TABLE K Specific Defect Codes
A. INSECT/RODENT
A1.
Rodent.
A2.
Insect.
A3.
Other (describe).
PACKAGING, PACKING, MARKING, LABELING AND UNITIZATION
B1.
Essential case markings missing.
B2.
Essential case markings illegible.
B3.
Essential case markings incorrect.
B4.
Essential Labeling missing.
B5.
Essential Labeling illegible.
B6.
Essential labeling incorrect.
B7.
Improperly unitized load.
B8.
Unit load failure.
B9.
Missing tear notch.
B10. Tear notches ripped or torn.
B11. Sifter (see Monographs).
B12. Inadequate vacuum.
B13
Delamination (separation of layers in laminate material).
B14. Other (describe).
TEXTURE CHANGES
C1.
Too thick or pasty.
C2.
Chewy/gummy
C3.
Mealy.
C4.
Tough/stringy.
C5.
Caked or hardened.
C6.
Brittle.
C7.
C8.
Excessively dry.
C9.
Loss of crispness.
C10. Soft/mushy.
C11. Curdled.
C12. Gritty/grainy.
C13. Spongy/rubbery.
C14. Syneresis (Contraction of a gel, or homogeneous colloid system, when left
standing separates into two phases: a coherent gel and a liquid. An example is the
separation or weeping of liquid from gelatin when left sitting in a refrigerator too long).
C15. Liquefaction (passing from dry, solid, or semi-solid) to a liquid state (e.g.,
complete loss of gel structure in jelly component).
C16. Caramelized.
C17. Watery gravy or excessive product juices (probably due to product formulation
and/or time-temperature abuse).
C18. Honeycombing.
C19. Coagulation/gelation (beverage base).
C20. Other (describe).
MD0718
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