8 Scaling1

25

25

11 Texture (overall assessment).

§ 261.171 Definitions and methods of analysis.

(a) Selection of the sample unit. The sample unit consists of the primary container and its entire contents. The whiting are examined according to Table 1. Definitions of factors for point deductions are as follows:

(b) Examination of sample, frozen state. When this product is examined under USDC Contract Inspection, the samples are examined for factors 1, 2, and 3 in Table 1 in the thawed state. When the product is lot inspected, the

samples are examined for factors 1, 2, and 3 in Table 1 in the frozen state.

(1) “Arrangement of product" refers to the packing of the product in a symmetrical manner, bellies or backs all facing in the same direction, fish neatly dovetailed.

(2) "Condition of the packaging material" refers to the condition of the cardboard or other packaging material of the primary container. If the fish is allowed to stand after packing and prior to freezing moisture from the fish will soak into the packaging mate

rial and cause deterioration of that material.

(3) "Dehydration" refers to the presence of dehydrated (water-removed) tissue on the exposed surfaces of the whiting. Slight dehydration is surface dehydration which is not color-masking. Deep dehydration is color-masking and cannot be removed by scraping with a fingernail.

(c) Examination of sample, thawed state. Thawed state means the state of the product after being thawed. Thawing the sample is best accomplished by enclosing the sample in a film type bag and immersing in an agitated water bath held at 68° F., ±2° F. Allow the product to remain immersed until thawed. Alternatively when the facilities are lacking for water thawing, the sample may be thawed by slacking it out at a temperature between 30° to 40° F. on an aluminum tray from 2 hours for a 12-pound sample to 8 hours for a 10-pound sample.

(1) "Minimum size" refers to the size of the individual fish in the sample. Fish 2 ounces or over are considered acceptable. Smaller fish cannot be cooked uniformly with acceptable size fish. Separate the fish of unacceptable size, divide their number by the weight of the sample in pounds, and apply to Table 1. Example-four fish of unacceptable size in a 5-pound package is %=0.8, a 10 point deduction.

(2) "Uniformity." From the fish remaining, select by count 10 percent (minimum of one fish) of the largest and 10 percent (minimum of one fish) of the smallest and divide the largest weight by the smallest weight to get a weight ratio.

(3) "Heading" refers to the condition of the fish after they have been headed. The fish should be cleanly headed behind the gills and pectoral fins. No gills, gill bones, or pectoral fins should remain after the fish have been headed.

(4) "Evisceration" refers to the cleaning of the belly cavities of the fish. All spawn, viscera, and belly strings should be removed.

(5) “Scaling" refers to the satisfactory removal of scales from the fish. (6) "Color of the cut surfaces" refers to the color of the cut surfaces of the

fish after heading and other processing.

(7) "Bruises and broken or split skin" refers to bruises over one-half square inch in area and spilts or breaks in the skin more than one-half inch in length which are not part of the processing.

(d) Examination of sample, cooked state. Cooked state means the state of the sample after being cooked. Cooking the sample is best accomplished by inserting the sample into a film type bag and submerging it into boiling water for from 18-20 minutes. A minimum of three fish per sample unit shall be cooked.

(1) "Texture defects" refers to the absence of normal textural properties of the cooked fish flesh, which are tenderness, firmness, and moistness without excess water. Texture defects are dryness, softness, toughness, and rubberyness.

(e) General definitions.

(1) Small (overall assessment) refers to a condition that is noticeable but is only slightly objectionable.

(2) Moderate (overall assessment) refers to a condition that is distinctly noticeable but is not seriously objectionable.

(3) Large (overall assessment) refers to a condition which is both distinctly noticeable and seriously objectionable.

are clean,

Frozen halibut steaks wholesome units of frozen raw fish flesh with normally associated skin and bone and are 2 ounces of more in weight. Each steak has two parallel surfaces and is derived from whole or subdivided halibut slices of uniform thickness which result from sawing or cutting perpendicularly to the axial length, or backbone, of a whole halibut. The steaks are prepared from either frozen or unfrozen halibut (Hippoglossus spp.) and are processed and frozen in accordance with good commercial practice and are maintained at temperatures necessary for the preservation of the product.

§ 262.152 Styles of frozen halibut steaks.

(a) Style I, random weight pack. The individual steaks are of random weight and neither the weight nor the range of weights are specified.

(b) Style II, uniform weight or portion pack. All steaks in the package or in the lot are of a specified weight or range of weights.

§ 262.153 Grades of frozen halibut steaks.

(a) "U.S. Grade A" is the quality of frozen halibut steaks which possess good flavor and odor, and that for those factors which are rated in accordance with the scoring system outlined in the following sections the total score is not less than 85 points.

(b) "U.S. Grade B" is the quality of frozen halibut steaks which possess at least reasonably good flavor and odor, and that for those factors which are rated in accordance with the scoring system outlined in the following sections the total score is not less than 70 points.

(c) "Substandard" is the quality of frozen halibut steaks which fail to meet the requirements of the "U.S. Grade B."

§ 262.156

Recommended dimensions.

(a) The recommended dimensions of frozen halibut steaks are not incorporated in the grades of the finished product since dimensions, as such, are not factors of quality for the purpose of these grades. However, the degree of uniformity of thickness among units of the finished product is rated since it is a factor affecting the quality and utility of the product.

(b) It is recommended that the thickness (smallest dimension) of individually frozen halibut steaks be not less than 1⁄2 inch and not greater than 14 inches.

§ 262.161 Ascertaining the grade.

The grade is ascertained by observing the product in the frozen, thawed, and cooked states and is evaluated by consideration of the following:

(a) Factors rated by score points. The quality of the product with respect to scored factors is expressed numerically. Cumulative point deductions are assessed for variations of quality for each factor in accordance with the schedule in Table I, in the frozen, thawed, and cooked states. The total deduction is subtracted from the maximum possible score of 100 to obtain the product score.

(b) Factors not rated by score points. The factors of flavor and odor are evaluated organoleptically in the cooked state for both the light and

dark meat (surface fat) and are defined as follows:

(1) Good flavor and odor. "Good flavor and odor" (essential requirement for Grade A) means that the fish flesh has the good flavor and odor characteristics of halibut, and is free from rancidity and from off-flavors and off-odors.

(2) Reasonably good flavor and odor. "Reasonably good flavor and odor" (minimum requirement for Grade B) means that the fish flesh may be somewhat lacking in the good flavor and odor characteristic of halibut, is reasonably free of rancidity, and is

free from objectionable off-flavors and off-odors.

(3) Substandard flavor and odor. "Substandard flavor and odor" (Substandard grade) means that the flavor and odor fail to meet the requirements of "reasonably good flavor and odor."

(c) Determination of final product grade. The final product grade is derived on the basis of both the product score as determined by the "factors rated by score points" and the grade requirements of flavor and odor as defined under "factors not rated by score points." The lower of the two determines the final grade.

1

5 Workmanship-Defects of: Cutting, collar bone, loose skin, fins, blood spots, bruises, foreign material, backbone, cartilage, sawdust.

Slight or moderate.. Excessive.

(Per sample unit)

(2) Procedure. (i) Weigh package in overwrap and all its contents (A).

(ii) Remove steaks and loose frost; weigh dry packaging (B).

(iii) The difference in weight, A-B represents weight of steaks plus glaze (C).

(iv) Remove glaze from halibut steaks.

(a) Adjust tap water to a flow rate of about 3 quarts/min. through an aerated faucet.

(b) Direct 50° to 60° F. tap water onto skin side of steak while gently feeling and rubbing cut surfaces with finger tips (if necessary, temperatures up to 80° F. may be used but require closer control).

(c) When all glaze is removed from cut flesh surface, as evidenced by absence of slick feel to fingers, remove steak from water.

(d) Rapidly remove excess water with single paper towel before it has time to refreeze on the steak, and flick off residual skin glaze by knife or hand.

(e) Repeat steps (b), (c), and (d) on each steak in package or sample unit. Weigh deglazed halibut steaks (D, actual net weight of sample).

(Steps (a) through ( of this subdivision are completed within 3 minutes.)

(v) Calculate percentage glaze: Percentage glaze=C-D/D×100.

(b) "Cooked state" means that the thawed product has been cooked in a suitable manner which is defined as being heated submerged in boiling water, unseasoned, and in a boilable film type pouch for 10 minutes. (Steaks over 1 inch in thickness may require 5 additional minutes for heating.)

(c) Uniformity of thickness means that the thickness is substantially the same for one or more steaks within a package or sample unit. (d) Color defects: