ASCERTAINING PERCENTAGE OF
STEM MATERIAL

§ 52.1912 Method for ascertaining percentage of stem material.

(a) Method for separation—(1) Whole leaf; cut leaf styles. (i) Have available two dry, previously weighed U.S. Standard No. 8 circular sieves containing 8-meshes to the inch (0.0937, ±3 percent, square openings), not to exceed 8 inches in diameter.

(ii) Place the sample unit of spinach in water in a deep grading tray. With gentle agitation, separate the leaves. Remove the individual leaves from the water and cut the attached stem off just below the last point of attachment of leaf material.

(iii) Place the stem material on one sieve and the leaf material on another sieve. Remove all detached stems and pieces of stem and detached leaves and pieces of leaves from the water and place on their respective screen.

(2) Chopped style. Place the sample unit, approximately one ounce at a time, in water in a deep grading tray. Remove the loose stem material and place on a dry sieve as mentioned under (a) (1) of this section. Pour the remaining leaf material on another sieve. Repeat until the

stem material has been removed from the entire sample unit.

(b) Drained weight of separated material. (1) Allow the leaf material and stem material to drain for 2 minutes from the time the separation has been completed.

(2) Weigh separately: (1) The screen and leaf material, and (ii) the screen and stem material. The weight of the screen and leaf material minus the weight of the screen is the weight of the leaf material. The weight of the screen and stem material minus the weight of the screen is the weight of stem material.

(c) Calculations. The percent of stem material is the weight of drained stem material divided by the sum of the weights of drained stem material and drained leaf material. Weight of stem material Weight of stem material + weight of leaf material

=

Percent of stem material.

LOT ACCEPTANCE

§ 52.1913 Lot acceptance for drained weights.

A lot of canned spinach is considered as meeting the minimum drained weights when the following criteria are met:

(a) The average of the drained

weights from all the containers in the sample meets the average drained weight in Table I of this subpart (designated as Xa); and

(b) The number of deviants for drained weight do not exceed the applicable acceptance number specified in the single sampling plan in the Regulations Governing Inspection of Processed Fruits, Vegetables, and Related Products (§§ 52.1 to 52.87).

§ 52.1914 Lot acceptance for quality.

A lot of canned spinach shall be considered as meeting the quality requirements for the applicable grade when the following criteria are met:

(a) Flavor and odor. All sample units meet the requirements for flavor and odor.

(b) Stem material. (1) The number of sample units which exceed the upper limits (UL) for stem material as applicable for the grade (deviants), specified in Table VI, does not exceed the acceptance number specified for the sample size in the Single Sampling Plan of the Regulations Governing Inspection of

Processed Fruits, Vegetables, and Related Products (§§ 52.1 to 52.87).

(2) Deviants for stem material are permitted in addition to the deviants allowed for other quality factors.

(c) Color, character, damage, harmless extraneous material. (1) The number of sample units which exceed the upper limit (UL) for these defects for the applicable grade (deviants), specified in Tables VII (a), VII(b), VII(c), VIII (a), VIII(b), and VIII(c), does not exceed the acceptance number specified for the sample size in the Single Sampling Plan of the Regulations Governing Inspection of Processed Fruits, Vegetables, and Related Products (§§ 52.152.87); and

(2) The sample average values for the various defect classifications specified in Tables VII(a), VII(b), VII(c), VIII(a), VIII(b), and VIII(c) are not exceeded; and

(3) No sample unit exceeds the maximum number of defects allowed for deviants as specified in Tables VII(a), VII (b), VII(c), VIII(a), VIII(b), and VIII (c).

The

Frozen spinach is the frozen product prepared from the whole or cut, clean, sound, succulent leaves and stems of fresh spinach by sorting, trimming, washing, and proper blanching and draining of such leaves and stems. product is then frozen in accordance with good commercial practices and maintained at temperatures necessary for the preservation of the product. § 52.1922 Styles of frozen spinach.

(a) "Whole leaf" spinach is the style of frozen spinach that consists substantially of the leaf and adjoining portion of the stem.

(b) "Chopped" spinach is the style of frozen spinach that consists of the leaf and adjoining portion of the stem which has been cut or chopped predominantly into small pieces less than approximately 34 inch in the longest dimension.

(c) "Cut leaf (or Sliced)", hereinafter referred to as "cut leaf", spinach is the style of frozen spinach that consists of the leaf and adjoining portion of the stem which has been cut predominantly into large pieces approximating 34 inch or more in the longest dimension.

[26 F.R. 578, Jan. 20, 1961, as amended at 29 F.R. 11442, Aug. 8, 1964]

§ 52.1923 Grades of frozen spinach.

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of frozen spinach that possesses a good flavor; that possesses & good color; that is practically free from defects; that possesses a good character; and that scores 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. Extra Standard") is the quality of frozen spinach that possesses a reasonably good flavor; that possesses a reasonably good color; that is reasonably free from defects; that possesses a reasonably good character; and that scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of frozen spinach that fails to meet the requirements of U.S. Grade B.

(b) The score for the factors of color and defects is determined immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units. The evaluation of the factors of character and flavor of frozen spinach is made after thawing and after the product is cooked.

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

(d) "Reasonably good flavor” means that the product may be lacking good flavor and odor but is free from objectionable flavors and objectionable odors of any kind.

§ 52.1925 Ascertaining the score for the factors which are rated.

The essential variations within each factor which is rated are so described that the value may be ascertained for each factor and expressed numerically. The numerical range within each factor which is rated is inclusive (for example, "18 to 20 points" means 18, 19, or 20 points).

§ 52.1926 Color.

(a) (A) classification. Frozen spinach that possesses a good color may be given a score of 18 to 20 points. "Good color" means that the frozen spinach possesses a bright, characteristic good green color; that yellow-green leaves, or portions thereof, or discolored leaves and stems, or portions thereof, which may be present do not materially affect the color appearance of the product.

(b) (B) classification. Frozen spinach that possesses a reasonably good color may be given a score of 16 or 17 points. Frozen spinach that falls 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 spinach possesses a characteristic green color that may be dull but is not off color; that yellow-green leaves, or portions thereof, or discolored leaves and stems, or portions thereof, which may be present do not seriously affect the color appearance of the product.

Frozen

(c) (SStd.) classification. spinach that fails to meet the requirements of paragraph (b) 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).

§ 52.1927 Defects.

(a) General. The factor of defects refers to the degree of freedom from grit, sand, or silt; from harmless extraneous vegetable material, seed heads, root stubs, crowns, and damaged leaves and stems or portions thereof. Yellow-green leaves which are not otherwise damaged are not considered under the factor of defects but are scored under the factor of color.

(b) Definitions of terms. (1) "Aggregate area" means the aggregated damaged areas of leaves, stems, or portions thereof, when placed in a contiguous position with practically no intervening spaces.

(2) "Grit, sand, or silt” means particles of any earthy material.

(3) "Harmless extraneous vegetable material" means:

(i) Group 1. Green, fine, tender string-like blades and stems of grass and weeds;

(ii) Group II. Green, coarse grass and weeds; and

(iii) Group III. Grass and weeds other than green.

(4) "Seed head" means the seed bearing portion of a spinach plant that is longer than one inch or that is objectionable in appearance.

(5) "Root stub” means any portion of the root whether or not leaves are attached.

(6) "Crown" means the solid area of a spinach plant between the root and attached leaf or cluster of leaves.

(7) Damage in the varying degrees

has the following meanings with respect to the following styles:

(i) Whole leaf. (a) "Insignificant damage" means transparent areas not associated with discoloration of any kind that in the aggregate are not more than 2 square inch (equivalent to 1⁄2 inch x 1 inch) on a leaf; and discoloration or other injury including transparent areas associated with discoloration that in the aggregate is not more than 2 square inch (equivalent to 4 inch x % inch) on a leaf or stem or portion thereof: Provided, That such transparent areas, discoloration or other injury does not materially affect the appearance or eating quality of the unit.

(b) "Minor damage" means damage by discoloration or other injury including transparent areas associated with discoloration which covers an aggregate area of more than 32 square inch but less than 1 square inch (equivalent to 1 inch x 1 inch) on a leaf or stem or portion thereof; transparent areas not associated with discoloration when such transparent area is more than 2 square inch but less than 1 square inch; or damage which covers an aggregate area of 32 square inch or less on a leaf or stem or portion thereof that materially affects the appearance or eating quality of the unit.

(c) "Major damage" means damage by discoloration or other injury which covers an aggregate area of 1 square inch or more, but not more than 4 square inches (equivalent to 4 inches x 1 inch) on a leaf or stem or portion thereof; or damage less than 1 square inch when such damage seriously affects the appearance or eating quality of the unit.

(d) "Severe damage" means damage by discoloration or other injury which covers an aggregate area of more than 4 square inches on a leaf or stem or portion thereof.

(ii) Chopped; cut leaf. (a) “Insignificant damage" means transparent areas on a portion of leaf not associated with discoloration of any kind when such transparent portion is not more than 2 square inch; and any discoloration that does not materially affect the appearance or eating quality of the unit.

(b) "Damage” means any area of discoloration or other injury, including transparent areas associated with discoloration, on a portion of leaf or stem that materially affects the appearance or eating quality of the unit; and transparent areas whether or not associated