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(c) Kinds of fruit jelly. Apple.

Greengage, green. Apricot.

gage plum. Blackberry (other Guava,

than dewberry). Loganberry. Black raspberry. Orange. Boysenberry.

Peach. Cherry.

Pineapple. Crabapple.

Plum (other than Cranberry.

damson, green. Damson, damson gage, and prune). plum.

Pomegranate.
Dewberry (other Quince.

than boysenberry, Raspberry, red rasp-
loganberry, and berry.
youngberry).

Red currant, currant Fig.

(other than black Gooseberry.

currant). Grape.

Strawberry. Grapefruit.

Youngberry. (d) Grades of fruit jelly. (1) "U. S. Grade A" or "U. S. Fancy" is the quality of fruit jelly that possesses a good consistency; possesses a bright typical color; is free from defects; possesses a distinct and normal flavor; and scores not less than 85 points when scored in accordance with the scoring system outlined in this section.

(2). “U. S. Grade B" or "U. S. Choice" is the quality of fruit Jelly that possesses a reasonably good consistency; possesses a reasonably bright, typical color; is free from defects; possesses a reasonably good and normal flavor; and scores not less than 70 points when scored in accordance with the scoring system outlined in this section. ,

(3) “U. S. Grade D" or "Substandard" is the quality of fruit jelly that fails to meet the requirements of U. S. Grade B or U. S. Choice.

(e) Recommended fill of container. It is recommended that the container be filled with jelly as full as practicable without impairment of quality and that the product occupies not less than 90 percent of the capacity of the container.

(1) Ascertaining the grade. The grade of fruit Jelly may be ascertained by considering, in addition to the requirements of the respective grade, the following factors: Consistency, color, and flavor. 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 factor is:

Points (1) Consistency (2) Color -

20 (3) Flavor

40

(g) Ascertaining the rating for each factor. The essential variations within each factor are so described that the value may be ascertained for each factor and expressed numerically. The numerical range within each factor is inclusive (for example, "34 to 40 points" means 34, 35, 36, 37, 38, 39, or 40 points).

(1) Consistency. The factor of consistency refers to the gel strength of the product.

(i) Fruit jelly that possesses a good consistency may be given a score of 34 to 40 points. “Good consistency" means that the fruit jelly possesses a tender to slightly firm texture and retains a compact shape without excessive syneresis ("weeping").

(ii) If the fruit jelly possesses a reasonably good consistency, a score of 28 to 33 points may be given. Fruit jelly that falls into this classification shall not be graded above U. S. Grade B or U.S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably good consistency" means that the fruit jelly may lack firmness but it is not sirupy; and that it may be more than slightly firm but is not tough or rubbery.

(ii) Fruit jelly that fails to meet the requirements of subdivision (if) of this subparagraph may be given a score of 0 to 27 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(2) Color. (1) Fruit jelly that possesses a bright typical color may be given a score of 17 to 20 points. "Bright typical color” means that the color is characteristic of the fruit juice ingredient or ingredients and that the fruit jelly possesses a sparkling luster or may be not more than slightly cloudy, and is free from any dullness of color. ' . (11) If the fruit jelly possesses a reasonably bright typical color, a score of 14 to 16 points may be given. Fruit jelly that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably bright typical color" means that the color is characteristic of the fruit juice ingredient or ingredients and that the fruit jelly may be slightly cloudy and may possess a slight dullness of color.

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(iii) Fruit jelly that is definitely off color for any reason and fails to meet the requirements of subdivision (ii) of this subparagraph may be given a score of 0 to 13 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(3) Flavor. (1) Fruit Jelly that possesses a distinct and normal flavor may be given a score of 34 to 40 points. “Distinct and normal flavor” means that the product possesses a good distinct flavor characteristic of the fruit ingredient or fruit ingredients after preserving and is free from any caramelized flavor or any objectionable flavor of any kind.

(ii) If the fruit jelly possesses a reasonably good and normal flavor, a score of 28 to 33 points may be given. Fruit jelly that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably good and normal flavor" means that the product possesses a reasonably good flavor characteristic of the fruit or fruit ingredients after preserving and may possess a slightly caramelized flavor but is free from any bitter flavor or other objectionable flavor or off flavor of any kind.

(iii) Fruit jelly that fails to meet the requirements of subdivision (ii) of this subparagraph may be given a score of 0 to 27 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the prod. uct (this is a limiting rule).

(h) Tolerances for certification of oficially drawn samples. (1) When certify: ing samples that have been officially drawn and which represent, a specific lot of fruit jelly, the grade for such lot will be determined by averaging the total scores of the containers comprising the sample, if: i. !

(1) Not more than one-sixth of such containers fails to meet all the requirements of the grade indicated by the aver, age of such total scores, and, with respect to such containers which fail to r.eet the requirements of the indicated grade by reason of a limiting rule, the average score of all containers in the sample for the factor, subject to such limiting rule, must be within the range for the grade indicated;

(11) None of the containers comprising the sample falls more than 4 points be

Grade..........

1 Indicates limiting rule.

(j) Effective time. The United States Standards for Grades of Fruit Jelly (which is the first issue) contained in this section shall become effective thirty days after publication of these standards in the FEDERAL REGISTER. (Dec. 2, 1947) [Reg., Nov. 25, 1947, effective 30 days after Dec. 2, 1947, 12 F.R. 8011)

8 52.649 Frozen spinach. Frozen spinach is the product which is prepared from the succulent leaves and stems of fresh spinach (Spinacia' oleracea) by sorting, trimming, washing, and precooking or blanching such leaves and stems and which is frozen and stored at a temperature necessary for the preservation of the frozen product, av(aGrades of frozen spinach. (1) "U. S. Grade A" or "U. S. Fancy" is the quality of frozen spinach that possesses & practically uniform bright typical green color, a good character, a normal flavor and odor, is practically free from defects, and scores not less than 85 points when scored in accordance with the scoring system outlined herein,

(2) “U. S. Grade B” or “U. 8. Extra Standard” is the quality of frozen spinach that possesses a reasonably good uniform typical green color, a reasonably good character, a normal flavor and odor, is reasonably free from defects, and scores not less than 70 points when scored in accordance with the scoring system outlined herein.

(3) “U. S. Grade D" or "Substandard" is the quality of frozen spinach that fails to meet the requirements of U. S. Grade B or U. S. Extra Standard.

(b) Ascertaining the grade. (1) The grade of frozen spinach is ascertained after the spinach has been completely thawed under a gentle spray of tap water at a temperature of approximately 68° F., except that a representative portion of the frozen spinach is cooked without first thawing, when examining the product for grit, sand, or silt. The thawed spinach is then scored for the factors of color and absence of defects other than grit, sand, or silt. It is then cooked, in the manner described herein, before evaluating the factor of character. The flavor and odor of frozen spinach is also determined after cooking. · "Normal flavor and odor" means that the spinach is free from objectionable flavors and odors of any kind.

(2) The grade of frozen spinach may be ascertained by considering, in addition to the requirements of the respective grade, the following factors: Color, absence of defects, and character. The relative importance of each factor is expressed numerically on a scale of 100. The maximum number of points that may be given each factor is:

Points (1) Color -

------------------- 20 u) Absence of defects.--------------(ili) Character ----------Total score.----------

----- 100 (c) Ascertaining the rating of each factor. The essential variations within each factor are so described that the value may be ascertained for each factor and expressed numerically. The numer ical range within each factor is inclusive (for example, "17 to 20 points" means 17, 18, 19, or 20 points).

(1) Color. (i) Frozen spinach that possesses a practically uniform bright typical green color may be given a score of 17 to 20 points. "Practically uniform bright typical green color" means that the frozen spinach possesses a green color

that is characteristic of the spinach from which prepared, is bright, and that there is not more than a slight variation in the green color.

(ii) If he frozen spinach possesses a reasonably good uniform typical green color, a score of 14 to 16 points may be given. Frozen spinach that falls into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). “Reasonably good uniform typical green color" means that the frozen spinach possesses a green color that is characteristic of the spinach from which prepared, and may be variable but not to an extent that the appearance of the frozen product is materially affected.

(iii) Frozen spinach that is definitely off-color for any reason or that fails to meet the requirements of subdivision (11) of this subparagraph may be given a score of 0 to 13 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(2) Absence of defects. (1) The.factor of absence of defects refers to the degree of freedom from grit, sand, or silt, seed heads, grass and weeds, crowns of root stubs, root stubs, and major and minor damage. Minute insignificant injuries shall not be considered as damage. The evaluation of the score points for the factor of absence of defects may be determined from Table A hereof termined from Table A hereof which prescribes the maximum score which may be allowed for specified defects.

(a) “Grit, sand, or silt" means any particle of earthy material.

(b) "Major damage" means any yellow, brown or other discoloration which covers an aggregate area of not less than 1 square inch of any leaf, portion of a leaf, stem, or portion of a stem; or any pathological injury or insect injury affecting any leaf, portion of a leaf, stem, or portion of a stem.

(c) "Minor damage" means any yellow, brown or other discoloration which covers an aggregate area of less than 1 square inch of any leaf, portion of a leaf, stem, or portion of a stem.

(it) Frozen spinach that is practically free from defects may be given a score of 51 to 60 points. “Practically free from defects" means that the product contains no grit, sand, or silt that affects the eating quality or appearance of the

frozen spinach, that for each 48 ounces trace of grit, sand, or silt that does not drained weight there may be present not materially affect the eating quality or apmore than 1 root stub, and that for each pearance of the frozen spinach, that for 16 ounces drained weight there may be each 48 ounces drained weight there may present:

be present not more than 3 root stubs, (a) Not more than 2 tender crowns of

and that for each 16 ounces drained roots with leaf clusters attached;

weight there may be present: (6) Major and minor damage affect

(a) Not more than 4 tender crowns of

roots with leaf clusters attached; ing not more than 8 leaves or stems or portions of leaves or stems, including (6) Major and minor damage affectmajor damage affecting not more than 4 ing not more than 16 leaves and stems leaves and stems or portions of leaves or portions of leaves and stems, including and stems;

major damage affecting not more than 8 · (c) Not more than 2 seed heads; and leaves and stems or portions of leaves (d) Grass and weeds aggregating not

and stems; more than 10 inches in length of which (c) Not more than 4 seed heads; and not more than 3 inches may be grass and

(d) Grass and weeds aggregating not weeds which detract noticeably from the

more than 15 inches in length of which appearance of the product.

not more than 6 inches may be grass (ii) If the frozen spinach is reason and weeds which detract noticeably ably free from defects a score of 42 to 50 from the appearance of the product. points may be given. Frozen spinach (iv) Frozen spinach that fails to meet that falls into this classification shall not the requirements of subdivision (iii) of be graded above U. S. Grade B or U. S. this subparagraph may be given a score Extra Standard, regardless of the total of 0 to 41 points and shall not be graded score for the product (this is a limiting above U. S. Grade D or Substandard, rerule). “Reasonably free from defects” gardless of the total score for the product means that the product may contain a (this is a limiting rule).

TABLE A-DEFECTS

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drawn and which represent a specific lot of frozen spinach, the grade for such lot will be determined by averaging the total scores of all containers, if:

(1) Not more than one-sixth of the containers comprising the sample fails to meet all the requirements of the grade indicated by the average of such total scores, and with respect to such containers which fail to meet the requirements of the indicated grade by reason of a limiting rule, the average score of all containers in the sample for the factor, subject to such limiting rule, must be within the range for the grade indicated:

(ii) None of the containers comprising the sample fall more than 4 points below the minimum score for the grade indicated by the average of the total scores; and

(iii) All containers comprising the sample meet all applicable standards of quality promulgated under the Federal Food, Drug, and Cosmetic Act and in effect at the time of the aforesaid certification.

(e) Score sheet for frozen spinach.

(3) Character. (1) The factor of character refers to the condition and structural characteristics of the spinach leaves and stems or portions of leaves and stems. The degree of freedom from coarse or tough leaves and stems or coarse or tough portions of leaves and stems, the tenderness of the cooked spinach, and the degree of shredding, raggedness, or disintegration of the leaves and stems are considered under this factor,

(1) The character of frozen spinach is ascertained after cooking 10 ounces of the thawed product in 16 ounces of water for exactly 5 minutes at 212° F. in an uncovered container. The spinach is placed in the boiling water and cooking time starts at the time the water boils after the spinach is added. If the boiling point of the water is low, one minute shall be added to the cooking time for each 2° below 212° F.

(iii) Frozen spinach that possesses good character may be scored 17 to 20 points. “Good character” means that the cooked spinach is tender and practically free from coarse or tough leaves and stems or coarse or tough portions of leaves and stems and that the appearance of the cooked product is not materially affected by shredded, ragged, or disintegrated leaves and stems or portions of leaves and stems.

(iv) If the frozen spinach possesses & reasonably good character a score of 14 to 16 points may be given. Frozen spinach that falls into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). “Reasonably good character" means that the cooked spinach may possess a few coarse or tough leaves and stems or coarse or tough portions of leaves and stems, may be variable in tenderness, and that the appearance of the cooked product may be materially but not seriously affected by shredded, ragged, or distintegrated leaves and stems or portions of leaves and stems.

(v) Frozen spinach that fails to meet the requirements of subdivision (iv) of this subparagraph may be given a score of 0 to 13 points and shall not be graded above U, S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(d) Tolerance for certification of officially drawn samples. (1) When certifying samples that have been officially

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Indicates limiting rule within classification.

(f) Effective time and supersedure. The United States Standards for Grades of Frozen Spinach (which are the fourth issue) contained in this section shall become effective thirty days after the date of publication of these standards in the FEDERAL REGISTER (Oct. 9, 1947) and shall thereupon supersede the standards that have been in effect since March 15, 1944. (Reg., Oct. 6, 1947, effective 30 days after Oct. 9, 1947, 12 F.R. 6653]

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