A. The essential variations within each
factor are expressed numerically. The numerical range within each factor is
inclusive (for example, 27 to 30 points means 27, 28, 29, or 30 points). For
the factor Absence of Defects, the score is determined by deducting the number
of points indicated for each defect from the maximum number of points assigned
to the factor (30).
1.
Color of Mustard
Sauce
a. Canned Maine sardines in
mustard sauce with sauce showing an excellent "mustard" yellow color may be
given a score of 13-15 points.
b.
Canned Maine sardines in mustard sauce with sauce slightly lacking in normal
"mustard" yellow color may be given a score of 9 - 12 points.
c. Canned Maine sardines in mustard sauce
with sauce with a slight darkening or brown tinge may be given a score of 5 - 8
points. Mustard sardines that fall into the 5 - 8 point classification cannot
be graded above Standard regardless of the total point score of the container.
This is a limiting rule.
d. Canned
Maine sardines in mustard sauce with a sauce showing an objectionable dark
brown and/or green tinge may be given a score of 0 - 4 points. If the can
contains no mustard sauce or if the sauce is present in such small amount as to
be difficult to detect, it will be given a score of 0. Mustard sardines that
fall into the 0 - 4 point classification cannot be graded above "Sub Standard"
regardless of the total point score of the container. This is a limiting
rule.
2.
Texture
of Mustard Sauce
a. Canned Maine
sardines in mustard sauce that has an excellent texture, not granular, greasy
or showing any separation of the sauce, may be given a score of 13 - 15
points.
b. Canned Maine sardines in
mustard sauce with a trace of granulation, separation, drying (caking) or a
greasy appearance in the mustard sauce may be given a score of 9 - 12 points. A
deduction of one point in the range (9 - 12) shall be made for each type of
trace objections listed above.
c.
Canned Maine sardines in mustard sauce with slight granulation, separation of
liquid, greasy "slippery" appearance or drying (caking) in the mustard sauce
may be scored 5 - 8 points, subtracting one point for each slight occurrence of
each of the objections listed above.
d. Canned Maine sardines in mustard sauce
with an objectionable amount of sauce granulation, an objectionable sauce
separation, an objectionable amount of drying (caking), or an objectionable
greasy "slippery" appearance in the sauce may be scored 0 - 4 points. Any can
in which the mustard sauce is entirely lacking or is present in such small
amounts as to be difficult to detect shall be given a score of 0. Any container
scoring 4 or less points under this factor must be graded "Sub Standard"
regardless of its total grade score. This is a limiting rule.
If the deductions under sections 1 and 2 above total 10 or
more points, the can shall not be graded above "Extra Standard". This is a
limiting rule.
3.
Absenceof Defects (Workmanship);
(For procedure see "Drained Weight")
The factor of Absence of Defects refers to the degree of
freedom from unsightly factors and careless workmanship.
a.
Detached or protruding:
Coagulated blood, visceral parts, detached fins, head parts (gill, gill-bone,
eyes and pectoral fins), and any extraneous material floating in the sauce or
visible on the surface of the fish after the sauce has been washed away.
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.
If six or more points are deducted under this category, the
cans shall not be graded above Extra Standard. This is a limiting rule.
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.
c-1. 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 4/16 square inch ( 4 - 1/4 inch squares), are not objectionable.
Deduct 1 point for each 4/16 square inch of exposed flesh when measured from
areas, each of which is greater than 4/16 square inch. If 3 or 4 points are
deducted under this paragraph, a grade above "Extra Standard" may not be
assigned regardless of the total score. If 5 or more points are deducted under
this paragraph, a grade above "Standard" may not be assigned regardless of the
total score. These are limiting rules.
d.
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.
e.
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 112 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.
f.
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 112
inch or more. If there is any deduction under this defect, the product cannot
be graded above "Standard". This is a limiting rule.
g.
Top Appearance. "Top
Appearance" refers to the general appearance of top surface of the sardines
before the mustard sauce has been removed. Ratings under this paragraph are
determined by the presence of any defects or factors that influence the
appearance of the sardines, including the color, texture and amount of Mustard
Sauce. Deduct 1 to 2 points if the surface is nearly free from defects and
presents a desirable appearance. Deduct 3 to 5 points if the surface shows a
moderate amount of defects and presents a satisfactory appearance. Deduct 6 to
8 points if the surface shows many defects and presents a moderately
displeasing appearance. Deduct 9 points if the surface shows a great many
defects and presents an objectionable or undesirable appearance, or if the
mustard sauce is entirely lacking or is present in such small amounts as to be
difficult to detect.
g-1. Top Appearance. This factor of Top
Appearance, g-1, shall be determined after the mustard sauce is washed off. Any
such ratings, however, shall not be included in tie "Total Deductions for
Defects" and shall be listed on the Grading sheet for the purpose only of
applying the following limiting rules:
Ratings of 6, 7, or 8 points shall limit the can grade to
Standard. A rating of 9 points shall limit the can grade to Sub
Standard.
g-2. Top Appearance Rating of Layers below Top
Layer. If an excess of defect #8 exists in a lower layer from the top
layer the following table shall apply.
|
Amount of Excess | Point
Deduction |
| 0 - 1 | 0 |
| 2 | 5 |
| 3 | 9 |
| 4 | 13 |
| 5 | 17 |
| 6 | 21 |
