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 Tomato
Sauce
a. Canned Maine sardines in
tomato sauce with sauce showing an excellent "tomato" red color may be given a
score of 13 - 15 points.
b. Canned
Maine sardines in tomato sauce with sauce slightly lacking in normal "tomato"
red color may be given a score of 9 - 12 points.
c. Canned Maine sardines in tomato sauce with
sauce with a slight darkening or brown tinge may be given a score of 5 - 8
points. Tomato 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 tomato sauce with a sauce showing an objectionable dark brown
may be given a score of 0 - 4 points. If the can contains no tomato sauce or if
the sauce is present in such a small amount as to be difficult to detect, it
will be given a score of 0. Tomato 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 Tomato Sauce
a. Canned Maine sardines in tomato 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 tomato sauce with
a trace of granulation, separation, drying (caking) or a greasy appearance in
the tomato 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
tomato sauce with slight granulation, separation of liquid, greasy "slippery"
appearance or drying (caking) in the tomato 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 tomato 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 tomato 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.
Absence of 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 (gills, 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-l. 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 the 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 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.
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 1/2
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 the top surface of the sardines
before the tomato 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 Tomato
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
tomato 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 tomato sauce is washed off. Any
such ratings, however, shall not be included in the "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 in 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 |
