In any sample unit, except the first one of 50 spears or tips. "Total"-the sum of "Critical", "Severe", "Major", and "Minor" defects, as applicable. [34 FR 5152, Mar. 13, 1969, as amended at 35 FR 5663, Apr. 8, 1970; 39 FR 17304, May 15, 1974] § 52.390 LOT COMPLIANCE Sample size. (a) General. The sample size to determine compliance with requirements for size, percent head material, and quality factors shall be the sampling plans specified in the "Regulations Governing Inspection of Processed Fruits and Vegetables and Related Products" (§§ 52.152.87). (b) Acceptance numbers. The acceptance numbers for deviants specified in the sampling plans cited in paragraph (a) of this section do not apply to these standards. The percent, by count, of heads is determined by averaging the percentage of heads in all of the sample units comprising the sample: Provided, That: (a) When cut into units 14 inches or less in length no individual sample unit may contain less than 12 percent, by count, of heads; and (b) When cut into units longer than 14 inches, no sample unit may contain less than 15 percent, by count, of heads. § 52.393 Lot acceptance for "Percent loose material". The percent of loose material, by weight, is determined by averaging the percentage by weight of loose material in the total weight of all of the sample units comprising the sample. [35 F.R. 5663, Apr. 8, 1970] § 52.394 Lot acceptance for quality. A lot of frozen asparagus is considered as meeting the quality requirements of either U.S. Grade A or U.S. Grade B if: (a) The product has a good flavor and odor; and (b) The product is free of grit or silt that affects the appearance or edibility within the limits specified for either U.S. Grade A or U.S. Grade B; and (c) The product complies with the limits specified for loose material for either U.S. Grade A or U.S. Grade B; and (d) The defects permitted and the AL values for the applicable defect classifications, specified in Tables VII and VIII, are not exceeded. [34 F.R. 5152, Mar. 13, 1969, as amended at 35 F.R. 5663, Apr. 8, 1970] [84 F.R. 5152, Mar. 13, 1969. Redesignated at 35 F.R. 5663, Apr. 8, 1970] Subpart-United States Standards for PRODUCT DESCRIPTION, TYPES, STYLES, § 52.411 Product description. Canned dried beans are prepared from the matured seeds of varieties of beans (sometimes called "peas") used for canning, but not including soybeans; and may be prepared by washing, soaking, blanching, or other processing; may be packed with or without the addition of water, spices, spice oils, spice flavorings, salt, coloring agents, thickening ingredients, sweetening ingredients, tomato products, pork or pork products, and meat or meat products; and are sufficiently processed by heat to assure preservation of the product in hermetically sealed containers. § 52.412 Types of canned dried beans. (c) Red beans. (d) Black-eye beans or beans. Styles of packs of canned dried Canned dried beans are usually packed in the following styles: (a) In tomato sauce. This style of pack contains tomato pulp or tomato puree or a similar tomato product in the packing medium with or without any one or more of the following: sweetening ingredients, salt, thickening ingredients, coloring agents, and spices or other flavorings. Variations of this style are: (1) In tomato sauce with pork or pork product. (2) In tomato sauce with meat or meat product. (b) In sweetened sauce. This style of pack contains sweetening ingredients in the packing medium with or without any one or more of the following: Salt, thickening ingredients, coloring agents, spices or other flavorings, and molasses. Variations of this style are: (1) In sweetened sauce with pork or pork product. (2) In sweetened sauce with meat or meat product. (c) In brine. This style of pack contains water and salt in the packing medium with or without any one or more of the following: spices or other flavorings, and thickening ingredients. § 52.414 Grades of canned dried beans. (a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned dried beans that possess similar varietal characteristics; are practically free from defects; possess a good character; possess a good typical color; possess a reasonably rich, typical and normal flavor; and are of such quality with respect to consistency that the total score is not less than 85 points when scored in accordance with the scoring system outlined in this subpart. (b) "U. 8. Grade C" or "U. S. Standard" is the quality of canned dried beans that possess similar varietal characteristics; possess a fairly good consistency; are fairly free from defects; possess a fairly good character; possess a good typical color; possess a typical and normal flavor; and score 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 dried beans that fail to meet the requirements of U. S. Grade C or U. S. Standard. § 52.418 Consistency. (a) (A) classification. Canned dried beans that possess a good consistency may be given a score of 17 to 20 points. "Good consistency" has the following meaning for the respective style of canned dried beans when they are emptied on a flat surface: (1) In tomato sauce and in sweetened sauce. The sauce is smooth and is neither grainy nor lumpy and the product forms a slightly mounded mass of beans and packing medium with not more than a slight separation of liquid. (2) In brine. The packing medium is neither grainy nor lumpy and the product may possess a thick consistency or a consistency in which there is a separation of liquid. (b) (C) classification. If the canned dried beans possess a fairly good consistency, a score of 14 to 16 points may be given. "Fairly good consistency" has the following meaning for the respective style of canned dried beans when they are emptied on a flat surface: (1) In tomato sauce and in sweetened sauce. The sauce is fairly smooth and may be slightly grainy but is not lumpy and the product possesses a thick consistency with practically no separation of liquid or with a moderate separation of liquid but does not possess a watery consistency. (2) In brine. The packing medium is fairly smooth and may be slightly grainy but is not lumpy and the product may possess a consistency in which there is considerable separation of liquid or may possess a watery consistency. (c) (SStd) classification. Canned dried beans 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 U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule). Points 20 40 40 § 52.419 100 § 52.417 Ascertaining the rating of 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, the range "17 to 20 points" means 17, 18, 19, or 20 points). Absence of defects. (a) General. The factor of absence of defects refers to the degree of freedom from extraneous material, from loose skins, from broken and mashed units, and from damaged units. (1) A "unit" means two cotyledons and a skin, or portions thereof, whether or not attached or combined as a whole bean. A single whole skin or pieces of loose skin aggregating the equivalent of a whole skin will be considered as onethird of a unit. A cotyledon or portions of cotyledons aggregating the equivalent of a cotyledon will be considered as one-third of a unit. (2) "Loose skins" means skins or portions of skins which have become separated wholly from the cotyledons. (3) A "broken unit" means a bean from which either cotyledon, or portions thereof, has become detached and any such parts of the bean that have become separated from the whole bean. (4) "Mashed units" means beans that are crushed or flattened to the extent that their appearance is seriously affected. (5) "Damaged unit" means any unit that is (1) spotted, discolored, or otherwise damaged to such an extent that its appearance or edibility is materially affected, or (ii) affected by pathological, insect, or similar type injury regardless of the area affected. Beans that possess characteristic darkening around the hilum are not considered damaged units. (b) (A) classification. Canned dried beans that are practically free from defects may be given a score of 34 to 40 points. "Practically free from defects" means that no extraneous material is present, and, of the units: (1) Not more than 5 percent, by count, may be loose skins and broken and mashed units; and (2) Not more than 4 percent, by count, may be damaged units. If the canned (c) (C) classification. dried beans are fairly free from defects, a score of 28 to 33 points may be given. Canned dried beans 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 there may be present not more than 1 small piece of harmless extraneous material for each 20 ounces of net weight, and, of the units: (1) Not more than 10 percent, by count, may be loose skins and broken and mashed units; and (2) Not more than 8 percent, by count, may be damaged units. (a) (A) classification. Canned dried beans that possess a good character may be given a score of 34 to 40 points. "Good character" means the beans possess a texture that is typical, that may be slightly granular or slightly firm, and that the skins are tender. (b) (C) classification. If the canned dried beans possess a fairly good character, a score of 28 to 33 points may be given. Canned dried beans 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 character" means that the beans possess a fairly good typical texture, that the beans may be firm but are not markedly hard, that the beans may be soft but are not mushy, and that the skins may be slightly tough. § 52.421 EXPLANATIONS Explanation of terms. (a) "Similar varietal characteristics" means that the beans are alike in shape, color, and general characteristics. (b) "Good typical color" means (1) that the beans possess a color distinctly characteristic of the type of canned dried beans; and (2) that the surrounding sauce or brine possesses a color distinctly characteristic for the style of pack. (c) "Reasonably rich, typical and normal flavor" means a flavor that is indicative of good-flavored ingredients for the respective type and style of pack, and the canned dried beans are free from objectionable flavors or objectionable odors of any kind. (d) "Typical and normal flavor" means a flavor that is indicative of a product slightly lacking in good-flavor ingredients for the respective type and style of pack, and the canned dried beans are free from objectionable flavors or objectionable odors of any kind. LOT INSPECTION AND CERTIFICATION § 52.422 Ascertaining the grade of a lot. The grade of a lot of the processed product covered by these standards is |