# U Ma rketing and Regulatory Programs

Agricultural Marketing

Service

Fruit and Vegetable Program

Specialty Crops Inspection

Division 

# U nited States Standards

for Grades of Frozen Turnip Greens with Turnips

Effective August 29 , 2013This is the second issue, as amended, of the United States Standards for Grades of Frozen Turnip Greens with Turnips published in the FEDERAL REGISTER of July 30 , 2013 ( 78 FR 45907 ) to become effective August 29, 2013

. This issue supersedes the first issue, which has been in effect since August 19 , 19 58

.

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 l evels 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 fresh and processed fruits and vegetables, these standards are designed to facilitate orderly ma rketing by providing a convenient basis for buying and selling, for establishing quality control programs, and for determining loan values.

T he U.S. grade standards, grading manuals , handbooks or instructions for inspection of

several fresh and processed fruits and vegetables are available on the i nternet and
upon request at the address below

. These manuals or instructions contain detailed interpretations of the grade standards and provide step

- by

- step procedures for grading the product.

Grade standard s 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 g rading manuals obtained from:

Director

, Specialty Crops Inspection Division Fruit and Vegetable Program, AMS

, U.S. Department of Agriculture 1400 Independence Avenue, SW, STOP 024 0 Washington, D.C. 20250 Phone: (202) 720

- 5870 Fax: (202) 720

- 0393

____ ___________________________________________________________________ Authority : 7 U.S.C. 1621

- 1627

.

Note : Compliance with the provisions of these standards shall not excuse failure to comply with the provisions of the Federal Food, Drug, and Cosmetic

Ac t, or with applicable State laws and regulations.

Non

- Discrimination Policy: The U.S. Department of Agriculture (USDA) prohibits discrimination against its customers, employees, and applicants for employment on the bases of race, color, national origin, ag e, disability, sex, gender identity, religion, reprisal, and where applicable, political beliefs, marital status, familial or parental status, sexual orientation, or all or part of an in dividual's income is derived from any public assistance program, or pr otected genetic information in employment or in any program or activity conducted or funded by the Department. (Not all prohibited bases will apply to all programs and/or employment activities.) To File an Employment Complaint: If you wish to file an empl oyment complaint, you must contact your agency's EEO Counselor (PDF) within 45 days of the date of the alleged discriminatory act, event, or in the case of a personnel action. Additional information can be

found online at http://www.ascr.usda.gov/complaint_filing_file.html

. To File a Program Complaint: If you wish to file a Civil Rights program complaint of discrimination, complete the USDA Program Discrim ination Complaint Form (PDF), found online at http://www.ascr.usda.gov/complaint_filing_cust.html , or at any USDA office, or call (866) 632

- 9992 t o request the form. You may also write a letter containing all of the information requested in the form. Send your completed complaint form or letter to us by mail at U.S. Department of Agriculture, Director, Office of Adjudication, 1400 Independence Avenu e, S.W., Washington, D.C. 20250

- 9410, by fax (202) 690

- 7442 or email at program.intake@usda.gov

. Persons with Disabilities: Individuals who are deaf, hard of hearing or have speech disabilities and you wish t o file either an EEO or program complaint please contact USDA through the Federal Relay Service at (800) 877

- 8339 or (800) 845

- 6136 (in Spanish). Persons with disabilities who wish to file a program complaint, please see information above on how to contac t us by mail directly or by email. If you require alternative means of communication for program information (e.g., Braille, large print, audiotape, etc.) please contact USDA's TARGET Center at (2 02)

720

- 2600 (voice and TDD).United States Standards for Grades of Frozen Turnip Greens with Turnips ( August 29 , 2013 )

1 United States Standards for G rades of Frozen Turnip Greens with Turnips

Section Page No.

§52.3731 P roduct D escription. 2

§52.3732 S tyles of F roze n T urnip G reens with T urnips

. 2

§52.3733 C olor of T urnips in F rozen T urnip G reens with T urnips. 2

§52.3734 R ecommended P roportio n of I ngredients

. 2

§52.3735 G rades of F rozen T urnip G reens with T urnips. 3

§52.3736 A scertaining the G rade. 3

§52.3737 A scertaining the R atings for the F actors which are S cored. 4

§52.3738 C olor. 4

§52.3739 D efects. 5

§52.3740 C haracter. 6

§52.3741 E xplanation and M ethods of A nalysis. 7

§52.3742 A scertaining the G rade of a L ot. 7United States Standards for Grades of Frozen Turnip Greens with Turnips ( August 29 , 2013 )

2 §52.3731 Product description.

Frozen turnip greens with turnips is the product prepared from the clean, sound,

succulent leaves and the clea n, sound, succulent roots of the turnip plant ( Brassica rapa) by washing, sorting, trimming, blanching, and proper draining, and is then frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

§52.3732 Styles of frozen turnip greens with turnips.

(a) General. The style of frozen turnip greens with turnips applies to the form of the leaf material used and to the turnip root ingredient of the product. The turnip root ingredient is pr epared in one of the following forms: Whole; sliced; diced; and

cut.

(b) Style I Whole Leaf is the style of frozen turnip greens with turnips that consists of the leaf with adjacent portions of the stem, together with a single form of the turnip root ing redient.

(c) Style II Sliced is the style of frozen turnip greens with turnips that consists of leaves with adjacent portions of the stem which have been sliced into reasonably uniform strips, together with a single form of the turnip root ingredient.

(d ) Style III Cut or Chopped is the style of frozen turnip greens with turnips that consists of leaves with adjacent portions of the stem which have been cut or chopped into small pieces, together with a single form of the turnip root ingredient.

§52.3733 C olor of turnips in frozen turnip greens with turnips.

(a) White.

(b) Yellow.

§52.3734 Recommended proportion of ingredients.

It is recommended that frozen turnip greens with turnips consist of 50 percent or more, by weight, of turnip greens and not les s than 20 percent nor more than 50 percent, by weight, of turnips

.United States Standards for Grades of Frozen Turnip Greens with Turnips ( August 29 , 2013 )

3 §52.3735 Grades of frozen turnip greens with turnips.

(a) U.S. Grade A is the quality of frozen turnip greens with turnips in which the turnip root ingredient is fairly uniform in size an d each ingredient possesses similar varietal characteristics; possesses a good flavor and odor; possesses a good color; is practically free from defects; possesses a good character; and scores not less than 85 points when scored in accordance with the scor ing system outlined in this subpart.

(b) U.S. Grade B is the quality of frozen turnip greens with turnips in which each ingredient possesses similar varietal characteristics; possesses a reasonably good flavor and odor; possesses a reasonably good color; is reasonably free from defects; possesses a reasonably good character; and scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) Substandard is the quality of frozen turnip greens with turnips that fail to meet the requirements of U.S. Grade B.

§52.3736 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) Uniformity of size.

(ii) Varietal characteristics.

(iii) Flavor and odor.

(iv) Proportion of ingredients.

(2) Factors rated by score points. The relative importance of each factor which is rated is express ed 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 20

40

40

100United States Standards for Grades of Frozen Turnip Greens with Turnips ( August 29 , 2013 )

4 (b) Evaluation of quality. The rating for the factors of color, defe cts, and character (with respect to each ingredient) and the evaluation of uniformity of size and similar varietal characteristics are determined immediately after thawing so that the product is sufficiently free from ice crystals to permit proper handling as individual units. A representative sample is cooked to ascertain the tenderness of the frozen leaf and root ingredient before final evaluation of the score for character. The flavor is also ascertained on the cooked product.

(c) Definition of requir ements not rated by score points.

(1) Good flavor and odor means that the product, after cooking, has a good,

normal flavor and odor and is free from objectionable flavors and objectionable odors of any kind.

(2) Reasonably good flavor and odor means tha t the product, after cooking, may

be lacking in good flavor and odor but is free from objectionable flavors and objectionable odors of any kind.

(3) Fairly uniform in size means that the turnip ingredient units may vary in size but

not to an extent that s eriously detracts from the appearance of the product.

§52.3737 Ascertaining the ratings 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 e xpressed numerically. The numerical range within each factor which is scored is inclusive (for example, 17 to 20 points means 17, 18, 19 or 20 points).

§52.3738 Color.

(a) General. The factor of color refers to the general brightness of the combined

in gredients before and after cooking.

(b) "A" classification. Frozen turnip greens with turnips that possess a good color may be given a score of 17 to 20 points. Good color means that the leafy ingredient possesses a bright, practically uniform typical g reen color of young tender turnip greens and that the turnip ingredients have been properly prepared and properly processed.United States Standards for Grades of Frozen Turnip Greens with Turnips ( August 29 , 2013 )

5 (c) "B" classification. Frozen turnip greens with turnips that possess a reasonably good color may be given a score of 14 to 16 p oints. Frozen turnip greens with turnips 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 good color means that the color of the leafy ingredien t is reasonably bright and typical of reasonably young and reasonably tender turnip greens and that the turnip ingredient possesses a characteristic color for the variety, which color is typical of reasonably young and reasonably tender turnips

which have been properly prepared and properly processed.

(d) "SStd" classification. Frozen turnip greens with turnips that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 13 points and shall not be graded above Substanda rd, regardless of the total score for the product (this is a limiting rule)

.

§52.3739 Defects.

(a) General. The factor of defects refers to the degree of freedom from sand, grit, or silt, harmless extraneous material, and from damaged leaf and turnip in gredient.

(1) Sand, grit, or silt means any particle of earthy material.

(2) Harmless extraneous material means any extraneous vegetable substance, such as weeds or grass, that is harmless.

(3) Damage means damaged by yellow, brown, or other discolorati on affecting any leaf or portion of leaf, stem or portion of stem, and damage by discoloration, insect injury, pathological injury, or other means affecting any leaf or unit of turnip ingredient. Minute, insignificant blemishes shall not be considered as damage.

(b) "A" classification. Frozen turnip greens with turnips that are practically free from defects may be given a score of 34 to 40 points. Practically free from defects means that no grit, sand, or silt may be present that affects the

appearance or edibility of the product, and that there may be present for each 10 ounces, net weight, of turnip greens with turnips not more than:

(1) In whole leaf style, an aggregate of 6 inches in length of grass and weeds:
Provided, that the total amount does not materially affect the appearance or edibility of the product.

(2) In other styles no grass or weeds or pieces of grass or weeds that materially affect the appearance or edibility of the product.United States Standards for Grades of Frozen Turnip Greens with Turnips ( August 29 , 2013 )

6 (3) An aggregate area of damage affecting 3 square inc hes (3" x 1") of leaves and stems or portions of leaves and stems, and 5 percent, by count, of units of turnip ingredient affected by damage: Provided, that damaged units do not materially affect the appearance or edibility of the product.

(c) "B" classi fication. Frozen turnip greens with turnips that are reasonably free from defects may be given a score of 28 to 33 points. Frozen turnip greens with turnips that fall into this classification shall not be graded above U.S. Grade B, regardless of the tota l score for the product (this is a limiting rule)

.

(1) In whole leaf style, an aggregate of 9 inches in length of grass and weeds: Provided, that the total amount does not seriously affect the appearance or edibility of the product.

(2) In other styles no grass or weeds or pieces of grass or weeds that seriously affect the appearance or edibility of the product.

(3) An aggregate area of damage affecting 6 square inches (6" x 1") of leaves and stems or portions of leaves and stems, and 10 percent, by cou nt, of units of turnip ingredient affected by damage: Provided , that damaged units do not seriously affect the appearance or edibility of the product.

(d) "SStd" classification. Frozen turnip greens with turnips that fail to meet the requirements of par agraph (c) of this section may be given a score of 0 to 27 points an shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule)

.

§52.3740 Character.

(a) General. The factor of character refers to the t enderness and texture of the product and the degree of freedom from fibrous or pithy turnip material.

(b) "A" classification . Frozen turnip greens with turnips that possess a good

character may be given a score of 34 to 40 points. Good character means t hat the leafy ingredient is tender and practically free from coarse or tough leaves and stems and that the turnip ingredient possesses a tender texture and is practically free from fibrous or pithy units.

(c) "B" classification. Frozen turnip greens with turnips that possess a reasonably good character may be given a score of 28 to 33 points. Frozen turnip greens with turnips 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 good character means that the leafy ingredient is reasonably

tender and reasonably free from coarse or tough leaves and stems and that the turnip ingredient possesses a reasonably tender texture and is reasonably free

from fib rous or pithy units.United States Standards for Grades of Frozen Turnip Greens with Turnips ( August 29 , 2013 )

7 (d) "SStd" classification. Frozen turnip greens with turnips that fail to meet the requirements of paragraph (c) 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)

.

§52.3741 Explanation and methods of analysis.

(a) The proportion of each of the ingredients is determined on the thawed product by following procedure:

(1) Separate the leafy ingredient from the turnip i ngredient from all of the containers in the sample.

(2) Composite the leafy ingredient and weigh.

(3) Composite the turnip ingredient and weigh.

(4) Add the weights of each of the ingredients to obtain the total weight of the combined ingredients in all of the containers in the sample.

(5) Calculate the percent of each of the ingredients by dividing the total weight of the combine ingredients into the composite weight of each ingredient and multiply by

100.

(b) Compliance with the requirements for prop ortions of ingredients will be determined by averaging the percent, by weight, of each ingredient in all of the containers in the sample: Provided, that any deviation from the recommended proportion of ingredients in any container is within the limits of good commercial practice.

§52.3742 Ascertaining the grade of a lot.

The grade of a lot of frozen turnip greens with turnips covered by these standards is determined by the procedures set forth in the Regulations Governing Inspection and

Certification of Processed Products Thereof, and Certain Other Processed Food Products (7 CFR 52.1 through 52.83; 22 F.R. 3535).