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(1) Group 2; spherical material, 1 unit; or

(iii) Group 3; cylindrical material, a piece or pieces which singly or in the aggregate do not exceed 1⁄2 inch in length.

(2) Not more than 7 percent, by count, of the peas may be pieces of peas;

(3) Not more than 2 percent, by count, of the peas may be blemished including not more than one-half of 1 percent, by count, of all the peas that may be seriously blemished;

(4) The presence of harmless extraneous vegetable material. pieces of peas, blemished peas, seriously blemished peas, and other defects individually or collectively, does not more than slightly affect the appearance or eating quality of the product.

(e) (B) classification. Frozen peas that are reasonably free from defects may be given a score of 32 to 35 points. Frozen peas that fall into this classification, except for pieces of peas, shall not be graded above U.S. Grade B. regardless of the total score for the product (this is a partial limiting rule). "Reasonably free from defects" means that: (see Table I of this subpart)

(1) For each 30 ounces of net weight there may be present not more than the following amounts of harmless extraneous vegetable material:

(1) When present as a single group: (a) Group 1; flat material, pieces having an aggregate area of not more than 2 square inch (equivalent to 1⁄2 inch x 1 inch) on the surface; or 1 piece of any size; or

(b) Group 2; spherical material, 2 units; or

(c) Group 3; cylindrical material, a piece or pieces which singly or in the aggregate do not exceed 1 inch in length.

(ii) When present in combination, not more than 2 of any of the following groups:

(a) Group 1; flat material, pieces having an aggregate area of not more than 14 square inch (equivalent to 1⁄2 inch x 1⁄2 inch) on the surface; or 1 piece of any size;

(b) Group 2; spherical material, 1 = unit;

(c) Group 3; cylindrical material, a = piece or pieces which singly or in the aggregate do not exceed 1⁄2 inch in length.

(2) Not more than 10 percent, by count, of the peas may be pieces of peas:

(3) Not more than 4 percent, by count, of the peas may be blemished including not more than 1 percent, by count, of all the peas that may be seriously blemished.

(4) The presence of harmless extraneous vegetable material, pieces of peas, blemished peas, seriously blemished peas, and other defects, individually or collectively, does not materially affect the appearance or eating quality of the product.

(f) (C) classification. Frozen peas that are fairly free from defects may be given a score of 28 to 31 points. Frozen peas that fall into this classification, except for pieces of peas, shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a partial limiting rule). "Fairly free from defects" means that: (see Table I of this subpart)

(1) For each 30 ounces of net weight there may be present not more than the following amounts of harmless extraneous vegetable material:

(i) When present as a single group: (a) Group 1; flat material, pieces having an aggregate area of not more than 1 square inch (equivalent to 1 inch x 1 inch) on the surface; or 1 piece of any size; or

(b) Group 2; spherical material, 3 units; or

(c) Group 3; cylindrical material, a piece or pieces which singly or in the aggregate do not exceed 2 inches in length.

(ii) When present in combination, not more than 2 or any of the following groups:

(a) Group 1; flat material, pieces having an aggregate area of not more than 2 square inch (equivalent to 1⁄2 inch x 1 inch) on the surface; or 1 piece of any size;

(b) Group 2; spherical material, 2 units;

(c) Group 3; cylindrical material, a piece or pieces which singly or in the aggregate do not exceed 1 inch in length.

(2) Not more than 15 percent, by count, of the peas may be pieces of peas;

(3) Not more than 6 percent, by count, of the peas may be blemished including not more than 3 percent, by count, of all the peas that may be seriously blemished;

(4) The presence of harmless extraneous vegetable material, pieces of peas, blemished peas, seriously blemished peas, and other defects, individually or collectively, does not seriously affect the appearance or eating quality of the product.

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**) (SStd.) classification. Frozen eas that fail to meet the requirements of paragraph (f) of this section may be given a score of 0 to 27 points. Frozen peas that fall into this classification, except for pieces of peas that exceed 15 percent, by count, but do not exceed 20 percent, by count, shall not be graded above Substandard, regardless of the total score for the product (this is a partial limiting rule).

§ 52.3517 Tenderness and maturity.

(a) General. The factor of tenderness and maturity refers to the degree of maturity of frozen peas as determined on the basis of the brine flotation test set forth in § 52.3518 by first removing the skins from the peas, and as reflected in the tenderness determined on the cooked product.

(b) (A) classification. Frozen peas that are tender may be given a score of 36 to 40 points. "Tender" means that the peas are in such a stage of maturity that not more than 10 percent, by count, of the peas may sink in a solution containing 13 percent, by weight, of salt (See Table II of this subpart); and that the frozen peas after cooking are very tender upon eating.

(c) (B) classification. Frozen peas that are reasonably tender may be given a score of 32 to 35 points. Frozen peas that fall 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 tender" means that the peas are in such a stage of maturity that not more than 12 percent, by count, of the peas may sink in a solution containing 15 percent, by weight, of salt (See Table II of this subpart); and that the frozen peas after cooking are reasonably tender upon eating.

(d) (C) classification. Frozen peas that are fairly tender may be given a score of 28 to 31 points. Frozen peas that fall into this classification shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule). "Fairly tender" means that the peas are in such a stage of maturity that not more than 16 percent, by count, of the peas may sink in a solution containing 16 percent, by weight, of salt (see Table II of this subpart); and that the frozen peas after cooking are fairly tender upon eating.

(e) (SStd.) classification. Frozen peas that fail to meet the requirements of paragraph (d) of this section may be

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(a) Explanation. The brine flotation test utilizes salt solutions of various specific gravities to separate the peas according to maturity. The brine solutions are based on the percentage by weight of pure salt (NaCl) in solution at 20 degrees C. In making the test the brine solutions are standardized to the proper specific gravity equivalent to the specified "percent of salt solutions at 20 degrees C." by using a salometer spindle accurately calibrated at 20 degrees C. A 250 ml. glass beaker or similar receptacle is filled with the brine solution to a depth of approximately 2 inches. The brine solution and sample must be at the same temperature and should closely approximate 20 degrees C.

(b) Procedure. After carefully removing the skins from the peas, place the peas into the solution. Pieces of peas and loose skins should not be used in making the brine flotation test. If cotyledons divide, use both cotyledons in the test and consider the 2 separated cotyledons as 1 pea; and, if an odd cotyledon sinks, consider it as one pea. Only peas that sink to the bottom of the receptacle within 10 seconds after immersion are counted as "peas that sink”.

LOT INSPECTION AND CERTIFICATION

§ 52.3519 Ascertaining the grade of a lot.

The grade of a lot of frozen peas covered by these standards is determined by the procedures set forth in the regulations governing Inspection and Certification of Processed Fruits and Vegetables,

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1 Indicates limiting rule.

36-40

1 32-35 1 28-31 ((SStd.) 10-27

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* Indicates partial limiting rule. Subpart-United States Standards for Grades of Frozen Peaches

SOURCE: 52.8551 to 52.8563 appear at 26 FR. 4879, June 2, 1961, unless otherwise noted.

PRODUCT DESCRIPTION, TYPES, STYLES, AND GRADES

§ 52.3551 Product description.

Frozen peaches are prepared from sound, mature, fresh peaches which are peeled, pitted, washed, cut, and may be trimmed to assure a clean and wholesome product. The peaches are properly drained of excess water before filling into containers; may be packed with the addition of a nutritive sweetening ingredient(s), including syrup and/or syrup containing pureed peaches and any other ingredient(s) permissible under the provisions of the Federal Food, Drug, and Cosmetic Act; are prepared and frozen in accordance with good commercial practice; and are maintained at temperatures necessary for the preservation of the product.

§ 52.3552 Varietal types of frozen peaches.

(a) Yellow freestone. Freestone peaches of the yellow-fleshed varieties

which may have orange or red pigments emanating from the pit cavity;

(b) White freestone. Freestone peaches that are predominately white fleshed;

(c) Red freestone. Freestone peaches that have substantial red coloring in the flesh;

(d) Yellow clingstone. Clingstone peaches of the yellow or orange-fleshed varieties.

§ 52.3553

Styles of frozen peaches.

(a) "Halved" or "halves" means the peaches are cut approximately in half along the suture from stem to apex.

(b) "Quartered" or "quarters" means halved peaches cut into two approximately equal parts.

(c) "Sliced" or "slices" means the peaches are cut into sectors smaller than quarters.

(d) "Diced" means the peaches are cut into approximate cube-shaped units.

(e) "Mixed pieces of irregular sizes and shapes" means peaches cut or broken into pieces of irregular sizes and shapes and which do not conform to a single style of halves, quarters, or slices. § 52.3554 Grades of frozen peaches.

(a) "U.S. Grade A” (or “U.S. Fancy") is the quality of frozen peaches that (1) possess similar varietal characteristics, (2) have a normal flavor, (3) have a good color, (4) are practically uniform, or reasonably uniform, in size and symmetry for the applicable style, (5) are practically free from defects, (6) possess a good character within one of the following categories: I, soft-ripe fruit or II, firm-ripe fruit, and (7) 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 frozen peaches that (1) possess similar varietal characteristics, (2) have a normal flavor, (3) have & reasonably good color, (4) are reasonably uniform, or fairly uniform, in size and symmetry for the applicable style, (5) are reasonably free from defects, (6) possess a reasonably good character within one of the following categories: I, soft-ripe fruit or II, firm-ripe fruit, and (7) score 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 frozen peaches that (1) possess similar varietal char

acteristics, (2) have a normal flavor, (3) have a fairly good color, (4) are fairly uniform in size and symmetry for the applicable style, (5) are fairly free from defects, (6) possess a fairly good character within one of the following categories: I, soft-ripe fruit, II, firm-ripe fruit, or III, mixed soft-ripe and firmripe fruit, and (7) score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(d) "Substandard" is the quality of frozen peaches that fail to meet the requirements of U.S. Grade C.

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§ 52.3557 Color.

(a) General. The score for the factor of color is evaluated by considering the overall color of the units. Abnormal discoloration near or part of the pit cavity shall be considered in the evaluation of the overall color of the unit.

(b) (A) classification. Frozen peaches that possess a good color may be given a score of 18 to 20 points. "Good color" means that the frozen peaches possess a color that is bright, reasonably uniform, and typical of reasonably well-ripened to well-ripened peaches of the type and variety which have been properly prepared and properly processed; that not more than 10 percent, by weight, of the drained thawed peaches may possess no more than a slight tinge of green or slight tinge of brown color due to oxidation, improper processing, or, other causes, and none may possess a pronounced green or brown color.

(c) (B) classification. Frozen peaches that possess a reasonably good color may be given a score of 16 or 17 points. Frozen peaches that fall 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 color" means that the frozen peaches possess a color that is reasonably bright, fairly uniform, and typical of reasonably wellripened peaches of the type and variety which have been properly prepared and properly processed; that not more than a total of 20 percent by weight of the drained thawed peaches may be affected by green or brown color of which not more than 5 percent, by weight, of the drained thawed peaches may have a pronounced green or a pronounced brown color and the remainder of this allowance (20 percent) may have no more than a slight tinge of green or of brown color. Provided, That any such peaches do not materially affect the appearance of the product.

(d) (C) classification. Frozen peaches that possess a fairly good color may be given a score of 14 or 15 points. Frozen peaches that fall into this classification shall not be graded above U.S. Grade C, regardless of the total score for the product (this is a limiting rule). "Fairly good color" means that the frozen peaches vary in color typical of fairly well-ripened peaches of the type and variety, including units that may

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