(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. TABLE I-SCHEDULE OF POINT DEDUCTIONS FOR FACTORS RATED BY SCORE POINTS1 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 THAWED 5 Workmanship-Defects of: Cutting, collar bone, loose skin, fins, blood spots, bruises, foreign material, backbone, cartilage, sawdust3. Slight or moderate... (For each defect, per occurrence, per sample package or per 2 pounds for packages over 2 pounds net weight). (Per sample unit) TABLE I-SCHEDULE OF POINT DEDUCTIONS FOR FACTORS RATED BY SCORE POINTS 1-Continued 1This 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. 3 Sawdust is examined while the steaks are in the frozen state. [42 FR 52753, Sept. 30, 1977, as amended at 51 FR 34990, Oct. 1, 1986] § 262.171 Definitions and methods of analysis. (a) "Percentage glaze" on halibut steak means the percent by weight of frozen coating adhering to the steak surfaces and includes the frost within the package. It is determined by the method described below or by methods giving equivalent results. (1) Equipment needed. (i) Source of cold tap water with aerated faucet. (ii) Balance accurate to 0.1 gm.; or 0.01 ounce. (iii) Paper towels. (iv) Small knife. (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 paragraph (a)(2)(ii) are completed within 3 minutes.) (v) Calculate percentage glaze: Percentage glaze=C-D/Cx100. (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: (1) "Discoloration of drip liquor" means that the free liquid which drains from the thawed steaks is discolored with blood residue usually from the dorsal aorta of the halibut. (2) "Discoloration of light meat" means that the normal flesh color of the main part of the halibut steak has darkened due to deteriorative influ ences. (3) "Discoloration of the dark meat" means that the normal color of the surface fat shows increasing degrees of yellowing due to oxidation. § 262.201 Product description. Frozen salmon steaks are clean, wholesome units of frozen raw fish flesh with normally associated skin and bone and are 2.5 ounces or more in weight. Each steak has two parallel surfaces and is derived from whole or subdivided salmon slices of uniform thickness which result from sawing or cutting dressed salmon perpendicularly to the axial length, or backbone. The steaks are prepared from either frozen or unfrozen salmon (Oncorhynchus spp.) and are processed and frozen in accordance with good commercial practice and are maintained at temperatures necessary for the preservation of the product. The steaks in an individual package are prepared from only one species of salmon. (a) Species. Frozen salmon steaks covered by this standard are prepared from salmon of any of the following species: Silver or coho (O. kisutch). Chum or keta (O. keta). King, chinook, or spring (O. tshawytscha). Red, sockeye (O. nerka). Pink (O.gorbuscha). § 262.202 Styles. (a) Style I-Random weight pack. The individual steaks are of random weight and neither the individual steak weight nor the range of weights is specified. The steaks in the lot represent the random distribution cut from the head to tail of a whole dressed salmon. (a) "U.S. Grade A" is the quality of frozen salmon steaks that 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 salmon steaks that possess at least reasonably good flavor and odor, and that for those factors which are rated in accordance with the scoring system outlines in the following sections the total score is not less than 70 points. (c) "Substandard" is the quality of frozen salmon steaks that fail to meet the requirements of the "U.S. Grade B." § 262.206 Recommended dimensions. (a) The recommended dimensions of frozen salmon 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 salmon steaks be not less than 21⁄2 inch and not greater than 11⁄2 inches. § 262.211 Ascertaining the grade. The grade is ascertained by observing the product in the frozen, thawed, and cooked states and is determined by consideration of the following: (a) Factors rated by score points. The quality of the product with respect to all factors is scored numerically. Cumulative point deductions are assessed for variations of quality for the factors 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 governed by “limiting rule". The factors of flavor and odor, in addition to being rated by score points, are further considered for compliance with the "limiting rule" grade requirements of flavor and odor in Table I, as defined under Definitions § 262.221(g)(9). (c) Determination of the final product grade. The final product grade is derived on the basis of both the "product score" and the "limiting rule" grade requirements of flavor and odor, per Table I. TABLE I-SCHEDULE OF POINT DEDUCTIONS FOR FACTORS RATED BY SCORE POINTS 1 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)). [42 FR 52753, Sept. 30, 1977, as amended at 51 FR 34990, Oct. 1, 1986] (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): |