TABLE I-SCHEDULE OF POINT-DEDUCTIONS FOR VARIATIONS IN APPEARANCE —Continued Appearance subfactors Method of determining subfactor score Deviation from predominating color of fried scallops in cooked state Color of the scallops in Small instance of deviation in color means that the scallop varies noticeably from the predominating Ded. points 10 30 'Each square inch is considered an instance. § 266.165 Uniformity. (a) Uniformity refers to the degree of freedom from undesirably small pieces and to the degree of uniformity of the weights of the frozen fried scallops within the package. (1) For Style I, deduction points are assessed for (i) undesirable small pieces as determined by the percent by count of pieces passing through a sieve with 4 inch openings, and (ii) uniformity of size of the scallops remaining in the sieve as determined by the ratio of the weight of the 15 percent largest scallops (minimum three) divided by the 15 percent smallest scal Factor lops (minimum three). The number constituting this percentage shall be the closest approximation of 15 percent, determined by count. (2) For Style II, deduction points are based on the percentage by count of small or large scallops deviating from the average weight within the package. (b) For the purpose of rating the factor of uniformity, the schedules of deduction points in Table II apply. Frozen fried scallops which receive 20 deduction points for this factor shall not be graded above Substandard regardless of the total score for the product. This is a limiting rule. TABLE II-SCHEDULE OF POINT-DEDUCTIONS FOR UNIFORMITY A. Style I (Random pack) (a) Undesirable small pieces which pass through a Ded. points Uniformity of size and weight of scallops in frozen state. (b) Weight ratio of scallops remaining in the sieve. Over § 266.166 Workmanship defects. (a) Workmanship defects refers to the degree of freedom from doubled and misshaped scallops, pieces of shell fragments and extraneous material. The defects of doubled and misshaped scallops are determined by examining the frozen product, whereas the defects of shell fragments and extraneous materials are determined by examining the product in the cooked state. Deduction points are based on the percentage by count of the scallops affected within the package, or the relationship between the number of defect instances and the number of scallops within the package. (1) Doubled scallops. Two or more scallops that are joined together during the breading and/or frying operations. (2) Misshaped scallops. Elongated, flattened, mashed or damaged scallop meats. (3) Extraneous material. An instance of extraneous material refers to an occurrence or group of occurrences of extraneous material in a scallop. Extraneous material consists of sand, grit, intestines, seaweed, and substances foreign to the scallop meat, except for shell fragments. (4) Piece of shell fragment. The presence in the scallops of any fragment of the scallop shell regardless of size. (b) For the purpose of rating the factor of absence of defects the schedules of deduction points in Tables III and IV apply. TABLE III-SCHEDULE OF POINT-DEDUCTIONS FOR ABSENCE OF DEFECTS SUBFACTORS MISSHAPED OR DOUBLE SCALLOPS AND SHELL FRAGMENTS Shell fragments in the Each piece of shell fragment is considered an instance cooked state. TABLE IV-SCHEDULE OF POINT-DEDUCTIONS FOR ABSENCE OF DEFECTS SUBFACTOR of ExtraNEOUS MATERIAL § 266.167 Character. (a) Character refers to the texture of the scallop meat and of the coating and the presence of gristle in the cooked state. Deduction points are based on the degree of variation in the texture attributes of the coating and scallop meat or the relationship between the number of instances and the number of scallops within the package. (1) Gristle. An instance of gristle refers to an occurrence of the tough elastic tissue usually attached to the scallop meat. (2) Texture refers to the firmness, tenderness, and moistness of the cooked scallop meat and to the crispness and tenderness of the coating of the cooked product. The texture of the scallop meat may be classified as a degree of mushiness, toughness, and fibrousness. The texture of the coating may be classified as a degree of pastiness, toughness, dryness, mushiness, or oiliness. (b) For the purpose of rating the factor of character, the schedules of deduction points in Table V and VI apply. Frozen fried scallops which receive 15 deduction points for the factor of character shall not be graded above Substandard regardless of the total score for the product. This is a limiting rule. TABLE V-SCHEDULE OF POINT-DEDUCTIONS FOR CHARACTER SUBFACTOR OF TEXTURE TABLE VI-SCHEDULE OF POINT-DEDUCTIONS FOR CHARACTER SUBFACTOR OF GRISTLE 0 5 15 0 1 2 3 4 5 Point deductions 10 2 6 8 10 2 8 10 1 § 266.171 Definitions and methods of analysis. (a) Percent of scallop meat refers to percent, by weight, of scallop meat in a sample as determined by the following method: (1) Equipment needed. (i) Water bath (3 to 4 liter beaker). (ii) Balance accurate to 0.1 gram. (iii) Clip tongs of wire, plastic, or glass. (iv) Stop-watch or regular watch with second hand. (v) Paper towels. (vi) Spatula, 4-inch blade with rounded tip. (2) Procedure. (i) Weigh all scallops in the sample while still in a hard frozen condition. (ii) Place each scallop individually in the water bath which is maintained at 63° to 86° F. and allow the scallop to remain until such time as the breading becomes soft and can easily be removed from the still frozen meat (between 10 to 30 seconds for scallops held in storage at 0° F.). (iii) Remove the scallop from the bath; blot lightly with double thickness paper toweling; and scrape off or pick out coating from the scallop meat with the spatula or nutpicker. (iv) Weigh all "debreaded" scallop meats. (v) Calculate the percent of scallop meat in the sample by the following formula: Percent scallop meat-Weight of scallop meats (iv)/Weight of frozen fried scallops (i) x 100 (b) Cooked state. Cooked state shall mean that the product shall be cooked in accordance with the instructions accompanying the product. If specific instructions are lacking, the product for inspection shall be cooked as follows: Spread the frozen scallops on a foil covered baking sheet or a shallow pan. Place sheet or pan and frozen contents at the mid point of a properly ventilated oven preheated to 400 degrees Fahrenheit until thoroughly cooked, 15 to 20 minutes. (c) Definitions. (1) "Moderate" refers to a scored condition that is readily noticeable but is not seriously objectionable. (2) "Excessive" refers to a condition that is very noticeable and is seriously objectionable. (3) "Instance" refers to an occurrence of an individual scored subfactor on a scallop. § 266.175 Tolerances for certification of officially drawn samples. The sample rate and grades of specific lots shall be certified in accordance with Part 260 of this chapter. PARTS 267-279 [RESERVED] SUBCHAPTER H-TUNA FISHERIES PART 280-PACIFIC TUNA FISHERIES Sec. 280.1 Definitions. (a) United States. All areas under the sovereignty of the United States, the Trust Territory of the Pacific Islands, and the Canal Zone. (b) Convention. The Convention for the Establishment of an Inter-American Tropical Tuna Commission, signed at Washington, D.C., May 31, 1949, by the United States of America and the Republic of Costa Rica (1 U.S.T. 230). (c) Commission. The Inter-American Tropical Tuna Commission established pursuant to the Convention. (d) Director of investigations. The Director of Investigations, Inter American Tropical Tuna Commission, La Jolla, California. (e) Service director. The Director of the National Marine Fisheries Service, National Oceanic and Atmospheric Administration, Department of Com merce. (f) Regional director. The Regional Director, Southwest Region, National Marine Fisheries Service, 300 South Ferry Street, Terminal Island, California, telephone number, area code, 213, 548-2575. (g) Regulatory area. All waters of the eastern Pacific Ocean bounded by the mainland of the Americas and the following lines: Beginning at a point on the mainland where the parallel of 40° N. latitude intersects the coast; thence due west to the meridian of 125° W. longitude; thence due south to the parallel of 20° N. latitude; thence due east to the meridian of 120° W. longitude; thence due south to the parallel of 5° N. latitude; thence due east to the meridian of 110° W. longitude; thence due south to the parallel of 10° S. latitude; thence due east to the meridian of 90° W. longitude; thence due south to the parallel of 30° S. latitude; thence due east to a point on the mainland where the parallel of 30° S. latitude intersects the coast. For 1978 only, exclude from the regulatory area on an experimental basis the three areas defined as follows: (1) The area encompassed by a line drawn commencing at 110° W. longitude and 5° N. latitude extending east along 5° N. latitude to 95° W. longitude; thence south along 95° W. longitude to 3° S. latitude; thence east along 3° S. latitude to 90° W. longitude to 10° S. latitude; thence west along 10° S. latitude to 110° W. longitude; thence north along 110° W. longitude to 5° N. latitude; (2) The area encompassed by a line drawn commencing at 115° W. longitude and 5° N. latitude extending west along 5° N. latitude to 120° W. longitude; thence north along 120° W. longitude to 20° N. latitude; thence east along 20° N. latitude to 115° W. longi |