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(b) Evaluation of quality. The score for the factors of color, uniformity of size and shape, and absence of defects in frozen carrots is determined immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units. A representative sample of the product is cooked to determine texture and flavor and odor.

(c) Definition of normal flavor and odor. "Normal flavor and odor” means a good characteristic flavor and odor of properly prepared frozen carrots that are free from objectionable flavors and objectionable odors of any kind, as evaluated after thawing and after cooking. § 52.705 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 each factor and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, "18 to 20 points" means 18, 19, or 20 points).

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(a) General. The evaluation of color shall be determined on the thawed product. The color is based upon the uniformity and the brightness of the typical exterior yellow to orange-yellow color of the units. The presence of green, white, or orange-brown units are scored under this factor when the overall color is affected.

(b) (A) classification. Frozen carrots that possess a good color may be given a score of 18 to 20 points. "Good color" means that the frozen carrots possess an orange-yellow color that is bright and typical of frozen carrots and that the presence of green, white, or orangebrown units does not more than slightly affect the appearance or eating quality of the product.

(c) (B) classification. If the frozen carrots possess a reasonably good color, a score of 16 or 17 points may be given. Frozen carrots that fall into this classi

fication 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 the frozen carrots possess a typical color of frozen carrots and such color may be slightly dull but not off color and that the presence of green, white, or orangebrown units does not materially affect the appearance or eating quality of the product.

Frozen

(d) (SStd) classification. carrots 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). § 52.707 Uniformity of size and shape.

(a) Ascertaining dimensions. Size dimensions of the various units are measured as follows:

(1) Diameter of whole carrots. The diameter of a whole carrot is the shortest diameter at the greatest circumference measured at right angles to the longitudinal axis of the carrot.

(2) Width of halved carrots. The width of a half is the widest cut surface measured at right angles to the length.

(3) Width of quartered carrots. The width of a quarter is the widest cut surface measured at right angles to the length.

(4) Diameter and thickness of sliced carrots. The diameter of a slice is the shortest diameter of the larger of the two cut surfaces of the slice. The thickness of a slice is measured at its thickest portion.

(5) Size of diced carrots. The size of a dice is the length of the edge (other than rounded outer edges) which is most representative of the cube's size.

(b) Definitions of shapes and sizes. (1) "Other shapes and sizes" with respect to all styles include, but are not limited to, noticeably large units much in excess of normal size units for the style and large, irregularly-shaped units not normal for the style; and with respect to diced and double-diced styles include units of irregular shapes which are noticeably smaller than the equivalent of one-half the volume of an average size cube or double-diced cube, as the case may be.

(2) "Very small pieces" with respect to diced style means pieces smaller than the equivalent of one-fourth the volume of an average size cube, and with re

spect to double-diced style means pieces smaller than the equivalent of onefourth the volume of an average size double-diced unit.

(c) (A) classification. Frozen carrots of styles other than "chips" that are practically uniform in size and shape may be given a score of 18 to 20 points. "Practically uniform in size and shape" means that:

measurement, shape, and uniformity requirements for (A) classification in Table I of this subpart; and, in addition (2) The over-all appearance of the product for the applicable style is not materially affected by sizes and shapes other than that of normal-shaped units which may vary moderately in shape.

17 points may be given. Frozen carrots
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 uni-
form in size and shape" means that:

(1) The carrots comply with the
measurement, shape, and uniformity re-
quirements for (B) classification in
Table I of this subpart; and, in addition
(2) The overall appearance of the

(d) (B) classification. If the frozen carrots of any style are reasonably uniform in size and shape, a score of 16 or TABLE I-UNIFORMITY OF SIZE AND SHAPE REQUIREMENTS FOR FROZEN CARROTS

(1) The carrots comply with the

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Approximate 1/4-inch maximum thickness.

Approximate cube-shapes, 1⁄2 inch
or less in size.

Approximate double-cube shapes, 1
inch or less long; 1⁄2 inch or less in
cross-section diameter.
Approximate

french-cut shapes,
with flat-parallel or corrugated-
parallel surfaces, 1⁄2 inch or more in
length.

Uniformity of units of product, excluding 10%, by count, that vary to an extreme.

Unit with largest diameter, or width, is not more than twice that of unit with smallest diameter, or width. Unit with largest diameter is not more than twice that of unit with smallest diameter

and uniformity of thickness does not vary markedly.

10%, by weight, maximum may be other shapes and sizes.1 12%, by weight, maximum may be other shapes and sizes.1

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Approximate
thickness.
Approximate cube-shapes, 1⁄2 inch or
less in size.

3/4-inch maximum variations in diameters and thickness do not seriously affect over-all appearance.

Approximate double-cube shapes of varying sizes and shapes.

12%, by weight, maximum may be Approximate french-cut shapes, less than 1⁄2 inch long.

with flat-parallel or corrugatedparallel surfaces, 1⁄2 inch or more in length.

ance is not seriously affected.

20%, by weight, maximum may be other shapes and sizes.2

25%, by weight, maximum may be other shapes and sizes.2

25%, by weight, maximum may be less than 1⁄2 inch long.

Units may vary considerably in size and shape provided over-all appear- Units may vary considerably in size and shape provided over-all appearance is not materially affected. [Limited to Grade B or lower].

1 Provided, presence of very small pieces does not materially affect appearance of product. 2 Provided, presence of very small picces does not seriously affect appearance of product.

Units are small (such as less than 2 cube), individually reasonably uniform
in weight, may be variously shaped, approximating not more than 1⁄2
inch in longest-edge dimension.

product for the applicable style is not seriously affected by sizes and shapes other than that of normal-shaped units which may vary considerably in shape. Frozen

(e) (SStd) classification. carrots that fail to meet the requirements of paragraph (d) 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). [27 FR 74, Jan. 5, 1962, as amended at 39 FR 2097, Jan. 17, 1974]

§ 52.708 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from defective units or defects. “Defective units" or "defects" are units damaged by mechanical injury or other means; unpeeled units; units blemished or seriously blemished by brown or black internal or external discoloration, sunburn, or green or white colored units, pathological injury or insect injury; and units blemished or seriously blemished by other means.

(b) Definitions of defective units and defects. (1) "Damaged by mechanical injury or other means" include crushed, broken, or cracked units; units with excessively frayed edges and surfaces; excessively or poorly trimmed units; or damaged by other similar means to an extent that the appearance or eating

quality of the unit is seriously affected.

(2) "Unpeeled areas" are considered defects when on whole, halved, or quartered units the unpeeled area is greater than the area of a circle threeeighths inch in diameter; and on smaller units the unpeeled area is greater than the area of a circle one-eighth inch in diameter.

(3) "Blemished" means any unit blemished to the extent that the appearance or eating quality is materially affected.

(4) "Seriously blemished" means any unit blemished to the extent that the appearance or eating quality is seriously affected.

(c) (A) classification. Frozen carrots that are practically free from defects may be given a score of 27 to 30 points. "Practically free from defects" means that:

(1) The limits for allowable defects or defective units in the applicable styles do not exceed the maximum limits for (A) classification in Table II of this subpart; and

(2) Notwithstanding the applicable allowances in Table II the defects or defective units (whether or not specifically defined), individually and collectively, do not materially affect the appearance or edibility of the product.

(d) (B) classification. If the frozen carrots are reasonably free from defects,

TABLE II-MAXIMUM ALLOWANCES FOR DEFECTS OR DEFECTIVE UNITS IN FROZEN Carrots

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(A) Classification

15%, by count, of all units.......
Limitations 1-74%, by count, but
no more than 2%, by count, seri-
ously blemished.

15%, by weight, of all units....

Limitations 1-714%, by weight, but
no more than 4 of 1%, by weight,
seriously blemished.

10%, by weight, of all units........

Limitations 1-5%, by weight, but
no more than 4 of 1%, by weight,
seriously blemished.

(B) Classification

25%, by count, of all units.

Limitations -12%, by count, but no more than 4%, by count, seriously blemished.

25%, by weight, of all units. Limitations-12%, by weight, but no more than 12%, by weight, seriously blemished.

16%, by weight, of all units.
Limitations ---8%, by weight, but
no more than 12%, by weight,
seriously blemished.

Limited to Grade B or lower clas- 16%, by weight, of all units.
sification.

Limitations 28%, by weight, but
no more than 12%, by weight,
seriously blemished.

Provided such blemished and/or seriously blemished units do not materially affect the appearance or edibility of the product.

Provided such blemished and/or seriously blemished units do not seriously affect the appearance or edibility of the product

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a score of 24 to 26 points may be given. Frozen carrots 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 free from defects" means that:

(1) The limits for allowable defects or defective units in the applicable styles do not exceed the maximum limits for (B) classification in Table II of this subpart; and

(2) Notwithstanding the applicable allowances in Table II the defects or defective units (whether or not specifically defined), individually and collectively, do not seriously affect the appearance or edibility of the product.

(e) (SStd) classification. Frozen carrots 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).

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(a) General. The factor of texture refers after cooking to the tenderness and freedom from mushiness of the carrots and the degree of freedom from coarse or fibrous units.

(b) (A) classification. Frozen carrots that possess a tender texture may be given a score of 27 to 30 points. "Tender texture" means that the carrots are tender, not fibrous nor mushy, and possess a practically uniform texture.

(c) (B) classification. If the frozen carrots possess a reasonably tender texture, a score of 24 to 26 points may be given. Frozen carrots 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 tender texture"

means that the carrots are reasonably tender, may be variable in texture but not generally tough, hard, nor mushy, and there may be present a few units which possess a coarse, fibrous, or mushy texture.

(d) (SStd) classification. Frozen carrots that fail to meet the requirements of paragraph (c) 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).

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practically free from defects; that possesses a good character; and that scores not less than 85 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 cauliflower that possesses similar varietal characteristics; that possesses a fairly good flavor and odor; that possesses a reasonably good color; that is reasonably free from defects; that possesses a reasonably good character; 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 frozen cauliflower that fails to meet the requirements of U. S. Grade B or U. S. Extra Standard.

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(c) The scores for the factors of color, absence of defects, and character are determined immediately after thawing so that the product is sufficiently free from ice crystals to permit proper handling as individual units, except that buds or buttons which are slightly dark in typical color are cooked before evaluating the factor of color. The product is cooked to determine the flavor and odor.

(d) "Good flavor and odor" means that the product after cooking has a good, characteristic, normal flavor and odor and is free from objectionable flavors and objectionable odors of any kind.

(e) "Fairly good flavor and odor" means that the product after cooking may be lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind.

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(a) (A) Classification. Frozen cauliflower that possesses a good color may be given a score of 34 to 40 points. "Good color" means that the buds or buttons possess a characteristic white to light cream color over the tops, which color may be slightly variable, and that the product may possess a characteristic green color or bluish tint on the branches and greenish yellow to light green modified leaves or bracts: Provided, That the buds or buttons may possess a color slightly darker than light cream which disappears upon cooking.

(b) (B) classification. If the frozen cauliflower possesses a reasonably good color, a score of 28 to 33 points may be given. Frozen cauliflower 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 color" means that the buds or buttons may possess a variable characteristic color ranging from white or light cream to dull white or dark cream over the tops, and that the product may possess a characteristic green color or bluish tint on the branches and greenish yellow to light green modified leaves or bracts: Provided, That the buds or buttons may possses a color darker than dark cream, but not seriously darkened, which color disappears upon cooking to the extent that the appearance of the product is no more than slightly affected.

Frozen

(c) (SStd) classification. cauliflower that is off color for any reason or that fails to meet the requirements of paragraph (b) 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).

§ 52.726 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from poorly trimmed clusters and small

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