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All types:

Cut Spear; Cuts and Tips; "Cuts"; Center Cuts styles:
White or yellowish-white; or partially of such color..
Uniformity of length..... Spears; Tips styles: Any unit which varies more than 12

inches from the predominant length of the sample unit.
Cut Spears; Cut and Tips; Cuts: Center Cuts Style:
Any unit of cut asparagus, less than 1⁄2 inch in length
(excluding head material or loose material).

Any unit of cut asparagus, more than 2 inches in length..

Classification

Minor Major Severe

X

X

X

X

X

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For interpretative guides, see USDA illustrations of "Stages of Development in Frozen Asparagus," which are a part of this document.

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In any sample unit, except the first one of 50 spears or tips.

"Total"-the sum of "Critical", "Severe", "Major", and "Minor" defects, as applicable.

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In any sample unit, except the first one of 100 cuts.

"Total"-the sum of "Critical", "Severe", "Major", and "Minor" defects, as applicable.

[34 FR 5152, Mar. 13, 1969, as amended at 35 FR 5663, Apr. 8, 1970; 39 FR 17304, May 15, 1974]

§ 52.390

LOT COMPLIANCE

Sample size.

(a) General. The sample size to determine compliance with requirements for size, percent head material, and quality factors shall be the sampling plans specified in the "Regulations Governing

Inspection of Processed Fruits and Vegetables and Related Products" (§§ 52.152.87).

(b) Acceptance numbers. The acceptance numbers for deviants specified in the sampling plans cited in paragraph (a) of this section do not apply to these standards.

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The percent, by count, of heads is determined by averaging the percentage of heads in all of the sample units comprising the sample: Provided, That:

(a) When cut into units 14 inches or less in length no individual sample unit may contain less than 12 percent, by count, of heads; and

(b) When cut into units longer than 14 inches, no sample unit may contain less than 15 percent, by count, of heads. § 52.393 Lot acceptance for "Percent loose material".

The percent of loose material, by weight, is determined by averaging the

percentage by weight of loose material in the total weight of all of the sample units comprising the sample.

[35 F.R. 5663, Apr. 8, 1970]

§ 52.394 Lot acceptance for quality.

A lot of frozen asparagus is considered as meeting the quality requirements of either U.S. Grade A or U.S. Grade B if: (a) The product has a good flavor and odor; and

(b) The product is free of grit or silt that affects the appearance or edibility within the limits specified for either U.S. Grade A or U.S. Grade B; and

(c) The product complies with the limits specified for loose material for either U.S. Grade A or U.S. Grade B; and

(d) The defects permitted and the AL values for the applicable defect classifications, specified in Tables VII and VIII, are not exceeded.

[34 F.R. 5152, Mar. 13, 1969, as amended at 35 F.R. 5663, Apr. 8, 1970]

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[34 F.R. 5152, Mar. 13, 1969. Redesignated at 35 F.R. 5663, Apr. 8, 1970]

Subpart-United States Standards for
Grades of Canned Dried Beans
SOURCE: 52.411 to 52.423 appear at 18
F.R. 7927, Dec. 9, 1953, unless otherwise
noted.

PRODUCT DESCRIPTION, TYPES, STYLES,
AND GRADES

$ 52.411 Product description.

Canned dried beans are prepared from the matured seeds of varieties of beans (sometimes called "peas") used for canning, but not including soybeans; and may be prepared by washing, soaking, blanching, or other processing; may be packed with or without the addition of water, spices, spice oils, spice flavorings, salt, coloring agents, thickening ingredients, sweetening ingredients, tomato products, pork or pork products, and meat or meat products; and are sufficiently processed by heat to assure preservation of the product in hermetically sealed containers.

§ 52.412 Types of canned dried beans.
(a) White beans. (b) Lima beans.
(c) Red beans. (d) Black-eye beans or
black-eye peas.
(e) Beans or "peas" of
other colors or types.

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packing medium with or without any one or more of the following: sweetening ingredients, salt, thickening ingredients, coloring agents, and spices or other flavorings. Variations of this style are: (1) In tomato sauce with pork or pork product.

(2) In tomato sauce with meat or meat product.

(b) In sweetened sauce. This style of pack contains sweetening ingredients in the packing medium with or without any one or more of the following: Salt, thickening ingredients, coloring agents, spices or other flavorings, and molasses. Variations of this style are:

(1) In sweetened sauce with pork or pork product.

(2) In sweetened sauce with meat or meat product.

(c) In brine. This style of pack contains water and salt in the packing medium with or without any one or more of the following: spices or other flavorings, and thickening ingredients.

§ 52.414 Grades of canned dried beans. (a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned dried beans that possess similar varietal characteristics; are practically free from defects; possess a good character; possess a good typical color; possess a reasonably rich, typical and normal flavor; and are of such quality with respect to consistency that the total score is not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U. S. Grade C" or "U. S. Standard" is the quality of canned dried beans that possess similar varietal characteristics; possess a fairly good consistency; are fairly free from defects; possess a fairly good character; possess a good typical color; possess a typical and normal flavor; and score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U. S. Grade D" or "Substandard” is the quality of canned dried beans that fail to meet the requirements of U. S. Grade C or U. S. Standard.

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(a) (A) classification. Canned dried beans that possess a good consistency may be given a score of 17 to 20 points. "Good consistency" has the following meaning for the respective style of canned dried beans when they are emptied on a flat surface:

(1) In tomato sauce and in sweetened sauce. The sauce is smooth and is neither grainy nor lumpy and the product forms a slightly mounded mass of beans and packing medium with not more than a slight separation of liquid.

(2) In brine. The packing medium is neither grainy nor lumpy and the product may possess a thick consistency or a consistency in which there is a separation of liquid.

(b) (C) classification. If the canned dried beans possess a fairly good consistency, a score of 14 to 16 points may be given. "Fairly good consistency" has the following meaning for the respective style of canned dried beans when they are emptied on a flat surface:

(1) In tomato sauce and in sweetened sauce. The sauce is fairly smooth and may be slightly grainy but is not lumpy and the product possesses a thick consistency with practically no separation of liquid or with a moderate separation of liquid but does not possess a watery consistency.

(2) In brine. The packing medium is fairly smooth and may be slightly grainy but is not lumpy and the product may possess a consistency in which there is considerable separation of liquid or may possess a watery consistency.

(c) (SStd) classification. Canned dried beans that fail to meet the requirements of paragraph (b) of this section 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).

§ 52.419 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from extraneous material, from loose skins, from broken and mashed units, and from damaged units.

(1) A "unit" means two cotyledons and a skin, or portions thereof, whether or not attached or combined as a whole bean. A single whole skin or pieces of loose skin aggregating the equivalent of a whole skin will be considered as onethird of a unit. A cotyledon or portions

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