Imágenes de páginas
PDF
EPUB

(a) Equipment.

lat grading trays.

able fork, spoon, spatula.

lass beakers.

"orsion or triple beam balance.

(b) Procedure. (1) If the sample unit 5 16 ounces or less in total contents. se the entire sample unit. If the samle unit is more than 16 ounces select a epresentative aliquot of 16 ounces or nore 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 Deach material. The solid and semisolid peach material on the upper end of che 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 Truit 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 a 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 Regulations Governing Inspection and Certifcation of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products §§ 52.1 to 52.87).

[blocks in formation]

1 Indicates limiting rule.

Indicates partial limiting rule.

Subpart-United States Standards for Grades of Canned Squash (Summer Type)

SOURCE: 52.3581 to 52.3592 appear at 22 F.R. 6081, Aug. 2, 1957, unless otherwise 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 sufficiently processed 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.

[23 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. S. Grade C or U. S. Standard.

FILL OF CONTAINER AND DRAINED WEIGHTS § 52.3584 Recommended fill of container.

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 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 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.

(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-half 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

[merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][ocr errors][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small]
[blocks in formation]

(a) (A) classification. Canned squash that possesses a good color may be given a 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 fails 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 onequarter 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 a 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

(1) Not more than 4 percent, by weight, is of damaged units and of such 4 percent not more than one-fourth thereof or 1 percent, by weight, of all the units consist of units that are seriously damaged; or

(2) Not more than 10 percent, by weight, is of poorly cut units, or of units damaged by mechanical injury, or any combination thereof of not more than 10 percent, by weight: Provided, That poorly cut units with attached stems or stem material does not exceed 2 percent, by weight.

(c) (C) classification. If the canned squash is fairly free from defects a score of 28 to 33 points may be given. 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 free from defects" means that the product may contain a trace of sand, grit, or silt that does not materially affect the eating quality or appearance of the canned squash; that for each 12 ounces of drained weight there may be present not more than two pieces of harmless extraneous vegetable material. The combined weight of all other defects and defective units shall not exceed 20 percent of the drained weight of the units: Provided, That

(1) Not more than 8 percent, by weight, is of damaged units and of such 8 percent, not more than one-fourth thereof or 2 percent, by weight, of all the units consist of units that are seriously damaged.

(2) Not more than 15 percent, by weight, is of poorly cut units, or of units damaged by mechanical injury, or any combination thereof of not more than 15 percent, by weight: Provided, That poorly cut units with attached stems or stem material does not exceed 5 percent, by weight.

(d) (SStd.) classification. Canned squash that fails to meet the requirements of paragraph (c) 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 limiting rule).

[22 F. R. 6081, Aug. 2, 1957, as amended at 23 F. R. 1984, Mar. 26, 1958]

[blocks in formation]

ness, and the degree of development of the seeds.

(b) (A) classification. Canned squash that possesses a good character may be given a score of 34 to 40 points. "Good character" means that the units are practically intact, are fleshy and tender, that the seeds are in the immature stage, and that not more than 5 percent, by weight, of the units may be of fairly good character.

(c) (C) classification. If the canned squash possesses a fairly good character a score of 28 to 33 points may be given. 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 character" means that the units may show slight disintegration, may have lost to a considerable extent their fleshy texture, may be fairly tender, and that the seeds may have passed the immature stage of maturity, but are not hard and that not more than 10 percent, by weight, of the units fail to meet the requirements for fairly good character.

(d) (SStd.) classification. Canned squash that fails to meet the requirements of paragraph (c) 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 limiting rule).

LOT INSPECTION AND CERTIFICATION § 52.3591 Ascertaining the grade of a lot.

The grade of a lot of Canned Squash (Summer Type) 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).

[blocks in formation]
[blocks in formation]

Subpart-United States Standards for Grades of Canned Tomato Juice SOURCE: 52.3621 to 52.3630 appear at 23 F.R. 3592, May 24, 1958, unless otherwise noted.

PRODUCT DESCRIPTION AND GRADES

§ 52.3621 Product description.

"Canned tomato juice" means tomato juice prepared from clean, sound tomatoes of the red or reddish varieties, as such product is defined in the Standard of Identity for Tomato Juice (21 CFR 53.1) issued pursuant to the Federal Food, Drug, and Cosmetic Act. It is packed in hermetically sealed containers and is sufficiently processed by heat, before or after sealing, to assure preservation of the product. § 52.3622

juice.

Grades of canned tomato

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of canned tomato juice that possesses a good color; that possesses a good consistency; that is practically free from defects; that possesses a good flavor; and scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart: Provided, That the canned tomato juice may possess only a fairly good color, scoring not less than 25 points and a fairly good consistency, if the total score is not less than 85 points.

(b) "U. S. Grade C" (or "U. S. Standard") is the quality of canned tomato juice that possesses a fairly good color; that possesses a fairly good consistency; that is fairly free from defects; that possesses a fairly 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 canned tomato juice that fails to meet the requirements of U. S. Grade C. FILL OF CONTAINER

§ 52.3623 Recommended fill of соц. tainer.

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 purposes of these grades. It is recommended that each container of tomato juice be filled as full as practicable without impairment of quality, and that the product occupy not less than 90 percent of the capacity of the container.

FACTORS OF QUALITY

§ 52.3624 Ascertaining the grade of a sample unit.

In addition to considering other requirements outlined in the standards, the quality factors of color, consistency, defects, and flavor are evaluated in ascertaining the grade of the product. The relative importance of each factor is expressed numerically on the scale of 100. The maximum number of points that may be given for each such factor is: Factors: Color Consistency Defects

[blocks in formation]

Points

30

15

15

40

100

(a) General. (1) The amount of red in the canned tomato juice is determined by comparing the color of the product with that produced by spinning a combination of the following Munsell color discs:

Disc 1-Red (5R 2.6/13) (glossy finish). Disc 2-Yellow (2.5 YR 5/12) (glossy finish).

Disc 3-Black (N1) (glossy finish).
Disc 4 Grey (N4) (mat finish).

(2) Such comparison is to be made under a diffused light source of approximately 250 foot-candle intensity and having a spectral quality approximating that of daylight under a moderately overcast sky, and a color temperature of 7500 degrees Kelvin ± 200 degrees. With the light source directly over the disc

« AnteriorContinuar »