Sample size

Initial 2 ounces..

17/16 square inches or less pass for A

Cumulative 3 ounces. 30/16 square

inches or less pass for A

(4) All styles. Notwithstanding the specified allowances, the presence of harmless extraneous vegetable material, root stubs, seed heads, crowns, damaged leaves and stems, or portions thereof, including insignificant damage or other injury, individually or collectively, does not materially affect the appearance or eating quality of the product.

(d) (B) classification. Frozen spinach that is reasonably free from defects may be given a score of 48 to 53 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 free from defects" means that a trace of grit, sand, or silt may be present that does not materially affect the appearance or eating quality of the product; and in addition has the following meanings with respect to the following styles:

(1) Whole leaf style. The product does not exceed the applicable allowances prescribed for the respective type of defect in Table I and Table II of this section;

(2) Chopped. The area of damage does not exceed the area prescribed for the applicable sample size in Table III of this section;

for B.

6816 to 7216

square inch inclusive-Take another 2 ounces.

More than

7216 square inch-Fails Grade B.

(3) Cut leaf. The area of damage does not exceed the area prescribed for the applicable sample size in Table IV of this section;

(4) All styles. Notwithstanding the specified allowances, the presence of harmless extraneous vegetable material, root stubs, seed heads, crowns, damaged leaves and stems, or portions thereof, including insignificant damage or other injury, individually or collectively, does not seriously affect the appearance or eating quality of the product.

(e) (SStd.) classification. Frozen spinach that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 47 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). [26 F.R. 578, Jan. 20, 1961; 26 F.R. 821, Jan. 27, 1961, as amended at 29 F.R. 11442, Aug. 8, 1964]

(1) "Stem material” means that portion of the spinach material below the point of attachment to the leaf.

(2) "Pieces of leaf" means any piece of a leaf (excluding stem material) having an area less than 2 square inches in Whole Leaf style.

(b) (A) classification. Frozen spinach that possesses a good character may be given a score of 18 to 20 points. "Good character" has the following meanings with respect to the following styles:

(1) Whole Leaf style. (1) The spinach is tender; and there may be present:

(ii) Not more than 25 percent, by weight, of the spinach may be stem material; and

(iii) Not more than 20 percent, by weight, of the spinach that may be pieces of leaves.

(2) Cut leaf; chopped. (i) The spinach is tender; and

(ii) The appearance and eating quality of the product is not materially affected by the presence of stem material or that the product does not present a pureed or stringy appearance.

(c) (B) classification. Frozen spinach that possesses a reasonably good character 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 character" has the following meanings with respect to the following styles:

(1) Whole leaf style. (i) The spinach is reasonably tender; and there may be present:

(ii) Not more than 30 percent, by weight, of the spinach that is stem material: and

(iii) Not more than 30 percent, by weight, of the spinach that is pieces of leaves.

(2) Cut leaf; chopped. (i) The spinach is reasonably tender; and

(ii) The appearance and eating quality of the product is not seriously affected by the presence of stem material.

shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

[26 FR. 578, Jan. 20, 1961; 26 F.R. 821, Jan. 27, 1961, as amended at 29 F.R. 11442, Aug. 8, 1964]

METHOD OF ANALYSIS

§ 52.1929 Method of analysis.

(a) "Weight of stem material" and "weight of pieces of leaves" are determined by the following method: (1) Equipment.

8 inch, 8 mesh screen.

Flat surface suitable as cutting board. Small knife.

Suitable scales.

(2) Procedure. (i) If the sample is 10 ounces or less use the entire sample, but if the sample is of a size exceeding 10 ounces, use a representative portion which will yield at least 10 ounces of drained spinach.

(ii) Place sample in deep grading tray and add water to a depth of approximately 1 inch. Separate leaves for defects and at the same time separate pieces of leaves and stem material, cutting the stem from the leaf at the lowest point of attachment. After separating, place whole leaves, pieces of leaves, and stem material on the sieve in separate piles, drain for two minutes, weigh, and record total combined weights. Determine weight of stem material and pieces of leaves separately. The weight of stem material divided by the total combined weights multiplied by 100 is the percent, by weight, of stem material. The weight of pieces of leaves divided by the total combined weights multiplied by 100 is the percent, by weight, of pieces of leaves.

LOT INSPECTION AND CERTIFICATION § 52.1930 Ascertaining the grade of a

lot.

The grade of a lot of frozen spinach 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).

Subpart-United States Standards for Grades of Frozen Cooked Squash SOURCE: §§ 52.1941 to 52.1950 appear at 18 FR. 8056, Dec. 9, 1953, unless otherwise noted.

PRODUCT DESCRIPTION AND GRADES

§ 52.1941 Product description.

Frozen cooked squash is the clean, sound, properly matured product made from varieties of fall or late type squash which have been properly prepared by washing, cutting, cleaning, steaming, reducing to a pulp and removing seed, and fiber. The product is then frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

§ 52.1942 Grades of frozen cooked squash.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen cooked squash that possesses a good consistency; that possesses a good color; that possesses a good finish; that is practically free from defects; that possesses a good flavor and odor; and scores not less than 85 points when scored in accordance with the scoring system outlined in this section.

(b) "U.S. Grade B" or "U.S. Extra Standard" is the quality of frozen cooked squash that possesses a reasonably good consistency; that possesses a reasonably

(c) The scores for the factors of consistency, color, finish, and absence of defects are determined after the frozen cooked squash is heated in a double boiler, or in a covered pan until thoroughly warmed and completely free from ice crystals. The warmed product is then stirred to blend all separated liquid into a uniform mixture. The requirements for flavor and odor are also ascertained on the warmed product.

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

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

§ 52.1944 Ascertaining the ratings 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

(a) (A) classification. Frozen cooked squash that possesses a good consistency may be given a score of 26 to 30 points. "Good consistency" means that the warmed mixed squash, after emptying from a container to a dry flat surface, forms a well-mounded mass, and that at the end of two minutes after emtying on such surface there is not more than a slight separation of free liquor.

(b) (B) classification. If the frozen cooked squash possesses a reasonably good consistency, a score of 21 to 25 points may be given. Frozen squash that falls 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 consistency" means that the warmed mixed squash after emptying from the container to a dry flat surface, may be reasonably stiff, but not excessively stiff; forms a moderately mounded mass, and that at the end of two minutes, after emptying on such surface, there may be a moderate, but not excessive separation of free liquor.

(c) (SStd) classification. Frozen cooked squash that fails to meet the requirements of paragraph (b) 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). § 52.1946

Color.

(a) (A) classification. Frozen cooked squash that possesses a good color may be given a score of 17 to 20 points. "Good color" means that the color of the warmed mixed squash possesses a practically uniform bright, typical color; and is free from discoloration due to oxidation, or other causes.

(b) (B) classification. If the frozen cooked squash possesses & reasonably good color, a score of 14 to 16 points may be given. Frozen squash that falls 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 the color of the warmed cooked squash possesses a reasonably uniform, reasonably bright, typical color, and the color may be variable or slightly dull but is not off-color.

(c) (SStd) classification. Frozen

cooked squash that is off-color for any reason or 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).

§ 52.1947 Finish.

(a) General. The factor of finish refers to the texture of the product and from freedom from hardness of the squash particles.

(b) (A) classification. Frozen cooked squash that possesses a good finish may be given a score of 17 to 20 points. "Good finish" means that the warmed mixed squash has an even texture, is granular but not lumpy, pasty or "salvy", and the squash particles are not hard.

(c) (B) classification. If the frozen cooked squash possesses a reasonably good finish, a score of 14 to 16 points may be given. Frozen squash that falls 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 finish" means that the warmed mixed squash has an even texture, may lack granular characteristics, may be slightly pasty or slightly “salvy" but not decidedly pasty or decidedly "salvy," and the squash particles are not hard.

Frozen

(d) (SStd) classification. cooked squash 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 substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.1948 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from sand, grit, or silt, pieces of seed, fiber, and from dark or off-colored particles.

(1) "Grit, sand, or silt" means any particle of earthy material.

(b) (A) classification. Frozen cooked squash that is practically free from defects may be given a score of 25 to 30 points. "Practically free from defects" means that no grit, sand, or silt may be present that affects the appearance or eating quality of the frozen cooked squash, and that the number, size and color of the other aforesaid defects present individually or collectively do not more than slightly affect the appearance or eating quality of the product.

(c) (B) classification. Frozen cooked squash that is reasonably free from defects may be given a score of 21 to 24 points. Frozen squash that falls 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 a trace of grit, sand, or silt may be present that does not materially affect the appearance or eating quality of the frozen cooked squash, and that any of the other aforesaid defects present individually or collectively may be noticeable but are not so large, so numerous, or of such contrasting color as to seriously affect the appearance or eating quality of the product.

(d) (SStd) classification. Frozen cooked squash which 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 § 52.1949 lot.

Ascertaining the grade of a

Subpart-United States Standards for Grades of Frozen Squash (Summer Type)

SOURCE: $ 52.1961 to 52.1970 appear at 18 F.R. 8058, Dec. 9, 1953, unless otherwise noted. PRODUCT DESCRIPTION, STYLES, AND GRADES § 52.1961 Product description.

"Frozen squash" is the fresh, sound, immature product from the squash (summer type) plant hereinafter called frozen squash, which has been properly prepared and properly blanched, and is then frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

(b) "U. S. Grade B" or "U. S. Extra Standard" is the quality of frozen squash that possesses similar varietal characteristics; that possesses a reasonably good flavor and odor; that possesses a reasonably good color; that is reasonably free from defects; that possesses a reasonably good character; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of frozen squash that fails to meet the requirements of U. S. Grade B or U. 8. Extra Standard.

FACTORS OF QUALITY

§ 52.1964 Ascertaining the grade.

(a) The grade of frozen squash may be ascertained by considering, in conjunction with the requirements of the respective grade, the respective ratings for the factors of color, absence of defects, and character.

(b) The relative importance of each scoring factor is expressed numerically on the scale of 100. The maximum