The Code of Federal Regulations of the United States of America

"green" or "all-green" asparagus spears and tips.

§ 52.385

SIZES

Size of frozen asparagus.

The size of frozen asparagus Spears and Tips is determined by measuring the longest dimension at right angles to the longitudinal axis of the unit after it has been restored to its original contour, at a point 5 inches from the top, except that units less than 5 inches in length are measured at the base. Frozen asparagus spears and tips will be considered as meeting the designated size, provided, that in sizes small, medium, large, and extra large, as the case may be, 80 percent, by count, are of a single size: And further provided, That not more than 10 percent, by count, may be one size larger or one size smaller than a single size. The word and number designations of the various sizes of frozen asparagus are shown in Table No. I of this section. TABLE NO. I-SIZES OF FROZEN ASPARAGUS, SPEARS, AND TIPS

ately after thawing under water to the extent that the product is substantially free from ice crystals and can he handled as individual units, and is cooked to determine tough fibers and the degree of shriveling as required under the factor of "character." The cooking time (from the time the water reboils after the asparagus is added) is nine minutes for sizes No. 1 and No. 2 and twelve minutes for sizes No. 3 and No. 4 and for mixed sizes.

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

(e) "Reasonably good flavor and odor" means that the product, after cooking, may be lacking in good characteristic normal flavor and odor but is free from objectionable flavors and objectionable odors of any kind.

§ 52.387 Ascertaining the rating of the factors which are scored.

The essential variations within each factor which is scored are so described that the value may be ascertained for such factors and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, "17 to 20 points" means 17, 18, 19, or 20 points).

§ 52.388 Color.

(a) General. The color of asparagus is based on the type and style of asparagus and the characteristic and predominant color of the exterior surface of the units. Units which are substantially green, light green, or purplish green that possess insignificant areas or tinges of typical white or yellowish white color shall be considered as typical green, light green, or purplish green in color, irrespective of type or style.

(b) (A) classification. Frozen asparagus that possesses a good color may be given a score of 17 to 20 points. "Good color" has the following meanings with respect to the following types and styles of frozen asparagus:

(1) Green or all-green spears or tips. The units possess a good characteristic green, light green, or purplish green color, typical of well developed and tender asparagus and not more than 8 percent, by count, of the units may possess typical white or yellowish white color not in excess of 3 of the length of the unit.

(2) Green or all-green cut spears or cuts and tips and center cuts or cuts. The units possess a good characteristic green, light green, or purplish green color, typical of at least reasonably well developed and tender asparagus and not more than 6 percent, by count, of the units may be typical white or yellowish white or partially of such color.

(3) Green-white spears or tips. The units possess a good characteristic green, light green, or purplish green color typical of well developed and tender asparagus and may possess typical white or yellowish white color: Provided, That not more than 5 percent, by count, of the units, or one unit, whichever is larger, may possess such color in excess of 3 of the length of the unit.

(c) (B) classification. If the frozen asparagus possesses a reasonably good color a score of 14 to 16 points may be given. "Reasonably good color" has the following meanings with respect to the following types and styles of frozen asparagus:

(1) Green or all-green spears or tips. The units possess a reasonably good characteristic green, light green, purplish green color typical of reasonably well developed and tender asparagus and not more than 16 percent, by count, of the units may possess typical white or yellowish white color not in excess of of the length of the unit.

(2) Green or all-green cut spears or cuts and tips and center cuts or cuts. The units possess a reasonably good characteristic green, light green, or purplish green color, typical of reasonably well developed and tender asparagus and not more than 12 percent, by count, of the units may be typical white or yellow. ish white or partially of such color.

(3) Green-white spears or tips. The units possess a reasonably good characteristic green, light green, or purplish green color, typical of reasonably well developed and tender asparagus, and may possess typical white or yellowish white color: Provided, That not more than 10 percent, by count, of the units may possess such color in excess of 3 of the length of the unit.

(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 13 points and shall not be graded above Substandard regardless of the total score for the product (this is a limiting rule).

§ 52.389 Uniformity of length.

(a) (A) classification. Frozen asparagus that is practically uniform in length may be given a score of 9 or 10 points. "Practically uniform in length" has the following meanings with respect to the following styles:

In 90

(1) Spears (or stalks) and tips. percent or more, by count, of the units with the most uniform length, the length of the longest unit does not exceed the length of the shortest unit by more than 1/4 of the length of the shortest unit.

(2) Cut spears or cuts and tips and center cuts or cuts. Not more than 2 percent, by count, of the units are longer than 2 inches and at least 80 percent, by count, shall not vary more than 1 inch from the predominant length of the units.

(b) (B) classification. If the frozen asparagus is reasonably uniform in length a score of 7 or 8 points may be given. "Reasonably uniform in length" has the following meanings with respect to the following styles:

In 80

(2) Cut spears or cuts and tips and center cuts or cuts. Not more than 5 percent, by count, of the units are longer than 2 inches in length and at least 55 percent, by count, shall not vary more than 2 inch from the predominant length of the units.

(c) (SStd) classification. Frozen asparagus 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 U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule).

§ 52.390 Absence of defects.

(a) General. The factor of absence of defects has reference to the degree of freedom from grit or silt, loose material, shattered heads, misshapen units, poorly cut units, and from units damaged and seriously damaged by discoloration, mechanical injury, pathological injury, insect injury, or damaged by other means not specifically mentioned.

(1) "Grit or silt" means sand or any other particle of earthy material.

(2) "Loose material" means any loose or shattered asparagus material, cut or broken pieces, less than % 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 1⁄2 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 1⁄2 thereof or not more than 10 percent, by count, of all the units may be seriously damaged.

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:

Not

(1) Spears (or stalks) and tips. 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.

Frozen as

(d) (SStd) classification. paragus 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.

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. 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.

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