(2) "Loose material” means any loose or shattered asparagus material, cut or broken pieces, less than 3% inch in length.

(3) "Shattered head” means any unit with the asparagus head broken or shattered to the extent that the appearance is seriously affected.

(4) "Misshapen” means any spear (or stalk) or tip that is badly crooked, or any unit that is seriously affected in appearance by doubles or other malformations.

(5) "Poorly cut" means a unit that has a very ragged, stringy, or frayed edge or edges or a unit that is partially cut, or is cut at an angle of less than approximately 45 degrees.

(6) "Damaged" means damaged by discoloration, mechanical injury, pathological injury, insect injury, or damaged by other means which have not been specifically mentioned to such an extent that the aggregate damaged area materially affects the appearance or edibility of the unit.

(7) "Seriously damaged" means damaged to such an extent that the appearance or edibility of the unit is seriously affected.

(b) (A) classification. Frozen asparagus that is practically free from defects may be given a score of 26 to 30 points. "Practically free from defects" has the following meanings with respect to the following styles of frozen asparagus:

(1) Spears (or stalks) and tips. No grit or silt may be present that affects the appearance or edibility of the product; loose material may be present that does not materially affect the appearance of the product and there may be present not more than 15 percent, by count, of shattered heads, misshapen units, poorly cut units, and damaged and seriously damaged units: Provided, That of such 15 percent not more than 5 thereof or not more than 3 percent, by count, of all the units may be seriously damaged: And further provided, That one unit with shattered head, misshapen unit, poorly cut unit, and damaged and seriously damaged unit is permitted in a container if such unit exceeds the respective allowances of 15 percent, by count, or 3 percent, by count, of all the units.

(2) Cut spears or cuts and tips and center cuts or cuts. No grit or silt may be present that affects the appearance or eating quality of the product; loose material may be present that does not

materially affect the appearance of the product and there may be present not more than 10 percent, by count, of shattered heads, misshapen units, poorly cut units, and damaged and seriously damaged units: Provided, That of such 10 percent not more than 2 thereof or not more than 5 percent, by count, of all the units may be seriously damaged.

(c) (B) classification. If the frozen asparagus is reasonably free from defects a score of 22 to 25 points may be given. Frozen asparagus that falls into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" has the following meanings with respect to the following styles of frozen asparagus:

(1) Spears (or stalks) and tips. Not more than a trace of grit or silt may be present that slightly affects the appearance or eating quality of the product; loose material may be present that does not seriously affect the appearance of the product; and there may be present not more than 30 percent, by count, of shattered heads, misshapen units, poorly cut units, and damaged and seriously damaged units: Provided, That of such 30 percent not more than 3 thereof or not more than 10 percent, by count, of all the units may be seriously damaged.

(2) Cut spears or cuts and tips and center cuts or cuts. Not more than a trace of grit or silt may be present that slightly affects the appearance or eating quality of the product; loose material may be present that does not seriously affect the appearance of the product; and there may be present not more than 20 percent, by count, of shattered heads, misshapen units, poorly cut units, and damaged and seriously damaged units: Provided, That of such 20 percent not more than 2 thereof or not more than 10 percent, by count, of all the units may be seriously damaged.

Frozen

(d) (SStd) classification. asparagus that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 21 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.391 Character.

(a) General. The factor of character refers to the degree of development of the head and bracts, and to the tenderness

and texture of the unit, and to the degree of freedom from shriveling.

(1) "Well developed" means that the appearance of the head is not materially affected by a seedy appearance and is practically compact.

(2) "Reasonably well developed" means that the head may show a seedy appearance over the surface and the head and bracts may be elongated but not so developed or elongated as to give a definitely spread or branching appear

ance.

(b) (A) classification. Frozen asparagus that possesses a good character may be given a score of 33 to 40 points. "Good character" has the following meanings with respect to the following styles:

(1) Spears (or stalks) and tips. Not less than 90 percent, by count, of the heads are well developed, and immediately after thawing and cooking the appearance of the product is not materially affected by shriveling and not more than 10 percent, by count, of the units may possess tough fibers.

(2) Cut spears or cuts and tips and center cuts or cuts. The heads are at least reasonably well developed, and immediately after thawing and cooking the appearance of the product is not materially affected by shriveling and not more than 5 percent, by count, of the units may possess tough fibers.

(c) (B) classification. If the frozen asparagus possesses a reasonably good character a score of 27 to 32 points may be given. Frozen asparagus that falls into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably good character" has the following meanings with respect to the following styles:

(1) Spears (or stalks) and tips. Not less than 90 percent, by count, of the heads are reasonably well developed, and immediately after thawing and cooking the appearance of the product is not seriously affected by shriveling and not more than 20 percent, by count, of the units may possess tough fibers.

(2) Cut spears or cuts and tips and center cuts or cuts. Not less than 65 percent, by count, of all the heads are reasonably well developed, and immediately after thawing and cooking the appearance of the product is not seriously affected by shriveling and not more than

10 percent, by count, of the units may possess tough fibers.

(d) (SStd) classification. Frozen asparagus that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 26 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION § 52.392 Ascertaining the grade of a lot.

The grade of a lot of the processed product covered by these standards is determined by the procedure set forth in the regulations governing inspection and certification of processed fruits and vegetables, processed products thereof, and certain other processed food products (§§ 52.1 to 52.87).

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

SCORE SHEET

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. (a) White beans. (b) Lima beans.

(c) Red beans. (d) Black-eye beans or black-eye peas. (e) Beans or "peas" of other colors or types.

§ 52.413 Styles of packs of canned dried beans.

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 meIdium 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

86-008-68- -6

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. S. 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.

FILL OF CONTAINER

§ 52.415 Recommended fill of container.

The recommended fill of container is not incorporated in the grades of the finished product since fill of container, as such, is not a factor of quality for the purpose of these grades. It is recommended that each container of canned dried beans be filled with canned dried beans as full as practicable without impairment of quality and that the product and packing medium occupy not less than 90 percent of the volume capacity of the container.

FACTORS OF QUALITY

§ 52.416 Ascertaining the grade.

(a) The grade of canned dried beans may be ascertained by considering, in addition to the requirements of the respective grade, the following factors: Consistency, absence of defects, and character.

(b) The relative importance of each factor is expressed numerically on the scale of 100. The maximum number of points that may be given for each factor is:

(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).

§ 52.419 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 (i) 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. Canned dried

(b) (A) classification. 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.

(c) (C) classification. If the canned 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

Canned dried

(a) (A) classification. 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.

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 determined by the procedures set forth in the regulations governing inspection and certification of processed fruits and vegetables, processed products thereof, and certain other processed food products (§§ 52.1 to 52.87).

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

Absence of defects..

(C)

1 28-33

((D)

1 0-27

Flavor.. Grade..

34-40

1 28-33 10-27

1 Indicates limiting rule within classification.

Subpart-United States Standards for

Grades of Canned Green Beans and Canned Wax Beans

SOURCE: §§ 52.441 to 52.456 appear at 26 F.R. 5555, June 22, 1961, unless otherwise noted.