means that any defects present do not more than slightly affect the appearance or usability of the product. Tomato To Defects... (c) Grade C Classification. paste that is fairly free from defects may be given a score of 40 to 44 points. mato paste that falls into this classification shall not be graded above U.S. Grade C, regardless of the total score of the product (this is a limiting rule). "Fairly free from defects" means that any defects present may be noticeable but are not so large, so numerous, nor of such contrasting color or nature as to seriously affect the appearance or usability of the product. (d) Substandard Classification. Tomato paste that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 39 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). LOT COMPLIANCE § 52.5050 Ascertaining the grade of a lot. The grade of a lot of tomato paste covered by these standards is determined by the procedures set forth in the Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other Processed Food Products (§§ 52.1 to 52.87). SCORE SHEET § 52.5051 Score sheet for tomato paste. Size and kind of container.. Container mark on identification.. Vacuum (inches). Texture (fine or coarse). Salt-free tomato solids (percent) Extra heavy concentration--Heavy concentration__ Medium concentration. Light concentration---. § 52.5083 Texture. (a) General. Texture is the degree of fineness or coarseness of the product. Texture is classified when the product is diluted with water, when necessary, to between 8.4 percent and 9.4 percent, inclusive, of total solids. (b) Kinds of texture. (1) "Fine" texture means a smooth, uniform finish. Flavor and odor.. Grade...... 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 tomato puree that (1) has at least a fairly good flavor and odor, (2) has at least a fairly good color, (3) is at least fairly free from defects, and (4) scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart. (c) "Substandard" is the grade of tomato puree that fails to meet the requirements of "U.S. Grade C". It is recommended that containers of tomato puree be filled as full as practicable without impairment of quality. FACTORS OF QUALITY § 52.5086 Ascertaining the grade of a sample unit. (a) General. The grade of a sample unit of tomato puree is ascertained by considering the factor of flavor and odor which is not scored, the ratings for the factors of color and defects which are scored, the total score, and the limiting rules which apply. (b) Factors not rated by score points— (1) Flavor and odor. (i) The flavor and odor of the product is determined on undiluted samples and also after dilution with water to between 8.4 percent and 9.4 percent, inclusive, total solids. (ii) "Good flavor and odor" means a distinct tomato puree flavor characteristic of ripe, good quality tomatoes, and inclusive of salt which may be added. Such flavor and odor may be no more than slightly affected by any one or combination of the following: stems, sepals, leaves, crushed seeds, cores; by immature, soured, or overripe tomatoes; from the effects of unsatisfactory preparation, processing, or storage; nor from any other factor not specifically mentioned. (iii) "Fairly good flavor and odor" means a characteristic tomato puree flavor, inclusive of salt which may be added. Such flavor and odor may be affected, but not to a serious degree, by any one or combination of the following: stems, sepals, leaves, crushed seeds, cores; by immature, soured, or overripe tomatoes; or from the effects of unsatisfactory preparation, processing, or storage; or from any other factor not specifically mentioned. (iv) "Off flavor and odor" means tomato puree flavor that fails to meet the requirements of "fairly good flavor and odor" or which possesses a flavor and/or odor which is seriously objectionable. (c) Factors rated by score points. The relative importance of each scoring factor is expressed numerically on the scale of 100. The maximum number of points that may be given each factor is: (a) General. The amount of red in tomato puree is determined by comparing the color of the product, diluted with water, when necessary, to between 8.4 percent and 9.4 percent, inclusive, of total solids, with that produced by spinning a combination of the following Munsell color discs: Disc 1-Red (5R 2.6/13) (glossy finish) Such comparison is made under a diffused light source of approximately 250 foot candle (candela) intensity and having a spectral quality approximating that of daylight under a moderately overcast sky, and a color temperature of 7500 degrees Kelvin ±200 degrees. With the light source directly over the disc and diluted product, observation is made at an angle of 45 degrees and at a distance of 12 or more inches from the product. (b) Availability of color references. The colors referred to in this section are available from approved suppliers under license from the Agricultural Marketing Service. Information about these colors and their availability may be obtained from: Processed Products Standardization and In spection Branch, Fruit and Vegetable Division-AMS U.S. Department of Agriculture, Washington, D.C., 20250. Tomato (c) Grade A Classification. puree that has a good color may be given a score of 45 to 50 points. "Good color" means a bright, typical, red tomato puree color. Such color, when the product is of the proper concentration and observed as specified in this section, is as red as, or more red than, that produced by spinning the specified Munsell color discs in the following combinations or an equivalent of such composite color: 65 percent of the area of Disc 1; 21 percent of the area of Disc 2; and 14 percent of the area of either Disc 3 or Disc 4; or 7 percent of the area of Disc 3 and 7 percent of the area of Disc 4, whichever most nearly matches the appearance of the sample. Tomato (d) Grade C Classification. puree that has at least a fairly good color may be given a score of 40 to 44 points. Tomato puree 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 good color" means a typical red tomato puree which may be slightly dull or have a slight yellow, yellow-orange, or brownish cast. Such color, when the product is of the proper concentration and observed as specified in this section, is as red as, or more red than, that produced by spinning the specified Munsell color discs in the following combinations or an equivalent of such composite color: 53 percent of the area of Disc 1; 28 percent of the area of Disc 2; and 19 percent of the area of either Disc 3 or Disc 4; or 91⁄2 percent of the area of Disc 3 and 92 percent of the area of Disc 4, whichever most nearly matches the appearance of the sample. (e) Substandard Classification. Tomato puree that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 39 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). (a) General. This factor is concerned with the degree of freedom from defects such as dark specks or scale-like particles, seeds or objectionable particles of seeds, objectionable tomato peel, harmless extraneous material, or any other similar substances. (b) Grade A Classification. Tomato puree that is practically free from defects may be given a score of 45 to 50 points. "Practically free from defects" means that any defects present do not more than slightly affect the appearance or usability of the product. (c) Grade C Classification. Tomato puree that is at least fairly free from defects may be given a score of 40 to 44 points. Tomato puree that falls into this classification shall not be graded above U.S. Grade C, regardless of the total score of the product (this is a limiting rule). "Fairly free from defects" means that any defects present may be noticeable but are not so large, so numerous, nor of such contrasting color or nature as to seriously affect the appearance or usability of the product. § 52.5162 Grades of canned tomatoes. (a) "U.S. Grade A" (or "U.S. Fancy") is the quality of canned tomatoes that (1) have a good tomato flavor and odor; (2) have a drained weight of not less than 66 percent of the capacity of the container; (3) the drained tomatoes consist principally of whole or almost whole tomatoes; (4) have good color; (5) are practically free from defects; and (6) score not less than 90 points when scored in accordance with the scoring system outlined in this subpart. Canned tomatoes may be of this grade if the drained weight is less than 66 percent but not less than 58 percent of the capacity of the container and/or if the drained tomato meat consists substantially of whole or almost whole tomatoes and/or large pieces: Provided, That the total score is not less than 90 points. (b) "U.S. Grade A (or 'U.S. Fancy') Whole" is the quality of canned tomatoes that (1) have a good tomato flavor and odor; (2) have a drained weight of not less than 58 percent of the capacity of the container; (3) have good color; (4) are practically free from defects; (5) consist of drained tomatoes which are 95 percent, by weight, whole or almost whole; and (6) score not less than 90 points when scored in accordance with the scoring system outlined in this subpart. Canned tomatoes may be of this grade if the drained weight is less than 58 percent but not less than 50 percent of the capacity of the container: Provided, That the total score is not less than 90 points. (c) "U.S. Grade B" (or "U.S. Extra Standard") is the quality of canned tomatoes that (1) have a normal tomato flavor and odor; (2) have a drained weight of not less than 58 percent of the capacity of the container; (3) the drained tomatoes consist substantially of whole, almost whole and/or large pieces; (4) have a reasonably good color; (5) are reasonably free from defects; and (6) score not less than 80 points when scored in accordance with the scoring system outlined in this subpart. Canned tomatoes of this grade may have a drained weight of less than 58 percent but not less than 50 percent of the capacity of the container: Provided, That the total score is not less than 80 points. (d) "U.S. Grade C" (or "U.S. Standard") is the quality of canned tomatoes that (1) have a normal tomato flavor and odor; (2) have a drained weight of not less than 50 percent of the capacity of the container; (3) the drained tomatoes may consist of units of any size; (4) have a fairly good color; (5) are fairly free from defects; and (6) score not less than 70 points when scored in accordance with the scoring system outlined in this subpart. (e) Substandard is the quality of canned tomatoes that fail to meet the requirements of U.S. Grade C. The standard of fill of container for canned tomatoes (21 CFR 53.42) requires that the product occupy not less than 90 percent of the water capacity of the container and indicates that canned tomatoes failing this requirement are "Below Standard in Fill.” FACTORS OF QUALITY § 52.5164 Ascertaining the grade of a sample unit. (a) General. The grade of a sample unit of canned tomatoes is ascertained by considering the factor of flavor which is not scored; the ratings for the factors of drained weight, wholeness, color, and defects, which are scored; the total score; and the limiting rules which may be applicable. (b) Factors rated by score points. The relative importance of each scoring factor is expressed numerically, on the scale of 100. The maximum number of points that may be given each factor are: Factors Drained weight. Wholeness Color Defects Total score... § 52.5165 Points 20 20 30 30 100 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 is inclusive. (For example: "27 to 30 points" means 27, 28, 29, or 30 points.) § 52.5166 Drained weight. (a) Drained weight index. The rating for the factor of drained weight is based on the drained weight index of the sample unit. Such drained weight index is determined as follows: mined by emptying the contents of the container upon a circular sieve of proper diameter containing two meshes to the inch (the wire of the screen is of uniform diameter of 0.054 inch; 0.446inch±3 percent square openings) so as to distribute evenly, inclining the sieve slightly to facilitate drainage, and allowing to drain for two minutes. The weight of drained tomatoes is the weight of the sieve and tomatoes less the weight of the dry sieve. A sieve of 8 inches in diameter is used for the equivalent of No. 3 size cans (404 x 414) and smaller, and a sieve of 12 inches in diameter is used for containers larger than the equivalent of the No. 3 size can. (2) Capacity of container. The capacity of the container is the weight of distilled water, at 68 degrees Fahrenheit (20 degrees Centigrade), which the sealed container will hold. (b) (A Whole) Classification. If not less than 95 percent, by weight, of the drained tomatoes are whole or almost whole, a score of 16 to 20 points may be given for the respective drained weight index as indicated under the "Whole" classification in Table I of this subpart: Provided, That such tomatoes meet the requirements for Grade A for the factors of color and defects. (See § 52.5170 for ascertaining the grade of a lot of such tomatoes.) (c) (A) Classification. If the drained weight index of the canned tomatoes is not less than 66, a score of 18 to 20 TABLE I-ALLOWABLE SCORE POINTS FOR DRAINED WEIGHT INDICES AND MINIMUM WEIGHTS OF DRAINED TOMATOES FOR COMMONLY USED CONTAINERS. |