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 foreign material. Add volume of H.O 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 filter 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 affixed 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 affixed 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, if necessary, so that the cotyledon is under the approximate center of the disc, add weight to the device at a uniform, continuous rate of 12 grams 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 15. 3,000 636 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 23⁄4 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 2. 3. 0.65 5 200 57 4.. 7. 8. Classification 3,400 840 Minor Major 3,800 936 33 product, since type of frozen beans is not a factor of quality for the purpose of these grades. The type of frozen beans is described as "round type" or "flat type". (b) "Round type" means frozen beans having a width not greater than 11⁄2 times the thickness of the bean. (c) "Flat type" means frozen beans having a width greater than 12 times the thickness of the bean. DEFINITIONS OF TERMS § 52.2325 Definitions of terms. (a) Absolute limit (AL). The maximum number of defects permitted in a sample unit. (b) Acceptable quality level (AQL). Acceptable quality level (AQL) is the maximum percent defective, or the maximum number of defects per hundred units, that, for purposes of sampling inspection, can be considered satisfactory as a process average. (c) Blemished. Any unit which is affected or damaged by discoloration or any other means to the extent that the appearance or eating quality is adversely affected. (d) Color. (1) Green beans. (i) Well colored. The individual units have a distinct green color that may range from a light shade of green color to a moderately dark shade of green characteristic of the variety. (ii) Fairly well colored. The individual units are lacking in a distinct green color such that they are a pale shade of green that materially affects the color appearance of the unit. (iii) Poorly colored. The individual units are lacking in green color development such that the color appearance is seriously affected by a very pale green to whitish color. (2) Wax beans. (i) Well colored. The individual units have a color ranging from a distinct green color to a distinct yellow color with intermediate stages of greenish-yellow to yellowish-green. (ii) Fairly well colored. The individual units have a pale yellow color that materially affects the color appearance of the unit. (iii) Poorly colored. The individual units have a whitish yellow to yellowish white color that seriously affects the color appearance of the unit. (e) Character. (1) Round type. (i) Good character. The pods are full fleshed and tender and the seeds are not mealy. (ii) Reasonably good character. The pods are reasonably fleshy and reasonably tender and the seeds are not mealy. (iii) Fairly good character. The pods have not entirely lost their fleshy structure, are fairly tender, and the seeds may be slightly mealy. (iv) Poor character. The seeds may be hard and more than slightly mealy and the pods have no flesh. (2) Flat type. (i) Good character. The pods have a good, green color, are tender, and have a definite seed pocket. The seeds may be slightly enlarged for the type but are not mealy. (ii) Reasonably good character. The pods have a green color which may have a slight yellowish cast, are reasonably tender and may not have a definite seed pocket. The seeds may be no more than moderately enlarged for the type and may be slightly mealy. (iii) Fairly good character. The pods may have a yellowish green color; are fairly tender and lacking a seed pocket. The seeds may be enlarged and may be mealy and moderately hard. (iv) Poor character. The pods may have a greenish yellow color; may be not tender and lacking a seed pocket. The seeds may be enlarged, hard and mealy. (f) Decay. The bacterial or fungus deterioration of a unit to the extent that the appearance or eating quality is seriously affected or to a degree that the unit is offensive. (g) Defect. Any nonconformance with a specified requirement. Defects are classified as "Minor," "Major," "Severe," or "Critical." (h) Detached stem. The stem or portion of stem that attaches the bean pods to the vine stem, but has become separated from the pod. (i) Deviant. As applied to these standards, "deviant" means a sample unit which fails the requirements for the prerequisite factors of flavor and odor, overall color appearance, character with respect to sliced lengthwise style, and sloughing; Provided: That such sample unit is not more than one grade below the intended or indicated grade. (j) Extraneous vegetable material. (1) Class 1-Tender, green, edible vegetable material similar in color and texture to that of beans, including but not limited to: (i) Leaves or portions of leaves or grass. (ii) Material from plants other than the bean plant. (2) Class 2-Any material that is not tender, may be slightly tough or fibrous to hard, brittle, or woody, may not be green, and includes but is not limited to: (i) Discolored leaves or grass or portions thereof; (ii) Bean stalk or vine material, including vine stems, regardless of color, length, or diameter; or (iii) Material from plants other than the bean plant. (k) Fiber. (1) Edible. Fiber developed in the wall tissue of the bean pod that is noticeable upon chewing but may be consumed with the rest of the bean material without objection. (2) Tough. Fiber developed in the wall tissue of the bean pod that is objectionable upon chewing and tends to separate from the rest of the bean. (1) Flavor. (1) Good flavor. The product, after cooking, has a good characteristic, normal flavor and odor and is free from objectionable flavors and objectionable odors of any kind. (2) Fairly good flavor. The product, after cooking, may be lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind. (m) Mechanical damage. Any unit that is broken or split into two parts or that has very ragged edges, or is crushed or is damaged by other mechanical means to such an extent that the appearance is seriously affected. (n) Sample. The number of sample units to be used for inspection of a lot. (0) Sample unit. The amount of product specified to be used for inspection. It may be: (1) The entire contents of a container; or (2) A portion of the contents of a container; or (3) A combination of the contents of two or more containers; or (4) A portion of unpacked product. (p) Small piece. In sliced lengthwise style only means a piece of pod less than 3/4 inch in the longest dimension and loose seeds or pieces of seeds. (q) Tough strings. Strings or pieces of strings removed from the cooked frozen bean which will support a 1⁄2 pound weight for not less than five seconds. (r) Unit. Any individual portion of a bean pod. (s) Unsnipped unit. A unit without an attached stem but with stem collar (a) Compliance with requirements for the style of "cut" and "short cut" and for factors of quality is based on the following sample unit sizes: (1) For style: 200 units (2) Factors of quality: Whole style100 units. Sliced lengthwise style-9 ounces. All other styles-200 units. In the styles of whole and cut, a mechanically damaged unit that is broken into separate parts will be reassembled and counted as one unit in the standard sample unit size. (b) Detached stems and harmless extraneous material that are considered part of the sample unit are not included in the count or weight of the standard sample unit size. Such stems and other extraneous material are considered part of the sample unit: (1) when they are in a container whose entire contents are included in the sample unit; (2) when they are in the last of several containers included in the sample unit and 50 percent or more of the contents are required for the sample unit. None of the stems and HEM in the last of several containers is considered part of the sample unit when less than 50 percent of its contents are required for the sample unit; and (3) when they are commingled with all of the product required for the sample unit and such product is taken from, but is not the entire contents of a single container. GRADES, FACTORS OF QUALITY, AND GRADE COMPLIANCE § 52.2327 Grades. (a) "U.S. Grade A" (or "U.S. Fancy") 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 a good, bright, overall color appearance; (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 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 (b) Defects are classified as minor, major, severe, or critical. Each "X" mark in Table IV represents "one defect." |