may be given a score of 35 to 39 points. Sugarcane molasses that falls into this classification shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means that the appearance and edibility of the product are not seriously affected by the presence of harmless extraneous material which may be in suspension or deposited as sediment in the container.

(e) (SStd.) classification. Sugarcane molasses that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 34 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

DEFINITIONS AND METHODS OF ANALYSIS § 52.3660

Methods of analysis.

The analyses in this subpart, unless indicated otherwise, shall be made in accordance with the applicable methods of analyses given in Official Methods of Analysis of the Association of Official Agricultural Chemists or by any other means which give equivalent results. § 52.3661 Color of sugarcane molasses.

(a) The color classification of sugarcane molasses is determined by means of the USDA permanent glass color standards for sugarcane molasses as outlined in this subpart.

(b) Partially crystallized sugarcane molasses is liquefied by heating to approximately 54.4° C. (130° F.) and cooled to approximately 20° C. (68° F.) before ascertaining the color of the molasses by means of the USDA permanent glass color standards for sugarcane molasses. § 52.3662 Application of USDA permanent glass color standards in classifying the color of sugarcane molasses. (a) Sample containers. The sample containers for use in making the visual color determination, as set forth in this subpart, are cells of colorless optical glass or plastic having an internal width of 0.100 inch with outside dimensions of approximately 16 inches by 31⁄2 inches.

(b) Comparator; viewing box. The comparator or viewing box for the entire color range in the visual comparison test is divided into five compartments. Each compartment is provided with viewing openings approximately 16 inches

square in the two parallel sides. The USDA permanent glass color standards are mounted in a fixed position in the front openings of compartments 1, 3, and 5 of the comparator, compartments 2 and 4 being adapted to receive the sample containers.

(c) Cloudy suspensions. Three cloudy suspensions are required. These are referred to as "Cloudy A," "Cloudy B," and "Cloudy C," corresponding to varying degrees of cloudiness in sugarcane molasses. The cloudy suspensions are contained in capped square bottles of colorless, transparent glass having an internal width at the center of 3.15 centimeters (1.24 inches), with outside base dimensions of approximately 16 inches by 116 inches, having a capacity of two fluid ounces.

(d) Visual comparison test. The color of a sample of sugarcane molasses is compared with the USDA permanent glass color standards in the following manner to determine its color classification:

(1) Place the sample of sugarcane molasses in a clean, dry sample container.

(2) Place the container filled with the sample successively in compartments 2 and 4 of the comparator and visually compare the color of the sample with that of each of the glass color standards by looking through them at a diffuse source of natural or artificial daylight.

(3) If the sample is appreciably cloudy in appearance, place a suspension of comparable cloudiness (cloudy A, cloudy B, or cloudy C) behind the permanent glass color standard to facilitate color classification.

§ 52.3663 Brix solids.

Brix solids means the applicable solids content of sugarcane molasses or the Brix value as determined by the double dilution method by means of a Brix hydrometer corrected to 20° C. (68° F.). § 52.3664 Ash.

Percent ash means the ash content of sugarcane molasses determined as sulfated ash.

52.3665 Sulfur dioxide, p.p.m.

Sulfur dioxide, p.p.m., means the total sulfites determined by the Monier-Wil

The percent of sucrose is determined by the Clerget or double polarization method, using invertase as the inverting agent.

§ 52.3668 Total sugar.

The percent of total sugar is the sum of the percent of reducing sugars and the percent of sucrose.

LOT INSPECTION AND CERTIFICATION

§ 52.3669 Ascertaining the grade of a lot.

The grade of a lot of sugarcane molasses covered by these standards is determined by the procedures set forth in the Regulations Governing Inspection and Certification of Processed Fruits and Vegetables and Processed Products Thereof and Certain Other Processed Products (§§ 52.1 through 52.87).

Subpart-United States Standards for Grades of Frozen Turnip Greens With Turnips

SOURCE: 52.3731 to 52.3743 appear at 28 F.R. 5497, July 19, 1958, unless otherwise noted.

PRODUCT DESCRIPTION, STYLES, COLOR, PROPORTION OF INGREDIENTS, AND GRADES § 52.3731 Product description.

Frozen turnip greens with turnips is the product prepared from the clean, sound, succulent leaves and the clean, sound, succulent roots of the turnip plant (Brassica rapa) by washing, sorting, trimming, blanching, and proper draining, and is then frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product. § 52.3732 Styles of frozen turnip greens with turnips.

(a) General. The style of frozen turnip greens with turnips applies to the form of the leaf material used and to the turnip root ingredient of the product. The turnip root ingredient is prepared in one of the following forms: Whole; sliced; diced; and cut.

(b) "Style I Whole Leaf" is the style of frozen turnip greens with turnips that consists of the leaf with adjacent portions of the stem, together with a single form of the turnip root ingredient.

(c) “Style II Sliced" is the style of frozen turnip greens with turnips that consists of leaves with adjacent portions of the stem which have been sliced into reasonably uniform strips, together with a single form of the turnip root ingredient.

(d) "Style III Cut or Chopped" is the style of frozen turnip greens with turnips that consists of leaves with adjacent portions of the stem which have been cut or chopped into small pieces, together with a single form of the turnip root ingredient.

§ 52.3733 Color of turnips in frozen turnip greens with turnips.

(a) White.

(b) Yellow.

§ 52.3734 Recommended proportion of ingredients.

It is recommended that frozen turnip greens with turnips consist of 50 percent or more, by weight, of turnip greens and

(a) “U.S. Grade A" (or "U.S. Fancy") is the quality of frozen turnip greens with turnips in which the turnip ingredient is fairly uniform in size and each ingredient possesses similar varietal characteristics; possesses a good flavor; possesses a good color; is practically free from defects; possesses a good character; and 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 turnip greens with turnips in which each ingredient possesses similar varietal characteristics; possesses a reasonably good flavor; possesses a reasonably good color; is reasonably frce from defects; possesses a reasonably good character; and 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 turnip greens with turnips that fail to meet the requirements of U. S. Grade B.

FACTORS OF QUALITY

§ 52.3736 Ascertaining the grade.

(a) General. In addition to considering other requirements outlined in the standards, the following quality factors are evaluated in ascertaining the grade of the product:

(1) Factors not rated by score points.
(1) Uniformity of size.
(ii) Varietal characteristics.
(iii) Flavor.

(iv) Proportion of ingredients.

(2) Factors rated by score points. The relative importance of each factor which is rated is expressed numerically on the scale of 100. The maximum number of points that may be given for each such factor is:

ent) and the evaluation of uniformity of size and similar varietal characteristics are determined immediately after thawing so that the product is sufficiently free from ice crystals to permit proper handling as individual units. A representative sample is cooked to ascertain the tenderness of the frozen leaf and root ingredient before final evaluation of the score for character. The flavor is also ascertained on the cooked product.

(c) Definition of requirements not rated by score points. (1) "Good flavor" means that the product, after cooking, has a good, normal flavor and odor and is free from objectionable flavors and objectionable odors of any kind.

(2) "Reasonably good flavor" 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.

(3) "Fairly uniform in size" means that the turnip ingredient units may vary in size but not to an extent that seriously detracts from the appearance of the product.

§ 52.3737 Ascertaining the ratings 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, "17 to 20 points" means 17, 18, 19, or 20 points).

(a) General. The factor of color refers to the general brightness of the combined ingredients before and after cooking.

(b) (A) classification. Frozen turnip greens with turnips that possess a good color may be given a score of 17 to 20 points. "Good color" means that the leafy ingredient possesses a bright, practically uniform typical green color of young tender turnip greens and that the turnip ingredient possesses a practically uniform bright characteristic color for the variety of young tender turnips, which ingredients have been properly prepared and properly processed.

(c) (B) classification. Frozen turnip greens with turnips that possess a reasonably good color may be given a score

of 14 to 16 points. Frozen turnip greens with turnips 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 color" means that the color of the leafy ingredient is reasonably bright and typical of reasonably young and reasonably tender turnip greens and that the turnip ingredient possesses a characteristic color for the variety, which color is typical of reasonable young and reasonably tender turnips which have been properly prepared and properly processed.

(d) (SStd.) classification. Frozen turnip greens with turnips that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.3739 Defects.

(a) General. The factor of defects refers to the degree of freedom from sand, grit, or silt, harmless extraneous material, and from damaged leaf and turnip ingredient.

(1) "Sand, grit, or silt" means any particle of earthy material.

(2) "Harmless extraneous material” means any extraneous vegetable substance, such as weeds or grass, that is harmless.

(3) "Damage" means damaged by yellow, brown, or other discoloration affecting any leaf or portion of leaf, stem or portion of stem, and damage by discoloration, insect injury, pathological injury, or other means affecting any leaf or unit of turnip ingredient. Minute, insignificant blemishes shall not be considered as damage.

(b) (A) classification. Frozen turnip greens with turnips that are practically free from defects may be given a score of 34 to 40 points. "Practically free from defects" means that no grit, sand, or silt may be present that affects the appearance or edibility of the product, and that there may be present for each 10 ounces, net weight, of turnip greens with turnips not more than:

(1) In whole leaf style, an aggregate of 6 inches in length of grass and weeds: Provided, That the total amount does

not materially affect the appearance or edibility of the product.

(2) In other styles no grass or weeds or pieces of grass or weeds that materially affect the appearance or edibility of the product.

(3) An aggregate area of damage affecting 3 square inches (3' x 1'') of leaves and stems or portions of leaves and stems, and 5 percent, by count, of units of turnip ingredient affected by damage: Provided, That damaged units do not materially affect the appearance or edibility of the product.

(c) (B) classification. Frozen turnip greens with turnips that are reasonably free from defects may be given a score of 28 to 33 points. Frozen turnip greens with turnips 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 the product may contain a trace of grit, sand, or silt that does not seriously affect the appearance or edibility of the product and that there may be present for each 10 ounces, net weight, of turnip greens with turnips not more than:

(1) In whole leaf style an aggregate of 9 inches in length of grass and weeds: Provided, That the total amount does not seriously affect the appearance or edibility of the product.

(2) In other styles no grass or weeds or pieces of grass or weeds that seriously affect the appearance or edibility of the product.

(3) An aggregate area of damage affecting 6 square inches (6" x 1") of leaves and stems or portions of leaves and stems, and 10 percent, by count, of units of turnip ingredient affected by damage: Provided, That damaged units do not seriously affect the appearance or edibility of the product.

(d) (SStd.) classification. Frozen turnip greens with turnips that fail to meet the requirements of paragraph (c) 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) § 52.3740 Character.

(a) General. The factor of character refers to the tenderLss and texture of

the product and the degree of freedom from fibrous or pithy turnip material.

(b) (A) classification. Frozen turnip greens with turnips that possess a good character may be given a score of 34 to 40 points. "Good character" means that the leafy ingredient is tender and practically free from coarse or tough leaves and stems and that the turnip ingredient possesses a tender texture and is practically free from fibrous or pithy units.

(c) (B) classification. Frozen turnip greens with turnips that possess a reasonably good character may be given a score of 28 to 33 points. Frozen turnip greens with turnips 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 leafy ingredient is reasonably tender and reasonably free from coarse or tough leaves and stems and that the turnip ingredient possesses a reasonably tender texture and is reasonably free from fibrous or pithy units.

(d) (SStd.) classification. Frozen turnip greens with turnips that fail to meet the requirements of paragraph (c) 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).

EXPLANATION AND METHODS OF ANALYSIS § 52.3741 Explanation and methods of analysis.

(a) The proportion of each of the ingredients is determined on the thawed product by the following procedure:

(1) Separate the leafy ingredient from the turnip ingredient from all of the containers in the sample.

(2) Composite the leafy ingredient and weigh.

(3) Composite the turnip ingredient and weigh.

(4) Add the weights of each of the ingredients to obtain the total weight of the combined ingredients in all of the containers in the sample.

(5) Calculate the percent of each of the ingredients by dividing the total weight of the combined ingredients into the composite weight of each ingredient and multiply by 100.

(b) Compliance with the requirements for proportions of ingredients will be determined by averaging the percent, by weight, of each ingredient in all of the containers in the sample: Provided, That any deviation from the recommended proportion of ingredients in any container is within the limits of good commercial practice.

LOT INSPECTION AND CERTIFICATION

§ 52.3742 Ascertaining the grade of a lot.

The grade of a lot of frozen turnip greens with turnips covered by these standards is determined by the procedures set forth in the Regulations Governing Inspection and Certification of Processed Products Thereof, and Certain Other Processed Food Products (§§ 52.1 through 52.87).