accordance with the scoring system outlined in this subpart the total score is not less than 85 points: Provided, That the frozen corn-on-the-cob may be reasonably uniform in size and reasonably well developed if the total score is not less than 85 points.

(b) "U. S. Grade B" or "U. S. Extra Standard" is the quality of frozen cornon-the-cob that possesses similar varietal characteristics; that possesses a fairly good flavor and odor; that is reasonably uniform in size; that possesses a reasonably good color; that is reasonably well developed; that is reasonably free from defects; that is reasonably tender; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 70 points.

(c) "Substandard" is the quality of frozen corn-on-the-cob that fails to meet the requirements of U.S. Grade B or U.S. Extra Standard.

FACTORS OF QUALITY

§ 52.934 Ascertaining the grade of a sample unit.

(a) A sample unit of frozen corn-onthe-cob is six ears per primary container. If the primary container contains less than six ears the entire content is the sample unit.

(b) In addition to considering other requirements outlined in the standards, the grade of a sample unit is ascertained by considering the following quality factors:

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

of tenderness and maturity, and flavor of frozen corn-on-the-cob is made after thawing and after the product is cooked.

(d) "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.

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

§ 52.935 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) (A) classification. Frozen cornon-the-cob that possesses a good color may be given a score of 17 to 20 points. "Good color" means that the kernels possess uniform a practically color typical of tender sweet corn and that the product is bright and is practically free from "off-variety” kernels.

(b) (B) classification. If the frozen corn-on-the-cob possesses a reasonably good color a score of 14 to 16 points may be given. Frozen corn-on-the-cob 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 kernels possess a reasonably uniform color typical of reasonably tender sweet corn and that the product is reasonably bright and reasonably free from "off-variety” kernels.

(c) (SStd.) classification. Frozen corn-on-the-cob that fails to meet the requirements of paragraph (b) of this section may be given 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).

means that the length of the longest ear does not exceed the length of the shortest ear by more than one inch and that the largest diameter of the largest ear does not exceed the largest diameter of the smallest ear by more than one-half inch. (b) (B) classification. Frozen cornon-the-cob that is reasonably uniform in size may be given a score of 7 or 8 points. "Reasonably uniform in size" means that the length of the longest ear does not exceed the length of the shortest ear by more than two inches and that the largest diameter of the largest ear does not exceed the largest diameter of the smallest ear by more than 34 inch.

(c) (SStd.) classification. Frozen corn-on-the-cob that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 6 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

(a) (A) classification. Frozen cornon-the-cob that is well developed may be given a score of 9 or 10 points. "Well developed" means that the ear is well filled with kernels and the appearance is not materially affected by missing and shrunken kernels.

(b) (B) classification. Frozen cornon-the-cob that is reasonably well developed may be given a score of 7 or 8 points. "Reasonably well developed" means that the ear is reasonably well filled with kernels and the appearance is not seriously affected by missing and shrunken kernels.

(c) (SStd.) classification. Frozen corn-on-the-cob that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 6 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.939 Defects.

(a) General. The factor of defects refers to the degree of freedom from pieces of loose cob, attached or loose husk, silk, or other harmless extraneous vegetable matter, from poorly trimmed ears, crushed kernels, ragged kernels, and from damaged or seriously damaged kernels.

(1) "Poorly trimmed ear" means that the end or ends of an ear are rough or ragged in appearance and that any at

tached stalk which may be present exceeds one-quarter inch in length.

(2) "Damaged kernel" means any kernel damaged by mechanical injury and any kernel damaged by pathological injury, insect injury, discoloration, or damaged by other means to such an extent that the appearance or eating quality is materially affected. Mechanical injury means that the kernel is materially damaged by cutting or crushing. Kernelson the ends of the ear which are damaged" by cutting shall not be considered as damaged by mechanical injury.

(3) "Seriously damaged kernel” means damaged to such an extent that the appearance or eating quality is seriously affected except that kernels damaged by mechanical injury only shall not be considered seriously damaged.

(b) (A) classification. Frozen cornon-the-cob that is practically free from defects may be given a score of 25 to 30 points. "Practically free from defects" means that:

(1) The presence of pieces of loose cob, husk, silk or other harmless extraneous vegetable matter, poorly trimmed ears, crushed kernels, ragged kernels, damaged or seriously damaged kernels, individually or collectively, do not materially affect the appearance or eating quality of the product; and

(2) Not more than 5 percent, by count of kernels in the sample unit, are damaged or seriously damaged, but not more than one-half of one percent, by count of all the kernels, are seriously damaged.

(c) (B) classification. Frozen cornon-the-cob that is reasonably free from defects may be given a score of 21 to 24 points. Frozen corn-on-the-cob 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 free from defects" means that:

(1) The presence of pieces of loose cob, husk, silk or other harmless extraneous vegetable matter, poorly trimmed ears, crushed kernels, ragged kernels and damaged or seriously damaged kernels, individually or collectively, do not seriously affect the appearance or eating quality of the product; and

(2) Not more than 10 percent, by count of the kernels in the sample unit, are damaged or seriously damaged, but not more than 1 percent, by count of all the kernels, are seriously damaged.

Frozen

(d) (SStd.) classification. corn-on-the-cob that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.940 Tenderness and maturity.

(a) General. The tenderness and maturity of the kernels is determined by examining at least three complete adjacent rows of kernels or an equivalent number if kernels are not in rows, after removal The from each ear in the sample unit. kernels are removed from the ear by cutting just above the point of attachment to the cob.

(b) (A) classification. Frozen cornon-the-cob that is tender may be given a score of 25 to 30 points. "Tender" means that the kernels are in the milk or early cream stage of maturity and have a tender texture.

(c) (B) classification. If the frozen corn-on-the-cob is reasonably tender a score of 21 to 24 points may be given. Frozen corn-on-the-cob 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 tender" means that the kernels are in the cream stage of maturity and have a reasonably tender texture.

(d) (SStd.) classification. Frozen corn-on-the-cob that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION

§ 52.941 Ascertaining the grade of a lot. The grade of a lot of frozen cornon-the-cob 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 through 52.87). For the purpose of determining primary container net weight in applying the official sampling procedures set forth in those regulations, an ear of corn shall be considered to weigh 9 ounces.

Canned cranberry sauce is the jellied or semi-jellied product prepared from clean, sound, matured or fairly well-matured cranberries; a sweetening ingredient or sweetening ingredients, and water. Pectin may be added but only in a quantity which reasonably compensates for deficiency, if any, of the natural pectin content of the cranberries. The mixture is concentrated and sufficiently processed by heat to assure preservation of the product in hermetically sealed containers. The soluble solids of the finished product is not less than 35 percent and not more than 45 percent.

§ 52.952 Styles of canned cranberry

sauce.

(a) Style I. Jellied or strained (typical of a jellied product prepared from strained cranberries).

(b) Style II. Whole (typical of a semi-jellied product prepared from whole or partially whole cranberries).

(a) “U.S. Grade A" or "U.S. Fancy" is the quality of canned cranberry sauce that possesses a good color; that possesses a good consistency and good texture; that is practically free from defects; that possesses a good flavor and odor; and that scores 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 cranberry sauce that possesses a fairly good color; that possesses a fairly good consistency and a fairly good texture; that is fairly free from defects; that possesses a fairly good flavor and odor; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U. S. Grade D" or "Substandard" is the quality of canned cranberry sauce that fails to meet the requirements of U. S. Grade C or U. S. Standard.

FILL OF CONTAINER

§ 52.954 Recommended fill of container.

The recommended fill of container is not incorporated in the grades of the finished product since fill of container, as such, is not a factor of quality for the purposes of these grades. It is recommended that each container be filled as full as practicable with cranberry sauce and that the product occupy not less than 90 percent of the volume of the container.

FACTORS OF QUALITY

§ 52.955 Ascertaining the grade.

The grade of canned cranberry sauce may be ascertained by considering, in conjunction with the requirements of the respective grade, the respective ratings for the factors of color, consistency and texture, absence of defects, and flavor and odor. The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given such factors are:

(a) (A) classification. Canned cranberry sauce that possesses a good color may be given a score of 17 to 20 points. "Good color" means the bright, dark red color typical of canned cranberries which color is free from any dullness.

(b) (C) classification. If the canned cranberry sauce possesses a fairly good color, a score of 14 to 16 points may be given. Canned cranberry sauce that falls 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 the red color typical of canned cranberries, which color may be slightly dull or may indicate slight evidence of oxidation but is not off color. (c) (SStd) classification. Canned cranberry sauce that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 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). § 52.958

Consistency and texture.

(a) (A) classification. Canned cranberry sauce that possesses a good consistency and good texture may be given a score of 34 to 40 points. "Good consistency and good texture" has the following meanings with respect to the following styles of canned cranberry

sauce:

(1) Jellied or strained. The gel is tender to slightly firm and there may be evidence of a reasonable separation of free liquid.

(2) Whole. The skin particles and the semi-jellied portions are reasonably tender and the fruit, seed, and skin particles are dispersed reasonably uniform throughout the product.

(b) (C) classification. If the canned cranberry sauce possesses a fairly good

consistency and a fairly good texture, a score of 28 to 33 points may be given. Canned cranberry sauce that falls 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 consistency and fairly good texture" has the following meanings with respect to the following styles of canned cranberry sauce:

(1) Jellied or strained. The gel may lack firmness or may be stiff but is not tough or rubbery and there may be evidence of separation of free liquid which is not excessive.

(2) Whole. The skin particles and the semi-jellied portions are fairly tender and the fruit, seed, and skin particles are dispersed fairly uniform throughout the product and there may be evidence of separation of free liquid which is not excessive.

(c) (SStd) classification. Canned cranberry sauce that fails to meet the requirements of paragraph (b) 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 absence of defects refers to the degree of freedom from foreign material and objectionable material and from harmless extraneous particles in Style I, Jellied or strained; and from defective cranberries and foreign berries and particles thereof, fine stems, foreign material and objectionable material, and other defects in Style II, Whole.

(b) (A) classification. Canned cranberry sauce that is practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" has the following meanings with respect to the following styles of cranberry

sauce:

(1) Jellied or strained. The product is free from foreign material and objectionable material, is free from any harmless extraneous particles that exceed the area of a circle 16 inch in diameter; and is practically free from harmless extraneous particles that are the equivalent in area of a circle 16 inch or less in diameter.

(2) Whole. There may be present for each 12 ounces of net weight not more

than 3 defective cranberries or foreign berries and not more than 4 fine stems 3/4 inch or more in length; the product is free from foreign material and objectionable material and is practically free from other defects which affect materially the appearance or edibility of the product.

(c) (C) classification. If the canned cranberry sauce is fairly free from defects, a score of 14 to 16 points may be given. Canned cranberry sauce that falls 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" has the following meanings with respect to the following styles of cranberry sauce:

(1) Jellied or strained. The product is free from foreign material and objectionable material; is practically free from harmless extraneous particles that exceed the area of a circle 16 inch in diameter; and is fairly free from harmless extraneous particles that are the equivalent in area of a circle 16 inch or less in diameter.

(2) Whole. There may be present for each 12 ounces of net weight not more than 6 fine stems 34 inch or more in length; the product is free from foreign material and objectionable material and is fairly free from other defects which affect materially the appearance or edibility of the product.

(d) (SStd) classification. Canned cranberry sauce that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 13 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) (A) classification. Canned cranberry sauce that possesses a good flavor and odor may be given a score of 17 to 20 points. "Good flavor and odor" means that the product possesses a good, characteristic, slightly tart flavor typical of cooked cranberries and that the product is free from any trace of a caramelized flavor, abnormal flavor, or abnormal odor.

(b) (C) classification. If the canned cranberry sauce possesses a fairly good flavor and odor, a score of 14 to 16 points may be given. Canned cranberry sauce that falls into this classification shall not be graded above U. S. Grade C or