(i) "Discoloration of fat portion" means that the normal color of the fat shows increasing degrees of yellowing due to oxidation. (ii) "Discoloration of lean portion" means that the normal surface flesh color has faded or changed due to deteriorative influences. (iii) "Nonuniformity of color" refers to noticeable differences in surface flesh color on a single steak or between adjacent steaks in the same package or sample unit. It would also include color variation of the visceral cavity and skin watermarking. (7) "Honeycombing" refers to the visible appearance on the steak surface of numerous discrete holes or openings of varying size. (8) "Texture defect" refers to an undersirable increase in toughness and/ or dryness, fibrousness, and watery nature of salmon examined in the cooked state. (9) "Odor" and "flavor": (i) "Good flavor and odor" (essential requirement for Grade A) means that the fish flesh has the good flavor and odor characteristic of the indicated species of salmon, and is free from rancidity and from off-flavors and offodors. (ii) "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 characteristics of the indicated species of salmon, is reasonably free of rancidity, and is free from objectionable off-flavors and off-odors. (iii) "Substandard flavor and odor" (substandard grade) means that the flavor and odor fail to meet the requirements of “reasonably good flavor and odor." § 262.225 Tolerances for certification of officially drawn samples. The sample rate and grades of specific lots shall be certified on the basis of Part 260 Subpart A on this chapter. (Regulations Governing Processed Fishery Products.) § 262.231 Score sheet for frozen salmon steaks. Label Size and kind of container. TABLE I-SCHEDULE OF POINT DEDUCTIONS FOR FACTORS RATED BY SCORE POINTS 1— 1 This schedule of point deductions is based on the examination of sample units composed of: (a) An entire sample package and its contents (for retail sized packages) or (b) a representative subsample consisting of about one pound of salmon steaks taken from each sample package (for institutional sized packages), except that the entire sample package or its equivalent shall be examined for factor 4. 2 "Limiting rule" grade requirements of flavor and odor: Salmon steaks which received over 5 deduction points for odor, or flavor of the lean, or flavor of the fatty portion, shall not be graded above substandard, and those which receive between 3 to 5 points shall not be graded above "U.S. Grade B," regardless of the total product score. (This is a "limiting rule" based on flavor and odor as defined under definitions § 262.221(g) (9)). (a) "Slight" refers to a defect that is scarcely noticeable and may not affect the appearance, the desirability, and/ or eating quality of the steaks. (b) "Moderate" refers to a defect that is conspicuously noticeable (not seriously objectionable) and does not seriously affect the appearance, desirability and/or eating quality of the steaks. (c) "Excessive" refers to a defect that is conspicuously noticeable (seriously objectionable) and seriously affects the appearance, desirability, and/or eating quality of the steaks. (d) "Occurrence" is defined as each incidence of the same or different types of defects. (e) "Cooked state" means that the thawed, unseasoned product has been heated within a boilable film-type pouch by immersing the pouch with product in boiling water for 10 minutes. Steaks cooked from the frozen state may require about two additional minutes of cooking. (f) "Actual net weight" means the weight of the salmon steaks within the package after removal of all packaging material, ice glaze or other protective coatings. (g) "Scored factors" (Table I): (1) "General appearance defects" refer to poor arrangement of steaks, distortion of steaks, wide variation in shape, between steaks greater than normal number of head and/or tail pieces, imbedding of packaging material into fish flesh, inside condition of package, frost deposit, excessive or non-uniform skin glaze, and undesirable level of natural color. (2) "Dehydration" refers to the appearance of a whitish area on the surface of a steak due to the evaporation of water or drying of the affected area. (3) "Uniformity of thickness" means that steak thickness is within the allowed 8-inch manufacturing tolerance between the thickest and thinnest parts of the steaks within a package or sample unit. (4) "Uniformity of weight and minimum weight" is defined in Table I. (Portions are designated by "weight range" or "specified weight." The "weight range" of portions bearing "specified weight" designation on containers shall be taken as the "specifed weight" plus or minus 0.5 ounces unless otherwise specified.) (5) "Workmanship defects" refers to were not appearance defects that eliminated during processing and are considered objectionable or poor commercial practice. They include the following: Blood spots, bruises, cleaning (refers to inadequate cleaning of the visceral cavity from blood, viscera and loose or attached appendages), cutting (refers to irregular, inadequate, unnecessary, or improper cuts and/or trimmings), fins, foreign material (refers to any loose parts, of fish or other than fish origin), collar bone, girdle (refers to bony structure adjacent to fin), loose skin, pugh marks, sawdust and scales. (6) "Color defects": (i) "Discoloration of fat portion" means that the normal color of the fat shows increasing degrees of yellowing due to oxidation. (ii) "Discoloration of lean portion" means that the normal surface flesh color has faded or changed due to deteriorative influences. (iii) "Nonuniformity of color" refers to noticeable differences in surface flesh color on a single steak or between adjacent steaks in the same package or sample unit. It would also include color variation of the visceral cavity and skin watermarking. (7) "Honeycombing" refers to the visible appearance on the steak surface of numerous discrete holes or openings of varying size. (8) "Texture defect" refers to an undersirable increase in toughness and/ or dryness, fibrousness, and watery nature of salmon examined in the cooked state. (9) "Odor" and "flavor": (i) "Good flavor and odor" (essential requirement for Grade A) means that the fish flesh has the good flavor and odor characteristic of the indicated species of salmon, and is free from rancidity and from off-flavors and offodors. (ii) "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 characteristics of the indicated species of salmon, is reasonably free of rancidity, and is free from objectionable off-flavors and off-odors. (iii) "Substandard flavor and odor" (substandard grade) means that the flavor and odor fail to meet the requirements of "reasonably good flavor and odor." § 262.225 Tolerances for certification of officially drawn samples. The sample rate and grades of specific lots shall be certified on the basis of Part 260 Subpart A on this chapter. (Regulations Governing Processed Fishery Products.) § 262.231 Score sheet for frozen salmon steaks. Label Size and kind of container.. TABLE I-SCHEDULE OF POINT DEDUCTIONS FOR FACTORS RATED BY SCORE POINTS 1 1 This schedule of point deductions is based on the examination of sample units composed of: (a) An entire sample package and its contents (for retail sized packages) or (b) a representative subsample consisting of about one pound of salmon steaks taken from each sample package (for institutional sized packages), except that the entire sample package or its equivalent shall be examined for factor 4. 2 "Limiting rule" grade requirements of flavor and odor: Salmon steaks which received over 5 deduction points for odor, or flavor of the lean, or flavor of the fatty portion, shall not be graded above substandard, and those which receive between 3 to 5 points shall not be graded above "U.S. Grade B," regardless of the total product score. (This is a "limiting rule" based on flavor and odor as defined under definitions § 262.221(g) (9)). (a) "Slight" refers to a defect that is scarcely noticeable and may not affect the appearance, the desirability, and/ or eating quality of the steaks. (b) "Moderate" refers to a defect that is conspicuously noticeable (not seriously objectionable) and does not seriously affect the appearance, desirability and/or eating quality of the steaks. (c) "Excessive" refers to a defect that is conspicuously noticeable (seriously objectionable) and seriously affects the appearance, desirability, and/or eating quality of the steaks. (d) "Occurrence" is defined as each incidence of the same or different types of defects. (e) "Cooked state" means that the thawed, unseasoned product has been heated within a boilable film-type pouch by immersing the pouch with product in boiling water for 10 minutes. Steaks cooked from the frozen state may require about two additional minutes of cooking. (f) "Actual net weight" means the weight of the salmon steaks within the package after removal of all packaging material, ice glaze or other protective coatings. (g) "Scored factors" (Table I): (1) "General appearance defects" refer to poor arrangement of steaks, distortion of steaks, wide variation in shape, between steaks greater than normal number of head and/or tail pieces, imbedding of packaging material into fish flesh, inside condition of package, frost deposit, excessive or non-uniform skin glaze, and undesirable level of natural color. (2) "Dehydration" refers to the appearance of a whitish area on the surface of a steak due to the evaporation of water or drying of the affected area. (3) "Uniformity of thickness" means that steak thickness is within the allowed 8-inch manufacturing tolerance between the thickest and thinnest parts of the steaks within a package or sample unit. (4) "Uniformity of weight and minimum weight" is defined in Table I. (Portions are designated by "weight range" or "specified weight." The "weight range" of portions bearing "specified weight" designation on containers shall be taken as the "specifed weight" plus or minus 0.5 ounces unless otherwise specified.) were (5) "Workmanship defects" refers to appearance defects that not eliminated during processing and are considered objectionable or poor commercial practice. They include the following: Blood spots, bruises, cleaning (refers to inadequate cleaning of the visceral cavity from blood, viscera and loose or attached appendages), cutting (refers to irregular, inadequate, unnecessary, or improper cuts and/or trimmings), fins, foreign material (refers to any loose parts, of fish or other than fish origin), collar bone, girdle (refers to bony structure adjacent to fin), loose skin, pugh marks, sawdust and scales. (6) "Color defects": (i) "Discoloration of fat portion" means that the normal color of the fat shows increasing degrees of yellowing due to oxidation. (ii) "Discoloration of lean portion" means that the normal surface flesh color has faded or changed due to deteriorative influences. (iii) "Nonuniformity of color" refers to noticeable differences in surface flesh color on a single steak or between adjacent steaks in the same package or sample unit. It would also include color variation of the visceral cavity and skin watermarking. (7) "Honeycombing" refers to the visible appearance on the steak surface of numerous discrete holes or openings of varying size. (8) "Texture defect" refers to an undersirable increase in toughness and/ or dryness, fibrousness, and watery nature of salmon examined in the cooked state. (9) "Odor" and "flavor": (i) "Good flavor and odor" (essential requirement for Grade A) means that the fish flesh has the good flavor and odor characteristic of the indicated species of salmon, and is free from rancidity and from off-flavors and offodors. (ii) "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 characteristics of the indicated species of salmon, is reasonably free of rancidity, and is free from objectionable off-flavors and off-odors. (iii) "Substandard flavor and odor" (substandard grade) means that the flavor and odor fail to meet the requirements of "reasonably good flavor and odor." § 262.225 Tolerances for certification of officially drawn samples. The sample rate and grades of specific lots shall be certified on the basis of Part 260 Subpart A on this chapter. (Regulations Governing Processed Fishery Products.) § 262.231 Score sheet for frozen salmon steaks. Label Size and kind of container |