ÆäÀÌÁö À̹ÌÁö
PDF
ePub

(2) "U. S. Grade B" or "U. S. 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 "Normal determined after cooking.

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:

[blocks in formation]

(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 numerical 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

1

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 (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).

(2) Absence of defects. (i) 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 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.

(ii) 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 drained weight there may be present not more than 1 root stub, and that for each 16 ounces drained weight there may be present:

(a) Not more than 2 tender crowns of roots with leaf clusters attached;

(b) Major and minor damage affecting not more than 8 leaves or stems or portions of leaves or stems, including major damage affecting not more than 4 leaves and stems or portions of leaves and stems;

(c) Not more than 2 seed heads; and

(d) Grass and weeds aggregating not more than 10 inches in length of which not more than 3 inches may be grass and weeds which detract noticeably from the appearance of the product.

(iii) If the frozen spinach is reasonably free from defects a score of 42 to 50 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 free from defects" means that the product may contain a

trace of grit, sand, or silt that does not materially affect the eating quality or appearance of the frozen spinach, that for each 48 ounces drained weight there may be present not more than 3 root stubs, and that for each 16 ounces drained weight there may be present:

(a) Not more than 4 tender crowns of roots with leaf clusters attached;

(b) Major and minor damage affecting not more than 16 leaves and stems or portions of leaves and stems, including major damage affecting not more than 8 leaves and stems or portions of leaves and stems;

(c) Not more than 4 seed heads; and

(d) Grass and weeds aggregating not more than 15 inches in length of which not more than 6 inches may be grass and weeds which detract noticeably from the appearance of the product.

(iv) Frozen spinach that fails to meet the requirements of subdivision (iii) of this subparagraph may be given a score of 0 to 41 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).

[merged small][merged small][merged small][merged small][merged small][merged small][merged small][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][ocr errors][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][subsumed][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][subsumed][ocr errors][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small]

(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.

(ii) 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 a 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

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.

[blocks in formation]

§ 52.662 Canned sweetpotatoes—(a) Identity. "Canned sweetpotatoes" means canned sweetpotatoes as defined in the definitions and standards of identity for canned vegetables (21 CFR, Cum. Supp., 52.990), issued pursuant to the Federal Food, Drug, and Cosmetic Act.

(b) Styles of canned sweetpotatoes. (1) "Whole" or "whole sweetpotatoes" means canned sweetpotatoes that retain the approximate original conformation of the prepared sweetpotatoes.

(2) "Pieces" or "pieces of sweetpotatoes" means canned sweetpotatoes that consist of cut (including, but not being limited to, sweetpotatoes that are halved longitudinally) or broken units.

(3) "Mashed" or "mashed sweetpotatoes" means canned sweetpotatoes that are wholly comminuted or crushed.

(4) Any combination of two or more of the following styles constitutes a style: whole, pieces, or mashed.

(c) Types of packs of canned sweetpotatoes. In addition to styles, canned sweetpotatoes are usually processed as any one of the following types of packs: (1) In a liquid packing medium. (2) "Vacuum-pack (without packing media)."

(3) "Solid-pack" or "dry-pack."

(d) Grades of canned sweetpotatoes. (1) "U. S. Grade A” or “U. S. Fancy" is the quality of canned sweetpotatoes that possess similar varietal characteristics; possess a practically uniform bright typical color; are practically free from defects; possess a good character; possess a normal flavor; and that are of such quality with respect to shape and size or consistency as to score not less than 85 points when scored in accordance with the scoring system outlined herein.

(2) "U. S. Grade C" or "U. S. Standard" is the quality of canned sweetpotatoes that possess a fairly good typical color; are fairly free from defects; possess a fairly good character; possess a normal flavor; and that are of such quality with respect to shape and size or consistency as to score 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 canned sweetpotatoes that fail to meet the requirements of U. S. Grade C or U. S. Standard.

(e) Sirup density. Sirup "cut-out" requirements of sweetpotatoes packed in a liquid packing medium are not incorporated in the grades of the finished product since sirup, as such, is not a factor of grade for the purpose of these grades.

(f) Recommended fill of container. It is recommended that the container be filled with sweetpotatoes as full as practicable without impairment of quality and that the product and packing medium, if any, occupy not less than 90 percent of the capacity of the container.

(g) Recommended drained weight. (1) The drained weight recommendations in Table No. 1 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.

(2) The drained weight recommendations in Table No. 1 hereof are not applicable to canned sweetpotatoes packed as “vacuum-pack (without packing media)" or as "solid-pack" or "drypack."

(3) Drained weights of sweetpotatoes packed in a liquid packing medium are determined by emptying the contents of the container upon a circular sieve of proper diameter containing 8 meshes to the inch (0.097-inch square openings) and allowing to drain for 2 minutes. A sieve 8 inches in diameter is used for No. 3 size cans (404 x 414) and smaller, and a sieve 12 inches in diameter is used for containers larger than the No. 3 size can (404 x 414).

[blocks in formation]
[blocks in formation]

(i) 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 numerical range within each factor is inclusive (for example, "17 to 20 points" means 17, 18, 19, or 20 points).

(1) Color. (i) Canned sweetpotatoes that possess a practically uniform bright typical color may be given a score of 17 to 20 points. "Practically uniform bright typical color" means that the sweetpotatoes possess a color that is typical of sweetpotatoes of similar varietal characteristics, is bright, and may range from light yellow to a deep golden color.

(ii) If the canned sweetpotatoes possess a fairly good color, a score of 14 to 16 points may be given. Canned sweetpotatoes that fall 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 sweetpotatoes possess a color that may be variable or slightly dull and may range from light yellow to a deep golden color.

(iii) Canned sweetpotatoes that are definitely off-color for any reason or that fail to meet the requirements of subparagraph (1)(ii) of this paragraph 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) Shape and size or consistency. (i) Whole and pieces (whether packed singly or in combination) packed in a liquid packing medium or as "vacuum-pack (without packing media)" that are practically uniform in size and shape and canned sweetpotatoes packed as "solidpack" or "dry-pack" that possess a good consistency may be given a score of 17 to 20 points. "Practically uniform in shape and size" and "good consistency" have the following meanings with respect

to the following styles and types of packs of canned sweetpotatoes:

Whole and pieces (whether packed singly or in combination) in a liquid packing medium or "vacuum-pack (without packing media)." "Practically uniform in shape and size" means that the units of a single style may vary moderately in shape and that the weight of the largest unit, irrespective of style, is not more than twice the weight of the second smallest unit, irrespective of style.

Whole, pieces, and mashed (whether packed singly or in combination) packed as "solid-pack" or "dry-pack." "Good consistency" means that the sweetpotatoes possess a stiff consistency which may show a slight separation of free liquid.

(ii) If whole and pieces (whether packed singly or in combination) packed in a liquid packing medium or as "vacuum-pack (without packing media)" are fairly uniform in shape and size or if the canned sweetpotatoes packed as "solidpack" or "dry-pack" possess a fairly good consistency, a score of 14 to 16 points may be given. "Fairly uniform in shape and size" and "fairly good consistency" have the following meanings with respect to the following styles and types of packs of canned sweetpotatoes:

Whole and pieces (whether packed singly or in combination) in a liquid packing medium or “vacuum-pack (without packing media)." "Fairly uniform in shape and size" means that the units of a single style may vary considerably in shape and that the weight of the largest unit, irrespective of style, is not more than three times the weight of the second smallest unit, irrespective of style.

Whole, pieces, and mashed (whether packed singly or in combination) packed as "solid-pack” or “dry-pack." "Fairly good consistency" means that the sweetpotatoes possess a thick consistency but may not be free flowing.

(iii) Canned sweetpotatoes that fail to meet the requirements of subparagraph (2) (ii) of this paragraph may be given a score of 0 to 13 points and 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).

(3) Absence of defects. The factor of absence of defects refers to the degree of freedom from particles of peel, secondary rootlets, untrimmed fibrous ends,

« ÀÌÀü°è¼Ó »