United States

Department of

Agriculture

Agricultural

Marketing

Service

Fruit and

Vegetable

Division

Processed

Products

Branch

United States Standards

for Grades of

Frozen Breaded

Onion Rings

Effective date October 17, 1959
This is the first issue of the United States Standards for Grades of Frozen Breaded Onion

Rings. This issue was published in the FEDERAL REGISTER of September 16, 1959 (24

FR 7435) to become effective October 17, 1959.

Voluntary U.S. grade standards are issued under the authority of the Agricultural

Marketing Act of 1946, which provides for the development of official U.S. grades to

designate different levels of quality. These grade standards are available for use by

producers, suppliers, buyers, and consumers. As in the case of other standards for grades

of processed fruits and vegetables, these standards are designed to facilitate orderly

marketing by providing a convenient basis for buying and selling, for establishing quality

control programs, and for determining loan values.

The standards also serve as a basis for the inspection and grading of commodities by the

Federal inspection service, the only activity authorized to approve the designation of U.S.

grades as referenced in the standards, as provided under the Agricultural Marketing Act

of 1946. This service, available as on-line (in-plant) or lot inspection and grading of all

processed fruit and vegetable products, is offered to interested parties, upon application,

on a fee-for-service basis. The verification of some specific recommendations,

requirements, or tolerances contained in the standards can be accomplished only by the

use of on-line inspection procedures. In all instances, a grade can be assigned based on

final product factors or characteristics.

In addition to the U.S. grade standards, grading manuals or instructions for inspection of

several processed fruits and vegetables are available upon request for a nominal

fee. These manuals or instructions contain detailed interpretations of the grade standards

and provide step-by-step procedures for grading the product.

Grade standards are issued by the Department after careful consideration of all data and

views submitted, and the Department welcomes suggestions which might aid in improving

the standards in future revisions. Comments may be submitted to, and copies of standards

and grading manuals obtained from:

Chief, Processed Products Branch

Fruit and Vegetable Division, AMS

U.S. Department of Agriculture

P.O. Box 96456, Rm. 0709, So. Bldg.

Washington, D.C. 20090-6456
United States Standards for Grades of Frozen Breaded Onion Rings

Section Page No.

§52.4061 Product description. ........................................ 2

§52.4062 Types of frozen onion rings. .................................. 2

§52.4063 Grades of frozen onion rings. ................................. 2

§52.4064 Ascertaining the grade. ...................................... 3

§52.4065 Ascertaining the rating for the factors which are scored. ............ 4

§52.4066 Color. ................................................... 4

§52.4067 Defects. .................................................. 4

§52.4068 Character. ................................................ 6

§52.4069 Method of analysis. ......................................... 6

§52.4070 Ascertaining the grade of a lot. ................................ 7

§52.4071 Score sheet for frozen breaded onion rings. ...................... 8

Authority: Agricultural Marketing Act of 1946, Secs. 203, 205, 60 Stat. 1087, as

amended, 1090, as amended (7 U.S.C. 1622, 1624).

Note: Compliance with the provisions of these standards shall not excuse failure to

comply with the provisions of the Federal Food, Drug, and Cosmetic Act, or with

applicable State laws and regulations.
2

§52.4061 Product description.

Frozen breaded onion rings, hereinafter referred to as frozen onion rings, is the product

prepared from clean and sound, fresh onion bulbs (Allium cepa) from which the root bases,

tops and outer skin have been removed. The onion bulbs are sliced and separated into

rings, coated with batter (or breaded) and may or may not be deep fried in a suitable fat

or oil bath. The product is prepared and frozen in accordance with good commercial

practice and maintained at temperatures necessary for the proper preservation of the

product.

§52.4062 Types of frozen onion rings.

The type of frozen onion rings applies to the method of preparation of the product, and

includes:

(a) French fried onion rings that have been deep fried in a suitable fat or oil

bath prior to freezing.

(b) Raw breaded onion rings that have not been oil blanched or cooked prior to

freezing.

§52.4063 Grades of frozen onion rings.

(a) U.S. Grade A or U.S. Fancy is the quality of frozen onion rings that possess

similar varietal characteristics; that possess a good flavor; that possess a

good color; that are practically free from defects; that possess a good

character; and for those factors which are rated in accordance with the

scoring system outlined in this subpart, the total score is not less than 85

points: Provided, that the frozen onion rings may possess a reasonably

good color and a reasonably good character if the total score is not less than

85 points.

(b) U.S. Grade B or U.S. Extra Standard is the quality of frozen onion rings that

possess similar varietal characteristics; that possess a reasonably good

flavor; that possess a reasonably good color; that are reasonably free from

defects; that possess a reasonably good character; and for those factors

which are rated in accordance with the scoring system outlined in this

subpart, the total score is not less than 70 points.

(c) Substandard is the quality of frozen onion rings that fail to meet the

requirements of U.S. Grade B.
3

§52.4064 Ascertaining the grade.

(a) General. In addition to considering other requirements outlined in the

standards the following quality factors are evaluated in ascertaining the

grade of the product.

(1) Factors not rated by score points.

(i) Varietal characteristics; 

(ii) Flavor.

(2) Factors rated by score points. The relative importance of each

factor which is rated is expressed numerically on the scale of

100. The maximum number of points that may be given for each such

factor is:

Factors Points

Color .....................

Defects ...................

Character .................

Total Score ..........

30

40

 30

100

(b) Evaluation of quality. The rating for the factors of color and defects and the

evaluation of similar varietal characteristics are determined by observing the

product in the frozen state and after it has been prepared by heating in a

suitable manner; the factors of character and flavor are evaluated within

three minutes after the product has been prepared by heating in a suitable

manner. (See §52.4069.)

(c) Definitions of requirements not rated by score points.

(1) Good flavor means a good characteristic flavor and odor of properly

prepared frozen onion rings. Such flavor is free from rancidity and

bitterness; from pronounced carmelized or scorched flavors and

objectionable flavors and objectionable odors of any kind.

(2) Reasonably good flavor means that the product may be lacking in

good flavor and odor but is free from objectionable odors of any kind.
4

§52.4065 Ascertaining the rating for the factors which are scored.

The essential variations within each factor which is scored are so described that the value

may be ascertained for each factor and expressed numerically. The numerical range

within each factor which is scored is inclusive. (For example, 25 to 30 points means 25,

26, 27, 28, 29, or 30 points.)

§52.4066 Color.

(a) "A" classification. Frozen onion rings that possess a good color may be

given a score of 25 to 30 points. Good color means that the units possess

a characteristic cream to golden color typical of properly prepared frozen

onion rings; that the product is bright, practically uniform in color and after

heating in a suitable manner, is practically free from units which vary

markedly from the predominating color.

(b) "B" classification. If the frozen onion rings possess a reasonably good

color a score of 21 to 24 points may be given. Reasonably good color

means that the units may possess a light cream to brown color typical of

frozen onion rings and may be variable in such typical color; that the product

may be dull but not off color; and, after heating in a suitable manner, the

variation in color of the units does not seriously affect the appearance of the

product.

(c) "SStd" classification. Frozen onion rings that fail to meet the requirements

of paragraph (b) of this section may be given a score of 0 to 20 points and

shall not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.4067 Defects.

(a) General. The factor of defects refers to the degree of freedom from

harmless extraneous vegetable material, dark carbon specks, imperfect

rings, and from blemished units.

(b) Definitions.

(1) Rings are prepared from slices that are cut at approximately right

angles to the longitudinal axis of the bulb with approximately parallel,

and a reasonably uniform, thickness and are separated into circular

sections with open centers.

(2) Imperfect rings are:
5

(i) Units that have not been separated into a single or double ring

of the slice; 

(ii) Portions of rings or rings not joined to form a continuous circle;

(iii) Slices that lack a hole in the center; and

(iv) Rings that are extremely irregular in shape.

(3) Harmless extraneous material means loose roots, tops, or other

loose portions of plant material.

(4) Blemished means that the appearance or eating quality of the onion

portion of the unit is materially affected by roots, tops, unpeeled

areas, root crowns, seed stems, discoloration of the onion ingredients,

or by other means.

(c) "A" classification. Frozen onion rings that are practically free from defects

may be given a score of 34 to 40 points. Practically free from defects

means that the surfaces of the units are practically free from carbon specks;

that not more than 25 percent, by weight, of the units may be imperfect rings;

and that for each 16 ounces, on an average, of the frozen product there may

be present not more than:

(1) One piece of harmless extraneous vegetable material; and

(2) One blemished unit: Provided, that the harmless extraneous

vegetable material and blemished units in single packages of less

than 16 ounces do not materially affect the appearance of the

product, and

(3) That any carbon specks, imperfect rings, harmless extraneous

vegetable material blemished units, or any defect not specifically

mentioned, individually or collectively, do not materially affect the

appearance or edibility of the product.

(d) "B" classification. Frozen onion rings that are reasonably free from defects

may be given a score of 28 to 33 points. Frozen onion rings that fall into this

classification shall not be graded above U.S. Grade B, regardless of the total

score for the product (this is a limiting rule). Reasonably free from defects

means that the surfaces of the units are reasonably free from carbon specks;

that not more than 40 percent, by weight, of the units may be imperfect rings;

and that for each 16 ounces, on an average, of the frozen product there may

be present not more than:
6

(1) Two pieces of harmless extraneous vegetable material; and

(2) Two blemished units: Provided, that the harmless extraneous

vegetable material and blemished units in single packages of less

than 16 ounces do not seriously affect the appearance of the product;

and

(3) That any carbon specks, imperfect rings, harmless extraneous

vegetable material, blemished units, or any defect not specifically

mentioned, individually or collectively, do not seriously affect the

appearance or edibility of the product.

(e) "SStd" classification. Frozen onion rings that fail to meet the requirements

of paragraph (d) of this section may be given a score of 0 to 27 points and

shall not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.4068 Character.

(a) "A" classification. Frozen onion rings that possess a good character may

be given a score of 26 to 30 points. Good character means that after

heating in a suitable manner, the external surfaces of the units are at least

moderately crisp; the appearance and eating quality is not materially affected

by cracking or unbreaded areas; the units are not oily, soggy, nor dry; and

the onion ingredient is succulent and tender.

(b) "B" classification. If the frozen onion rings possess a reasonably good

character a score of 21 to 25 points may be given. Reasonably good

character means that after heating in a suitable manner, the external

surfaces of the units are fairly crisp; the appearance and eating quality is not

seriously affected by cracking or unbreaded areas; the units are not oily,

soggy, nor dry; and the onion ingredient is reasonably tender.

(c) "SStd" classification. Frozen onion rings that fail to meet the requirements

of paragraph (b) of this section may be given a score of 0 to 20 points and

shall not be graded above Substandard, regardless of the total score for the

product (this is a limiting rule).

§52.4069 Method of analysis.

Heated in a suitable manner means heated by either of the following manners:

(a) Oven method.
7

(1) Place the product while still in the frozen state on a piece of crumpled

and partially straightened aluminum foil of sufficient size so that at

least four ounces of the product may be spread in a single layer on

the foil. If any of the units are stuck together they may be separated

after the product remains in the heated oven for a few minutes. The

aluminum foil may be supported by a piece of sheet metal or a

shallow pan.

(2) Place foil and frozen contents into a properly ventilated oven

preheated to 400 degrees F. and allow to remain 5 minutes or until

the interior portions of the larger pieces are thoroughly cooked, or;

(b) Deep frying. Heating may be accomplished by any other method which will

give comparable results such as deep frying in a suitable fat or oil bath at

approximately 375 degrees F. until the larger pieces are thoroughly cooked.

§52.4070 Ascertaining the grade of a lot.

The grade of a lot of frozen onion rings covered by these standards is determined by the

procedures set forth in the Regulations Governing Inspection and Certification of

Processed Fruits and Vegetables, Processed Products Thereof, and Certain Other

Processed Food Products (7 CFR 52.1 through 52.83).
8

§52.4071 Score sheet for frozen breaded onion rings.

Size and kind of container .............................................

Container marks .....................................................

Sample ........................................................

Cases .........................................................

Label ..............................................................

Net weight (ounces) ..................................................

Type: ( ) French fried: ( ) Raw breaded ...................................

Factors Score Points

Color ...........................

Defects .........................

Character .......................

Total Score ..................

30 "B" 21-24

40 "B" 28-33 _1/

30 "B" 21-25

 100

"A" 25-30

"SStd" 0-20 _1/

"A" 34-40

"SStd" 0-27 _1/

"A" 26-30

"SStd" 0-20 _1/

Similar varieties .....................................................

Flavor:

( ) Good; ( ) Reasonably good; ( ) Off-flavor ............................

Grade .............................................................

1/ Indicates limiting rule

Dated September 11, 1959, to become effective 30 days after publication hereof in the

Federal Register.

Roy W. Lennartson,

Deputy Administrator,

Marketing Services.

Published in the Federal Register of September 16, 1959 (24 F.R. 7435)