01-001 C.M.R. ch. 338, § I-6 - Ascertaining the Rating for the Factors which are Scored

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 Mustard Sauce

a. Canned Maine sardines in mustard sauce with sauce showing an excellent "mustard" yellow color may be given a score of 13-15 points.

b. Canned Maine sardines in mustard sauce with sauce slightly lacking in normal "mustard" yellow color may be given a score of 9 - 12 points.

c. Canned Maine sardines in mustard sauce with sauce with a slight darkening or brown tinge may be given a score of 5 - 8 points.

d. Lots not in compliance with the above shall be graded under Part II (Detailed Grading).

2. Texture of Mustard Sauce

a. Canned Maine sardines in mustard 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 mustard sauce with a trace of granulation, separation, drying (caking) or a greasy appearance in the mustard sauce may be given a score of 9 - 12 points.

c. Canned Maine sardines in mustard sauce with slight granulation, separation of liquid, greasy "slippery" appearance or drying (caking) in the mustard sauce may be scored 5 - 8 points.

d. Lots not in compliance with the above shall be graded under Part II (Detailed Grading).

3. Absence of Defects (Workmanship); Top Appearance (After Washing)

General appearance and workmanship refers to the overall appearance of the canned product.

a. A bright, shiny appearance with excellent workmanship, virtually free of defects may be given a score of 23 - 30 points under 3 Absence of Defects.

b. A clean, shiny appearance with good workmanship, reasonably free of defects may be given a score of 15 - 22 points under 3 Absence of Defects.

c. A dull, gray appearance with a fair amount of defects shall be given a score of 7 - 14 points under 3 Absence of Defects.

d. Lots not in compliance with a, b, and c, above shall be graded under Part II (Detailed Grading).

4. Taste and Odor (Determined on Drained Fish)

a. Canned Maine sardines in mustard sauce having normal taste and odor for mustard sardines may be given 27 - 30 points.

b. Canned Maine sardines in mustard sauce having a taste and/or odor that is slightly lacking or faint and not up to normal for the product may be given a score of 24 - 26 points and cannot be graded above "Standard" regardless of the total score.

c. Lots not in compliance with a. and b. above shall be graded under Part II (Detailed Grading).

d. Salt. If the salt content of an average composite sample of all the cans included in the lot is above 3.0% or below 0.7% when analyzed, the product must be graded "Standard" regardless of the total score. The method of salt analysis of the drained fish is described hereinafter under the heading, "Method of Salt Analysis".

Note: If the salt content is so high as to make the product inedible, the product cannot be graded above "Substandard" under "Taste".

5. Texture (Character of Sardines)

a. Canned Maine sardines in mustard sauce that possess good character or texture may be given a score of 8 - 10 points.

b. Canned Maine sardines in mustard sauce that possess a reasonably good character or texture may be given a score of 6 or 7 points.

c. Canned Maine sardines in mustard sauce that possess a fair character or texture may be given a score of 4 or 5 points.

d. Lots not in compliance with a., b., and c. above shall be graded under Part II (Detailed Grading).

Notes

01-001 C.M.R. ch. 338, § I-6