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tice; and are maintained at temperatures sesses similar varietal characteristics; in necessary for the preservation of the which the vegetables possess a fairly product.

good color, are fairly free from defects, $ 52.2502 Kinds, types, styles, and pro

possess a fairly good character, possess portions of vegetables.

a fairly good flavor, and score not less

than 70 points when scored in accord(a) The kinds, types, styles, and pro- ance with the scoring system, outlined in portions of the vegetables are as follows: this subpart.

(1) Peas. Not less than 50 percent, by (d) “Substandard” is the quality of weight, of Early type or Sweet type peas. frozen peas and carrots that fail to meet (2) Carrots. Not less than 25 percent,

the requirements of U. S. Grade C or by weight, of diced style carrots, pre- U. S. Standard. dominantly 14 inch to % inch cubes. (b) Compliance with the requirement

FACTORS OF QUALITY for proportions of ingredients will be de- § 52.2504 Ascertaining the grade. termined by averaging the total weight

(a) The grade of frozen peas and carof each ingredient in all containers in

rots is ascertained by considering the the sample: Provided, That any devia

factors of quality which are not scored tion from the requirement for propor

and those which are scored, as follows: tions of ingredients in any one sample

(1) Factors which are not scored. does not exceed that expected under good

(1) Varietal characteristics. commercial practice.

(ii) Flavor. (c) The percentage, by weight, of the

(2) Factors which are scored. The carrot ingredient consisting of units

relative importance of each factor which markedly smaller than one-half the vol

is scored is expressed numerically on the ume of, or markedly larger than, the

scale of 100. The maximum number of predominating size of the dice is deter

points that may be given such factors mined by separating all such units from

are: the carrot ingredient composited from all of the containers in the sample,

Factors:

Points

Color weighing the units, and dividing the ag

40 Defects.

20 gregate weight of all such units by the

Character.

40 aggregate weight of the carrot ingredient as determined in paragraph (b) of this

Total score.

100 section.

(b) The scores for the factors of color $ 52.2503 Grades of frozen peas

and

and defects are determined immediately carrots.

after thawing so that the product may be (a) “U.S. Grade A" or "U.S. Fancy" handled as individual units. The evalIs the quality of frozen peas and carrots uation of the factors of flavor and charin which each vegetable possesses similar acter is made immediately after thawing varietal characteristics; in vhich the and after cooking the pro vegetables possess a good color, are (c) "Good flavor" means that the practically free from defects, possess product and each of the vegetables bas a A good character, possess a good flavor, good, characteristic, normal flavor and and score not less than 90 points when odor, free from objectionable flavors and scored in accordance with the scoring objectionable odors of any kind. system outlined in this subpart.

(d) “Fairly good flavor" means that (b) "U. S. Grade B” or “U. S. Extra the product after cooking may be lackStandard” is the quality of frozen peas ing in good flavor and odor but is free and carrots in which each vegetable from objectionable flavors and objecpossesses similar varietal characteristics; tionable odors of any kind. in which the vegetables possess a reason

$ 52.2505 Ascertaining the rating for ably good color, are reasonably free from

the factors which are scored. defects, possess a reasonably good char

The essential variations within each acter, possess a good flavor, and score

factor which is scored are so described not less than 80 points when scored in

that the value may be ascertained for accordance with the scoring system out

each factor and expressed numerically. Lined in this subpart.

The numerical range within each factor (c) “U. S. Grade C” or “U. S. Stand- which is scored is inclusive. (For exam2rd" is the quality of frozen peas and ple, “18 to 20 points" means 18, 19, or Parrots in which each vegetable pos- 20 points.)

$ 52.2506 Color.

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

(b) (A) classification. Frozen peas and carrots which possess a good color may be given a score of 36 to 40 points. Good color" means that the product possesses a color that is bright and typical of young and tender peas and tender diced carrots and that the appearance of the product is not more than slightly affected by variations in the color of the carrots and of the peas.

(c) (B) classification. If the frozen peas and carrots possess a reasonably good color, a score of 32 to 35 points may be given. Frozen peas and carrots that fall 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 good color" means that the product possesses a color that is reasonably bright and typical of reasonably young and reasonably tender peas and tender diced carrots, and that the appearance of the product is not materially affected by variations in the color of the carrots and of the peas.

(d) (C) classification. If the frozen peas and carrots possess a fairly good color, a score of 28 to 31 points may be given. Frozen peas and carrots 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 color" means that the product possesses a color that is typical of fairly young and fairly tender peas and reasonably tender diced carrots, may be dull but not off color, and the color of each ingredient may be variable but not to the extent that the appearance of the product is seriously affected.

(e) (SStd.) classification. If the fro. zen peas and carrots fail to meet the requirements of paragraph (d) of this section, a score of 0 to 27 points may be given and the product shall not be graded above Substandard regardless of the total score for the product (this is a limiting rule). § 52.2507 Defects.

(a) General. The factor of defects refers to the degree of freedom from

harmless extraneous material, damaged units, seriously damaged units, and any other defects which detract from tho appearance or edibility of the product,

(1) "Harmless extraneous material" means vegetable material common to the pea or carrot plant, such as leaves, stems, or pods, and predominantly spherical or cylindrical harmless material from other plants, such as thistle buds, nightshade berries, or seeds, which are succulent and similar in color to frozen peas.

(2) "Damaged unit” means any pes or carrot dice that is affected by discoloration or other blemish to the extent that the appearance or edibility of the unit is materially affected and has the following specific meanings with respect to each vegetable:

(i) Peas. Any spotted or off-colored pea (such as brown, gray, cream, or yellow-white).

(ii) Carrots. Any unit possessing an unpeeled area greater than the area of a circle 48 inch in diameter; and any unit blemished by internal or external discoloration, by sunburn or green color, or by other means.

(3) “Seriously damaged unit" means a pea or carrot dice that is damaged to the extent that the appearance and edi. bility of the unit is seriously affected and includes units with very dark spots or discolored units and other similar injury regardless of the area affected.

(4) "Other defects” means any defects not specially mentioned that affect tho appearance or edibility of the product and include but are not limited to the following:

(i) Peas. Mashed peas, broken peas, loose cotyledons, loose skins, and any portions thereof.

(ii) carrots. Crushed, broken, cracked or irregularly shaped units; units with excessively frayed edges and surfaces; and units markedly smaller than one-half the volume of, or markedly larger than, the predominating size of the dice.

(b) (A) classification. Frozen peas and carrots that are practically free from defects may be given a score of 18 to 20 points. “Practically free from defects” means compliance with the following requirements:

(1) Not more than one piece or pieces of extraneous pea or carrot material

having an aggregate area of 40 square inch, or one spherical or cylindrical piece of other harmless extraneous vegetable 'material, for each 40 ounces of the product.

(2) Not more than 10 damaged and seriously damaged units for each 10 'ounces of the product of which not more than 2 units are seriously damaged: Provided, That damaged and seriously damaged units, either singly or in combination, no more than slightly affect the appearance or eating quality of the product.

(3) Not more than 12 percent, by weight, of the carrot ingredient consists of units markedly smaller than one-hall the volume of, or markedly larger than, the predominating size of the dice: Provided, That not more than twice this allowance or 24 percent, by weight, of such units may be present in any single sample.

(4) Other defects, individually or collectively, do not more than slightly affect the appearance of the product.

(c) (B) classification. If the frozen peas and carrots are reasonably free from defects a score of 16 or 17 points may be given. Frozen peas and carrots that fall into this classification shall not be graded above U. 6. Grade B or U. 8. Extra Standard regardless of the total score for the product (this is a Umiting rule). “Reasonably free from defects” means compliance with the following requirements:

(1) Not more than one piece or pieces of extraneous pea or carrot material bav. ing an aggregate area of 348 square inch, or two spherical or cylindrical pieces of other harmless vegetable material for each 40 ounces of the product.

(2) Not more than 14 damaged and seriously damaged units for each 10 ounces of the product of which not more than 3 units are seriously damaged: Provided, That damaged and seriously damaged units, either singly or in combination, do not materially affect the appearance or edibility of the product.

(3) Not more than 17 percent, by weight, of the carrot ingredient consists of units markedly smaller than onehalf the volume of, or markedly larger than, the predominating size of the dice: Provided, That not more than twice this allowance or 34 percent, by weight, of such units may be present in any single sample.

(4) Other defects, individually or collectively, do not materially affect tho appearance or eating quality of the product.

(d) (C) classification. If the frozen peas and carrots are fairly free from defects & score of 14 or 15 points may be given. Frozen peas and carrots 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 free from defects" means compliance with the following requirements:

(1) Not more than one piece or pieces of extraneous pea or carrot material having an aggregate area of 34 square inch, or three spherical or cylindrical pieces of other harmless vegetable material for each 40 ounces of the product.

(2) Not more than 17 damaged and seriously damaged units for each 10 ounces of the product of which not more than 5 units are seriously damaged: Provided, That the damaged and seriously damaged units, either singly or in combination, do not seriously affect the appearance or eating quality of the product.

(3) Not more than 25 percent, by weight, of the carrot ingredient consists of units markedly smaller than one-hall the volume of, or markedly larger than, the predominating size of the dice: Provided, That not more than twice this allowance or 50 percent, by weight, of such units may be present in any single sample.

(4) Other defects, individually or collectively, do not seriously affect the appearance of the product.

(e) (SStd.) classification. Frozen peas and carrots 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). 8 52.2508 Character.

(a) General. The factor of character refers to the tenderness and maturity of the peas; and the tenderness and degree of freedom from stringy or coarse fibers in the carrots; and to the tenderness of the combined vegetables after cooking.

(b) Meaning of terms. Unless indi. cated otherwise the meaning of tho terms pertaining to the tenderness and

(2) Carrots. The carrots are at least reasonably tender, may be variable in texture but are not tough or hard, and there may be present a few units which possess & coarse Abrous texture.

(f) (SStd.) classification. Frozen peas and carrots that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 27 points and shall not be graded above Substandard regardless of the total score for the product (this is a Umiting rule).

LOT INSPECTION AND CERTIFICATION $ 52.2509 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 10 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). [22 FR. 3547, May 22, 1957)

SCORE SHEET § 52.2510 Score sheet for frozen peas

and carrots.

naturity of each vegetable prior to cookng are the same as those in the appliable United States standards for grades f the respective frozen product.

(c) (A) classification. Frozen peas ind carrots which possess a good charcter may be given & score of to 40 roints. "Good character" means that he combined vegetables after cooking ure tender and that each vegetable prior o cooking meets the following requirenents:

(1) Peas. The peas. are reasonably render and are the equivalent of frozen peas that would score not less than 34 points for the factor of "tenderness and maturity” as outlined in the “United States Standards for Grades of Frozen Peas."

(2) Carrots. The carrots are tender, pot fibrous, and possess a practically uniform texture.

(d) (B) classification. If the frozen peas and carrots possess a reasonably good character a score of 32 to 35 points may be given. Frozen peas and carrots that fall into this classification shall not be graded above U. S. Grade B or U, S. Extra Standard regardless of the total score for the roduct (this is a limiting rule), "Reasonably good character" means that the combined vegetables after cooking are reasonably tender and that each vegetable prior to cooking meets the following requirements:

(1) Peas. The peas are reasonably tender and are the equivalent of frozen peas that would score not less than 32 points for the factor of “tenderness and maturity” as outlined in the "United States Standards for Grades of Frozen Peas."

(2) Carrots. The carrots are tender, not fibrous, and possess a practically uniform texture.

(e) (C) classification. If the frozen peas and carrots possess a fairly good character a score of 28 to 31 points may be given. Frozen peas and carrots 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 combined vegetables after cooking are fairly tender and that each vegetable prior to cooking meets the following requirements:

(1) Peas. The peas are at least fairly tender.

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Total score.

Grade...

1 Indicates limiting rule.

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Subpart-United States Standards for

Grades of Frozen Concentrate for Limegde 1 SOURCE: 68 52.2521 to 52.2532 appear at 20 PR. 2748, Apr. 26, 1955, unless otherwise noted.

PRODUCT DESCRIPTION AND GRADES $ 52.2521 Product description.

Frozen concentrate for limeade is the product prepared from lime juice and one or more nutritive sweetening ingredients to which may be added oil derived from limes for added flavor, and may or not contain water in suficient quantities to standardize the product. The lime juice is produced from fresh, sound, mature, and thoroughly cleansed fruit of one or more of the varieties of the species citrus aurantifolia. Such juice may be fresh or frozen or may be fresh juice concentrated or frozen concentrated. The concentrate for limeade is processed in accordance with good commercial practice and is frozen and maintained at temperatures sufficient for the preservation of the product. It properly labeled any artificial color permissible under the provisions of the Federal Food, Drug and Cosmetic Act may be added. (21 P. R. 7518, Oct. 2, 1956] $ 52.2522 Grades of frozen concentrate

for limeade. (a) “U.S. Grade A” or “U.S. Fancy" is the quality of frozen concentrate for Imeade which mixes readily into a limeade that possesses an amount of pulp and cloud, so as to substantially reflect the appearance of limeade prepared from fr ly expressed lime juice; that possesses a good color; that is practically free from defects; that possesses a good flavor; and that scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) “U.S. Grade B” or “U.S. Choice" is the quality of frozen concentrate for limeade which mixes readily into a limeade that possesses at least a slight, but not an excessive, amount of pulp and

cloud so as to reasonably reflect the ape pearance of limeade prepared from freshly expressed lime juice; that possesses a reasonably good color; that is reasonably free from defects; that possesses a reasonably good flavor; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) “Substandard” is the quality of frozen concentrate for limeade that fails to meet the requirements of “U.S. Grade B” or “U.S. Choice."

FILL OF CONTAINER § 52.2523 Recommended fill of

tainer. The recommended fill of container is not incorporated in the grades of the finished product since fill of container, as such, is not a factor of quality for the purpose of these grades. It is recommended that each container be filled as full as practicable with frozen concentrate for limeade.

FACTORS OF QUALITY $ 52.2524 Ascertaining the grade.

(a) General. The grade of frozen concentrate for limeade is ascertained by considering the factors of quality which are not scored and those which are scored as follows:

(1) Factors which are not scored (i) Ease of mixing into limeade.

(1) Amount of pulp and cloud.

(2) Factors which are scored. 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 such factors are: Factors:

Points Color

20 Defects

20 Flavor

60

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· The product covered by these standards is essentially lime juice sweetened for limeade but is marketed under the name “Frozen Concentrate for Limeade."

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