such contrasting color as to seriously affect the appearance or drinking quality of the juice.

(d) (SStd.) classification. Concentrated tomato juice that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 9 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule`. § 52.5208 Flavor.

Concentrated

(a) (A) classification. tomato juice that possesses a good flavor may be given a score of 33 to 40 points. "Good flavor" means a distinct canned tomato juice flavor and odor characteristic of good quality tomatoes. To score in this classification the flavor of the reconstituted juice shall not be adversely affected by stems, leaves, crushed seeds, cores, immature tomatoes, or the effects of improper trimming or processing.

(b) (C) classification If the reconstituted tomato juice possesses only a fairly good flavor a score of 27 to 32 points may be given. Concentrated tomato juice that falls into this classification shall not be graded above U.S. Grade C, regard ss of the total score for the product (this is a limiting rule). "Fairly good flavor” means a characteristic canned tomato juice flavor. To score in this classification the flavor of the reconstituted juice may be affected adversely but not seriously so, by stems, leaves, crushed seeds, cores, immature tomatoes, or the effects of improper trimming or processing.

(c) (SStd.) classification. Concentrated tomato juice that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 26 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 Ascertaining the grade of a

§ 52.5209

lot.

The grade of a lot of concentrated tomato juice 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).

1 Indicates partial limiting rule. * Indicates limiting rule.

[35 F.R. 3652, Feb. 25, 1970]

Subpart-United States Standards for Grades of Frozen Speckled Butter (Lima) Beans

SOURCE: 52.5241 to 52.5250 appear at 27 F.R. 5789, June 20, 1962, unless otherwise noted.

PRODUCT DESCRIPTION AND GRADES

§ 52.5241 Product description.

(a) “Frozen speckled butter (lima) beans" means the frozen product prepared from the clean, sound, freshlyvined (but not "seed-dry") seed of the speckled butter (lima) bean plant (Phaseolus limensis). The skins of the seed are pigmented and the external colors range from variegated speckling of green, pink, red, and/or lavender to purple. The product is prepared by shelling the pods; by washing, blanching, and properly draining the seed which may have been sorted and blended or otherwise prepared in accordance with good commercial practice; and is frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

(b) Frozen speckled butter (lima) beans, hereinafter referred to as "frozen

-eans", mean any of the varieties of rozen speckled butter beans or speckled ima beans.

52.5242 Grades of frozen beans.

(a) “U.S. Grade A" (or "U.S. Fancy") s the quality of frozen beans that possess a good flavor; that possess a good color; that are practically free from deFects; that possess a good character; and that score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade B" (or "U.S. Extra Standard") is the quality of frozen beans that possess a normal flavor; that possess a reasonably good color; that are reasonably free from defects; that possess a reasonably good character; and that score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of frozen beans that fail to meet the requirements of U.S. Grade B.

FACTORS OF QUALITY

§ 52.5243 Ascertaining the grade of a sample unit.

(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) Factor not rated by score points(1) Flavor. (a) "Good flavor" means that the product-before and after cooking-has a good characteristic flavor and odor and is free from objectionable flavors and objectionable odors of any kind.

(b) "Normal flavor" means that the product may be slightly lacking in good flavor but is free from objectionable flavors and objectionable odors of any kind.

(2) Factors rated by score points. 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 each such factor is:

defects are determined immediately after thawing to the extent that the product is substantially free from ice crystals and the beans can be handled as individual units. The evaluation of the factor of character is made after the product is cooked (see § 52.5248).

§ 52.5244 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value may be ascertained for such factors and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, "27 to 30 points" means 27, 28, 29, or 30 points).

(a) General. The evaluation of color is determined on the thawed product. The color is based upon the exterior skin and cotyledon color of the beans.

(b) Color characteristics. "Similar color characteristics" means the beans are of the speckled type. Very young succulent beans that contain only slight speckling of the skins or a mixture of various speckled varieties are considered as beans with "similar color characteristics."

(c) (A) classification. Frozen beans that possess a good color may be given a score of 27 to 30 points. "Good color" means that:

(1) The over-all color is bright and typical for speckled types of similar color characteristics;

(2) Not less than 15 percent, by weight, of the beans possess at least a slight tinge of green in the cotyledons;

(3) Not more than 20 percent, by weight, of the beans may possess a light tan to tan color;

(4) There may be present no more than 4 beans per 10 ounces that are light brown to brown or a pronounced mottled brown; and

(5) The presence of abnormally colored beans does not materially affect the over-all color.

(d) (B) classification. If the frozen beans possess a reasonably good color, a score of 24 to 26 points may be given. Frozen beans 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 color" means that:

(1) The over-all color may be slightly dull or the beans may possess a light tan to tan color but such colors are typical of speckled types of similar color characteristics;

(2) There may be present no more than 8 beans per 10 ounces that are light brown to brown or a pronounced mottled brown; and

(3) The presence of abnormally colored beans does not seriously affect the over-all color.

(e) (SStd) classification.

Frozen

beans that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 23 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.5246 Defects.

(a) General. The factor of defects refers to the degree of freedom from harmless extraneous vegetable material, from pieces of beans, shriveled beans, sprouted beans, from beans that are blemished or seriously blemished, and from other defects that affect the appearance or edibility of the product.

(b) Definitions of harmless extraneous vegetable material. "Harmless extraneous vegetable materials" for the purposes of ascertaining allowances in this section are grouped as:

type-predominantly

flat

(1) Flat green, tender vegetable material, such as but not limited to pieces of pods or leaves of the bean plant or similar plant; or

(2) Spherical type-predominantly spherical or elliptical-shape vegetable material, such as but not limited to seeds from plants other than the lima bean plant; or

(3) Cylindrical type-predominantly cylindrical green, vegetable material, such as but not limited to stems or pieces of stems of the bean plant or similar plant.

(c) Basis of allowances for harmless extraneous vegetable material. The allowances for harmless extraneous vegetable material are based on 30 ounces of frozen beans. When considering sample units of less than 30 ounces, the allow

(iii) Pieces of detached broken cotyledons aggregating the equivalent of one average size whole cotyledon; or

(iv) A whole detached skin or portions of detached skin aggregating the equivalent of an average size whole skin.

(2) "Shriveled bean" means a bean that is materially wrinkled and not of normal plumpness.

(3) "Sprouted bean" means a bean that shows an external shoot protruding prominently beyond the cotyledon or skin.

(4) "Blemished" means blemished to the extent that the appearance or eating quality of the bean is materially affected.

means

(5) "Seriously blemished" blemished or discolored to such an extent that the appearance or eating quality of the bean is seriously affected.

(e) (A) classification. Frozen beans that are practically free from defects may be given a score of 36 to 40 points. "Practically free from defects" means that:

(1) There may be present no more than the specified defects in Table I of this subpart for the Grade A classification; and

(2) Notwithstanding the allowances for such specific defects the presence of harmless extraneous vegetable material, pieces of beans, shriveled and sprouted beans, and blemished and seriously blemished beans, or any other defects or defective units not specifically mentioned, individually or collectively, does not materially affect the appearance or eating quality of the product.

(f) (B) classification. (1) If the frozen beans are reasonably free from defects, a score of 32 to 35 points may

§ 52.5248

METHODS OF ANALYSES

Cooking procedure.

(a) The cooking procedure that follows is not intended to be a recipe for purposes of food preparation but is for the purposes of ascertaining compliance with requirements for applicable quality factors as outlined in this subpart.

(b) Place 10 ounces of the thawed or free-flowing product in a two-quart sauce pan containing 400 milliliters of tap water (without the addition of salt) which has been brought to a boil. Continue to heat rapidly until the water begins to boil again. Cover the pan and boil for 40 minutes, reducing the heat to maintain a constant boil, except that very young succulent beans may be cooked for a lesser length of time.

(c) Immediately after cooking pour the product on to a flat receptacle and spread out to facilitate cooling. The product should be checked for flavor, odor, tenderness, and texture while still warm.

LOT INSPECTION AND CERTIFICATION § 52.5249 lot.

Ascertaining the grade of a

Subpart-United States Standards for

Grades of Frozen Melon Balls

SOURCE: 52.5361 to 52.5371 appear at 27 F.R. 4872, May 24, 1962, unless otherwise noted.

PRODUCT DESCRIPTION, TYPES, AND GRADES § 52.5361 Product description.

Melon balls are spheres of melon flesh prepared of from suitable varieties sound, fresh Cantaloupe (Cucumis melo) melons and/or sound, fresh Honey Dew (inodorus) melons to which melon balls prepared from sound, fresh melons of a definitely different but suitable variety may be added. The balls are prepared and washed in a manner to assure a clean and wholesome product. They are properly drained before filling into containers; may include a suitable fruit and/or vegetable garnish; may be packed with the addition of nutritive or nonnutritive sweetening ingredient(s) including sirup and any other ingredient permissible under the provisions of the Federal Food, Drug, and Cosmetic Act; and are prepared and frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product. § 52.5362 Types of frozen melon balls.

(a) Cantaloupe. Cantaloupe type consists entirely of frozen melon balls derived from Cantaloupe melons.

balls

(b) Honey Dew. Honey Dew type consists entirely of frozen melon derived from Honey Dew melons.

(c) Mixed-Cantaloupe and Honey Dew. This type consists of not less than 50 percent, by weight, of units derived from Cantaloupe melons and not less than 33 percent, by weight, of units derived from Honey Dew melons.

(d) Mixed-Honey Dew and Cantaloupe. This type consists of not less than 50 percent, by weight, of units derived from Honey Dew melons and not than 33 percent, by weight, of units derived from Cantaloupe melons.

(e) Other types. Other types refer to:

(1) Melon balls derived from a single variety of melon or mixture of melon types other than Cantaloupe or Honey Dew; or

(2) Melon balls of any single type, or any mixture, of Cantaloupe or Honey Dew to which has been added melon