from tough fiber; and the presence of buds which are poorly developed does not materially affect the appearance or eating quality of the product.

Frozen

(e) (SStd.) classification. broccoli of any style that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 27 points. Frozen broccoli that falls into this classification shall not be graded above "Substandard” regardless of the total score for the product (this is a limiting rule).

METHOD OF ANALYSIS

§ 52.640 Ascertaining proportions of head material and leaf material.

(a) Definitions. For the purpose of determining percent, by weight, of head material and leaf material in the styles of cut and chopped broccoli:

(1) "Head material" consists of buds or bud clusters whether or not attached to a portion of a spear and includes the fine stem material to which buds or bud clusters are attached to the main stem;

(2) "Leaf material" means a leaf or any portion thereof whether or not attached to a portion of a spear.

(b) Method. The percent, by weight, of head material, loose leaves or portions thereof in cut and chopped broccoli may be determined as follows:

Equipment needed.

250 ml beaker.

Gram scale, or other suitable scale graduated to 0.1 ounce.

Laboratory tweezers, scalpel or any other instrument suitable for separating the stem material, leaf material, and head material. Flat grading tray. Procedure.

(1) Thoroughly mix sample to be tested. (2) Weigh approximately 100 grams or 3 ounces of sample in a previously tared 250 ml beaker.

(3) Spread contents of beaker out on a flat grading tray.

(4) Separate the stem material from the head and leaf material; weigh the stem material, and record.

(5) Separate the leaf material from the head material; weigh each separately and record.

(6) The weight of the head material divided by the sum of the weights of the stem, head, and leaf materials multiplied by 100 is the percent, by weight, of head material.

(7) The weight of the leaf material divided by the sum of the weights of the stem, head, and leaf materials multiplied by 100 Is the percent, by weight, of leaf material.

(c) Compliance. Compliance with the requirements for the percent, by weight,

of leaf material and head material in the styles of "cut" and "chopped" broccoli is determined by averaging the weight of the head material and leaf material separately from all the containers comprising the samples; provided, no single container contains less than 15 percent, by weight, of head material, or more than 35 percent, by weight, of leaf material.

LOT INSPECTION AND CERTIFICATION § 52.641 Ascertaining the grade of a lot. The grade of a lot of frozen broccoli 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 of this title).

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen Brussels sprouts that possess similar varietal characteristics; that possess a good color; that are practically free from defects; that possess a good character; that possess a good flavor and odor; and that 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. Extra Standard" is the quality of frozen Brussels sprouts that possess similar varietal characteristics; that possess a reasonably good color; that are reasonably free from defects; that possess a reasonably good character; that possess a good flavor and odor; and that 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 Brussels sprouts that possess a fairly good color; that are fairly free from defects; that possess a fairly good character; that possess a fairly good flavor and odor; and that score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(d) "U. S. Grade D" or "Substandard" is the quality of frozen Brussels sprouts that fails to meet the requirements of U. S. Grade C or U. S. Standard.

are determined immediately after thawing so that the product is sufficiently free from ice crystals to permit proper handling as individual units and the product is completely thawed to determine the factor of character. The product is cooked to determine the flavor and odor.

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

(e) "Fairly good flavor and odor" 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.

§ 52.654 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 which is scored is inclusive (for example, "27 to 30 points" means 27, 28, 29, or 30 points).

(a) General. The color of Brussels sprouts is based on the characteristic and predominating color of the outer surfaces of the Brussels sprouts.

(1) "Yellow-green" means а predominating characteristic green color with a definite yellow cast.

(2) "Yellow" means a predominating characteristic yellow color with slight tinges of green or a predominating characteristic yellow color typical of the color Brussels sprouts possess after the outer green leaves have been removed.

(b) (A) classification. Frozen Brussels sprouts that possess a good color may be given a score of 27 to 30 points. "Good color" means that not more than 5 percent, by count, of the units may be yellow and that the remainder of the units are yellow-green or more green in color. One Brussels sprout in a single container is permitted to be yellow if such unit exceeds the allowance of 5 percent.

(c) (B) classification. If the frozen Brussels sprouts possess a reasonably good color, a score of 24 to 26 points may be given. Frozen Brussels sprouts that fall into this classification shall not be

graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means that more than 5 percent, by count, but not more than 25 percent, by count, of the units are yellow and that the remainder of the units are yellow-green or more green in color.

(d) (C) classification. If the frozen Brussels sprouts possess a fairly good color, a score of 21 to 23 points may be given. Frozen Brussels sprouts that fall into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good color" means that more than 25 percent, by count, of the units are yellow and that the remainder, if any, are yellow-green or more green in color but are not off-color for any reason.

(e) (SStd) classification. Frozen Brussels sprouts that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 20 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule). § 52.656

Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from grit, silt, harmless extraneous material, loose leaves and loose small pieces, poorly trimmed units, and from units damaged by discoloration, mechanical injury, pathological injury, insect injury, or other means.

(1) "Grit" (or sand) is rough, hard particles of earthy sediment.

(2) "Silt" is fine earthy sediment from material such as mud or clay.

(3) "Harmless extraneous material" means vegetable substances other than from Brussels sprouts, such as weeds and grass and any portion thereof, that are harmless.

(4) "Loose leaves and loose small pieces" means leaves, pieces of leaves, and small pieces of edible stalk or stems not attached to a unit, whether or not damaged.

(5) "Poorly trimmed units" means (1) that the butt end is not trimmed smoothly and closely at the approximate point of attachment of the outer leaves; or (ii) that the appearance of the unit is

materially damaged from excessive cutting into the head. Brussels sprouts heads from which the leaves have been stripped, whether or not excessively, are not considered "poorly trimmed units."

(6) "Damaged" means any unit damaged by surface or internal discoloration, mechanical injury, pathological injury, insect injury, or by other means to the extent that the appearance or eating quality is materially affected.

(7) "Seriously damaged" means any unit damaged to such an extent that the appearance or eating quality is seriously affected.

(b) (A) classification.

Frozen Brus

sels sprouts that are practically free from defects may be given a score of 36 to 40 points. "Practically free from defects" means that no grit or silt that affects the appearance or eating quality of the product is present; no harmless extraneous material is present; loose leaves and loose small pieces that do not affect the appearance or eating quality of the product may be present; and that units that are damaged or seriously damaged do not exceed 10 percent, by count, of all the units, but of such 10 percent not more than one-half thereof or not more than 5 percent, by count, of all the units may be seriously damaged; and, in addition, not more than 10 percent, by count, of all the units may be poorly trimmed.

(c) (B) classification. If the frozen Brussels sprouts are reasonably free from defects, a score of 32 to 35 points may be given. Frozen Brussels sprouts that fall into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that no grit or silt that affects the appearance or eating quality of the product is present; not more than one piece of harmless extraneous material may be present for each 20 ounces of net weight; loose leaves and loose small pieces that do not materially affect the appearance or eating quality of the product may be present; and that units that are damaged or seriously damaged do not exceed 20 percent, by count, of all the units, but of such 20 percent not more than one-half thereof or not more than 10 percent, by count, of all the units may be seriously damaged; and, in addition, not more than 15 percent, by count, of all the units may be poorly trimmed.

(d) (C) classification. Frozen Brussels sprouts that are fairly free from defects may be given a score of 28 to 31 points. Frozen Brussels sprouts that fall into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly free from defects" means that a slight trace of grit or silt that does not affect materially the appearance or eating quality of the product may be present; not more than two pieces of harmless extraneous material may be present for each 20 ounces of net weight; loose leaves and loose small pieces that do not seriously affect the appearance or eating quality of the product may be present; and that units that are damaged, seriously damaged, or poorly trimmed do not exceed 50 percent, by count, of all the units, but of such 50 percent not more than three-tenths thereof or not more than 15 percent, by count, of all the units may be seriously damaged and of such 50 percent not more than two-fifths thereof or not more than 20 percent, by count, of the units may have butt ends that are not trimmed smoothly and closely at the approximate point of attachment of the outer leaves.

(e) (SStd) classification. Frozen Brussels sprouts that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 27 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(a) General. The factor of character refers to the degree of development and tenderness and texture of the Brussels sprouts heads.

(1) "Well developed" means that a Brussels sprout head is well formed, compact, and reasonably firm.

(2) "Reasonably well developed" means that a Brussels sprout head is reasonably well formed, reasonably compact, and fairly firm.

(3) "Fairly well developed" means that a Brussels sprout head is fairly well formed but may have been reduced in size or excessively stripped by removal of leaves.

(4) "Very loose-structured" means that a Brussels sprout head is very light in weight in comparison to its size and

possesses large open spaces resulting in a very spongy condition that yields easily and considerably to moderate pressure.

(b) (A) classification. Frozen Brussels sprouts that possess a good character may be given a score of 27 to 30 points. "Good character" means that not less than 80 percent, by count, of the units are well developed and that the remainder are reasonably well developed or fairly well developed and not more than an occasional unit may be very loosestructured.

(c) (B) classification. If the frozen Brussels sprouts possess a reasonably good character, a score of 24 to 26 points may be given. Frozen Brussels sprouts that fall into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably good character" means that not less than 50 percent, by count, of the units are at least reasonably well developed; not more than 10 percent, by count, may be very loose-structured units; and the remainder are fairly well developed.

(d) (C) classification. Frozen Brussels sprouts that possess a fairly good character may be given a score of 21 to 23 points. Frozen Brussels sprouts that fall into this classification shall not be graded above U. S. Grade C or U. s. Standard, regardless of the total score for the product (this is a limiting rule). "Fairly good character" means that not less than 50 percent, by count, of the units are at least fairly well developed.

(e) (SStd) classification. Frozen Brussels sprouts that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 20 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION § 52.658

Ascertaining the grade of a lot. The grade of a lot of the processed product 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). [22 F. R. 3547, May 22, 1957]

(a) "Whole"

means

or "whole carrots" canned carrots consisting of whole carrots that retain the approximate original conformation of the whole carrot.

(b) "Slices" or "sliced carrots" means canned carrots consisting of carrot slices produced by slicing whole carrots transverse to the longitudinal axis.

(c) "Quarters" or "quartered carrots" means canned carrots consisting of quarters of carrots produced by cutting whole carrots longitudinally into four approximately equal units. Whole carrots cut longitudinally into six units approximating the size and appearance of the quartered carrots are also permitted in this style.

(d) "Diced carrots" means canned carrots consisting of units produced by

cutting whole carrots into cubes having edges, other than the rounded outer edges, measuring approximately 1⁄2 inch or less.

(e) "Julienne," "French style," or "shoestring" means canned carrots consisting of strips of carrots.

(f) "Cut" means canned carrots consisting of units which with respect to size or shape do not conform to any of the foregoing styles. Carrots which have been cut longitudinally into two approximately equal units are included in this style.

(g) "Unit" means an individual carrot or portion of a carrot in canned carrots.

§ 52.673 Grades of canned carrots.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned carrots that possess similar varietal characteristics; that possess a normal flavor and odor; that possess a good color; that are practically free from defects; that are tender; that are practically uniform in size and shape; and that score not less than 85 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 canned carrots that possess similar varietal characteristics; that possess a normal flavor and odor; that possess a fairly good color; that are fairly free from defects; that are fairly tender; that are fairly uniform in size and shape; and that score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of canned carrots that fail to meet the requirements of U. S. Grade C or U. S. Standard.

FILL OF CONTAINER AND DRAINED WEIGHTS § 52.674 Recommended fill of con

tainer.

The recommended fill of container is not incorporated in the grade of the finished product since fill of container, as such, is not a factor of quality for the purpose of these grades. It is recommended that the container of canned carrots be filled as full as practicable with carrots without impairment of quality and that the product and packing medium occupy not less than 90 percent of the total capacity of the container.