lowing requirements for the applicable style:

(1) Nugget-type. The cooked mass has a reasonably uniform texture and finish that is coarse or grainy without practically any hard particles.

(2) Pieces. The cooked product is practically free from hard, firm, or tough units and there is no more than moderate disintegration except for small pieces that may have been present.

(3) Whole pitted. The cooked product is practically free from hard or tough units and substantially retains the semblance of whole pitted prunes except for small pieces that may have been present.

(b) (B) classification. If the lowmoisture prunes possess a reasonably good texture, a score of 14 to 16 points may be given. "Reasonably good texture" means with respect to the lowmoisture prunes that the units may vary in texture from partially pliable to brittle and may lack uniformity of texture; and, after cooking in accordance with the method outlined in this subpart, meet the following requirements for the applicable style:

(1) Nugget-type. The cooked mass has a fairly uniform texture and finish that may range from fine and grainy to coarse and grainy; and hard particles may be noticeable but not objectionable.

(2) Pieces. The cooked product is fairly free from hard, firm, or tough units and may disintegrate generally into a coarse, saucelike consistency.

(3) Whole pitted. The cooked product is fairly free from hard or tough units and may consist of ragged or broken larger pieces and whole pitted units intermingled with slight amount of mushiness from small pieces which may have been present.

(c) (SStd) classification. Low-moisture prunes that fail to meet the requirements of paragraph (b) 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).

EXPLANATIONS AND METHODS OF ANALYSES § 52.3241 Explanations of methods and analyses.

(a) Moisture method. "Moisture" in low-moisture prunes is determined in accordance with the official method applicable to dried fruits as outlined in the "Official Methods of Analysis of the Association of Official Agricultural Chemists”

or in accordance with methods which produce equivalent results.

(b) Cooking procedure—(1) General. The cooking procedures that follow are not intended to be a recipe for purposes of food preparation but are for the purposes of ascertaining compliance with requirements for applicable quality factors as outlined in this subpart.

(2) Method. Add 50 grams of lowmoisture prunes to 400 ml. of water in & pan of such size as to cover the prunes, cover pan, bring to a boil, and simmer with only gentle and occasional stirring for the time specified for the respective styles:

(1) Nugget-type; pieces. Simmer for 15 minutes.

(ii) Whole pitted. Simmer for 20 minutes.

(c) Screening method. The technique for ascertaining compliance with the requirements for particles that pass through U.S. Standard No. 4 and No. 8 sieves is as follows:

(i) Place a

(1) Nugget-type; pieces. 100-gram representative sample of lowmoisture prunes on a U.S. Standard No. 8, 8-inch diameter, full-height sieve to which a bottom pan has been attached;

(ii) Place the assembly on a smooth level surface and with a steady, fairly rapid sieving motion, move the assembly approximately 20 inches in a straight line and return to its original position, repeating the movement 20 times;

(iii) Weigh the fine material sifted through to the bottom pan and, on the basis of the original sample, calculate the percentage which passed through the No. 8 sieve.

(2) Whole pitted. (1) From a 100gram representative sample of lowmoisture whole pitted prunes, remove all definitely whole pitted prunes, large pieces thereof, or inseparable units, and place the remaining smaller pieces on a U.S. Standard No. 4, 8-inch diameter, full-height sieve to which a bottom pan has been attached;

(ii) Place the assembly on a smooth level surface and with a steady, fairly rapid sieving motion, move the assembly approximately 20 inches in a straight line and return to its original position, repeating the movement 10 times;

(iii) Weigh the fine material sifted through to the bottom pan and, on the basis of the original sample, calculate the percentage which passed through the No. 4 sieve.

preservation in hermetically sealed containers.

§ 52.3282 Color of canned hominy. (a) White.

(b) Golden (yellow).

§ 52.3283 Styles of canned hominy.

(a) "Style I Whole" means canned whole kernel hominy which has been prepared from whole kernels of white or yellow field corn and is packed in a liquid packing medium. "Vacuum pack" canned whole kernel hominy means whole kernel hominy packed in not more than 20 percent, by weight, of liquid packing medium and the container is closed under conditions creating a high vacuum.

(b) "Style II Grits" means canned hominy which has been prepared from coarse kernel particles of white or yellow field corn from which the pericarp and germ have been removed and is packed in a liquid packing medium. "Vacuum pack" canned hominy grits means hominy grits packed in not more than 20 percent, by weight, of liquid packing medium and the container is closed under conditions creating a high vacuum.

(c) "Style II Grits, Jelled Pack" means canned hominy which has been prepared from coarse kernel particles of white or yellow fleld corn from which the pericarp and germ have been removed and is packed in a jelled packing medium. § 52.3284 Grades of canned hominy.

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of canned hominy that possesses similar varietal characteristics; that possesses a normal flavor; that possesses a good color; that is practically free from defects; that possesses a good character; that with respect to Style I Whole and Style II Grits possesses a good liquor; 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 85 points: Provided, That Style I may be fairly free from defects with respect to crushed or broken kernels and Style I and Style II may possess a fairly good liquor, if the total score is not less than 85 points.

(b) "U. S. Grade C" (or "U. S. Standard") is the quality of canned hominy that possesses similar varietal characteristics; that possess a normal flavor that possesses a fairly good color; that is fairly free from defects; that possesses a fairly good character; that with respect

§ 52.3286

Recommended minimum drained weight.

The minimum drained weight recommendations in Table No. 1 of this section are not incorporated in the grades of the finished product, since drained weight, as such, is not a factor of quality for the purpose of these grades. The drained weight of canned hominy is determined by emptying the contents of the container upon a United States Standard No. 8 sieve of proper diameter so as to distribute the product evenly, inclining the sieve to facilitate drainage, and allow to drain for two minutes. The drained weight is the weight of the sieve and the hominy less the weight of the dry sieve. A sieve 8 inches in diameter is used for the No. 21⁄2 size can (401 x 411) and smaller sizes and a sieve 12 inches in diameter is used for containers larger than the No. 21⁄2 size can.

§ 52.3287 Compliance with recom. mended minimum drained weights, Compliance with the recommended minimum drained weight for canned hominy is determined by averaging the drained weights of all of the containers which are representative of a specific lot. Such lot is considered as meeting recommendations, if:

(a) At least one-half of the containers meets the recommended minimum drained weight;

(b) The drained weights of the containers which do not meet the recommended minimum drained weight are within the range of variability of good commercial practice; and

(c) The average drained weight of all of the containers which are representative of the lot does not fall below the minimum recommended drained weight. FACTORS OF QUALITY

§ 52.3288 Ascertaining the grade.

(a) General. In addition to considering other requirements outlined in the standards, the following quality factors are evaluated in ascertaining the grade of the product:

(1) Factors not rated by score points. (1) Varietal characteristics.

(li) Flavor.

§ 52.3290 Liquor.

(a) General. The factor of liquor is not scored in Style III Grits, Jelled Pack. The other three factors shall be scored and the total score shall be multiplied by 100 and divided by 90, dropping any fractions, to determine the total score for the product.

Canned

(b) (A) classification. hominy that possesses a good liquor may be given a score of 9 or 10 points. "Good liquor" means that the liquor is light in color, may be slightly cloudy or slightly opaque, and may be slightly viscous but is reasonably free from starchy globules and sediment.

(c) (C) classification. If the canned hominy possesses a fairly good liquor, a score of 7 or 8 points may be given. "Fairly good liquor" means that the liquor may be definitely cloudy or opaque and viscous but not jelled, and is fairly free from starchy globules and sediment.

(d) (SStd.) classification. Canned hominy that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 6 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.3291

Color.

(a) (A) classification. Canned hominy that possesses a good color may be given a score of 25 to 30 points. "Good color" means that the kernels possess & practically uniform, bright color typical of white or golden (yellow) hominy, as the case may be, and that the product contains not more than 2 percent, by count, of "off-variety" kernels or pieces of kernels.

(b) (C) classification. If the canned hominy possesses a fairly good color, a score of 21 to 24 points may be given. Canned hominy that falls into this classification shall not be graded above U. S. Grade C, regardless of the total score for the product (this is a limiting rule). "Fairly good color" means that the kernels or pieces of kernels may possess a fairly uniform, typical color and may be slightly dull, and that the product contains not more than 3 percent, by count, of "off-variety" kernels or pieces of kernels.

(c) (SStd.) classification. Canned hominy that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 20 points and

(a) General. The factor of defects refers to the degree of freedom from harmless extraneous material, from kernels or pieces of kernels with pericarp attached, from broken kernels in Style I, and from damaged and seriously damaged kernels or pieces of kernels.

(1) "Harmless extraneous material" means vegetable material such as pieces of cob, hulls, and loose germs.

(2) "Damage" means kernels or pieces of kernels damaged by discoloration, insect injury, pathological injury, or damaged by other means to the extent that the appearance or eating quality is materially affected.

(3) "Serious damage" means kernels or pieces of kernels damaged to such an extent that the appearance or eating quality is seriously affected.

(b) (A) classification. Canned hominy that is practically free from defects may be given a score of 25 to 30 points. "Practically free from defects" means that the product is practically free from harmless extraneous material, from kernels or pieces of kernels with pericarp attached, and that not more than 2 percent, by weight, of the kernels or pieces of kernels may be damaged and seriously damaged, and of such 2 percent, not more than one-fourth thereof or one-half of 1 percent may be seriously damaged, and with respect to Style I not more than 10 percent, by count, of the kernels may be broken: Provided, That the aforesaid defects, individually or collectively, do not more than slightly affect the appearance or eating quality of the product.

(c) (C) classification. If the canned hominy is fairly free from defects, a score of 21 to 24 points may be given. Canned hominy that scores in this classification except for broken kernels in Style I, shall not be graded above U. S. Grade C, regardless of the total score for the product (this is a partial limiting rule). "Fairly free from defects" means that the product is fairly free from harmless extraneous material, from kernels or pieces of kernels with pericarp attached, and that not more than 3 percent, by weight, of the kernels or pieces of kernels may be damaged and seriously damaged, and of such 3 percent not more than one-third thereof or 1 percent may be seriously

damaged, and with respect to Style I not more than 20 percent, by count, of the kernels may be broken: Provided, That the aforesaid defects, individually or collectively, do not seriously affect the appearance or eating quality of the product

(d) (SStd.) classification. Canned hominy that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.3293 Character.

(a) General. The factor of character refers to the tenderness of the product and freedom from hard or excessively soft kernels or pieces of kernels.

(b) (A) classification. Canned hominy that possesses a good character may be given a score of 26 to 30 points. "Good character" means that the kernels or pieces of kernels may be reasonably firm and tender, and reasonably free from hard kernels and from excessively soft kernels or pieces of kernels.

(c) (C) classification. If the canned hominy possesses a fairly good character, a score of 21 to 25 points may be given. Canned hominy that falls into this classification shall not be graded above U. S. Grade C, regardless of the total score for the product (this is a limiting rule). "Fairly good character" means that the kernels or pieces of kernels may be fairly firm and tender and fairly free from hard kernels and excessively soft kernels or pieces of kernels.

(d) (SStd.) classification. Canned hominy that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION

§ 52.3294 Ascertaining the grade of a lot.

The grade of a lot of canned hominy 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 through 52.87).