Code of Maine Rules
01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY
001 - AGRICULTURE - GENERAL
Chapter 337 - OFFICIAL GRADES FOR SARDINES IN OIL PACKED IN 1/4 SIZE CANS (128.5 ML. WATER CAPACITY) AND GRADES FOR SARDINES IN OIL PACKED IN 3 1/4 OZ. CANS (103.2 ML. WATER CAPACITY)
Part II - DETAILED GRADING
Section 001-337-II-14 - Ascertaining the Rating for the Factors which are Scored

a. Detached or protruding: Coagulated blood, visceral parts, detached fins, head parts, (gills, gill-bone, eyes and pectoral fins), floating detached skin, and all extraneous material. Protruding means that they extend more than 1/14 inch from the body of the fish. Deduct 2 points for each occurrence of this defect.

b. Attached gill-bone and protruding backbone. Gill bones in cans with seven fish or less must be removed. Deduct 2 points for each occurrence of these defects.

c. Flesh cracks. "Flesh cracks" mean well defined cracks, lateral or longitudinal, extending into the flesh and extending more than 1/2 the width of the fish at its point of occurrence. (Narrow cracks of the skin alone are not objectionable.) Deduct 2 points for each occurrence of this defect.

d. Sloughed, slipped or mutilated skins. Excessive exposure of flesh as the result of sloughing, slipping or mutilation of skin is an objectionable defect. However, small exposed areas, each of which is less than 1/16 square inch (i.e. 1/4 inch squares), are not objectionable. Deduct 1 point for each 3/16 square inch of exposed flesh when measured from areas, each of which is greater than 1/16 square inch. If 4 or more points are deducted under this paragraph, a grade above "Standard" may not be assigned regardless of the total score. This is a limiting rule.

e. Ragged or angular head and tail cuts. The heads of all fish must be removed. The tails may be removed on all fish and must be removed when there are less than 8 fish in a can. Head and tail cuts shall be sharp, clean and perpendicular to the lateral line. Tail cuts shall be made at the juncture of the body and tail fin. Deduct 2 points for each occurrence of this defect. Trimming the tail, called "fanning" is acceptable when neatly done.

f. Improper dovetailing. The sardines should be properly dovetailed. i.e., heads and tails are alternately placed adjacent to one end of the can. The tails must be depressed below the top surface or hidden as far as possible on large fish, but not over the head end of the adjacent fish. The head end of the sardines must be located within 1/2 inch of the can wall. Improper dovetailing or overfilling that results in mechanically damaged fish from can cover pressure is included as a dovetailing defect. Deduct 2 points for each occurrence of this defect.

g. Telescoping. "Telescoping" means excessive shifting of the mass of fish so as to cause a large separation of the fish from any side wall of the can. This condition gives an appearance of an underfilled can. Deduct 4 points if the distance between the mass of fish and any side wall of the can is 1/2 inch or more. If there is any deduction for this defect, the product cannot be graded over "Standard". This is a limiting rule.

h. Top appearance. Top appearance refers to the general appearance of the top surface of the sardines, especially its brightness, reflectance or shiny qualities. In scoring the top appearance of canned sardines, the differences due to the different processing methods are to be recognized. Deduct I to 2 points if there are traces of a dull, gray color. Deduct 3 to 5 points if the top surface is slightly dull, gray or muddy. Deduct 6 to 8 points if the top appearance is dull, gray and muddy to the point of being slightly objectionable. If 6 to 8 points are deducted, the product cannot be graded above "Standard". This is a limiting rule. If the top surface is an unsightly mass of scum and discolored scales, deduct 9 points. If the deduction is 9 points, the product cannot be graded above "Substandard". This is a limiting rule.

i. 1/4 Size Cans - Oil, water and sediment. Deduct 1 point for each ml. of water over 5 ml. Deduct 1 point for each ml. of oil less than 13 ml. Deduct I point for each ml. of sediment in the water phase. Deduct 1 point for each ml. of sediment in the oil phase. Deduct 5 points for objectionable turbidity in the oil phase.

j. 3 1/4 Size Can - Oil, water and sediment. Deduct 1 point for each ml. of water over 4 ml. Deduct 1 point for each ml. of oil less than 11 ml. Deduct 1 point for each ml. of sediment in the water phase. Deduct 1 point for each ml. of sediment in the oil phase. Deduct 5 points for objectionable turbidity in the oil phase.

a. Canned Maine sardines with a normal odor typical of the type of pack may be given a score of 14 to 15 points. "Normal odor" means that the product be free from rancidity, has no detectable foreign odor (such as bilge oil), or any acrid or unusual odors not normal to the sardines or the oil.

b. Canned Maine sardines with a reasonably normal odor typical of the type of pack may be given a score of 12 to 13 points. "Reasonably normal odor" means that the product be free from rancidity and is reasonably free of detectable foreign or unusual odors.

c. Canned Maine sardines that are slightly lacking or faint and not up to normal odor typical of the type of pack may be given a score of 10 to 11 points. Sardines that fall into the 10 to 11 point score classification cannot be graded above "Standard" grade regardless of the total score. This is a limiting rule.

d. Canned Maine sardines with an objectionable rancid, foreign, acrid, strong or unusual odor will be given a zero odor score and cannot be graded above "Substandard". This is a limiting rule.

a. Canned Maine sardines having a taste normal for the type of pack may be given a score of 29 to 30 points. "Normal taste" means that the product has the typical taste usually associated with sardines packed with the particular procedure and has not off or strong taste foreign to sardines.

b. Canned Maine sardines with a reasonably normal taste typical of the type of pack may be given a score of 27 to 28 points.

c. Canned Maine sardines having a taste that is slightly lacking or faint and not up to normal taste may be given a score of 24 to 26 points and cannot be graded above "Standard" grade regardless of the total score. This is a limiting rule.

d. Canned Maine sardines having a strong objectionable taste such as rancid, foreign (such as bilge oil), acrid or unusual tastes will be given a zero score and cannot be graded above "Substandard" regardless of the total score. This is a limiting rule.

e. Salt. If the salt content of an average composite sample of all the cans included in the lot is above 3% or below 0.7% when analyzed, the product cannot be graded above "Standard" regardless of the total score. This is a limiting rule. The method of salt analysis on the drained fish is described hereinafter under the headline. "Method of Salt Analysis".