United States

Department of

Agriculture

Agricultural

Marketing 

Service

Fruit and Vegetable

Division

Processed

Products 

Branch

Grading Manual 

for Tomato Catsup

Effective February 1992
Tomato Catsup

February 1992

 

This manual is designed for Processed Products Branch personnel of the U.S.

Department ofAgriculture. Its purpose is to give background information and guidelines

to assistin the uniform applicationand interpretationofU.S.gradestandards,othersimilar

specifications, and special procedures.

The citationofany data, criteria,techniques, illustrations, copyrighted material, or pictorial

representations accredited to private authorship is used with the permission of the

individuals or source cited. Unless a specific reference is cited, the information in this

manual has been compiled or developed from sources available to the public as well as

from technical knowledge of personnel in the Department.

Following the suggested guidelines in this manual does notexcuse failure to comply with

the Federal Food, Drug, and Cosmetic Act or any other applicable Federalor State laws

or regulations.

Except for official USDA inspection aids or devices and color guides (or standards)

produced under license of the Department, the mention of any supplier, patent device,or

product, brand name or equipment does not imply endorsement by the Department over

any other similar, or equally effective material.

Address inquiries to:

 

 Chief, Processed Products Branch

 Fruit and Vegetable Division, AMS

 P.O. Box 96456, Room 0709 South Bldg

 Washington, D.C. 20090-6456
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TABLE OF CONTENTS

 

Page

SAMPLING PROCEDURES 5

NONQUALITY PROCEDURES 5

METHODS OF ANALYSES 5

SALT 6

SPICES 6

VINEGAR 6

TOTAL SOLIDS 7

GOOD FINISH 7

SUGGESTED ORDER OF GRADING A SAMPLE UNIT 9

APPENDIX 15

INSPECTION EQUIPMENT 17

USDA GRADING PLATE INSTRUCTIONS 18

Table III - REFRACTIVE INDEX/TOTAL SOLIDS 

FOR TOMATO CATSUP 19

Table IV - CORRECTIONS FOR REFRACTIVE INDEX

READINGS WHEN DETERMINED AT 

TEMPERATURES OTHER THAN 68° (20° C) 20

SCORING TOMATO CATSUP COLOR OBJECTIVELY 21
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SAMPLING PROCEDURES

Follow: Regulations (109-A-1)

Sampling Procedures (120-A-1)

Time Sampling (120-A-4)

In-Plant Inspection (160-A-1; 160-A-5)

Condition of Container (125-A-1)

Foreign Material (172-A-1)

Technical Inspection, Mold Count (135-A-8)

NONQUALITY PROCEDURES

Follow: Time Sampling (120-A-5)

Vacuum (128-A-20)

Net Weight (128-A-10)

Inspection by Variables (140-A-1)

 

METHODS OF ANALYSES

In additionto using this manualand the U.S. grade standards for catsup,refer to the following

Branch instructions:

Determination of Consistency - Methods of Analyses for Tomato Products

Solids Content Determinations - Methods of Analyses for Tomato Products

Mold Count - Methods of Analyses for Tomato Products

Technical Inspection Procedures for Foreign Material in Canned Tomatoes and Tomato

Products (135-A-6)

Sand and Inorganic Residue - Methods of Analyses for Tomato Products
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SALT

 

The amount of salt found in catsup is a matter of preference. It usually ranges from 1.5 percent

to 3.0 percent by weight. Neither the lack of salt in a catsup especially prepared as "low

sodium" nor the addition of salt in a catsup labeled "added salt" should cause the score for

the product to be lowered. These products should be graded to reflect the intended style or

type of product marketed.

SPICES

Spices make up a substantial part of the flavor sensation of tomato catsup. The most

commonly used spices are cinnamon, cassia, cloves, allspice, pepper, cayenne pepper,

ginger, mustard, and paprika. Onion and garlic may also be used. Some packers

manufacture a "hot" or "hot style" catsup which contains an excessive amount of cayenne

pepper. Spices are discussed further in the Suggested Order of Grading under the topic of

"flavor".

VINEGAR

Vinegar is the principalpreserving agent in catsup. About one-half of the totalacid in catsup

comes from the vinegar. Most catsups have a total acidity ranging from 1.5 to 2.0 percent

(expressed as acetic acid) which inhibits the growth of most yeast and bacteria. At these

levels of acidity, sugar is added to maintain a proper sugar/acid ratio. The total acidity of the

catsup should be over one percent, before considered effective as a preservative.
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TOTAL SOLIDS

In the U.S. Standards for Grades of Catsup, the definition for "total solids" means, "the

refractometric sucrose value of the International Scale of Refractive Indices of Sucrose

Solutions to which is added 1 percent." To clarify this statement further, "total solids" is

represented by the values in the Scale cited above,to whichis added one percentage point.

For example,a sucrose value of 32 percent would become 33 percent after one percentage

point is added. Table III in the "Methods of Analyses for Tomato Products -Solids Content

Determinations"is a table derived especially fortomato catsup whichalreadyincludesthe one

percent added to the refractive index. This table is included in the APPENDIX of these

instructions.

GOOD FINISH

"Good finish", as described in the U.S. grade standards means the product has a uniform,

smooth texture. Most catsup packed under good commercial practice has a good finish. To

be graded Substandard account finish would mean the product was quite lumpy, contained

largerpiecesofvegetable flavoring ingredients(suchasonion),orcontained anunsatisfactory

amount of seed and/or peel, or a combination of the above.
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SUGGESTED ORDER OF GRADING A SAMPLE UNIT

1. After the nonquality factors (codes, net weights, vacuum, headspace, etc.) have been

recorded, evaluate and grade the sample units on a container-by-container basis.

2. Remove some catsup from the container and prepare to smooth out a layer of product on

a smooth white surface (shallowgrading tray) bydrawing ascraper with a clearance of 3/32

inch by 7 inches rapidly through the sample in two horizontal planes so as to form an

approximate square or use the USDA Grading Plate and follow the instructions provided

in the APPENDIX. The prepared sample is evaluated for defects in accordance with the

following table:

QUALITY

FACTOR

COLOR, KIND, TYPE OR

SIZE

CLASSIFICATION

Minor Major Severe

DEFECTS Light brown specks or seed

particles 1/32 to 1/16 inch

More than 1/16 inch but not more

than 1/8 inch

More than 1/8 inch

X

X

X

Dark brown or black specks:

1/32 inch or less

More than 1/32 inch but not more

than 1/16 inch

More than 1/16 inch

X

X

X

Peel:

More than 1/8 inch but not more

than 3/16 inch

Over 3/16 inch

X

X
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Rejection numbers for various defects classifications

Grade Defect Classification

A/B

Severe Major Total Seeds

AC RE

 2 3

AC RE

 6 7

AC RE

12 13

Not more than

1 seed/100 oz

C 5 6 15 16 30 31

Not more than

5 seeds/100 oz

Remember to use the above chart as a guide. In the U.S. grade standards, any combination

of defects present that does not affect the appearance or eating quality more than slightly is

U.S. Grade A. Any defects present that affect the appearance or eating quality more than

slightly but not seriously is U.S. Grade C.

The following is a guide which may be used in regulating score points with relation to the

number and type of defects found in the sample unit.

Severe Major Minor/Total Points

0 0 0 - 2 25

0 1 - 2 3 - 5 24

0 3 - 4 6 - 8 23

1 5 9 - 10 22

2 6 11 - 12 21

3 7 - 9 13 - 18 20

4 10 - 12 19 -24 19

5 13 -15 25 - 30 18

The most severe defect(s) limits the score.

 Examples: 1 severe and 3 minor = 22 points

2 major and 4 minor = 23 points
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3. Place a tablespoon of catsup on a flat transparent plastic plate located over a sheet

of graph paper (1/16 inch graduations) and determine the amount of "weeping" after

two minutes. This test for serum separationis a supplement to the test for consistency

to help determine a score point value. Record the amount of separation on the

scoresheet.

4. Determine the consistency using the Bostwick Consistometer or other equipment

whichgives equivalent results. Consistency is determined as the product comes from

the container, beforeitis stirred to any greatextent, and should precede determination

of the total solids (when stirring is required).

Have the consistometer clean and dry for each determination.

Place on a steady support and level by means of the leveling screws.

Close the gate and fill the reservoir behind the gate with catsup. The temperature of

the product in the consistometer should be as close as practicable to 20 degrees

Celsius (68 °F).

Holding the instrument steady with one hand, trip the gate and start timing the instant

the gate opens. A watch with a second hand or a stop watch is necessary.

After 30 seconds, observe the position of the front edge of the flowwith respect to the

lines on the bottom of the consistometer. These lines are one centimeter increments

from the gate outward. The number of centimeters the catsup has flowed is the

consistometer reading.

5. Use the score point guide and assignthe score for consistencyand separationof free

liquid (determined earlier).
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Tomato Catsup

Bostwick Consistometer Chart

(in centimeters, cm)

Score points:

Grade A&B

25 points 3.0 - 5.0

24 points 5.1 - 5.7

23 points 5.8 - 6.5

22 points 6.6 - 7.0

Grade C

21 points 2.8 - 2.9 7.1 - 8.0

20 points 2.6 - 2.7 8.1 - 9.0

19 points 2.4 -.2.5 9.1 - 9.5

18 points 2.0 - 2.3 9.6 - 10.0

Substandard

17 points

or less < 2.0 > 10.0

Free liquor:

U.S. Grades

A&B:

1/8th inch or less

U.S. Grade C: 1/4th inch or less
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6. Refer to the color score guide found under the section for color of the U.S. grade

standards for catsup to evaluate color.

Determine the color score using the Macbeth-Munsell Disks Colorimeter--Type 1 (or

comparable equipment approved by the Branch). See the APPENDIX for selected

approved colorimeters with equations.

Classify good color by assigning a score of 21 to 25 points if the color of the tomato

catsup is as red as the prescribed combinations of the spinning Munsell disks

described in the U.S. grade standards. While it is possible for badly scorched or

oxidized catsup to meet the color requirement, the catsup would fail because it is not

typicalof properly processed catsup (Seedefinitionforgoodcolor--U.S.Standards for

Grades ofCatsup). If there is discoloration in the neck or any other area of the bottle,

lower the score to 20 points or lower. If the discoloration seriously affects the

appearance, lower the score to 16 points or lower.

Classify fairly good color byassigning a score of 17 to 20 points if the tomato catsup

meets or exceeds the requirements for U.S. Grade C of the U.S.grade standards but

fails to meet "good color".

7. Determine the flavor score by either assigning a score of 21 to 25 points for good

flavor if the tomato catsup possesses a good, distinct flavor characteristic of good

qualityingredients or byassigning a score of 17 to 20 points for fairly good flavor if the

tomato catsup possesses a flavor characteristic in whichthere may be slight traces of

undesirable flavor suchas scorched,bitter,orastringent,but is free from objectionable

or off flavor of any kind. Catsup with bright color and a pungent, pleasing odor will have

a good acceptable flavor. No "off flavor or odor" is permitted in good flavor. In fairly

good flavor, there maybe slight trace of undesirable flavor but the catsup must be free

from objectionable or off flavor of any kind. Tomato catsup can be formulated

differently by adjusting the amount of spices, sugar, and acid, and tomato pulp.

Evaluate flavor quickly. First impressions often are the best impressions. Repeated

taste testing for flavor may not be as reliable as the initial impression. Catsup may

varyin saltiness, acidity, and spice flavoring and still possess "good flavor". However,

neither anextremely acid oranexceptionally bland catsup would be considered "good

flavor".

Regular tomato catsup whichcontains anexcessive amount of spices or salt which is

objectionable, is assigned a lower score.

Note: Excessively spiced catsup labeled or declared to be "hot" or "hot style" or

similarly labeled to denote anexcess of spices, should be graded for its intended style

and the body of the certificate should state: "Flavor - highly spiced."
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8. Determine the total solids content using one of the methods found in the "Methods of

Analyses for Tomato Products - Solids Content Determinations". Many processors

have chosen to determine the total solids by centrifuging the product for 2 minutes in

a Clay-Adams Centrifuge (or equivalent) and taking a reading of the filtrate (clear

serum) on an Abbe, Bausch & Lomb, or Zeiss refractometer. There are several

alternative methods that are also permitted for analyses.

Refer to the U.S. grade standards and methods of analyses for solids determination

for instructions on centrifuging the product, applying the proper temperature

corrections, and determining the total solids for tomato catsup (Table III in the

instructions; Also see APPENDIX). Also remember, to correctly determine the total

solids for catsup, one percentage point must be added to the International Scale of

Refractive Indices of Sucrose Solutions OR use the values assigned in Table III for

tomato catsup. The values in this table have been adjusted to include the additionof

one percentage point. Record the total solids for the sample unit.

9. Total the score points for defects, consistency, color, and flavor for eachsample unit.

10. Find the average of the total solids for the lot. A lot of tomato catsup is considered as

meeting a grade with respect to total solids content if:

(1) The sample average (average of all sample units) meet the applicable (or

declared) concentration:

(2) The number of sample units which fail the intended (or declared) average

concentrationdoes notexceed the applicable acceptance number specifiedin

the single sampling plancontained in the regulations (7 CFR 52.1 - 52.83); and

(3) No sample unit may fall more than one percent (1%) below the appropriate

requirement. For example, if the grade requirement is 33% total solids, no

sample unit may be less than 32% total solids.

11. Assign the grade for the lot as a whole.
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APPENDIX
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INSPECTION EQUIPMENT

 1. Scale, preferably graduated to 0.1 ounces.

 2. Vacuum gauge.

 3. Headspace gauge.

 4. Can opener.

 5. Flat white grading tray (at least 7" x 7") and metal scraper with prescribed clearance

or approved USDA Grading Plate. Also, see USDA Grading Plate Instructions in this

APPENDIX. 

 6. Approved light source for grading.

 7. Refractometer and filter paper.

 8. Bostwick consistometer, thermometer, and stop watch.

 9. Mold counting equipment (See Methods of Analyses for Tomato Products, Mold

Count).

10. Ruler.

11. Instructions for Inspection of Canned Tomato Catsup;

U.S. Standards for Grades of Catsup;

Solids Content Determination, Methods of Analyses; and

Any supplemental instructions or methods that achieve equivalent results when

compared to these instructions.

12. Contract specifications;

Applicant information; and

Score sheets and work sheets for preparing certificates.

13. Other equipment not specifically listed.
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USDA GRADING PLATE INSTRUCTIONS

A comparable but more precise method to evaluate tomato catsup for defects is provided by

the use of the Official USDA Grading Plate. This device consists of a flatplastic sheet, 9-1/2

inches square, to which two circular rings are cemented -- the rings being 7-3/4 inches in

diameter. On one side of the plate the ring forms a shallow cylinder having a depth of 3/32

inch and on the other side a similar shallow cylinder having a depth of 1/4 inch. A plastic

scraper is furnished with each plate. 

The cylinder on the grading plate with the 3/32 inch depth provides very nearly the same

volume of product at the same depth as the method prescribed in the U.S. grade standards.

Instructions for using the USDA Grading Plate are as follows:

1. Use the cylinder with the 3/32 inch depth;

2. Transfer a sufficient amount of the thoroughly mixed product into a cylinder to provide

a slight excess of material;

3. Tilt the grading plate in a circular motion allowing the product to run evenly to the walls

of the cylinder;

4. While holding the plate level, scrape the excess product off with the plastic scraper so

that the material remaining is even with the top edge of the cylinder; and

5. Place the grading plate over a white surface and view the sample insucha manner as

to eliminate surface glare. Do not pick the plate up and view from the underside.

The prepared sample is evaluated for defects in accordance with the classifications and

allowances for defects (See Step 2, suggested order of grading). 
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TABLE III

REFRACTIVE INDEX/TOTAL SOLIDS FOR TOMATO CATSUP

20° Celsius (68° F)

 

R.I. % Total Solids R.I % Total Solids R.I. % Total Solids R.I. % Total Solids

1.3389 18.0 1.3682 23.6 1.3778 29.2 1.3879 34.8

1.3592 18.2 1.3685 23.8 1.3782 29.4 1.3883 35.0

1.3595 18.4 1.3688 24.0 1.3785 29.6 1.3887 35.2

1.3598 18.6 1.3692 24.2 1.3789 29.8 1.3891 35.4

1.3602 18.8 1.3695 24.4 1.3792 30.0 1.3894 35.6

1.3605 19.0 1.3699 24.6 1.3796 30.2 1.3898 35.8

1.3608 19.2 1.3702 24.8 1.3800 30.4 1.3902 36.0

1.3612 19.4 1.3706 25.0 1.3803 30.6 1.3906 36.2

1.3615 19.6 1.3709 25.2 1.3807 30.8 1.3909 36.4

1.3618 19.8 1.3712 25.4 1.3810 31.0 1.3913 36.6

1.3621 20.0 1.3716 25.6 1.3814 31.2 1.3916 36.8

1.3625 20.2 1.3719 25.8 1.3818 31.4 1.3920 37.0

1.3628 20.4 1.3723 26.0 1.3821 31.6 1.3924 37.2

1.3631 20.6 1.3726 26.2 1.3825 31.8 1.3928 37.4

1.3635 20.8 1.3729 26.4 1.3829 32.0 1.3931 37.6

1.3638 21.0 1.3733 26.6 1.3832 32.2 1.3935 37.8

1.3641 21.2 1.3736 26.8 1.3836 32.4 1.3939 38.0

1.3645 21.4 1.3740 27.0 1.3839 32.6 1.3943 38.2

1.3648 21.6 1.3743 27.2 1.3843 32.8 1.3947 38.4

1.3651 21.8 1.3747 27.4 1.3847 33.0 1.3950 38.6

1.3655 22.0 1.3750 27.6 1.3850 33.2 1.3954 38.8

1.3658 22.0 1.3753 27.8 1.3854 33.4 1.3958 39.0

1.3661 22.4 1.3757 28.0 1.3858 33.6 1.3962 39.2

1.3665 22.6 1.3761 28.2 1.3861 33.8 1.3966 39.4

1.3668 22.8 1.3764 28.4 1.3865 34.0 1.3970 39.6

1.3672 23.0 1.3768 28.6 1.3869 34.2 1.3974 39.8

1.3675 23.2 1.3771 28.8 1.3872 34.4 1.3978 40.0

1.3678 23.4 1.3775 29.0 1.3876 34.6 1.3982 40.2
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Table based on Sucrose value plus one percentage point

Table III - Methods of Analyses, Solids Content Determination
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TABLE IV

CORRECTIONS FOR REFRACTIVE INDEX READINGS

WHEN DETERMINED AT TEMPERATURES OTHER THAN 68N F (20N C)

Temperature Refractive index reading

NC NF 1.3400 1.3500 1.3600 1.3700 1.3800 1.3900

 To be subtracted from reading:

15 59.0 .0004 .0005 .0005 .0006 .0006 .0007

16 60.8 .0004 .0004 .0004 .0005 .0005 .0005

17 62.6 .0003 .0003 .0003 .0003 .0004 .0004

18 64.4 .0002 .0002 .0002 .0002 .0002 .0003

19 66.2 .0001 .0001 .0001 .0001 .0001 .0001

 To be added to reading:

21 69.8 .0001 .0001 .0001 .0001 .0001 .0001

22 71.6 .0002 .0002 .0002 .0002 .0003 .0003

23 73.4 .0003 .0003 .0003 .0004 .0004 .0004

24 75.2 .0004 .0004 .0005 .0005 .0005 .0005

25 77.0 .0005 .0005 .0006 .0006 .0007 .0007

26 78.8 .0006 .0006 .0007 .0008 .0008 .0008

27 80.6 .0007 .0008 .0008 .0009 .0010 .0010

28 82.4 .0008 .0009 .0010 .0010 .0011 .0011

29 84.2 .0010 .0010 .0011 .0012 .0012 .0013

30 86.0 .0011 .0012 .0012 .0013 .0014 .0014

 

Table IV - Solids Content Determination, Methods of Analyses
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SCORING TOMATO CATSUP COLOR OBJECTIVELY

Other selective electronic color meters may be used as an alternate means of determining

color in tomato catsup (in addition to the use of the Macbeth-Munsell colorimeter). Such

meters shall be calibrated to indicate that the color of the product is as red or more red than

that produced by spinning the Munsell color disks in the combination as set out in the U.S.

grade standards.

Methods

Tomato Catsup. Color of tomato catsup is measured as it comes from the container. No

dilution is necessary. If the tomato catsup is in a can, the product must be thoroughly mixed

prior to measuring color. If the sample is in a bottle, the entire contents of the bottle must

be emptied into a beaker so the sample can be thoroughly mixed prior to sampling or color

measuring. During stirring, care should be taken to avoid incorporation of air bubbles into the

product.

Colorimeters - Operation, Standardization and Color Score Calculation

Hunter Colorimeters:

Instrument. Use Hunterlab D25-D2 series with type A optical head.

Selection and Use ofSample Cups. On request, U. C. Davis will supply several sixounce cans of the standard (see page 22 for address). 

Color Score Point Conversions - Hunter Colorimeter

The following equation is used for calculation of tomato catsup color score:

Score = -74.937 + 7.5172(aL) - 0.1278(aL)

2

 - 0.8051(bL)

Agtron Colorimeters:

Agtron M400 and M500. Use black and red discs to set zero on scale.

Selection and Use of Sample Cups. (Agtron M400 and M500 Models). Use only

pre-selected cups. On request, U. C. Davis will supply several six-ounce cans of the

standard (see page 22 for address).
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Color Score Point Conversions - Agtron Colorimeters

The following equation is used for calculation of tomato catsup color score:

Agtron M400 and M500 Colorimeters

Score = -5.3411 + 1.0309(R) - 0.00745(R2) - 0.15663(G)

Gardner Colorimeters:

Instrument. Use Gardner models XL20 or XL23 series, XL-805 and Colorgard

2000/05 models.

Selection and Use of Sample Cups. Use only pre-selected cups. On request, U.

C. Davis will supply several six-ounce cans of the standard (see below for address).

Color Score Point Conversions - Gardner Colorimeters

The following equation is used for calculation of tomato catsup color score:

Score = -40.511 + 4.7767(aL) - 0.07791 (aL

2

) - 0.56986(bL)

Information and Assistance

Assistance in colorimeter standardization and operation may be obtained by

contacting your supervisor at the local area field office.

For further information about obtaining cans of tomato color standards to use to

standardize these colorimeters, please contact:

Teri Wolcott

Department of Food Science and Technology

Cruess Hall

University of California

Davis, California 95616

(916) 752-8079