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(2) Consist of not more than 10 percent, by count, of units which are excessively soft, mushy, excessively frayed, fibrous, tough, or rubbery: Provided, That not more than 5 percent, by count, are tough or rubbery (One unit in a container is permitted to be excessively soft, mushy, excessively frayed, fibrous, tough, or rubbery if such unit exceeds the allowable percentage; Provided, That in all sample units comprising the sample such units of fruit do not, on the average, exceed the allowable percentages).

(c) (B) classification. Frozen melon balls that have reasonably good character may be given a score of 16 or 17 points. Frozen melon balls 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 melon ball units:

(1) Possess a reasonably tender texture typical of reasonably mature, reasonably well-ripened, properly prepared, and properly processed melon units; and

(2) Consist of not more than 20 percent, by count, of units which are excessively soft, mushy, excessively frayed, fibrous, tough, or rubbery: Provided, That not more than 10 percent, by count, are tough or rubbery (One unit in a container is permitted to be excessively soft, mushy, excessively frayed, fibrous, tough, or rubbery if such unit exceeds the allowable percentage: Provided, That in all sample units comprising the sample such units of fruit do not, on the average, exceed the allowable percentages).

(d) (SStd.) classification. Frozen melon balls that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 15 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 $ 52.5370 Ascertaining the grade of a

Flavor and odor... Grade

i Indicates limiting rule.

Subpart-United States Standards for

Grades of Green Olives SOURCE: The provisions of this Subpart appear at 31 F.R. 14249, Nov. 4, 1966; 81 FR. 14875, Nov. 24, 1966, unless otherwise noted. PRODUCT DESCRIPTION, TYPES, STYLES,

GRADES $ 52.5441 Product description.

Green olives are completely fermented and cured fruit of the olive tree (Olea europaea) which have been prepa from a firm fruit of suitable maturity and variety that have been properly treated to partially remove the characteristic bitterness. The cured olives and the brine packing media have a pH of not more than 4.00 and a sodium chloride content of not less than 6.00 percent. Not more than a trace of reducing sugars may be present. Suitable garnishes, spices, seasoning ingredients, or any other ingredient(s) permitted under the Federal Food, Drug, and Cosmetic Act may be added. $ 52.5442 Types of green olive pack.

(a) “Thrown pack" means green olives packaged without regard to placement or arrangement within the package.

lot.

The grade of a lot of frozen melon balls 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).

(b) “Placed (or stick) pack" means green olives packaged in such a manner as to indicate that the individual olives have been carefully positioned in a definite pattern. § 52.5443 Styles of green olives.

(a) “Whole" or "plain" green olives are those which have not been pitted.

(b) "Pitted” green olives are those from which the pits have been removed.

(c) "Stuffed" green olives are pitted green olives that have (1) pimiento; (2) onion; (3) almond; (4) celery; or (5) any other suitable ingredient stuffed into the pit cavity.

(d) “Halved" green olives are pitted green olives that have been cut lengthwise into two approximately equal parts.

(e) "Sliced" green olives are pitted green olives cut into parallel slices of fairly uniform thickness.

(f) “Chopped" or "Minced" (or "Relish-type") green olives are small random-sized cut pieces or cut bits prepared from pitted green olives.

(g) "Broken pitted" or "Salad pack" green olives are pitted olives—broken or stuffed—that have not been cut or sliced. 131 F.R. 14249, Nov. 4, 1966, as amended at 31 F.R. 15019, Nov. 30, 1966) $ 52.5444 Grades of green olives.

(a) “U.S. Grade A” (or “U.S. Fancy") is the quality of whole, pitted, stuffed, halved, and sliced green olives that: (1) Have similar varietal characteristics; (2) have normal flavor and odor; (3) have good color; (4) are practically uniform in size in whole, pitted, and stuffed styles of single sizes; (5) are practically free of defects; (6) have good character; and (7) 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. Choice") Is the quality of whole, pitted, stuffed, halved, sliced, and chopped or minced styles of green olives that: (1) Have similar varietal characteristics; (2) have normal flavor and odor; (3) have reasonably good color; (4) are reasonably uniform in size in whole, pitted, and stuffed styles of single sizes; (5) are reasonably free of defects; (6) have reasonably good character; and (7) score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) “U.S. Grade C” (or “U.S. Standard”) is the quality of whole, pitted,

stuffed, halved, sliced, chopped, or minced, and broken pitted styles of green olives that: (1) Have similar Varietal characteristics; (2) have normal flavor and odor; (3) have fairly good color; (4) are fairly uniform in size in whole, pitted, and stuffed styles of single sizes; (5) are fairly free of defects; (6) have fairly good character; and (7) score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(d) “Substandard" is the quality of any style of green olives that fails to meet the applicable requirements of U.S. Grade C.

SIZE DESIGNATIONS $ 52.5445 Sizes of whole style green

olives. (a) General (1) The count for green olives is calculated on the basis of the drained weight of the olives from all sample units comprising the sample.

(2) The "counts per pound" in Table I are expressed as a range in count from the minimum to maximum number for a stated size. Where a single approximate count per pound is stated, it is an additional expression representing the approximate midpoint within the count range.

(3) The "approximate counts per kilo" in Table I are alternative or supplemental expressions to "counts per pound” but are not exact equivalents. Where two or more count ranges are stated for an illustrated size, any of such count ranges may be used to describe the size illustrated

(b) Determining compliance (1) Single size. Green olives shall be considered of a single size designation if the olives:

(1) Are at least fairly uniform in size as defined in $52.5452(d); and

(ii) Approximate the size illustrated in Table I; and

(iii) Are within the count range for such size.

(2) Mixed sizes. Green olives shall be considered "Mixed sizes" when the olives are not classifiable as a single size. $ 52.5446 Size of pitted and stuffed

styles of green olives. The size designation for pitted and stuffed styles of green olives shall be that of the single size or a blend of sizes which conforms most closely to the size or sizes Illustrated in Table I.

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110000011

Approximate

Colossal

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98

Large

200/220

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Approximate

82
(76 to 90)

Extra
Large

32 or less

Super
Colossal

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180/200 160/180

Illustrations reduced to 46%2 percent of original size
RECOMMENDED MINIMUM DRAINED container contents upon a U.S. Stand.
WEIGHTS

ard No. 8 sieve, of proper diameter, con$ 52.5447 Recommended minimum

taining 8 meshes to the inch (0.0937drained weights.

inch, 3 percent, square openings) SO

as to distribute the product evenly, in(a) General. The minimum drained weight recommendations for the various

clining the sieve slightly to facilitate

drainage, and allowing to drain for 2 styles in Table II and Table III are not

minutes. The drained weight is the incorporated in the grade of the finished product since drained weight, as such,

weight of the sieve and olives minus the is not a factor of quality for the purposes

weight of the dry sieve. A sieve 8 inches of these grades.

in diameter is used for the equivalent of ob Method for determinino drained 1-quart size containers and smaller, and weight. The drained weight of green a sdeve 12 inches in diameter for larger olives is determined by emptying the containers. TABLE II-RECOMMENDED MINIMUM DRAINED WEIGHTS FOR GREEN OLIVES (WHOLE, PITTED, AND STUFTED

STYLES)

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TABLE HI-RECOMMENDED MINIMUM DRAINED WEIGHTS FOR GREEN OLIVES (HALVED, CHOPPED OR MINCED.

SLICED, AND BROKEN PITTED STYLES)

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Recommended minimum drained weights for other container sizes are proportionate to the 1 quart recommenda. tions for the applicable style.

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$ 52.5448 Compliance with recom- which is scored is inclusive (for example,

mended minimum drained weights. “18 to 20 points" means 18, 19, or 20 Compliance with the recommended points). minimum drained weights for green $ 52.5451 Color. olives is determined by averaging the

(a) General. The evaluation of color drained weights from all the containers

shall be determined immediately after which are representative of a specific lot

the container has been opened and, as and such lot is considered as meeting the

applicable for the style, is based upon recommendations if the following cri

the exterior color, the interior flesh color, teria are met:

and general appearance. The exterior ' (a) The average of the drained color of "halved” style is determined on weights from all of the containers meets the uncut surfaces. the recommended minimum drained (b) (A) Classification. Green olives weight; and

that have good color may be given a score (b) The drained weights from the con of 18 to 20 points. “Good color” has the tainers which do not meet the minimum

following meaning for the applicable recommended drained weight are within

styles:

(1) Whole; pitted; stuffed; halved. the range of variability for good com

The olives have a practically uniform mercial practice.

bright yellow-green to green exterior FACTORS OF QUALITY

color that is characteristic of the variety,

a light colored flesh, and not more than 8 52.5449 Ascertaining the grade of a

5 percent, by count, of the olives or units sample unit

thereof may vary from such color that (a) General. In addition to consider- is typical of the variety from which p ing other requirements outlined in the pared: Provided, That in stuffed style or standards the following quality factors when garnish is added the stuffing or are evaluated:

garnish shall have a good characteristic (1) Factor not rated by score points. color typical of the product used. (1) Flavor and order.

(2) Sliced. The general color of the (2) Factors rated by score points. The olives is normal and typical of these relative importance of each factor which

styles prepared from olives having at 18 scored is expressed numerically on the

least reasonably good color and when

garnish is added the garnish shall have scale of 100. The maximum number of

a good characteristic color typical of the points that may be given each factor are:

product used. (1) Color.

(c) (B) Classification. Green olives (u) Uniformity of size-

that have reasonably good color may be (ui) Absence of defects...

80

given a score of 16 or 17 points. “Rea(iv) Character-----

sonably good color" has the following Total score

--------- 100

meaning for the applicable styles:

(1) Whole; pitted; stuffed; halved. 8 52.5450 Ascertaining the rating for

The olives have a reasonably uniform the factors which are scored.

yellow-green to green exterior color, & The essential variations within each light colored flesh, and not more than factor which is scored are so described 10 percent, by count, of the olives or that the value may be ascertained for units thereof may vary from such color each factor and expressed numerically. that is typical of the variety from which The numerical range within each factor prepared: Provided, That in stuffed stylo 58–037—76— 44

681

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20

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used.

or when garnish is added the stuffing or broken pitted styles; and is not scored. garnish shall have a reasonably good For mixed sizes and these styles the sum characteristic color typical of the product of the scores for the other factors (color,

defects, and character) is multiplied by (2) Sliced; chopped or minced. The 10 and divided by 8, dropping any fracgeneral color of the olives is normal and tions, to determine the total score. typical of the styles prepared from olives (b) (A) Classification. Whole, pitted, having at least fairly good color and and stuffed style green olives of a single when garnish is added the garnish shall size that are practically uniform in size have a reasonably good characteristic may be given a score of 18 to 20 points. color typical of the product used.

"Practically uniform in size" means that (d) (c) Classification. Green olives of all the olives, the variation in diamthat have fairly good color may be given eters does not exceed 18 inch; and in 90 a score of 14 or 15 points. Green olives percent, by count, that are most uniform that fall into this classification shall not

in diameter, the olive with the largest be graded above U.S. Grade C, regardless diameter does

diameter does not exceed the olive with of the total score for the product (this is the smallest diameter by more than 11e a limiting rule). “Fairly good color". inch. has the following meaning for the ap (c) (B) Classification. Whole, pitted, plicable styles:

and stuffed style green olives of & (1) Whole; pitted; stuffed; halved.

single size that are reasonably uniform The olives have a fairly uniform yellow in size may be given a score of 16 or 17 green to green exterior color, may have a

points. “Reasonably uniform in size" variable colored flesh, and not more

means that of all the olives, the variation than 20 percent, by count, of the olives in diameters does not exceed 36 inch; or units thereof may vary from such color

and in 80 percent, by count, that are that is typical of the variety from which

most uniform in diameter, the olive with prepared: Provided, That in stuffed style

the largest diameter does not exceed the or when garnish is added the stuffing or

olive with the smallest diameter by more garnish shall have a fairly good charac

than 16 inch. Green olives of subteristic color typical of the product used.

petite size (or olives of whole style that (2) Sliced; chopped or minced. The

count 181 to 220 per pound) shall not be general color of the olives is normal and

graded above U.S. Grade B or U.S. varies more markedly than these styles

Choice, regardless of the total score for prepared from olives with fairly good

the product. color.

(d) (C) Classification. Whole, pitted, (3) Broken pitted. The general color

and stuffed style green olives of a single of the olives is normal and may be

size that are fairly uniform in size may variable, but is typical of this style pre

be given a score of 14 or 15 points. Green pared from olives with good, reasonably

olives that fall into this classification good, or fairly good color.

shall not be graded above U.S. Grade C, (e) (sStd) Classification. Green

regardless of the total score for the prod. olives that are extremely dull grey-green,

uct (this is a limiting rule). "Fairly unidark, oxidized, or have other abnormal color or that fail to meet the require

form in size” means that of all the olives, ments of paragraph (d) of this section in 60 percent, by count, that are most may be given a score of 0 to 13 points uniform in diameter the olive with the and shall not be graded above Sub largest diameter does not exceed the standard, regardless of the total score olive with the smallest diameter by more for the product (this is a limiting rule). than 116 inch, Olives of whole style that $ 52.5452 Uniformity of size,

count 221 to 275 per pound shall not be

graded above U.S. Grade C or U.S. (a) General. (1) Uniformity of size

Standard, regardless of the total score refers to the variation in diameters of whole, pitted, and stuffed styles. “Di for the product. ameter" means the shortest measure

(e) (SStd) Classification. Green ment at the greatest diameter thickness olives of whole style that have an averof the olive when measured at right age count of more than 275 per pound or angles to the pit or pit cavity.

that otherwise fail to meet the require(2) The factor of uniformity of size ments of paragraph (d) of this section is not applicable to mixed sizes or to may be given a score of 0 to 13 points and halved, sliced, chopped or minced, and shall not be graded above Substandard,

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