Section 001-338-II-18 - Ascertaining the Rating for the Factors which are ScoredA. 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 Saucea. 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. Mustard sardines that fall into the 5 - 8 point classification cannot be graded above Standard regardless of the total point score of the container. This is a limiting rule.d. Canned Maine sardines in mustard sauce with a sauce showing an objectionable dark brown and/or green tinge may be given a score of 0 - 4 points. If the can contains no mustard sauce or if the sauce is present in such small amount as to be difficult to detect, it will be given a score of 0. Mustard sardines that fall into the 0 - 4 point classification cannot be graded above "Sub Standard" regardless of the total point score of the container. This is a limiting rule.2.Texture of Mustard Saucea. 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. A deduction of one point in the range (9 - 12) shall be made for each type of trace objections listed above.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, subtracting one point for each slight occurrence of each of the objections listed above.d. Canned Maine sardines in mustard sauce with an objectionable amount of sauce granulation, an objectionable sauce separation, an objectionable amount of drying (caking), or an objectionable greasy "slippery" appearance in the sauce may be scored 0 - 4 points. Any can in which the mustard sauce is entirely lacking or is present in such small amounts as to be difficult to detect shall be given a score of 0. Any container scoring 4 or less points under this factor must be graded "Sub Standard" regardless of its total grade score. This is a limiting rule. If the deductions under sections 1 and 2 above total 10 or more points, the can shall not be graded above "Extra Standard". This is a limiting rule.
3.Absenceof Defects (Workmanship); (For procedure see "Drained Weight")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 (gill, gill-bone, eyes and pectoral fins), and any extraneous material floating in the sauce or visible on the surface of the fish after the sauce has been washed away. 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. If six or more points are deducted under this category, the cans shall not be graded above Extra Standard. This is a limiting rule.
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. c-1. 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 4/16 square inch ( 4 - 1/4 inch squares), are not objectionable. Deduct 1 point for each 4/16 square inch of exposed flesh when measured from areas, each of which is greater than 4/16 square inch. If 3 or 4 points are deducted under this paragraph, a grade above "Extra Standard" may not be assigned regardless of the total score. If 5 or more points are deducted under this paragraph, a grade above "Standard" may not be assigned regardless of the total score. These are limiting rules.
d.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.e.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 112 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.f.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 112 inch or more. If there is any deduction under this defect, the product cannot be graded above "Standard". This is a limiting rule.g.Top Appearance. "Top Appearance" refers to the general appearance of top surface of the sardines before the mustard sauce has been removed. Ratings under this paragraph are determined by the presence of any defects or factors that influence the appearance of the sardines, including the color, texture and amount of Mustard Sauce. Deduct 1 to 2 points if the surface is nearly free from defects and presents a desirable appearance. Deduct 3 to 5 points if the surface shows a moderate amount of defects and presents a satisfactory appearance. Deduct 6 to 8 points if the surface shows many defects and presents a moderately displeasing appearance. Deduct 9 points if the surface shows a great many defects and presents an objectionable or undesirable appearance, or if the mustard sauce is entirely lacking or is present in such small amounts as to be difficult to detect. g-1. Top Appearance. This factor of Top Appearance, g-1, shall be determined after the mustard sauce is washed off. Any such ratings, however, shall not be included in tie "Total Deductions for Defects" and shall be listed on the Grading sheet for the purpose only of applying the following limiting rules:
Ratings of 6, 7, or 8 points shall limit the can grade to Standard. A rating of 9 points shall limit the can grade to Sub Standard.
g-2. Top Appearance Rating of Layers below Top Layer. If an excess of defect #8 exists in a lower layer from the top layer the following table shall apply.
| Amount of Excess | Point Deduction |
| 0 - 1 | 0 |
| 2 | 5 |
| 3 | 9 |
| 4 | 13 |
| 5 | 17 |
| 6 | 21 |
Size Variation of Fish. A tolerance of 3/4 of an ounce is allowed from the smallest to the largest fish in the can.
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. This is a limiting rule.c. Canned Maine sardines in mustard sauce having a strong, unpleasant, foreign taste and/or odor to the point of being unpalatable will be given a taste-odor score of zero and cannot be graded above "Sub Standard". This is a limiting rule.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. This is a limiting rule. 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 "Sub Standard" 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 to 10 points. Good character or texture means that the sardines remain intact when lifted with a standard 4-tined table fork, 0.75 inches wide, when placed near the point of horizontal balance and are tough or fibrous.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. "Reasonably good character or texture" means that the sardines remain intact when lifted with a standard 4-tined table fork, 0.75 inches wide, when placed near the point of horizontal balance and may be slightly tough or fibrous.c. Canned Maine sardines in mustard sauce that possess a fair character or texture may be given a score of 4 or 5 points. "Fair character or texture" means that the sardines remain intact when lifted with a standard 4-tined table fork, 0.75 inches wide, when placed near the point of horizontal balance and are not excessively tough or fibrous.d. Canned Maine sardines in mustard sauce must be sufficiently cooked to have friable rib-bones and back-bone shall not be present as grit between the teeth when the sardine is eaten. The sardines cannot be excessively mushy and must retain their identity when inverted onto the draining screen. Any product not meeting the requirements of this paragraph will be given a zero score and cannot be graded above "Sub Standard". This is a limiting rule.01-001 C.M.R. ch. 338, § II-18