(2) Procedure: (i) Weigh three groups of five raw unbreaded fish portions from the line. These weights should be recorded and averaged (average weight of three groups of five portions) and percent fish flesh calculated immediately after the average weights are determined.

(ii) Calculate the percent fish flesh in the sample unit by using the average weight of three groups of five unbreaded fish portions and the declared net weight of five fried fish portions. The declared net weight of five fried fish portions is obtained by dividing the net weight declaration on the label by the number of fish portions declared on the label and multiplying by 5. If the number of fish portions is not declared on the label the actual weight of 5 fried fish portions shall be used.

% fish flesh=Weight of fish flesh (vi)×100/ Weight of five fried fish portions (i)

NOTE: The percent fish flesh determined by the on-line method will usually differ from the percent fish flesh determined by the end-product method due to processing and variations associated therewith.

(iii) Frequency of on-line fish flesh content determination. A minimum of three determinations of fish flesh content shall be carried out for small production runs or lots, i.e., 3 x (three groups of five unbreaded fish portions). For larger production runs or lots, a minimum of one determination, i.e., 1 x (three groups of five unbreaded fish portions) shall be carried out for every hour of production of product units of the same weight.

[42 FR 52764, Sept. 30, 1977, as amended at 51 FR 34991, Oct. 1, 1986]

§ 264.422 Use of alternate methods for determining fish flesh content.

(a) The official end-product method in § 264.421(f) for determining fish flesh content shall be used for lot and appeal inspections, and for inspections for verification in official establishments when the on-line method is used.

(b) The on-line method in § 264.421(g) for determining fish flesh content may be used in official establishments during processing operations.

the preservation of the product. The provisions of 50 CFR Part 260, "Inspection and Certification" shall apply to this subpart.

§ 265.102

Product forms.

(a) Types (1) Fresh.

(2) Frozen individually (IQF) glazed or unglazed.

(3) Frozen solid pack, glazed or unglazed.

(b) Styles. (1) Raw (uncoagulated protein).

(2) "Parboiled"-heated for a period of time such that the surface of the product reaches a temperature adequate to coagulate the protein.

(3) "Cooked"-heated for a period of time such that the thermal centre of the shrimp reaches a temperature adequate to coagulate the protein.

(c) Market forms. (1) Heads on (head, shell, tail fins on).

(2) Headless (only head removed; shell, tail fins on).

(3) Peeled, round, tail off (all shell and tail fins removed with segments unslit and vein not removed).

(4) Peeled, round, tail on (all shell except last shell segment and tail fins removed, with segment unslit and vein not removed).

(5) Peeled and deveined, round, tail off (all shell and tail fins removed with segments shallowly slit to last segment and vein removed to last segment).

(6) Peeled and deveined, round, tail on (all shell removed except last shell segment, and tail fins, with segments shallowly slit to last segment and vein removed to last segment).

(7) Peeled and deveined, fantail or butterfly tail off (all shell and tail fin removed with segments deeply slit to last segment and vein removed to last segment).

(8) Peeled and deveined, fantail or butterfly, tail on (all shell removed except last shell segment and tail fins, with segments deeply slit to last segment and vein removed to last segment).

(9) Peeled and deveined, western (all shell removed except last shell segment and tail fins, with segments split completely to last segment and vein removed to last segment).

(10) Shell on pieces (head removed, shell and tail fins when existing not removed).

(11) Peeled and deveined, round pieces (all shell removed with segments shallowly slit except last segment when existing; vein removed except last segment when existing).

(12) Peeled and deveined butterfly pieces (all shell removed with segments deeply slit except last segment when existing; vein removed except last segment when existing).

(13) Peeled undeveined pieces (all shell removed).

(14) Other forms of shrimp as specified and so designated on the label.

Each sample unit inspected shall be graded in accordance with the following specifications. Grades shall be assigned to lots in accordance with § 265.104(f).

(a) U.S. Grade A shrimp shall:

(1) Possess good flavor and odor characteristics of the species as defined in § 265.104(d), and

(2) Not exceed the tolerance level for defects for U.S. Grade B quality set forth in § 265.104, Table II.

(b) U.S. Grade B shrimp shall: (1) Possess reasonably good flavor and odor characteristics of the species as defined in § 265.104(d), and

(2) Not exceed the tolerance level for defects for U.S. Grade A quality set forth in § 265.104, Table II.

(c) U.S. Grade C shrimp shall:

(1) Possess minimum acceptable flavor and odor characteristics ofthe species as defined in § 265.104(d), and

(2) Not exceed the tolerance level for defects for U.S. Grade C quality set forth in § 265.104, Table II.

(d) Substandard shrimp shall: (1) Possess minimum acceptable flavor and odor characteristics of the species as defined in § 265.104(d), and

(2) Exceed the tolerance level for physical defects for U.S. Grade C quality as set forth in § 265.104, Table II.

(e) Ungraded shrimp. Shrimp which do not possess minimum flavor and odor characteristics of the species as defined in § 265.204(d) will not be graded. If any condition constituting a defect action level (as defined in

§ 265.106, Appendix 2) is found to exist, the product shall be classified as "decomposed" and shall be retained as unfit for human consumption.

§ 265.104 Ascertaining the grade.

The grades of specific lots shall be certified in accordance with Part 260, Subpart A of this chapter (Inspection and Certification, Regulations Governing Processed Fishery Products).

(a) General procedures. The grade shall be determined by evaluation of fresh shrimp in the fresh and cooked states, and by evaluation of frozen shrimp in the frozen, thawed and cooked states, as appropriate for each evaluation. Shrimp shall be evaluated for odor and flavor in accordance with paragraph (d) of this section. Shrimp shall be evaluated for physical characteristics, defects and uniformity of size in accordance with paragraph (e) of this section. Deviation from normal characteristics, extent of defects, and lack of uniformity are classified as to relative severity as minor, major or serious in accordance with § 265.104, Table I; tolerance levels for the various characteristics and defects are set forth for each grade classification in 265.104, Table II.

(b) Sampling. Lot size, number of sample units and acceptance numbers shall be in accordance with the regulation governing processsed fishery products, 50 CFR 260.61, Table II, V, or VI, whichever is applicable. Unless otherwise specified, the sample unit shall consist of a package or packages sufficient to provide two pounds declared net weight. In evaluation for uniformity of size, the sample unit shall be one entire package.

(c) Count. "Count", or number of shrimp per pound, is determined by dividing the number of shrimp in the adjusted sample unit by the adjusted weight in pounds. Shrimp marketed as "pieces" shall not be subject to this evaluation.

(1) "Adjusted weight" means the weight of all of the whole, unbroken, undamaged shrimp in the sample unit. It is determined by deleting the weight of shrimp pieces, broken and damaged shrimp, inadvertently or improperly peeled shrimp, improperly deveined shrimp, and unuseable mate

rial (all as defined in § 265.104(e)) from net weight of the sample unit (determined in accordance with Appendix 3, § 265.106).

(2) "Adjusted sample unit" means the number of shrimp comprising the adjusted weight. If the count so ascertained does not conform with the declared count, the sample unit shall be considered a deviant. A lot shall be considered to be of the declared count if the number of deviant units in the sample does not exceed the acceptance number prescribed for the sample size in Part 260 of this chapter. If the number of deviant units in a lot exceeds the acceptance number for deviant units, it shall be marked as a mixed lot and shall not be graded.

(d) Evaluation of flavor and odor(1) Procedure. Sensory evaluation of flavor and odor on each of the sample units shall be carried out only by those trained to do so. For raw odor evaluation, frozen shrimp shall be thawed. Fresh or thawed shrimp are broken and the broken flesh is held close to the nose immediately to detect off odor. Cooked style shrimp shall be evaluated for flavor and odor as is, thawed if frozen. For evaluation of flavor and odor fresh or frozen uncooked style shrimp after cooking, use the procedure in Appendix 1, § 265.106 for cooking all samples. Sensory evaluation of cooked samples shall be completed as soon as practical after cooking while the samples are still warm.

(2) Definitions of flavor and odor. (i) Good flavor and odor (minimum requirements for Grade "A" shrimp) means that the product has the normal, pleasant flavor and odor characteristic of freshly caught shrimp that is free from off-flavors and odors of any kind. A natural odor or flavor reminiscent of iodoform is acceptable unless excessive.

(ii) Reasonably good flavor and odor (minimum requirements for Grade "B" shrimp) means that the product may be somewhat lacking in good flavor and odor characteristic of freshly caught shrimp but is free from objectionable off-flavors and off-odors of any kind.

Within a sample unit, each shrimp shall be Class 1 as defined in Appendix 2, § 265.106.

(iii) Minimum acceptable flavor and odor (minimum requirements of a Grade "C" or "substandard" product) means that the raw product and the cooked product have a moderate storage-induced odor (for the raw product) and flavor and odor (for the cooked product) but the product is reasonably free from any objectionable off-flavors and off-odors that may be indicative of spoilage or decomposition.

Reasonably free means that within a sample unit, less than 5 percent of the shrimp may show class 2 decomposition as defined in Appendix 2, § 265.106. None of the shrimp shall show Class 3 decomposition.

(e) Evaluation of physical characteristics and defects. Each sample unit shall be evaluated as to physical characteristics and defects in accordance with the following definitions and methods of analysis. If examining frozen shrimp that have been glazed, remove the glaze using Procedure 18.001 of the Association of Official Analytical Chemists immediately before starting the examination. (Appendix 3, § 262.106.)

(1) Dehydration. Dehydration refers to a general desiccation of the shrimp flesh that is noticeable after the shell and glaze are removed. It is evaluated by noting any detectable change from the normal characteristic, bright appearance of freshly caught, properly iced or properly processed shrimp.

(i) Slight dehydration means scarcely noticeable desiccation of the shrimp flesh that will not affect the desirability and/or eating quality of the shrimp.

(ii) Moderate dehydration means conspicuous desiccation of the shrimp flesh that will not seriously affect the desirability and/or eating quality of the shrimp.

(iii) Severe dehydration means conspicious desiccation that will seriously affect the desirability and/or eating quality of the shrimp.

(2) Deterioration is evaluated by noting any detectable change in the normal good odor of freshly caught, properly iced or properly processed shrimp.

(i) Slight deterioration means that overall the sample unit lacks the normal characteristic pleasant odor of freshly caught, properly iced or properly processed shrimp; the desirability and/or eating quality of the shrimp is not affected.

(ii) Moderate deterioration means that overall the sample unit has scarcely noticeable odors of prolonged storage and/or off-odors that materially affect the desirability and/or eating quality of the shrimp.

(iii) Severe deterioration means that overall the sample unit has definite odors of prolonged storage and/or spoilage odors that seriously affect the desirability and/or eating quality of the shrimp.

(3) Presence of broken or damaged shrimp. Fresh or thawed shrimp (glaze removed) shall be visually examined. Broken or damaged shrimp, identified as follows, are grouped together and evaluated by noting the percent by weight of such broken or damaged shrimp in the total net weight of the sample unit (determined in accordance with Appendix 3, § 265.106).

(i) "Broken" means a shrimp having a break in the flesh greater than 1⁄2 of the thickness of the shrimp measured where the break occurs.

(ii) "Damaged" means a shrimp that is crushed or mutilated so as to materially affect its appearance and/or useability.

(4) Presence of shrimp pieces. (Shrimp marketed as "pieces" will not be subject to this evaluation.) Fresh or thawed shrimp shall be visually examined. "Piece" means:

(i) For a count of 70 or fewer unglazed shrimp per pound, any shrimp that has fewer than 5 segments, with or without tail fins attached; or

(ii) For a count of more than 70 unglazed shrimp per pound, any shrimp that has fewer than 4 segments; or

(iii) Any whole shrimp with a break in the flesh greater than % of the thickness of the shrimp measured where the break occurs.

Shrimp pieces So identified are grouped together and evaluated by noting the percent by weight of such pieces in the total net weight of the

sample unit (determined in accordance with Appendix 3, § 265.106).

(5) Presence of unuseable material (legs, flippers, loose shell, antennae, heads, swimmerets, extraneous material and unacceptable shrimp). The product shall be visually examined in the fresh or thawed state. Unuseable materials, defined as follows, are separated from the shrimp and evaluated by noting the percent by weight of such unuseable material in the total net weight of the sample unit (determined in accordance with Appendix 3, § 265.106).

(i) "Legs" refers to walking legs only (heads-on market form excepted); if attached should be detached and weight thereof evaluated.

(ii) "Loose shell" and "antennae" refer to any piece of shell or antennae which is completely detached from the shrimp.

(iii) "Flipper" refers to the tail fin with or without the last shell segment attached, with or without flesh.

(iv) "Head" refers to any portion of the head (cephalothorax). (Heads-on shrimp excepted).

(v) "Extraneous material" means any material in the sample unit which is not shrimp material.

(vi) "Unacceptable shrimp" refers to abnormal or diseased shrimp.

(6) "Black spot and improperly cleaned ends" refer to presence of any objectionable black or darkened area that affects the desirability and/or eating quality of the shrimp. Affected shrimp are grouped together and evaluated by noting the percent by weight of such shrimp in the total net weight of the sample unit (determined in accordance with Appendix 3, § 265.106). Shrimp with black spot and/or improperly cleaned ends shall, if they are considered defective in other categories, also be evaluated in such other categories.

(7) Presence of inadvertently or improperly peeled, or improperly deveined shrimp. Fresh or thawed shrimp shall be visually examined to determine whether the particular market form being examined has been properly peeled and/or deveined (i.e. head, shell segments, swimmerets, tail fins, and alimentary canal have been removed) in accordance with the de

scription of that market form as set forth in § 265.102(c). Inadvertently peeled, improperly peeled and improperly deveined shrimp, identified as follows, are grouped together (one class of defect) and evaluated by noting the percent by weight of such shrimp in the total sample unit. (Inadvertently peeled, improperly peeled, or improperly deveined shrimp that are also considered broken, damaged, or pieces, shall be evaluated only as broken, damaged, or pieces, accordingly).

(i) "Inadvertently or improperly peeled" refers to a shrimp with any shell or shell fragments missing or intact other than as outlined under § 265.102(c). (Shell-on shrimp with tail fins and/or telson missing is inadvertently peeled, but if the last segment of flesh is missing, the shrimp is damaged).

(ii) "Improperly deveined" refers to a shrimp with any attached black or dark vein other than as outlined under § 265.102(c).

(8) Uniformity of size. The product shall be evaluated in the fresh or thawed state for uniformity of size as follows:

(i) From the adjusted sample unit (all whole, unbroken, undamaged shrimp in the sample unit except that if marketed as "pieces", evaluation shall be of uniformity of size of undamaged pieces) visually select and weigh not more than 10 percent by count, but not less than one of the largest shrimp;

(ii) Visually select and weigh not more than 10 percent by count, but not less than one, of the smallest shrimp;

(iii) Divide the weight of the large shrimp by the weight of the small shrimp and the result will be the uniformity ratio.

(9) Texture. "Texture" refers to an undesirable toughness and/or dryness and/or mushiness of shrimp. The product is examined in the cooked state (if uncooked style, cooked in accordance with procedures specified in Appendix 1, § 265.106) and evaluated by noting deviations from the normal characteristics of the species when freshly caught, properly processed, and cooked. The texture of the cooked shrimp should be firm, slightly resil