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TABLE III (C) Classification-maximum allowances for peel, blemished units and seriously blemished units.

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Halves and

quarters.

Peel............ 2 square inches... 4 square inches... 2 square inches 2 square inches

per 32 ounces. per 32 ounces. Blemished units. 4 units: includ. 8 units: includ. | 4 per 32 ounces... 4 per 32 ounces.

ing no more

ing no more
than
than-

and

and Seriously blem. 2 serious....

4 serious...... 2 per 32 ounces - 2 per 32 ounces. ished units.

---------

Sliced; diced; and mixed pieces of irregular sizes and shapes.

Peel....
| 2 square inches... 4 square inches.-- 2 square inches 2 square inches

per 32 ounces. I per 32 ounces. Blemished units . 8 units: includ. 16 units: includ- | 8 per 32 ounces... 8 per 32 ounces.

ing no more

ing no more
than-
than-

and

and Seriously blem. 4 serious.....

6 serious..-

3 per 32 ounces... 3 per 32 ounces. ished units.

(3) Notwithstanding the allowances of Table III of this paragraph, the defects that may be present do not seriously affect the appearance or edibility of the product.

(e) (SStd.) classification. Frozen peaches that fail to meet the requirements of paragraph (d) 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). $ 52.3560 Character.

(a) General. The factor of character refers to the degree of ripeness, the texture, the firmness, and the tenderness of the fruit, and the tendency of the units to retain their apparent conformation and size without material disintegration.

(b) (A) classification. Frozen peaches that possess a good character may be given a score of 27 to 30 points. “Good character" means that the units possess a tender texture characteristic of mature well-ripened peaches for the varietal type, and which units after defrosting and proper handling retain good conformation, and are reasonably uniform in texture within either of the following categories:

(1) I-Soft-ripe fruit. Units vary from soft to slightly firm, with not more than a total of 10 percent, by weight, of thawed drained peaches in which the units may be very soft, mushy, firm, a.nd

rubbery or tough within the following further limitations:

(i) Not more than 5 percent, by weight, of thawed drained peaches may be mushy; and

(ii) Not more than 2 percent, by weight, of thawed drained peaches may be rubbery or tough, and none may be hard.

(2) 11-Firm-ripe fruit. Units vary from slightly firm to firm, with not more than a total of 10 percent, by weight, of thawed drained peaches in which the units may be soft, very soft, and rubbery or tough within the following further limitations:

(i) Not more than 2 percent, by weight, of thawed drained peaches may be very soft; and

(ii) Not more than 5 percent, by weight, of thawed drained peaches may be rubbery or tough, and none may be hard.

(c) (B) classification. Frozen peaches that possess a reasonably good character may be given a score of 24 to 26 points. Frozen peaches that fall into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). “Reasonably good character" means that the units possess a reasonably tender texture characteristic of mature and at least reasonably well-ripened peaches for the varietal type, and which units, after defrosting and proper handling retain reasonably good conformation and

are fairly uniform in texture within (1) Not more than 25 percent, by either of the following categories:

weight, of the thawed drained peaches (1) 1-Soft-ripe fruit. Units vary may be firm, rubbery or tough, and hard from soft to slightly firm with not more within the following further imitation: than 20 percent, by weight, of the (a) Not more than 10 percent, by thawed drained peaches in which the weight, of the thawed drained peaches units may be very soft, mushy, firm, and may be rubbery or tough; and rubbery and tough within the following

(b) Not more than 10 percent, by further limitations:

weight, of the thawed drained peaches (1) Not more than 10 percent, by may be hard. weight, of the thawed drained peaches

(2) 11-Firm-ripe fruit. Not less may be mushy; and

than 50 percent, by weight, of the (il) Not more than 5 percent, by

thawed drained peaches vary from weight, of the thawed drained peaches slightly firm to firm. The remainder may be rubbery or tought, and none may

may be mushy, very soft, soft, rubbery

or tough, and hard within the followbe hard.

ing further limitations: (2) IIFirm-ripe fruit. Units may

(1) Not more than 25 percent, by vary from slightly firm to firm, with not

weight, of the thawed drained peaches more than 20 percent, by weight, of the

may be rubbery or tough and/or bard thawed drained peaches in which the

except that not more than 20 percent, by units may be mushy, soft, very soft, rub

weight, of the thawed drained peaches bery or tough, and hard within the fol

may be hard; and lowing further limitations:

(ii) Not more than 25 percent, by (1) Not more than 5 percent, by weight, of the thawed drained peaches weight, of the thawed drained peaches may be mushy, very soft, and soft within may be mushy; and

the following further limitacions: (i) Not more than 10 percent, by

(a) Not more than 10 percent, by weight, of the thawed peaches may be

weight, of the thawed drained peaches rubbery or tough; and

may be mushy.

(3) III-Mixed soft-ripe and frm. (iii) Not more than 5 percent, by

ripe fruit. Not less than 50 percent, by weight, of the thawed drained peaches

weight, of the thawed drained peaches may be hard.

vary from very soft to firm. The re(d) (C) classification. Frozen peaches

mainder may be mushy, tough or rubthat possess a fairly good character may bery, and hard within the following be given a score of 21 to 23 points. further limitations: Frozen peaches that fall into this classi- (i) Not more than 25 percent, by fication shall not be graded above U.S. weight, of the thawed drained peaches Grade C, regardless of the total score for may be mushy; and the product (this is a limiting rule).

(ii) Not more than 25 percent, by "Fairly good character” means that the

weight, of the thawed drained peaches units possess a fairly tender texture

may be rubbery or tough, and hard excharacteristic of mature and fairly well

cept that not more then 20 percent of

the thawed, drained peaches may be ripened peaches for the varietal type,

hard. and which units, after defrosting and

(e) (SStd.) classification. Frozen proper handling retain fairly good peaches that fail to meet the require. conformation but may be variable in

ments of paragraph (d) of this section texture within any one of the following may be given a score of 0 to 20 points categories:

and shall not be graded above Substand(1) 1-Soft-ripe fruit. Not less than ard, regardless of the total score for the 50 percent, by weight, of the thawed product (this is a limiting rule). drained peaches vary from very soft to

METHODS OF ANALYSIS firm. The remainder may be mushy, firm, rubbery or tough, and hard within $ 52.3561 Determination of drained the following further limitations:

fruit. (i) Not more than 25 percent, by The weight of thawed drained peaches weight, of the thawed drained peaches in a sample unit is determined as may be mushy; and

follows:

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(a) Equipment.
Flat grading trays.
Table fork, spoon, spatula.
Glass beakers.
Torsion or triple beam balance.

(b) Procedure. (1) If the sample unit is 16 ounces or less in total contents. use the entire sample unit. If the sample unit is more than 16 ounces select a representative aliquot of 16 ounces or more for the determination.

(2) Weigh and carefully place the weighed thawed sample unit on the tray. Raise one end of the tray slightly and arrange material, if necessary, so any adhering packing media will drain to the other end of the tray away from the peach material. The solid and semisolid peach material on the upper end of the tray is the "thawed drained peaches" referred to in these standards.

(3) At the end of one minute remove the liquid material drained from the fruit with a siphon, basting syringe or other suitable method and weigh.

(4) For purposes of calculation the weight of the thawed drained peaches is the weight of the product which was placed on the tray less the weight of the liquid removed.

(5) Percentages by weight of the various categories scorable against the factors of color, size and symmetry, defects, and character are determined by separating the material being considered from the rest by carefully removing with & fork, spoon or spatula and weighing separately.

(6) Divide each such weight by the total weight as obtained in subparagraph (3) of this paragraph to obtain the percentage, by weight, of drained thawed peaches in each category.

LOT INSPECTION AND CERTIFICATION $ 52.3562 Ascertaining the grade of a

lot. The grade of a lot of frozen peaches covered by these standards is determined by the procedures set forth in the Regu. lations Governing Inspection and Certifcation of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products $ $ 52.1 to 52.87).

Varietal characteristics: ( ) Similar; ( ) Dissim

ilar. Flavor: ( ) Normal; ( ) Not normal. Grade.-----

1 Indicates limiting rule. • Indicates partial limiting rule. Subpart-United States Standards for

Grades of Canned Squash (Summer Type) SOURCE: $8 52.3581 to 52.3592 appear at 22 F.R. 6081, Aug. 2, 1957, unless otherwiso noted. PRODUCT DESCRIPTION, STYLES, AND GRADES $ 52.3581 Product description.

“Canned squash (summer-type)" is the canned product prepared from clean, sound, succulent, immature summer type squash, called canned squash in this subpart, which has been washed, properly trimmed and sorted. The product is packed in accordance with good commercial practice and is suficiently proo. essed by heat to assure preservation of the product in hermatically sealed containers $ 52.3582 Styles of canned squash.

(a) “Whole” means canned squash consisting of whole squash with stems removed.

(b) "Sliced crosswise” means canned squash consisting of units cut at right angle to the longitudinal axis into slices of approximately uniform thickness with parallel surfaces.

(c) “Diced" means canned squash which has been cut into fairly uniform diced units.

(d) “Cut” means canned squash cut into units which are not uniform in size or shape or which do not conform to any of the foregoing styles. 123 FR 1984, Mar. 26, 1958] $ 52.3583 Grades of canned squash.

(a) “U.S. Grade A” or “U.S. Fancy” is the quality of canned squash that possesses similar varietal characteristics; that possesses a normal flavor; that possesses a fairly good color; that is fairly free from defects; that possesses a good character: and that for those factors which are rated in accordance with the scoring system outlined in this subpart the total score is not less than 85 points.

(b) “U. S. Grade C” or “U. S. Standard" is the quality of canned squash that sesses similar varietal characteristics; that possesses a normal flavor; that possesses a good color; that is practically free from defects; that possesses a fairly good character; and that for those factors which are rated in accordance with the scoring system outlined in this subpart the total score is not less than 70 points.

(c) "Substandard” is the quality of canned squash that fails to meet the requirements of U. 8. Grade C or U. S. Standard. FILL OF CONTAINER AND DRAINED WEIGHTS $ 52.3584 Recommended fill of con

tainer. The recommended fill of container is not incorporated in the grades of the finished product since All of container, as such, is not a factor of quality for the purpose of these grades. It is recommended that each container of canned squash be filled with squash as full as practicable without impairment of quality and that the product and packing medium occupy not less than 90 percent of the volume of the container. $ 52.3585 Drained weights.

(a) General. The minimum drained weight recommendations for canned

squash in table I hereof are not incorpo rated in the grades of the finished prod. uct since drained weight, as such, is not & factor of quality for the purpose of these grades.

(b) Method for ascertaining drained weight. The drained weight 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 the product to drain for two minutes. The drained weight is the weight of the sieve and the product less the weight of the dry sieve. A sieve 8 inches in diameter is used for the No. 3 size can (404 x 414) and smaller sizes; and a sieve 12 inches in diameter is used for containers larger than the equivalent of the No. 3 size can.

(c) Compliance with recommended drained weights. Compliance with the recommended drained weights is determined by averaging the drained weight from all the containers which are representative of a specific lot and such lot is considered as meeting the recommendations if the following criteria are met:

(1) The average of the drained weights from all of the containers meets the recommended drained weights.

(2) One-halt or more of the containers meets the recommended drained weight; and

(3) The drained weights from the containers which do not meet the recommended drained weight are within the range of variability for good commercial practice. TABLE I-Recommended minimum drained weights, in

ounces, of canned squash

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FACTORS OF QUALITY 8 52.3586 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 which are not scored. (1) Varietal characteristics;

(ii) Flavor.

(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 Defects ---Character ---

40

20

11

Total score----

100 (b) Normal flavor. “Normal flavor" means that the product is free from objectionable flavors and objectionable odors of any kind. 8 52.3587 Ascertaining the rating for

the factors which are scored. The essential variations within each factor which is scored are so descrlbed 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, "17 to 20 points" means 17, 18, 19, 20 points.) 8 52.3588 Color.

(a) (A) classification. Canned squash that possesses a good color may be given & score of 17 to 20 points. “Good color" means that the color of the squash is bright and typical of young and tender squash of similar varietal characteristics which has been properly processed.

(b) (C) classification. Canned squash that possesses a fairly good color may be given a score of 14 to 16 points. Canned squash 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 color of the squash is typical of fairly young and tender squash of similar varietal characteristics which has been properly processed.

(c) (SStd.) classification. Canned squash that falls to meet the require

ments 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). $ 52.3589 Defects.

(a) General. The factor of defects refers to the degree of freedom from harmless extraneous vegetable material, sand, grit, or silt, poorly cut units, units damaged by mechanical injury, and units damaged by discoloration, scars, insect, injury, or damaged by other means.

(1) “Unit” means a whole squash or a portion of a squash.

(2) "Damaged unit” means any unit damaged by discoloration, scars, insect injury, or by other means except damaged by mechanical injury to the extent that the appearance or eating quality is materially affected.

(3) “Seriously damaged" means damaged to the extent that the appearance or eating quality of the unit is seriously affected.

(4) “Harmless extraneous vegetable material” means leaves, detached stems or portions thereof, or similar vegetable material.

(5). “Poorly cut" means units with attached stems or stem material, very ragged cut units, and pieces of less than one-half slice in sliced style squash, pieces measuring one-half inch or less in the longest dimension for cut style, and pieces measuring less than one quarter inch in the longest dimension for diced style.

(6) "Damaged by mechanical injury" means broken or mashed to such an extent that the appearance or eating quality of the unit is seriously affected.

(7) "Sand, grit, or silt" means any particle of earthy material.

(b) (A) classification. Canned squash that is practically free from defects may be given & score of 34 to 40 points. "Practically free from defects" means that the product contains no grit, sand, or silt that affects the eating quality or appearance of the canned squash; that for each 12 ounces of drained weight there may be present not more than one piece of harmless extraneous vegetable material. The combined weight of all other defects and defective units shall not exceed 12 percent of the drained weight of the units: Provided, That

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