Subpart-United States Standards for Grades of Canned Tomatoes and Okra and Canned Okra and Tomatoes

SOURCE: $ 52.3421 to 52.3432 appear at 22 F.R. 9379, Nov. 23, 1957, unless otherwise noted.

PRODUCT DESCRIPTION, PROPORTION OF INGREDIENTS, AND GRADES

§ 52.3421 Product description.

Canned tomatoes and okra and canned okra and tomatoes, called canned tomatoes and okra in this subpart, is the product prepared from clean, sound, properly matured tomatoes of red or reddish varieties which may be canned, and the clean, sound, succulent, immature pods of either the green or white varieties of the okra plant which may be processed. The tomatoes have been prepared by trimming, washing, sorting, peeling, and coring. The okra is prepared by trimming, washing, and sorting, and may be whole or cut into pieces. The tomatoes and okra may be packed with or without a small amount of tomato juice or tomato puree and with or without such other ingredients permissible under the provisions of the Federal Food, Drug, and Cosmetic Act in accordance with good commercial practice. The product is sufficiently processed by heat to assure preservation in hermetically sealed containers.

§ 52.3422 Proportion of ingredients.

(a) Canned tomatoes and okra shall consist of 50 percent or more, by weight, of the tomato ingredient and not less than 12.5 percent nor more than 50 percent, by weight, of whole or cut okra.

(b) Canned okra and tomatoes shall consist of 50 percent or more, by weight, of whole or cut okra and not less than 12.5 percent nor more than 50 percent, by weight, of the tomato ingredient.

(c) Compliance with the requirement for proportions of ingredients will be determined by averaging the percent, by weight, of each ingredient in all of the containers in the sample: Provided, That any deviation from the prescribed proportion of ingredients in any one container is within the limits of good commercial practice.

§ 52.3423 Grades.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned tomatoes and okra that possess a good flavor; that

possess a good color; that are practically free from defects; that possess a good character; 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 tomatoes and okra that possess a fairly good flavor; that possess a fairly good color; that are fairly free from defects; that possess a fairly good character; 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 tomatoes and okra that fail to meet the requirements of U. S. Grade C or U. S. Standard.

(a) (A) classification. Canned tomatoes and okra that possess a good color may be given a score of 17 to 20 points. "Good color" means that the tomato ingredient possesses a reasonably good red color that is typical of reasonably well ripened tomatoes and that the okra possesses the color of young tender okra, which ingredients have been properly prepared and properly processed and meet the following additional requirements:

(1) Tomatoes. Not less than 50 percent, by weight, of the drained tomato ingredient possesses as much or more red than USDA Tomato Red Color Standard: Provided, That the color of not more than 10 percent, by weight, of the remaining portion of the drained tomato ingredient may be yellow and none is green in color.

(2) Okra. The outer surface of the okra pods or pieces of pods possesses a color that is typical of young tender okra.

(b) (C) classification. Canned tomatoes and okra that possess a fairly good color may be given a score of 14 to 16 points. Canned tomatoes and okra 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 the tomato ingredient possesses a fairly good red color typical of fairly well ripened tomatoes and that the okra possesses the color of reasonably tender okra, which ingredients have been properly prepared and properly processed.

(c) (SStd.) classification. Canned tomatoes and okra that fail 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).

cal of well ripened tomatoes and young tender okra.

(b) (C) classification. Canned tomatoes and okra that possess a fairly good flavor may be given a score of 14 to 16 points. Canned tomatoes and okra 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 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.

(c) (SStd.) classification. Canned tomatoes and okra that fail 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).

(a) General. The factor of defects refers to the degree of freedom from sand, grit, or silt; harmless extraneous material; tomato peel; tomato core material; small pieces of okra; and from damaged or seriously damaged tomato or okra ingredient.

(1) "Sand, grit, or silt" means any particle of earthy material.

(2) "Harmless extraneous material” means any extraneous vegetable substance (including, but not limited to, a leaf, unattached stem, or portions thereof) that is harmless.

(3) "Damaged" means that the appearance and eating quality of the product is materially affected by the presence of scarred, discolored, or blemished tomato ingredient and/or scarred, poorly trimmed okra ingredient, and small pieces of pod less than % inch in length, or other damage.

(4) "Seriously damaged" means that the appearance and eating quality of the product is seriously affected by the presence of damaged ingredients.

(b) (A) classification. Canned tomatoes and okra that are practically free from defects may be given a score of 25 to 30 points. "Practically free from defects" means that the presence of sand, grit, or silt; harmless extraneous material; tomato peel; core material; and damaged and seriously damage ingredients, individually or collectively, does not materially affect the appearance and eating quality of the product.

(c) (C) classification. Canned tomatoes and okra that are fairly free from defects may be given a score of 21 to 24 points. Canned tomatoes and okra 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 the presence of sand, grit, or silt; harmless extraneous material; tomato peel; core material; and damaged and seriously damaged ingredients, individually or collectively, does not seriously affect the appearance and eating quality of the product.

Canned

(d) (SStd.) classification. tomatoes and okra that fail 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).

(a) General. The factor of character refers to the texture and wholeness of the tomato ingredient and the tenderness and texture of the okra pods or pieces of pods.

(1) "Large piece of tomato ingredient" means a piece of tomato flesh that weighs not less than 1 ounce.

(2) "Small piece of tomato ingredient" means a piece of tomato flesh that weighs less than 1 ounce and that does not pass through a United States Standard 1⁄2-inch sieve.

(b) (A) classification. Canned tomatoes and okra that possess a good character may be given a score of 26 to 30 points. "Good character" means that the tomato ingredient is composed of whole, almost whole, or large pieces of tomato flesh and that the okra pods or pieces of pods are fleshy and tender and practically intact, that the okra seed is in the early stages of development, and that not more than 2 percent, by count, of the pods or pieces of pods may possess fibrous material which is materially objectionable upon eating.

(c) (C) classification. Canned tomatoes and okra that possess a fairly good character may be given a score of 21 to 25 points. Canned tomatoes and okra that fall into this classification on account of fibrous material shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a partial limiting

Subpart-United States Standards for

Grades of Bulk Sauerkraut

Source: $$ 52.8451 to 52.3463 appear at 32 FR. 7568, May 24, 1967, unless otherwise noted.

PRODUCT DESCRIPTION, GRADES

$ 52.3451 Product description.

Bulk or barreled sauerkraut, hereinafter referred to as "sauerkraut" or "bulk sauerkraut" is the product of characteristic acid flavor, obtained by the full fermentation, chiefly lactic, of properly prepared and shredded cabbage in the presence of not less than 2 percent nor

upon completion of the fermentation, not less than 1.5 percent of acid, expressed as lactic acid.

$52.3452 Grades of bulk sauerkraut.

(a) “T.S. Grade A (First Quality)* bulk sauerkraut is of a color approximating, or is lighter than "Olive Buf (sccording to Ridewar's "Color Standards and Nomenclature"), with the shreds uniformly cut to approximately 1-inch in thichten The product is practiciy the from defects and blemishes: is of Sne crise terre; pARY & Dorms Tal deralped swetraut favor: and sure not less than $5 points when SUN Anuling to the scoring SYSTEM

factor.

(s) (4) classi fontion. Samerkraut that possesses & color approximating, or is Sghter than "Olive B" according to Ridgway's "Color Standards and Nomenclature”), may be given & creds of 13 to 15 potius

assification. If the samerkrat possesses & color ranging from "Olve But so be not darker thal "Dark Olive Buf", is shghtly greenisŤ or gelowish or possesses a tit of light & cet of 1 to 12 potus mer be sloved Scott that falls t Classicain shal at be graded shore ེས་ཅ་CSམལ་སྡེ་ར་གླང་ less of the total score for the produes. CIESS, TARDIO the sEDEbat possesses a decidedly dick, or pink med six a credit within the range of BEST TO TARAF DUNKS MET DE BIOWED. $23:36

this classification may not be graded above U.S. Grade C (Second Quality), regardless of the total score for the product.

(c) (D) classification. Sauerkraut that is very uneven in cut, containing decidedly thick or short shreds, may be given a credit of not more than nine points.

§ 52.3457 Absence of defects.

(a) General. The factor of absence of defects refers to defects such as large pieces of leaves, dead leaves, large pieces of core, spotted shreds, or other defects.

(b) (A) classification. Sauerkraut that is practically free from the defects mentioned may be given a credit of nine to 10 points.

(c) (C) classification. If the product is reasonably free from the defects mentioned, a credit of six to eight points may be allowed. Sauerkraut that falls in this classification shall not be graded above U.S. Grade C (Second Quality), regardless of the total score for the product.

(d) (D) classification. If pieces of dead leaves, large pieces of core, spotted shreds, or any similar blemishes are prominently present to the extent of injuring the appearance of the product, a credit within the range of zero to five points may be allowed.

§ 52.3458 Texture.

(a) General. The factor of texture refers to the condition of the product and the tendency of the shreds to be firm, fresh, crisp, and easy to cut, as contradistinguished to soft or mushy.

(b) (A) classification. Sauerkraut that is firm and crisp may be given a credit of 13 to 15 points.

(c) (C) classification. If the product is somewhat tough, or is slightly soft, a credit of 10 to 12 points may be allowed. Sauerkraut that falls in this classification shall not be graded above U.S. Grade C (Second Quality), regardless of the total score for the product.

(d) (D) classification. If the sauerkraut is tough, or contrariwise, is soft and mushy, a credit within the range of zero to nine points may be allowed. § 52.3459

Flavor.

(a) (A) classification. Sauerkraut that has a highly acid (expressed as lactic), palatable, clean, characteristic sauer

kraut flavor, may be given a credit of 40 to 45 points.

(b) (C) classification. If the product possesses a good sauerkraut flavor that may be suggestive of improper bacterial action, but not markedly so, it may be given a credit of 34 to 39 points. Sauerkraut that falls in this classification shall not be graded above U.S. Grade C (Second Quality), regardless of the total score for the product.

(c) (D) classification. If the flavor is poor and unpalatable from any cause (acetic, butyric, yeasty, moldy, very salty, bitter stale, or rancid), a credit within the range of zero to 33 points may be allowed.

METHODS OF ANALYSIS

§ 52.3460 Determination of acidity.

The method of titration used to determine the degree of lactic acidity in sauerkraut is as follows: Place 10 cc. of sauerkraut juice in a flask, add 40 cc. of distilled water (hydrant water contains large quantities of alkaline salts which tend to neutralize the sauerkraut acid before titration takes place). Shake the flask to mix thoroughly the sauerkraut juice and water. Add three or four drops of phenolphthalein solution. Into this mixture slowly run, drop by drop, from a burette graduated in 10 cc. and filled with % normal solution of sodium hydroxide, enough of the sodium hydroxide to bring a permanent pink tint to the sauerkraut juice solution, shaking the flask as the sodium hydroxide is added. As soon as the pink tint becomes permanent (at first it will fade away), note the amount of the hydroxide used, divide this number by 10, and the result is a number which is the percentage of lactic acid in the sauerkraut juice.