Code of Maine Rules › 01 - DEPARTMENT OF AGRICULTURE, CONSERVATION AND FORESTRY › 001 - AGRICULTURE - GENERAL › Chapter 337 - OFFICIAL GRADES FOR SARDINES IN OIL PACKED IN 1/4 SIZE CANS (128.5 ML. WATER CAPACITY) AND GRADES FOR SARDINES IN OIL PACKED IN 3 1/4 OZ. CANS (103.2 ML. WATER CAPACITY) › Part II - DETAILED GRADING › Section 001-337-II-14 - Ascertaining the Rating for the Factors which are Scored

Current through 2024-29, July 17, 2024
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 (45).
1.
Absence of Defects
				  (Workmanship)
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), floating detached skin, and all extraneous material.
				  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.
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.
d.
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 1/16 square
				  inch (i.e. 1/4 inch squares), are not objectionable. Deduct 1 point for each
				  3/16 square inch of exposed flesh when measured from areas, each of which is
				  greater than 1/16 square inch. If 4 or more points are deducted under this
				  paragraph, a grade above "Standard" may not be assigned regardless of the total
				  score. This is a limiting rule.
e.
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.
f.
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.
g.
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 for
				  this defect, the product cannot be graded over "Standard". This is a limiting
				  rule.
h.
Top
				  appearance
. Top appearance refers to the general appearance of the top
				  surface of the sardines, especially its brightness, reflectance or shiny
				  qualities. In scoring the top appearance of canned sardines, the differences
				  due to the different processing methods are to be recognized. Deduct I to 2
				  points if there are traces of a dull, gray color. Deduct 3 to 5 points if the
				  top surface is slightly dull, gray or muddy. Deduct 6 to 8 points if the top
				  appearance is dull, gray and muddy to the point of being slightly
				  objectionable. If 6 to 8 points are deducted, the product cannot be graded
				  above "Standard". This is a limiting rule. If the top surface is an unsightly
				  mass of scum and discolored scales, deduct 9 points. If the deduction is 9
				  points, the product cannot be graded above "Substandard". This is a limiting
				  rule.
i.
1/4 Size Cans
- Oil, water and sediment. Deduct 1 point for each ml. of water over 5 ml.
				  Deduct 1 point for each ml. of oil less than 13 ml. Deduct I point for each ml.
				  of sediment in the water phase. Deduct 1 point for each ml. of sediment in the
				  oil phase. Deduct 5 points for objectionable turbidity in the oil
				  phase.
j.
3 1/4 Size
				  Can
- Oil, water and sediment. Deduct 1 point for each ml. of water over
				  4 ml. Deduct 1 point for each ml. of oil less than 11 ml. Deduct 1 point for
				  each ml. of sediment in the water phase. Deduct 1 point for each ml. of
				  sediment in the oil phase. Deduct 5 points for objectionable turbidity in the
				  oil phase.