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not be graded above U, S. Grade D or

EXPLANATIONS AND ANALYSES Substandard, regardless of the total

$ 52.310 Explanation of terms. score for the product (this is a limiting rule).

(a) 'Brix" means the degrees Brix of

canned apple juice when tested with a $ 52.309 Flavor.

Brix hydrometer calibrated at 20 degrees The factor of flavor refers to the de- C. (68 degrees F.). If canned apple juice gree of excellence and palatableness of is tested at a temperature other than 20 a distinct apple juice flavor and aroma degrees C. (68 degrees F.) the applicable typical of apple juice that has been temperature correction shall be made to properly processed.

the reading of the scale as prescribed in (a) (A) classification. Canned apple

"Oficial and Tentative Methods of Analjuice that possesses a very good flavor

ysis of the Association of Oficial Agriculmay be given a score of 51 to 60 points.

tural Chemists." The degrees Brix of “Very good flavor" means that the

canned apple juice may be determined canned apple juice possesses a fine, dis- by any other method which gives equivatinct canned apple juice flavor and a

lent results. typical fruity odor which may be slightly

(b) “Acid” means grams of acid (caloxidized or slightly astringent but is free

culated as malic acid) per 100 ml. of juice from any trace of scorching, of the flavor

in canned apple juice determined by of overprocessing, of objectionable oxida- titration with standard sodium hydroxide tion, of the flavor of green fruit, or of any solution, using phenolphthalein as indi. other objectionable flavor or odor. To

cator or any other satisfactory indicator. score in this classification canned apple

LOT INSPECTION AND CERTIFICATION juice shall meet the following additional $ 52.311 Ascertaining the grade of a lot. requirements:

The grade of a lot of the processed Briz. Not less than 11.5 degrees.

product covered by these standards is Acid. Not less than 0.95 gm. Dor more than determined by the procedures set forth 0.70 gm., calculated as malic, per 100 ml. of in the regulations governing inspection juice.

and certification of processed fruits and (b) (C) classification. If the canned vegetables, processed products thereof, apple juice possesses a good flavor, a

and certain other processed food prodscore of 42 to 50 points may be given.

ucts ($ $ 52.1 to 52.87). Canned apple juice that falls into this

(22 F. R. 3547, May 22, 1967) classification shall not be graded above

SCORE SHEET U. S. Grade C or U. S. Standard, regard

$ 52.312 Score sheet for canned apple less of the total score for the product

juice. (this is a limiting rule). “Good flavor" means that the canned apple juice pos- Size and kind of container.

Container mark or identification.. sesses a normal flavor and odor, typical of

Label. canned apple juice which may be more Liquid measure (Fl. ounces).

Vacuum (in inches). than slightly oxidized or may be more Brix (degrees). than slightly astringent but is free from

Acid (malic: grams/100 ml.). objectionable odors or objectionable fia

Factors vors of any kind. To score in this classi

Score points fication canned apple juice shall meet the following additional requirements:

(A) 17-20 Color...

20 {(C) 114-16 Brix. Not less than 10.5 degrees.

(D) 10-13 Acid. Not less than 0.30 gm. nor more than 0.80 gm., calculated as malic, per 100 ml. of

((A) 17-20 Absence of defects..

20 (c) 114-16 juice.

(D) 10-13 (c) (SStd) classification. Canned apple juice that fails to meet the require

|(A) 51-60 Flavor..

60 (C) 142-50 ments of paragraph (b) of this section

TD) 10-41 may be given a score of 0 to 41 points

Total score

100 and shall not be graded above U.S. Grade D or Substandard, regardless of the total

Grade.. score for the product (this is a limiting rule).

1 Indicates limiting rule.

Subpart-United States Standards for

Grades of Canned Applesauce SOURCE: 88 52.331 to 52.343 appear at 18 F.R. 7922, Dec. 9, 1953, unless otherwise noted.

FACTORS OF QUALITY $ 52.334 Ascertaining the grade.

(a) The grade of canned appleasauce is ascertained by considering, in conjunction with the other requirements of the respective grade, the respective ratings for the factors of color, consistency, finish, absence of defects, and flavor.

(b) The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given such factors is: Factors:

Points Color

20 Consistency

20 Finish..

20 Absence of defects--

20 Flavor

20

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PRODUCT DESCRIPTION AND GRADES 52.331 Product description.

"Canned appleasauce" is prepared from sound, fresh, apples (Pyrus malus) of proper ripeness, which fruit has been washed, peeled, cored, trimmed, sorted, chopped, and pulped; is packed with or without the addition of sweetening ingredients, water, salt, and spices; and is sufficiently processed by heat to assure preservation of the product in hermetically sealed containers. $ 52.332 Grades of canned applesauce.

(a) “U.S. Grade A” or “U.S. Fancy" is the quality of canned applesauce that possesses a good color and a good flavor; and that is of such quality with respect to consistency, finish, and absence of defects, as to score not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) “U. S. Grade C” or “U. S. Standard” is the quality of canned applesauce that possesses a fairly good color, a fairly good flavor, a fairly good consistency, and a fairly good finish; that is fairly free from defects; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) “U. S. Grade D” or “Substandard" is the quality of canned applesauce that fails to meet the requirements of U. S. Grade C or U. S. Standard.

FILL OF CONTAINER § 52.333 Recommended fill of con

tainer. The recommended fill of container is not incorporated in the grades of the finished product since fill of container, as such, is not a factor of quality for the purposes of these grades. It is recommended that each container of canned applesauce be filled as full as practicable without impairment of quality and that the product occupy not less than 90 percent of the volume of the container.

$ 52.335 Ascertaining the rating 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 such factors and expressed 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). 8 52.336 Color.

(a) (A) classification. Canned applesauce that possesses a good color may be given a score of 17 to 20 points. “Good color" means that the canned applesauce possesses a practically uniform, bright, typical, color; is free from tinges of pink color, and is free from discoloration due to scorching, oxidation, or other causes.

(b) (C) classification. Canned applesauce that possesses a fairly good color may be given a score of 14 to 16 points. Canned applesauce that falls into this classification shall not be graded above U. S. Grade C or U. S. Standard regardless of the total score for the product (this is a limiting rule). “Fairly good color" means that the canned applesauce possesses a fairly uniform, typical color that may be dull, slightly brown, slightly gray, or slightly pink, but is not off color.

(c) (SStd) classification. Canned applesauce that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above U. S. Grade D or Substandard regardless of

a

the total score for the product (this is points. Canned applesauce that scores a limiting rule).

15 points or less in this classification shall

not be graded above U. S. Grade C or $ 52.337 Consistency.

U. S. Standard regardless of the total The factor of consistency refers to the score for the product (this is a partial viscosity of the product and to the degree limiting rule). “Fairly good finish" of separation of free liquor.

means that the apple particles are evenly (a) (A) classification. Canned ap- divided; the product may lack granular plesauce that possesses a good consist- characteristics; may be slightly pasty or ency may be given a score of 17 to 20 slightly “salvy" but not decidedly pasty points. “Good consistency" means that or decidedly “salvy"; and the apple parthe canned applesauce, after stirring and ticles are not hard. emptying from the container to a dry (c) (SStd) classification. Canned apfiat surface, forms moderately plesauce that fails to meet the requiremounded mass, and that at the end of ments of paragraph (b) of this section two minutes there is not more than a may be given a score of 0 to 13 points and slight separation of free liquor.

shall not be graded above U. S. Grade D (b) (C) classification. Canned apple- or Substandard regardless of the total sauce that possesses a fairly good con- score for the product (this is a limiting sistency may be given a score of 14 to rule). 16 points. Canned applesauce that scores 15 points or less in this classifica

$ 52.339 Absence of defects. tion shall not be graded above U. S. The factor of absence of defects refers Grade C or U. S. Standard regardless of to the degree of freedom from particles of the total score for the product (this is a seeds, flecks of bruised apple particles, partial limiting rule). “Fairly good peel, carpel tissue, dark particles from consistency” means that the canned the blossom end of apples, and from applesauce, after stirring and emptying other objectionable particles. from the container to a dry flat surface, (a) (A) classification. Canned applemay be more than moderately mounded, sauce that is practically free from demay be moderately stiff but not exces- fects may be given a score of 17 to 20 sively stiff, or may be slightly thin so points. “Practically free from defects" that it levels itself and that at the end means that the number, size, and color of two minutes there may be moderate of the aforesaid defects present do not but not excessive separation of free materially affect the appearance or eatliquor.

ing quality of the product. (c) (SStd) classification. Canned ap

(b) (C) classification. Canned appleplesauce that fails to meet the require

sauce that is fairly free from defects may ments of paragraph (b) of this section

be given a score of 14 to 16 points. may be given a score of 0 to 13 points

Canned applesauce that scores 14 points

in this classification shall not be graded and shall not be graded above U. S.

above U. S. Grade C or U. S. Standard Grade D or Substandard regardless of

regardless of the total score for the prodthe total score for the product (this is a uct (this is a partial limiting rule). limiting rule).

"Fairly free from defects" means that

the number, size and color of the afore$ 52.338 Finish.

said defects present do not seriously afThe factor of finish refers to the tex

fect the appearance or eating quality of ture of the product and evenness of the the product. apple particles.

(c) (sStd) classification. Canned (a) (A) classification. Canned ap- applesauce which fails to meet the replesauce that possesses a good finish may

quirements of paragraph (b) of this secbe given a score of 17 to 20 points. tion may be given a score of 0 to 13 “Good finish" means that the apple par

points and shall not be graded above ticles are evenly divided; that the prod

U. S. Grade D or Substandard regardless uct is granular but not lumpy; is not

of the total score for the product (this is pasty or “salvy"; and the apple particles

a limiting rule). are not hard. (b) (C) classification. Canned ap

$ 52.340 Flavor. plesauce that possesses a fairly good Consideration is given under the factor finish may be given a score of 14 to 16 of flavor to the natural flavor and aroma

20

of the apple ingredient and the apparent

SCORE SHEET relationship of acidity to sweetness.

8 52.343 Score sheet for canned apple(a) (A) classification. Canned apple

sauce. sauce that possesses a good flavor may be given a score of 17 to 20 points. “Good

Size and kind of container. flavor" means that the product has a Container mark or identification.. distinct, desirable, characteristic, nor

Label. mal flavor and odor, and is free from ob

Net weight (ounces).

Degrees Brix (by refractometer).. jectionable flavors and objectionable Vacuum odors of any kind (including but not being limited to those caused by oxida

Factors

Score points tion, fermentation, and caramelization). The canned applesauce shall test not less

((A) 17-20 than 16.5 degrees Brix.

Color

20 (C) 1 14-16

|(D) 10-13 (b) (C) classification. Canned apple

(A) 17-20 sauce that possesses a fairly good flavor Consistency.

(C) : 14-16

l(D) 10-13 may be given a score of 14 to 16 points.

(A) 17-20 Canned applesauce that falls into this Finisb..

20 K(C)? 14-16 classification shall not be raded above

(D) 10-13

(A) 17-20 U. S. Grade C or U. S. Standard regard- Absence of defects..

20 (c) ' 14-16 less of the total score for the product

(D) 1 0-13 (this is a limiting rule). "Fairly good

((A) 17-20 Flavor.

20 (c) ' 14-16 flavor" means that the product may be

[(D) 10-13 lacking in good flavor and odor; is prac

Total score

100 tically free from the flavor of overripe fruit; and is free from objectionable

Grade... flavors and objectionable odors (including but not being limited to those caused

1 Indicates limiting rule. by oxidation, fermentation and serious 2 Indicates partial limiting rule. caramelization). (c) (SStd) classification. Canned

Subpart-United States Standards for applesauce which fails to meet the re

Grades of Frozen Apples quirements of paragraph (b) of this sec- SOURCE: $ $ 52.361 to 52.371 appear at 19 tion may be given a score of 0 to 13 points F.R. 2157, Apr. 15, 1954, unless otherwise and shall not be graded above U. 8.

noted. Grade D or Substandard regardless of PRODUCT DESCRIPTION, STYLES, AND the total score for the product (this is

GRADES a limiting rule).

$ 52.361 Product description. EXPLANATIONS

Frozen apples are prepared from sound, $ 52.341 Definition of term used in

properly ripened fruit of Malus sylvesthese standards.

tris (Pyrus malus); are peeled, cored, “Degrees Brix" in canned applesauce trimmed, sliced, sorted, and washed; are is the refractometric sucrose value of the properly drained before filling into confiltrate determined in accordance with

tainers; may be packed with or without the International Scale of Refractive

the addition of a nutritive sweetening Indices of Sucrose Solutions without cor

Ingredient and any other ingredient per

missible under the provisions of the Fedrection for insoluble solids or acids.

eral Food, Drug, and Cosmetic Act; and LOT INSPECTION AND CERTIFICATION

are frozen in accordance with good com

mercial practice and maintained at $ 52.342 Ascertaining the grade of a lot.

temperatures necessary for the preservaThe grade of a lot of the processed

tion of the product. product covered by these standards is

$ 52.362 Styles of frozen apples. determined by the procedures set forth

(a) “Slices" means frozen apples conin the regulations governing inspection

sisting of slices of apples cut longitudiand certification of processed fruits and

nally and radially from the core axis. vegetables, processed products thereof, and certain other processed food prod- 8 52.363 Grades of frozen apples. ucts (8$ 52.1 to 52.87).

(a) “U.S. Grade A" or "U.S. Fancy" is [22 F. R. 3547, May 22, 1957)

the quality of frozen apples that possess

similar varietal characteristics; that possess a good ilavor; that possess a good color; that are practically uniform in size; that are practically free from defects; that possess a good character; and that score not less than 85 points when scored in accordance with the scoring system outlined in this subpart: Provided, That the frozen apples may be only fairly uniform in size, if the total score is not less than 85 points.

(b) "U. S. Grade C” or “U. S. Standard” is the quality of frozen apples that possess similar varietal characteristics; that possess a fairly good flavor; that possess a fairly good color; that are fairly uniform in size; that are fairly free from defects; that possess a fairly good character; and that score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of frozen apples that fail to meet the requirements of U. S. Grade C or U. 8. Standard.

FACTORS OF QUALITY § 52.364 Ascertaining the grade.

(a) The de of frozen apples is ascertained by considering the requirements with respect to varietal characterIstics, which are not scored, and the factors of color, size, defects, and character, which are scored.

(b) The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given such factors is: Factors:

Points Color.

20 Size

20 Detects...

20 Character..

tionable flavors and objectionable odors of any kind. $ 52.365 Ascertaining the rating 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 such factors and expressed 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). $ 52.366 Color.

(a) (A) classification. Frozen apples that possess a good color may be given a score of 17 to 20 points. “Good color" means that the frozen apples, internally and externally, possess a reasonably uniform bright color, characteristic of apples of similar varieties.

(b) (C) classification. Frozen apples that possess a fairly good color may be given a score of 14 to 16 points. Frozen apples that fall into this classification shall not be graded above U. S. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). “Fairly good color" means that the frozen apples possess a color that is typical of apples of similar varietal characteristics, that may be variable, and that the product may possess a slight but not markedly brown or gray cast and shall be practically free from internal discoloration.

(c) (SStd) classification. Frozen apples that fail to meet the requirements of paragraph (b) of this section may be given a score of 0 to 13 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). $ 52.367 Size.

(a) General. The factor of size refers to the degree of wholeness and to the uniformity of thickness of the units.

(1) "Practically whole slice” means that the slice may be cut or broken but at least 34 of the original slice remains.

(b) (A) Classification. Frozen apples that are practically uniform in size may be given a score of 17 to 20 points. “Practically uniform in size" means that: At least 90 percent, by weight, of the product consists of whole or practically whole slices of 144 inches in length or longer, and that of the 90 percent, by weight, of the product consisting of units of the most uniform thick

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(c) The scores for the factors of color, size, defects, and character are determined immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units.

(d) “Good flavor" means that the product has a good, characteristic normal flavor and odor and is free from objectionable flavors and objectionable odors of any kind.

(e) "Fairly good flavor" means that the product may be lacking in good flavor and odor and is free from objec

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