TABLE 1-SCHEDULE OF POINT DEDUCTIONS PER SAMPLE-Continued Factors scored 6 Heading'. 7 Evisceration (overall assessment).. 8 Scaling1 Method of determining score Small degree: 10 percent of fish carelessly cut. Small degree: Slight evidence of viscera.. Moderate degree: Moderate amounts of spawn, viscera, etc Small degree: 10 percent of fish not well scaled. 9 Color of the exposed surfaces (over- Small degree: Minor darkening, dulling 10 Bruises and split or broken skin..... 11 Texture (overall assessment).. Large degree: Objectionably dark, brown, dull.. Presence of bruises and/or broken or split skin per pound: Over 0.5-not over 1.0 Over 1.0-not over 1.5 Over 1.5-not over 2.0 Small degree: Moderately dry tough, mushy, rubbery, watery, stringy ' 10 percent of fish refers to 10 percent by count rounded to nearest whole fish. § 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 material 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-mask ing 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. § 261.175 Tolerances for certification of officially drawn samples. The sample rate and grades of specific lots shall be certified in accordance with Part 260 Subpart A of this chapter, (Regulations Governing Processed Fishery Products.) 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 11⁄4 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. Deduct TABLE I-SCHEDULE OF POINT DEDUCTIONS FOR FACTORS RATED BY SCORE POINTS 1 123 4 Uniformity of weight and minimum Style I-Random weight.-Use either (a) or (b), whichever gives a greater (a) For each steak less than 3.0 ounces in weight per sample (b) For each 0.1 ounce below 4.0 ounces in average steak weight Style II-Uniform weight or portions. For each full 1 percent of the 1/2 2 1 123 123 123 123 '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 three or more halibut steaks taken from each sample package (for institutional sized packages), except that the entire sample package shall be examined for factor 4. 2 Point deductions for these factors are based on a 3-steak sample unit. For samples containing other than 3 steaks per sample unit or per package, multiply the results by the correction factor 3/n where n equals the number of steaks. (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 (3) "Discoloration of the dark meat" means that the normal color of the surface fat shows increasing degrees of yellowing due to oxidation. (4) "Nonuniformity of color" refers to noticeable differences in color on a single steak or between adjacent steaks in the same package. (e) "Dehydration" refers to the appearance of a whitish area on the surface of a steak due to the removal of water or drying of the affected area. (f) "Honeycombing" refers to the visible appearance of numerous discrete holes or openings of varying size on the steak surface. (g) "Workmanship defects" refers to that appearance defects were not eliminated during processing and are considered either objectionable or poor commercial practice. 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 (h) "Texture defect" refers to an undesirable increase in toughness and/or dryness, fibrousness, and watery nature of halibut examined in the cooked state. |