(a) (A) classification. Frozen whole kernel (or whole grain) corn that possesses a good color may be given a score of 9 or 10 points. "Good color" means that the kernels possess a practically uniform color typical of tender sweet corn and that the product is bright and is practically free from "offvariety" kernels.

(b) (B) classification. If the frozen whole kernel (or whole grain) corn possesses a reasonably good color a score of 8 points may be given. "Reasonably good color" means that the kernels possess a reasonably uniform color typical of reasonably tender sweet corn and that the product is reasonably bright and reasonably free from "off-variety" kernels.

(c) (C) classification. Frozen whole kernel (or whole grain) corn that possesses a fairly good color may be given a score of 6 or 7 points. Frozen whole kernel (or whole grain) corn that scores 6 points in 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 partial limiting rule). "Fairly good color" means that the kernels possess a fairly uniform color typical of fairly tender sweet corn and that the product may be dull but not to the extent that the appearance is seriously affected, and is fairly free from "off-variety" kernels.

(d) (SStd) classification. Frozen whole kernel (or whole grain) corn that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 5 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.917 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from pieces of cob, husk, silk, or other harmless extraneous vegetable matter, from pulled kernels, ragged kernels, crushed kernels, loose skins, and from damaged or seriously damaged kernels.

(1) "Damaged kernel" means any

kernel affected by insect injury or damaged by discoloration, pathological injury, or by other means to the extent that the appearance or eating quality is materially affected.

(2) "Seriously damaged kernel" means damaged to such an extent that the appearance or eating quality is seriously affected.

(b) (A) classification. Frozen whole kernel (or whole grain) corn that is practically free from defects may be given a score of 36 to 40 points. "Practically free from defects" means that pieces of cob, husk, silk, or other harmless extraneous vegetable matter, pulled kernels, ragged kernels, crushed kernels, loose skins, and damaged or seriously damaged kernels may be present that do not more than slightly affect the appearance or eating quality of the product.

(c) (B) classification. If the frozen whole kernel (or whole grain) corn is reasonably free from defects a score of 32 to 35 points may be given. Frozen whole kernel (or whole grain) corn 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" means that pieces of cob, husk, silk, or other harmless extraneous vegetable matter, pulled kernels, ragged kernels, crushed kernels, loose skins, and damaged or seriously damaged kernels may be present that do not materially affect the appearance or eating quality of the product.

(d) (C) classification. Frozen whole kernel (or whole grain) corn that is fairly free from defects may be given a score of 28 to 31 points. Frozen whole kernel (or whole grain) corn 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 pieces of cob, husk, silk, or other harmless extraneous vegetable matter, pulled kernels, ragged kernels, crushed kernels, loose skins, and damaged or seriously damaged kernels may be present that do not seriously affect the appearance or eating quality of the product.

(e) (SStd) classification. Frozen whole kernel (or whole grain) corn that

fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 27 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.918

Tenderness and maturity.

(a) (A) classification. Frozen whole kernel (or whole grain) corn that is tender may be given a score of 45 to 50 points. "Tender" means that the kernels are in the milk or early cream stage of maturity and have a tender texture.

(b) (B) classification. If the frozen whole kernel (or whole grain) corn is reasonably tender a score of 40 to 44 points may be given. Frozen whole kernel (or whole grain) corn 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 tender" means that the kernels are in the cream stage of maturity and have a reasonably tender texture.

(c) (C) classification. Frozen whole kernel (or whole grain) corn that is fairly tender may be given a score of 36 to 39 points. Frozen whole kernel (or whole grain) corn 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 tender". means that the kernels are in the early dough or dough stage and have a fairly tender texture.

(d) (SStd) classification. Frozen whole kernel (or whole grain) corn that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 35 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 § 52.919

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 product: (§§ 52.1 to 52.87).

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

Subpart-United States Standards for Grades of Frozen Corn-on-the-Cob

SOURCE: §§ 52.931 to 52.942 appear at 23 F.R. 2171, Apr. 3, 1958; 23 F.R. 2276, Apr. 8, 1958, unless otherwise noted.

PRODUCT DESCRIPTION, Color, and GRADES § 52.931 Product description.

Frozen corn-on-the-cob is the product which is prepared from sound, properly matured, fresh, sweet corn ears by removing husk and silk; by sorting, trimming, washing, and blanching; and which sweet corn ears are then frozen and stored at temperatures necessary for the preservation of the product.

§ 52.932 Colors of frozen corn-on-thecob.

(a) Golden (or yellow).
(b) White.

accordance with the scoring system outlined in this subpart the total score is not less than 85 points: Provided, That the frozen corn-on-the-cob may be reasonably uniform in size and reasonably well developed if the total score is not less than 85 points.

(b) "U. S. Grade B" or S. Extra Standard" is the quality of frozen cornon-the-cob that possesses similar varietal characteristics; that possesses a fairly good flavor and odor; that is reasonably uniform in size; that possesses a reasonably good color; that is reasonably well developed; that is reasonably free from defects; that is reasonably tender; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 70 points.

(c) "Substandard" is the quality of frozen corn-on-the-cob that fails to meet the requirements of U.S. Grade B or U.S. Extra Standard.

of tenderness and maturity, and flavor of frozen corn-on-the-cob is made after thawing and after the product is cooked.

(d) "Good flavor" means that the product has a good characteristic, normal flavor, and odor and is free from objectionable flavors and objectionable odors of any kind.

(e) "Fairly good flavor" means that the product may be lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind.

§ 52.935 Ascertaining the rating for the factors which are scored.

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

(a) (A) classification. Frozen cornon-the-cob that possesses a good color may be given a score of 17 to 20 points. "Good color" means that the kernels possess a practically uniform color typical of tender sweet corn and that the product is bright and is practically free from "off-variety" kernels.

(b) (B) classification. If the frozen corn-on-the-cob possesses a reasonably good color a score of 14 to 16 points may be given. Frozen corn-on-the-cob 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 color" means that the kernels possess a reasonably uniform color typical of reasonably tender sweet corn and that the product is reasonably bright and reasonably free from "off-variety" kernels.

(c) (SStd.) classification. Frozen corn-on-the-cob that fails 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 Substandard, regardless of the total score for the product (this is a limiting rule).

means that the length of the longest ear does not exceed the length of the shortest ear by more than one inch and that the largest diameter of the largest ear does not exceed the largest diameter of the smallest ear by more than one-half inch. (b) (B) classification. Frozen cornon-the-cob that is reasonably uniform in size may be given a score of 7 or 8 points. "Reasonably uniform in size" means that the length of the longest ear does not exceed the length of the shortest ear by more than two inches and that the largest diameter of the largest ear does not exceed the largest diameter of the smallest ear by more than 3⁄4 inch.

(c) (SStd.) classification. Frozen corn-on-the-cob that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 6 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.938

Development.

(a) (A) classification. Frozen cornon-the-cob that is well developed may be given a score of 9 or 10 points. "Well developed" means that the ear is well filled with kernels and the appearance is not materially affected by missing and shrunken kernels.

(b) (B) classification. Frozen cornon-the-cob that is reasonably well developed may be given a score of 7 or 8 points. "Reasonably well developed" means that the ear is reasonably well filled with kernels and the appearance is not seriously affected by missing and shrunken kernels.

(c) (SStd.) classification. Frozen corn-on-the-cob that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 6 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.939 Defects.

(a) General. The factor of defects refers to the degree of freedom from pieces of loose cob, attached or loose husk, silk, or other harmless extraneous vegetable matter, from poorly trimmed ears, crushed kernels, ragged kernels, and from damaged or seriously damaged kernels.

(1) "Poorly trimmed ear" means that the end or ends of an ear are rough or ragged in appearance and that any at

tached stalk which may be present exceeds one-quarter inch in length.

(2) "Damaged kernel" means any kernel damaged by mechanical injury and any kernel damaged by pathological injury, insect injury, discoloration, or damaged by other means to such an extent that the appearance or eating quality is materially affected. Mechanical injury means that the kernel is materially damaged by cutting or crushing. Kernels

on the ends of the ear which are damaged by cutting shall not be considered as damaged by mechanical injury.

(3) "Seriously damaged kernel" means damaged to such an extent that the appearance or eating quality is seriously affected except that kernels damaged by mechanical injury only shall not be considered seriously damaged.

(b) (A) classification. Frozen cornon-the-cob that is practically free from defects may be given a score of 25 to 30 points. "Practically free from defects" means that:

(1) The presence of pieces of loose cob, husk, silk or other harmless extraneous vegetable matter, poorly trimmed ears, crushed kernels, ragged kernels, damaged or seriously damaged kernels, individually or collectively, do not materially affect the appearance or eating quality of the product; and

(2) Not more than 5 percent, by count of kernels in the sample unit, are damaged or seriously damaged, but not more than one-half of one percent, by count of all the kernels, are seriously damaged.

(c) (B) classification. Frozen cornon-the-cob that is reasonably free from defects may be given a score of 21 to 24 points. Frozen corn-on-the-cob 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 free from defects" means that:

(1) The presence of pieces of loose cob, husk, silk or other harmless extraneous vegetable matter, poorly trimmed ears, crushed kernels, ragged kernels and damaged or seriously damaged kernels, individually or collectively, do not seriously affect the appearance or eating quality of the product; and

(2) Not more than 10 percent, by count of the kernels in the sample unit, are damaged or seriously damaged, but not more than 1 percent, by count of all the kernels, are seriously damaged.

(d)

(SStd.) classification. Frozen corn-on-the-cob that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule) § 52.940 Tenderness and maturity.

(a) General. The tenderness and maturity of the kernels is determined by examining at least three complete adjacent rows of kernels or an equivalent number if kernels are not in rows, after removal from each ear in the sample unit. The kernels are removed from the ear by cutting just above the point of attachment to the cob.

(b) (A) classification. Frozen cornon-the-cob that is tender may be given a score of 25 to 30 points. "Tender" means that the kernels are in the milk or early cream stage of maturity and have a tender texture.

(c) (B) classification. If the frozen corn-on-the-cob is reasonably tender a score of 21 to 24 points may be given. Frozen corn-on-the-cob 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 tender" means that the kernels are in the cream stage of maturity and have a reasonably tender texture.

(d) (SStd.) classification. Frozen corn-on-the-cob that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 20 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 § 52.941

Ascertaining the grade of a lot. The grade of a lot of frozen cornon-the-cob 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 through 52.87). For the purpose of determining primary container net weight in applying the official sampling procedures set forth in those regulations, an ear of corn shall be considered to weigh 9 ounces.

Subpart-United States Standards for Grades of Canned Cranberry Sauce

SOURCE: $52.951 to 52.963 appear at 18 F.R. 7970, Dec. 9, 1953, unless otherwise noted. PRODUCT DESCRIPTION, STYLES, AND GRADES § 52.951 Product description.

Canned cranberry sauce is the jellied or semi-jellied product prepared from clean, sound, matured or fairly well-matured cranberries; a sweetening ingredient or sweetening ingredients, and water. Pectin may be added but only in a quantity which reasonably compensates for deficiency, if any, of the natural pectin content of the cranberries. The mixture is concentrated and sufficiently processed by heat to assure preservation of the product in hermetically sealed containers. The soluble solids of the finished product is not less than 35 percent and not more than 45 percent.

§ 52.952 Styles of canned cranberry

sauce.

(a) Style I. Jellied or strained (typical of a jellied product prepared from strained cranberries).

(b) Style II. Whole (typical of a semi-jellied product prepared from whole or partially whole cranberries).