly colored. The individual

(h) Detached stem. The stem or porunits are lacking in green color develop

tion of stem that attaches the bean pods ment such that the color appearance is

to the vine stem, but has become sepaseriously affected by a very pale green

rated from the pod. to whitish color.

(i) Deviant. As applied to these stand(2) Wax beans. (i) Well colored. The

ards, "deviant” means a sample unit individual units have a color ranging

which fails the requirements for the pre

requisite factors of flavor and odor, overfrom a distinct green color to a distinct yellow color with intermediate stages of

all color appearance, character with re

spect to sliced lengthwise style, and greenish-yellow to yellowish-green.

sloughing; Provided: That such sample (ii) Fairly well colored. The individual

unit is not more than one grade below units have a pale yellow color that mate- the intended or indicated grade. rially affects the color appearance of the (j) Extraneous vegetable material. (1) unit.

Class 1-Tender, green, edible vegetable (iii) Poorly colored. The individual material similar in color and texture to units have a whitish yellow to yellowish that of beans, including but not limited white color that seriously affects the to: color appearance of the unit.

(i) Leaves or portions of leaves or (e) Character. (1) Round type. (i) grass. Good character. The pods are full fleshed (ii) Material from plants other than and tender and the seeds are not mealy. the bean plant.

(2) Class 2-Any material that is not that is hard and/or tough and would tender, may be slightly tough or fibrous be objectionable upon eating. to hard, brittle, or woody, may not be (t) Unstemmed unit. A unit with atgreen, and includes but is not limited to: tached stem or portion thereof that at

(i) Discolored leaves or grass or por- taches the pod to the vine stem. tions thereof;

SAMPLE UNIT SIZES (ii) Bean stalk or vine material, including vine stems, regardless of color,

$ 52.2326 Sample unit sizes. length, or diameter; or

(a) Compliance with requirements for (iii) Material from plants other than the style of “cut” and “short cut” and the bean plant.

for factors of quality is based on the fol(k) Fiber. (1) Edible. Fiber developed lowing sample unit sizes: in the wall tissue of the bean pod that is (1) For style: 200 units noticeable upon chewing but may be con- (2) Factors of quality: Whole stylesumed with the rest of the bean material 100 units. Sliced lengthwise style-9 without objection.

ounces. All other styles—200 units. (2) Tough. Fiber developed in the wall In the styles of whole and cut, a metissue of the bean pod that is objection- chanically damaged unit that is broken able upon chewing and tends to separate into separate parts will be reassembled from the rest of the bean.

and counted as one unit in the standard (1) Flavor.

sample unit size. (1) Good flavor. The product, after (b) Detached stems and harmless excooking, has a good characteristic, nor- traneous material that are considered mal flavor and odor and is free from ob- part of the sample unit are not included jectionable flavors and objectionable in the count or weight of the standard odors of any kind.

sample unit size. Such stems and other (2) Fairly good flavor. The product, extraneous material are considered part after cooking, may be lacking in good of the sample unit: flavor and odor but is free from objec- (1) when they are in a container tionable flavors and objectionable odors whose entire contents are included in of any kind.

the sample unit; (m) Mechanical damage. Any unit (2) when they are in the last of severthat is broken or split into two parts or al containers included in the sample that has very ragged edges, or is crushed unit and 50 percent or more of the conor is damaged by other mechanical tents are required for the sample unit. means to such an extent that the ap- None of the stems and HEM in the last pearance is seriously affected.

of several containers is considered part (n) Sample. The number of sample of the sample unit when less than 50 units to be used for inspection of a lot. percent of its contents are required for

(0) Sample unit. The amount of the sample unit; and product specified to be used for inspec- (3) when they are commingled with tion. It may be:

all of the product required for the sam(1) The entire contents of a con- ple unit and such product is taken from, tainer; or

but is not the entire contents of a sin(2) A portion of the contents of a con- gle container. tainer; or

GRADES, FACTORS OF QUALITY, AND GRADE (3) A combination of the contents of

COMPLIANCE two or more containers; or

$ 52.2327 Grades. (4) A portion of unpacked product. (p) Small piece. In sliced lengthwise

(a) "U.S. Grade A” (or “U.S. Fancy") style only means a piece of pod less than

is the quality of frozen beans that: 34 inch in the longest dimension and

(1) Meets the following prerequisites loose seeds or pieces of seeds.

(with deviants as specified in $ 52.2331 (q) Tough strings. Strings or pieces of

(a)); strings removed from the cooked frozen (i) Has similar varietal characterbean which will support a 12 pound istics; weight for not less than five seconds.

(ii) Has a good flavor and odor; (r) Unit. Any individual portion of a (iii) Has a good, bright, overall color bean pod.

appearance; (s) Unsnipped unit. A unit without (iv) With respect to the style of "sliced an attached stem but with stem collar lengthwise”, is of at least reasonably good

character and the amount of small pieces that may be present does not exceed one ounce;

(v) The appearance or eating quality is not materially affected by sloughing; and

(2) Is within the limits for defects as classified in Table IV and specified in Table V, VI, or VII, as applicable for the style.

(b) “U.S. Grade B" (or “U.S. Extra Standard”) is the quality of frozen beans that:

(1) Meets the following prerequisites (with deviants as specified in $ 52.2331 (a));

(i) Has similar varietal characteristics;

(ii) Has a good flavor and odor;

(iii) Has at least a reasonably good overall color appearance which may be slightly dull;

(iv) With respect to the style of "sliced lengthwise” is of at least reasonably good character, and the amount of small pieces that may be present does not exceed two ounces;

(v) The appearance or eating quality is not seriously affected by sloughing; and

(2) Is within the limits for defects as classified in Table IV and specified in Table V, VI, or VII, as applicable for the style.

(c) “U.S. Grade C” (or “U.S. Standard”) is the quality of frozen beans that:

(1) Meets the following prerequisites (with deviants as specified in $ 52.2331 (a));

(i) Has similar varietal characteristics;

(ii) Has a fairly good flavor and odor;

(iii) Has at least a fairly good overall color appearance which may be dull but is not off color;

(iv) With respect to the style of "sliced lengthwise” is of at least a fairly good character, and the amount of small pieces that may be present does not exceed 3.5 ounces; and

(2) Is within the limits for defects as classified in Table IV and specified in Table V, VI, or VII, as applicable for the style.

(d) “Substandard" is the quality of frozen beans that fail to meet the requirements for U.S. Grade C. $ 52.2328 Factors of quality and grade

compliance. (a) The grade of a lot of frozen beans is based on compliance with the prerequisites specified in § 52.2327 and with requirements for the following quality factors:

(1) Color;
(2) Blemished;
(3) Mechanical damage;
(4) Decay;
(5) Workmanship;
(6) Character;
(7) Fiber;
(8) Tough Strings; and
(9) Extraneous material.

(b) Defects are classified as minor, major, severe, or critical. Each “X” mark in Table IV represents “one defect."

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