None...

None...

10 units, do not materially detract from the appearance.

(a) General. The factor of character refers to the development of the pods and seeds and to the degree of freedom from tough fiber. "Tough fiber" in frozen okra means any cooked unit that contains tough fibrous development to the extent that the eating quality of the unit is materially affected.

(b) (A) Classification. Frozen okra that possesses a good character may be given a score of 27 to 30 points. "Good character" means that the units are fleshy and tender, that the seeds are in the early stages of maturity, and that not more than 2 whole pods or 4 cut units (as applicable) per sample unit possess tough fibers.

(c) (B) Classification. Frozen okra that possesses a reasonably good charac

10 units..

1 unit..

Trace....

15 units, do not seriously detract from the appearance.

Not applicable.... Not applicable.

1 unit...

None.

12 units, do not materially detract from the appearance.

2 units.

Trace.

18 units, do not seriously detract from the appearance.

ter may be given a score of 24 to 26 points. Frozen okra 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" means that the units may have lost their fleshy texture to a considerable extent, that the units are reasonably tender, that the seeds may have passed the early stages of maturity, and that not more than 4 whole pods or 8 cut units (as applicable) per sample unit possess tough fibers.

(d) (SStd.) Classification. Frozen okra. that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 23 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

Subpart-United States Standards for Grades of Olive Oil

SOURCE: §§ 52.1531 to 52.1541 appear at 18 F.R. 8014, Dec. 9, 1953, unless otherwise noted.

PRODUCT DESCRIPTION AND GRADES

§ 52.1531 Product description.

Olive oil is the edible oil obtained from the fruit of the olive tree (Olea europaea L.); is clarified, has a specific gravity of 0.910 to 0.915 at 25° C./25° C.; has an lodine number (Hanus) of 79 to 90; has a refractive index of 1.4668 to 1.4683 at 25° C.; and is packed in containers suitable for preservation of the product. § 52.1532 Grades of olive oil.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of olive oil that possesses the typical greenish to light yellow color of olive oil; possesses a free fatty acid

content, calculated as oleic, of not more than 1.4 percent; is free from defects; and is of such quality with respect to odor and flavor as to 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. Choice" is the quality of olive oil that possesses the typical greenish to light yellow color of olive oil; possesses a free fatty acid content, calculated as oleic, of not more than 2.5 percent; is reasonably free from defects; possesses a reasonably good typical odor; possesses a reasonably good typical flavor; and scores 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 olive oil that possesses the typical greenish to light yellow color of olive oil; possesses a free fatty acid content, calculated as oleic, of not more than 3.0 percent; is fairly free from defects; possesses a fairly good typical odor; possesses a fairly good typical flavor; and scores 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 olive oil that fails to meet the requirements of U. S. Grade C or U. S. Standard.

Ascertaining the grade.

(a) The grade of olive oil may be ascertained by considering, in addition to the requirements of the respective grade, the following factors: Free fatty acid content, absence of defects, odor, and flavor.

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

§ 52.1535 Ascertaining the rating for each factor.

The essential variations within each factor are so described that the value may be ascertained for each factor and expressed numerically. The numerical range within each factor is inclusive (for example, "27 to 30 points" means 27, 28, 29, and 30 points).

§ 52.1536 Free fatty acid content.

(a) General. The free fatty acid content shall be determined in accordance with the method described in the current "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists."

(b) (A) classification. Olive oil that possesses a free fatty acid content of not more than 1.4 percent, calculated as oleic acid, may be given a score of 27 to 30 points.

(c) (B) classification. If the olive oil possesses a free fatty acid content of more than 1.4 percent but not more than 2.5 percent, calculated as oleic acid, a score of 24 to 26 points may be given. Olive oil that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule).

(d) (C) classification. If the olive oil possesses a free fatty acid content of more than 2.5 percent but not more than 3 percent, calculated as oleic acid, a score of 21 to 23 points may be given. Olive oil 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).

(e) (SStd) classification. Olive oil that contains more than 3 percent free fatty acid, calculated as oleic, may be given a score of 0 to 20 points, and shall not be graded above U. S. Grade D or Substandard, regardess of the total score for the product (this is a limiting rule).

§ 52.1537 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from cloudiness at 60° F. due to stearin, and from sediment.

(b) (A) classification. Olive oil that is free from defects may be given a score of 27 to 30 points. "Free from defects" means that the olive oil is entirely free from the defects mentioned and that no water or other liquid immiscible with the olive oil is present.

(c) (B) classification. If the olive oil is reasonably free from defects, a score of 24 to 26 points may be given. Olive oil that falls into this classification shall not be graded above U. S. Grade B or U. S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that the olive oil is reasonably free from the defects mentioned and that no water or other liquid immiscible with the olive oil is present.

(d) (C) classification. If the olive oil is fairly free from defects, a score of 21 to 23 points may be given. Olive oil 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" means that the defects mentioned may be present but may not impair the quality of the olive oil and that no water or other liquid immiscible with the olive oil is present.

(e) (SStd) classification. Olive oil that fails 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). § 52.1538

Odor.

(a) General. The factor of odor refers to a typical olive oil odor and the degree of freedom from strong green olive odors, from musty, moldy, butyric, zapatera odors, or any other off-odors.

(b) (A) classification. Olive oil that possesses a good typical odor may be given a score of 18 to 20 points. "Good typical odor" means that the olive oil has a typical olive oil odor and is practically free from off-odors of any kind.

(c) (B) classification. If the olive oil possesses a reasonably good typical odor, a score of 16 or 17 points may be given. "Reasonably good typical odor" means that the olive oil has a typical olive oil odor and is reasonably free from offodors of any kind.

(d) (C) classification. If the olive oil possesses a fairly good typical odor, a score of 14 or 15 points may be given. "Fairly good typical odor" means that the olive oil has a typical olive oil odor and is fairly free from off-odors of any kind. Olive oil 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).

Olive oil

(e) (SStd) classification. that fails to meet the requirements of paragraph (d) of this section and that possesses a definite musty moldy, butyric, or zapatera odor or any other definitely objectionable odor may be given 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). § 52.1539 Flavor.

(a) General. The factor of flavor refers to the typical olive oil flavor and the degree of freedom from strong green olive flavors, from musty, moldy, butyric, zapatera, rancid, or any other off-flavors.

(b) (A) classification. Olive oil that possesses a good typical flavor may be given a score of 18 to 20 points. "Good typical flavor” means that the olive oil has a typical olive oil flavor and is practically free from off-flavors of any kind.

(c) (B) classification. If the olive oil possesses a reasonably good typical flavor, a score of 16 or 17 points may be given. "Reasonably good typical flavor” means that the olive oil has a typical olive oil flavor and is reasonably free from off-flavors of any kind.

(d) (C) classification. If the olive oil possesses a fairly good typical flavor, a score of 14 or 15 points may be given. "Fairly good flavor” means that the olive oil has a typical olive oil flavor and is fairly free from off-flavors of any kind. Olive oil 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).

(e) (SStd) classification. Olive oil that fails to meet the requirements of paragraph (d) of this section and that possesses a definite musty, moldy, butyric, zapatera, or rancid flavor or any other definitely objectionable flavor 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). LOT INSPECTION AND CERTIFICATION § 52.1540 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 vege. tables, processed products thereof, and certain other processed food products (§§ 52.1 to 52.87).

[22 F. R. 3547, May 22, 1957]

50-008-71-17

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of canned orange juice that: (1) Shows no coagulation, (2) has a good color, (3) is practically free from defects, (4) possesses a good flavor, and (5) scores not less than 90 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 orange juice that: (1) May show a slight coagulation, (2) has a fairly good color, (3) is fairly free from defects, (4) possesses a fairly good flavor, and (5) scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of canned orange juice that fails to meet the requirements of U.S. Grade C.

(a) Evaluation of color. (1) The color of canned orange juice is evaluated by comparing the color of the product with the USDA Orange Juice Color Standards so that these color standards become points of reference.

(2) Such comparison is made under an artificial light source of approximately 150 candela intensity and having a spectral quality approximating that of daylight under a moderately overcast sky and a color temperature of 7500 degrees Kelvin, 200 degrees.

(3) The USDA Orange Juice Color Standards range from yellow-orange to yellow color, with USDA OJ 1 being the most orange color in the series.

(b) Procedure in evaluating color. (1) Place the product in a clear glass test tube of 1 inch diameter.

(2) Arrange color standards in a test tube rack or similar device so that light coming from above strikes the standards at a 45 degree angle. The standards are inclined at a 45 degree angle against a neutral grey background. Observe the