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TABLE I-SUMMARY OF MAXIMUM ALLOWANCES FOR DEFECTS
Pieces of peas. Blemished peas.
Serlously blemished peas.
Kind of defect
When present as single Combination of any 2 When present as single
Group 2-Spherical material.
1 Limiting rule does not apply.
peas that fail to meet the requirements given a score of 0 to 27 points and shall of paragraph (f) of this section may be not be graded above Substandard, regiven a score of 0 to 27 points. Frozen gardless of the total score for the product peas that fall into this classification, ex- (this is a limiting rule). cept for pieces of peas that exceed 15
TABLE II-SUMMARY OF MAXIMUM ALLOWANCES FOR percent, by count, but do not exceed 20
THE BRINE FLOTATION TEST
peas total score for the product (this is a par
Salt in sification Score range
(skins removed) solu. tial limiting rule).
that sink in 10 tion
seconds 8 52.3517 Tenderness and maturity. (a) General. The factor of tender
Grade A.. ness and maturity refers to the degree of
36 to 40...- 10 percent by
count. maturity of frozen peas as determined Grade B... 32 to 35.... 12 percent by on the basis of the brine flotation test
16 percent by set forth in $ 52,3518 by first removing
Grade C... 28 to 31... the skins from the peas, and as reflected in the tenderness determined on the
METHODS OF ANALYSES cooked product.
(b) (A) classification. Frozen peas $ 52.3518 Brine flotation test. that are tender may be given a score of 36 to 40 points. “Tender" means that
(a) Explanation. The brine flotation
test utilizes salt solutions of various the peas are in such a stage of maturity that not more than 10 percent, by count,
specific gravities to separate the peas of the peas may sink in a solution con- according to maturity. The brine solu
tions are based on the percentage by taining 13 percent, by weight, of salt (See Table II of this subpart); and that the
weight of pure salt (NaCl) in solution at frozen peas after cooking are very tender
20 degrees C. In making the test the
brine solutions are standardized to the upon eating. (c) (B) classification. Frozen peas
proper specific gravity equivalent to the that are reasonably tender may be given
specified "percent of salt solutions at & score of 32 to 35 points. Frozen peas
20 degrees C.” by using a salometer that fall into this classification shall not
spindle accurately calibrated at 20 debe graded above U.S. Grade B, regardless
grees C. A 250 ml. glass beaker or of the total score for the product (this is
similar receptacle is filled with the brine & limiting rule). “Reasonably tender"
solution to a depth of approximately 2 means that the peas are in such a stage
inches. The brine solution and sample of maturity that not more than 12 per
must be at the same temperature and cent, by count, of the peas may sink in a
should closely approximate 20 degrees C. solution containing 15 percent, by weight,
(b) Procedure. After carefully reof salt (See Table II of this subpart);
moving the skins from the peas, place and that the frozen peas after cooking
the peas into the solution. Pieces of are reasonably tender upon eating.
peas and loose skins should not be used (d) (C) classification. Frozen peas
in making the brine flotation test. I that are fairly tender may be given a
cotyledons divide, use both cotyledons in
the test and consider the 2 separated score of 28 to 31 points. Frozen peas that fall into this classification shall not
cotyledons as 1 pea; and, if an odd coty. be graded above U.S. Grade C, regardless
ledon sinks, consider it as one pea. Only of the total score for the product (this
peas that sink to the bottom of the reis a limiting rule). “Fairly tender"
ceptacle within 10 seconds after immermeans that the peas are in such a stage
sion are counted as “peas that sink". of maturity that not more than 16 per
LOT INSPECTION AND CERTIFICATION cent, by count, of the peas may sink in a solution containing 16 percent, by weight,
$ 52.3519 Ascertaining the grade of a
lot. of salt (see Table II of this subpart); and that the frozen peas after cooking The grade of a lot of frozen peas are fairly tender upon eating.
covered by these standards is determined (e) (SStd.) classification. Frozen by the procedures set forth in the regulapeas that fail to meet the requirements tions governing Inspection and Certificaof paragraph (d) of this section may be tion of Processed Fruits and Vegetables, Processed Products Thereof, and Certain which may have orange or red pigments Other Processed Food Products ($ $ 52.1 emanating from the pit cavity; through 52.87).
(b) White freestone. Freestone SCORE SHEET
peaches that are predominately white
fleshed; 8 52.3520 Score sheet for frozen peas. (c) Red freestone. Freestone peaches
that have substantial red coloring in the Size and kind of container.
flesh; Container mark or identification.
(d) Yellow clingstone. Clingstone Label. Net weight (ounces)-
peaches of the yellow or orange-fleshed
$ 52.3553 Styles of frozen peaches.
(a) “Halved" or "halves” means the ((A) 18-20 (B) 2 16-17
peaches are cut approximately in half Color....
along the suture from stem to apex.
(b) "Quartered" or "quarters" means
(B) 2 32-35 Defects.
halved peaches cut into two approxi-
mately equal parts.
(c) "Sliced" or "slices" means the (B)
1 32-35 Tenderness and maturity.... 40
peaches are cut into sectors smaller than (C)
(d) “Diced” means the peaches are Total Score... 100
cut into approximate cube-shaped units.
(e) "Mixed pieces of irregular sizes Flavor
() Good ( ) Fairly good Off.. Varietal characteristics () Similar
and shapes” means peaches cut or similar.
broken into pieces of irregular sizes and Grade..
shapes and which do not conform to a
single style of halves, quarters, or slices. ! Indicates limiting rule. ? Indicates partial limiting rule.
§ 52.3554 Grades of frozen peaches. Subpart-United States Standards for (a) “U.S. Grade A” (or “U.S. Fancy") Grades of Frozen Peaches
is the quality of frozen peaches that (1) SOURCE: $ $ 52.3551 to 52.3563 appear at 26
possess similar varietal characteristics, F.R. 4879, June 2, 1961, unless otherwise
(2) have a normal flavor, (3) have a noted.
good color, (4) are practically uniform,
or reasonably uniform, in size and symPRODUCT DESCRIPTION, TYPES, STYLES,
metry for the applicable style, (5) are AND GRADES
practically free from defects, (6) pos$ 52.3551 Product description.
sess a good character within one of the Frozen peaches are prepared from
following categories: I, soft-ripe fruit sound, mature, fresh peaches which are
or II, firm-ripe fruit, and (7) score not peeled, pitted, washed, cut, and may be
less than 90 points when scored in actrimmed to assure a clean and wholesome
cordance with the scoring system outproduct. The peaches are properly
lined in this subpart. drained of excess water before filling
(b) “U.S. Grade B" (or “U.S. Choice") into containers; may be packed with the is the quality of frozen peaches that (1) addition of a nutritive sweetening in- possess similar varietal characteristics, gredient(s), including syrup and/or (2) have a normal flavor, (3) have & syrup containing pureed peaches and any reasonably good color, (4) are reasonother ingredient(s) permissible under ably uniform, or fairly uniform, in size the provisions of the Federal Food, Drug. and symmetry for the applicable styie, and Cosmetic Act; are prepared and
(5) are reasonably free from defects, (6) frozen in accordance with good commer
possess a reasonably good character cial practice; and are maintained at tem
within one of the following categories: peratures necessary for the preservation
I, soft-ripe fruit or II, firm-ripe fruit, of the product.
and (7) score not less than 80 points
when scored in accordance with the $ 52.3552 Varielal types of frozen scoring system outlined in this subpart. peaches.
(c) “U.S. Grade C” (or “U.S. Stand(a) Yellow freestone. Freestone ard") is the quality of frozen peaches peaches of the yellow-fleshed varieties that (1) possess similar varietal char
acteristics, (2) have a normal flavor, (3) $ 52.3557 Color. have a fairly good color, (4) are fairly
(a) General. The score for the factor uniform in size and symmetry for the
of color is evaluated by considering the applicable style, (5) are fairly free from
overall color of the units. Abnormal disdefects, (6) possess a fairly good char
coloration near or part of the pit cavity acter within one of the following cate
shall be considered in the evaluation of gories: I, soft-ripe fruit, II, firm-ripe
the overall color of the unit. fruit, or III, mixed soft-ripe and firm
(b) (A) classification. Frozen peaches ripe fruit, and (7) score not less than 70
that possess a good color may be given points when scored in accordance with
a score of 18 to 20 points. “Good color" the scoring system outlined in this sub
means that the frozen peaches possess a part.
color that is bright, reasonably uniform, (d) “Substandard" is the quality of
and typical of reasonably well-ripened frozen peaches that fail to meet the
to well-ripened peaches of the type and requirements of U.S. Grade C.
variety which have been properly preFACTORS OF QUALITY
pared and properly processed; that not
more than 10 percent, by weight, of the § 52.3555 Ascertaining the grade of a drained thawed peaches may possess no sample unit.
more than a slight tinge of green or
slight tinge of brown color due to oxi(a) General. In addition to consider
dation, improper processing, or other ing other requirements outlined in the standard, the following quality factors
causes, and none may possess a pro
nounced green or brown color. are evaluated: (1) Factors not rated by score points.
(c) (B) classification. Frozen (i) Varietal characteristics;
peaches that possess a reasonably good (ii) Flavor.
color may be given a score of 16 or 17 (2) Factors rated by score points. (1)
points. Frozen peaches that fall into The relative importance of each factor
this classification shall not be graded which is scored is expressed numerically
above U.S. Grade B, regardless of the on the scale of 100. The maximum
total score for the product (this is a number of points that may be given such
limiting rule). "Reasonably good color" factors are:
means that the frozen peaches possess &
color that is reasonably bright, fairly uni. Factors:
form, and typical of reasonably wellColor.
ripened peaches of the type and variety Size and symmetry
which have been properly prepared and Detects.
30 properly processed; that not more than
a total of 20 percent by weight of the Total score..
100 drained thawed peaches may be affected
by green or brown color of which not (11) Quality factors are evaluated immediately after thawing to the extent
more than 5 percent, by weight, of the
drained thawed that the product is substantially free
eaches may have & from ice crystals and can be handled as
pronounced green or a pronounced brown individual units.
color and the remainder of this allow(b) Definition of normal flavor. "Nor
ance (20 percent) may have no more mal flavor" means that the frozen
than a slight tinge of green or of brown peaches are free from objectionable
color: Provided, That any such peaches flavors or objectionable odors of any
do not materially affect the appearance kind.
of the product.
(d) (C) classification. Frozen $ 52.3556 Ascertaining the rating for
peaches that possess a fairly good color the factors which are scored.
may be given a score of 14 or 15 points. The essential variations within each Frozen peaches that fall into this clasfactor which is scored are so described sification shall not be graded above U.S. that the value may be ascertained for Grade C, regardless of the total score for such factors and expressed numerically. the product (this is a limiting rule). The numerical range within each factor "Fairly good color" means that the which is scored is inclusive. (For ex- frozen peaches vary in color typical of ample, "18 to 20 points” means 18, 19, fairly well-ripened peaches of the type or 20 points.)
and variety, including units that may
possess slight tinges of green or brown (f) Slab. A "slab" in the style of slices color; and that not more than 15 per- is a portion of a unit which does not concent, by weight, of the drained thawed form to the shape of a definite slice due peaches may be materially affected by to improper cutting. brown color due to oxidation, improper (g) Broken halves or quarters. processing, or other causes or may pos- "Broken halves or quarters" means peach sess a pronounced green color: Provided, halves or quarters that are seriously That any of such units individually or cracked or severed into definite parts. collectively do not seriously affect the Portions equivalent to the weight of an appearance of the product.
average full-sized unit may be considered (e) (SStd.) classification. Frozen as one-half (or quarter) in determining peaches that fail to meet the require- the percentage, by count. ments of paragraph (d) of this section (h) (A) classification. Halved, quarmay be gven a score of 0 to 13 points and tered, or sliced frozen peaches that are shall not be graded above Substandard, practically uniform in size and symmetry regardless of the total score for the may be given a score of 18 to 20 points. product (this is a limiting rule).
"Practically uniform in size and sym
metry" has the following meanings with $ 52.3558 Size and symmetry.
respect to the following styles: (a) General. The factor of size and (1) Halves; quarters. In a 32-ounce symmetry refers to the uniformity of sample unit of thawed drained peaches, size and to the symmetry of the units of or entire contents of smaller package, the peaches in halved, quartered, and sliced
weight of the largest normal-shaped unit styles. This factor does not apply to the does not exceed the weight of the smalldiced style or that of “mixed pieces of est normal-shaped unit by more than 75 irregular sizes and shapes;" the total percent; and that not more than 10 perscore for either of these styles is deter- cent, by count, of the units may possess mined by multiplying the sum of the off-suture cuts or partially detached or scores assigned for color, defects, and detached pieces, or broken halves or character by 100 and dividing by 80, quarters, or any combination thereof. dropping any fractions.
(2) Slices. (i) Not more than 10 per(b) Of-suture cut. “Off-suture cut" cent by weight of the thawed drained means a halved or quartered peach unit peaches may consist of partial or broken which has been cut at a distance from slices, slivers, disintegrating fragments the suture greater than 38 inch at the or other than practically intact slices and widest measurement from the suture. slabs;
(c) Partially detached or detached (ii) Not more than 5 percent, by piece. A “partially detached or detached weight, of the thawed drained peaches piece" in the style of halves means a unit may be slabs; and which has the appearance of a slice
(iii) The variation in size of the pracresulting from an off-suture cut or from tically intact slices does not materially improper cutting and which may or may affect the appearance of the product. not be attached to the half from which (i) (B) classification. Halved, quarcut. In determining the applicable tered, or sliced frozen peaches that are allowance in terms of percentage by reasonably uniform in size and symmetry count, partially detached piece may be given a score of 16 or 17 points. together with the half to which it is "Reasonably uniform in size and sympartially attached is considered as one metry” has the following meanings with unit or a detached piece with the hall respect to the following styles: from which detached or together with (1) Halves; quarters. In a 32-ounce any other half is considered as one unit. sample unit of thawed drained peaches,
(d) Partial or broken slice. A “partial or entire contents of smaller package, the or broken slice" is a unit that has had the weight of the largest normal-shaped unit semblance of a slice with respect to does not exceed the weight of the smallthickness and shape but is less than est normal-shaped unit by more than 100 three-fourths of an apparent full slice or percent; and that not more than 20 perthat is seriously cracked, crushed, broken cent, by count of the units may consist of or severed into definite parts.
off-suture cuts or partially detached or (e) Sliver. A "sliver” is a sector that detached pieces, or broken halves or (1) is substantially smaller than the quarters, or any combination thereof. predominant size of slice or that (2) (2) Slices. (1) Not more than 20 perweighs three grams or less.
cent, by weight, of the thawed drained