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peas that fail to meet the requirements of paragraph (f) of this section may be given a score of 0 to 27 points. Frozen peas that fall into this classification, except for pieces of peas that exceed 15 percent, by count, but do not exceed 20 percent, by count, shall not be graded above Substandard, regardless of the total score for the product (this is a partial limiting rule).

§ 52.3517 Tenderness and maturity.

(a) General. The factor of tenderness and maturity refers to the degree of maturity of frozen peas as determined on the basis of the brine flotation test set forth in § 52.3518 by first removing the skins from the peas, and as reflected in the tenderness determined on the cooked product.

(b) (A) classification. Frozen peas that are tender may be given a score of 36 to 40 points. "Tender" means that the peas are in such a stage of maturity that not more than 10 percent, by count, of the peas may sink in a solution containing 13 percent, by weight, of salt (See Table II of this subpart); and that the frozen peas after cooking are very tender upon eating.

(c) (B) classification. Frozen peas that are reasonably tender may be given a score of 32 to 35 points. Frozen peas 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" means that the peas are in such a stage of maturity that not more than 12 percent, by count, of the peas may sink in a solution containing 15 percent, by weight, of salt (See Table II of this subpart); and that the frozen peas after cooking are reasonably tender upon eating.

(d) (C) classification. Frozen peas that are fairly tender may be given a score of 28 to 31 points. Frozen peas that fall 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 tender" means that the peas are in such a stage of maturity that not more than 16 percent, by count, of the peas may sink in a solution containing 16 percent, by weight, of salt (see Table II of this subpart); and that the frozen peas after cooking are fairly tender upon eating.

(e) (SStd.) classification. Frozen peas that fail to meet the requirements of paragraph (d) of this section may be

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(a) Explanation. The brine flotation test utilizes salt solutions of various specific gravities to separate the peas according to maturity. The brine solutions are based on the percentage by weight of pure salt (NaCl) in solution at 20 degrees C. In making the test the brine solutions are standardized to the proper specific gravity equivalent to the specified "percent of salt solutions at 20 degrees C." by using a salometer spindle accurately calibrated at 20 degrees C. A 250 ml. glass beaker or similar receptacle is filled with the brine solution to a depth of approximately 2 inches. The brine solution and sample must be at the same temperature and should closely approximate 20 degrees C.

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(b) Procedure. After carefully removing the skins from the peas, place the peas into the solution. Pieces of peas and loose skins should not be used in making the brine flotation test. cotyledons divide, use both cotyledons in the test and consider the 2 separated cotyledons as 1 pea; and, if an odd cotyledon sinks, consider it as one pea. Only peas that sink to the bottom of the receptacle within 10 seconds after immersion are counted as "peas that sink". LOT INSPECTION AND CERTIFICATION § 52.3519 Ascertaining the grade of a

lot.

The grade of a lot of frozen peas covered by these standards is determined by the procedures set forth in the regulations governing Inspection and Certification of Processed Fruits and Vegetables,

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§ 52.3551

Product description. Frozen peaches are prepared from sound, mature, fresh peaches which are peeled, pitted, washed, cut, and may be trimmed to assure a clean and wholesome product. The peaches are properly drained of excess water before filling into containers; may be packed with the addition of a nutritive sweetening ingredient(s), including syrup and/or syrup containing pureed peaches and any other ingredient(s) permissible under the provisions of the Federal Food, Drug, and Cosmetic Act; are prepared and frozen in accordance with good commercial practice; and are maintained at temperatures necessary for the preservation of the product.

§ 52.3552 Varietal types of frozen peaches.

(a) Yellow freestone. Freestone peaches of the yellow-fleshed varieties

which may have orange or red pigments emanating from the pit cavity;

(b) White freestone. Freestone peaches that are predominately white fleshed;

(c) Red freestone. Freestone peaches that have substantial red coloring in the flesh;

(d) Yellow clingstone. Clingstone peaches of the yellow or orange-fleshed varieties.

§ 52.3553 Styles of frozen peaches.

(a) "Halved" or "halves" means the peaches are cut approximately in half along the suture from stem to apex.

(b) "Quartered" or "quarters" means halved peaches cut into two approximately equal parts.

(c) "Sliced" or "slices" means the peaches are cut into sectors smaller than quarters.

(d) "Diced" means the peaches are cut into approximate cube-shaped units.

(e) "Mixed pieces of irregular sizes and shapes" means peaches cut or broken into pieces of irregular sizes and shapes and which do not conform to a single style of halves, quarters, or slices. § 52.3554 Grades of frozen peaches.

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of frozen peaches that (1) possess similar varietal characteristics, (2) have a normal flavor, (3) have a good color, (4) are practically uniform, or reasonably uniform, in size and symmetry for the applicable style, (5) are practically free from defects, (6) possess a good character within one of the following categories: I, soft-ripe fruit or II, firm-ripe fruit, and (7) score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade B" (or "U.S. Choice") is the quality of frozen peaches that (1) possess similar varietal characteristics, (2) have a normal flavor, (3) have a reasonably good color, (4) are reasonably uniform, or fairly uniform, in size and symmetry for the applicable style, (5) are reasonably free from defects, (6) possess a reasonably good character within one of the following categories: I, soft-ripe fruit or II, firm-ripe fruit, and (7) score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U.S. Grade C" (or "U.S. Standard") is the quality of frozen peaches that (1) possess similar varietal char

acteristics, (2) have a normal flavor, (3) have a fairly good color, (4) are fairly uniform in size and symmetry for the applicable style, (5) are fairly free from defects, (6) possess a fairly good character within one of the following categories: I, soft-ripe fruit, II, firm-ripe fruit, or III, mixed soft-ripe and firmripe fruit, and (7) score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(d) "Substandard" is the quality of frozen peaches that fail to meet the requirements of U.S. Grade C.

FACTORS OF QUALITY

§ 52.3555 Ascertaining the grade of a sample unit.

(a) General. In addition to considering other requirements outlined in the standard, the following quality factors are evaluated:

(1) Factors not rated by score points. (1) Varietal characteristics;

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(ii) Quality factors are evaluated immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units.

(b) Definition of normal flavor. “Normal flavor” means that the frozen peaches are free from objectionable flavors or objectionable odors of any kind.

§ 52.3556 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 such factors 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 score for the factor of color is evaluated by considering the overall color of the units. Abnormal discoloration near or part of the pit cavity shall be considered in the evaluation of the overall color of the unit.

(b) (A) classification. Frozen peaches that possess a good color may be given a score of 18 to 20 points. "Good color" means that the frozen peaches possess a color that is bright, reasonably uniform, and typical of reasonably well-ripened to well-ripened peaches of the type and variety which have been properly prepared and properly processed; that not more than 10 percent, by weight, of the drained thawed peaches may possess no more than a slight tinge of green or slight tinge of brown color due to oxidation, improper processing, or other causes, and none may possess a pronounced green or brown color.

(c) (B) classification. Frozen peaches that possess a reasonably good color may be given a score of 16 or 17 points. Frozen peaches 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 frozen peaches possess a color that is reasonably bright, fairly uniform, and typical of reasonably wellripened peaches of the type and variety which have been properly prepared and properly processed; that not more than a total of 20 percent by weight of the drained thawed peaches may be affected by green or brown color of which not more than 5 percent, by weight, of the drained thawed peaches may have pronounced green or a pronounced brown color and the remainder of this allowance (20 percent) may have no more than a slight tinge of green or of brown color: Provided, That any such peaches do not materially affect the appearance of the product.

(d) (C) classification. Frozen peaches that possess a fairly good color may be given a score of 14 or 15 points. Frozen peaches that fall 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 that the frozen peaches vary in color typical of fairly well-ripened peaches of the type and variety, including units that may

possess slight tinges of green or brown color; and that not more than 15 percent, by weight, of the drained thawed peaches may be materially affected by brown color due to oxidation, improper processing, or other causes or may possess a pronounced green color: Provided, That any of such units individually or collectively do not seriously affect the appearance of the product.

(e) (SStd.) classification. Frozen peaches that fail to meet the requirements of paragraph (d) of this section may be gven 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). § 52.3558 Size and symmetry.

(a) General. The factor of size and symmetry refers to the uniformity of size and to the symmetry of the units of peaches in halved, quartered, and sliced styles. This factor does not apply to the diced style or that of "mixed pieces of irregular sizes and shapes;" the total score for either of these styles is determined by multiplying the sum of the scores assigned for color, defects, and character by 100 and dividing by 80, dropping any fractions.

(b) Off-suture cut. "Off-suture cut" means a halved or quartered peach unit which has been cut at a distance from the suture greater than 3% inch at the widest measurement from the suture.

(c) Partially detached or detached piece. A "partially detached or detached piece" in the style of halves means a unit which has the appearance of a slice resulting from an off-suture cut or from improper cutting and which may or may not be attached to the half from which cut. In determining the applicable allowance in terms of percentage by count, a partially detached piece together with the half to which it is partially attached is considered as one unit or a detached piece with the half from which detached or together with any other half is considered as one unit.

(d) Partial or broken slice. A "partial or broken slice" is a unit that has had the semblance of a slice with respect to thickness and shape but is less than three-fourths of an apparent full slice or that is seriously cracked, crushed, broken or severed into definite parts.

(e) Sliver. A "sliver" is a sector that (1) is substantially smaller than the predominant size of slice or that (2) weighs three grams or less.

(f) Slab. A "slab" in the style of slices is a portion of a unit which does not conform to the shape of a definite slice due to improper cutting.

(g) Broken halves от quarters. "Broken halves or quarters" means peach halves or quarters that are seriously cracked or severed into definite parts. Portions equivalent to the weight of an average full-sized unit may be considered as one-half (or quarter) in determining the percentage, by count.

(h) (A) classification. Halved, quartered, or sliced frozen peaches that are practically uniform in size and symmetry may be given a score of 18 to 20 points. "Practically uniform in size and symmetry" has the following meanings with respect to the following styles:

(1) Halves; quarters. In a 32-ounce sample unit of thawed drained peaches, or entire contents of smaller package, the weight of the largest normal-shaped unit does not exceed the weight of the smallest normal-shaped unit by more than 75 percent; and that not more than 10 percent, by count, of the units may possess off-suture cuts or partially detached or detached pieces, or broken halves or quarters, or any combination thereof.

(2) Slices. (i) Not more than 10 percent by weight of the thawed drained peaches may consist of partial or broken slices, slivers, disintegrating fragments or other than practically intact slices and slabs;

(ii) Not more than 5 percent, by weight, of the thawed drained peaches may be slabs; and

(iii) The variation in size of the practically intact slices does not materially affect the appearance of the product.

(i) (B) classification. Halved, quartered, or sliced frozen peaches that are reasonably uniform in size and symmetry may be given a score of 16 or 17 points. "Reasonably uniform in size and symmetry" has the following meanings with respect to the following styles:

(1) Halves; quarters. In a 32-ounce sample unit of thawed drained peaches, or entire contents of smaller package, the weight of the largest normal-shaped unit does not exceed the weight of the smallest normal-shaped unit by more than 100 percent; and that not more than 20 percent, by count of the units may consist of off-suture cuts or partially detached or detached pieces, or broken halves or quarters, or any combination thereof.

(2) Slices. (1) Not more than 20 percent, by weight, of the thawed drained

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