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Dess, the thickness of the slices does not vary more than 44 inch.

(c) (C) classification. Frozen apples that are fairly uniform in size may be given a score of 14 to 16 points. “Fairly uniform in size” means that at least 75 percent, by weight, of the product consists of whole or practically whole slices of 114 inches in length or longer.

(d) (SStd) classification. Frozen apples that fail to meet the requirements of paragraph (c) 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). $ 52.368 Defects.

(a) General. The factor of defects refers to the degree of freedom from harmless extraneous matter, from damaged or seriously damaged units, and from carpel tissue.

(1) "Harmless extraneous matter" means any vegetable substance (including, but not being limited to, a leaf, stem, or portions thereof, cores and portions of cores, and seeds), that is harmless.

(2) "Damaged unit” means any unit possessing green peel that exceeds in the aggregate an area of a circle 12 inch in diameter, or red peel that exceeds in the aggregate an area of a circle 44 inch in diameter, light brown bruise that exceeds the area of a circle 12 inch in diameter or which is more than 14 inch deep, and any unit in which the appearance or eating quality is materially affected by blossom end material, dark brown bruise, or other internal or external discoloration, or by any other means.

(3) "Seriously damaged unit” means any unit damaged to such an extent that the appearance or eating quality is seriously affected.

(4) "Practically free from carpel tissue" means that for each 16 ounces of the product, the carpel tissue present does not exceed in the aggregate an area equal to 34 square inch.

(5) "Fairly free from carpel tissue" means that for each 16 ounces of the product the carpel tissue present does not exceed an area equal to 142 square inches.

(b) (A) classification. Frozen apples that are practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means that extraneous matter may be present that does not materially affect the ap

pearance or eating quality of the prod. uct; that the product is practically free from carpel tissue; and that not more than a total of 5 percent, by weight, of the units may be damaged, of which not more than 1 percent, by weight, of all the units may be seriously damaged: Provided, That extraneous matter, damaged and seriously damaged units, singly or in combination, do not materially affect the appearance or eating quality of the product.

(c) (C) classification. Frozen apples that are fairly free from defects 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 free from defects” means that extraneous matter may be present that does not seriously affect the appearance or eating quality of the product; that the product is fairly free from carpel tissue; and that not more than a total of 15 percent, by weight, of the units may be damaged, of which not more than 3 percent, by weight, of all the units may be seriously damaged: Provided, That extraneous matter, damaged and seriously damaged units, singly or in combination, do not seriously affect the appearance or eating quality of the product.

(d) (SStd) classification. Frozen apples that fail to meet the requirements of paragraph (c) 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). § 52.369 Character.

(a) General. The factor of character refers to the texture of the units and to the tendency to retain their conformation without material softening or disintegration.

(1) "Mushy apples" means slices or units or portions thereof that are a pulpy mass and of a consistency approximating applesauce.

(b) (A) classification. Frozen apples that possess a good character may be given a score of 34 to 40 points. “Good character" means that the units possess a reasonably uniform texture, are firm but not hard, with not rnore than 3 perceic of the weight of the product consisting of mushy apples.

(c) (C) classification. Frozen apples that possess a fairly good character may be given a score of 28 to 33 points. Frozen apples that fall into this classification shall not be graded above U. 8. Grade C or U. S. Standard, regardless of the total score for the product (this is a limiting rule). “Fairly good character" means that the slices may be variable in texture, with not more than 12 percent of the weight of the product consisting of units that are markedly hard, markedly soft, or mushy.

(d) (SStd) classification. Frozen apples that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 27 points and shall not be graded above substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION $ 52.370 Ascertaining the grade of a lot.

The grade of a lot of the processed product covered by these standards is determined by the procedures set forth in the regulations governing inspection and certification of processed fruits and vegetables, processed products thereof, and certain other processed food products ($ $ 52.1 to 52.87). 122 F. R. 3547, May 22, 19571

SCORE SHEET $ 52.371 Score sheet for frozen apples.

Subpart-United States Standards for

Grades of Frozen Asparagus SOURCE: $ $ 52.381 to 52.394 appear at 34 F.R. 5152, Mar. 13, 1969, unless otherwise noted. PRODUCT DESCRIPTION, TYPE, AND STYLES $ 52.381 Product description.

Frozen asparagus consists of sound and succulent fresh shoots of the asparagus plant (asparagus officianalis). The product is prepared by sorting, trimming, washing, and blanching as necessary to assure a clean and wholesome product. It is then frozen and stored at temperatures necessary for preservation. $ 52.382 Types.

(a) “Green" or "all-green" consists of units of frozen asparagus which are typical green, light green, or purplish green in color.

(b) "Green-white" consists of frozen asparagus spears and tips which have typical green, light green, or purplish green color to some extent but which are white in the lower portions of the stalk. § 52.383 Styles.

(a) "Spears” (or "stalks") style consists of units composed of the head and adjoining portion of the shoot that are 3 inches or more in length.

(b) "Tips” style consists of units composed of the head and adjoining portion of the shoot that are less than 3 inches in length.

(c) “Cut spears" or "cuts and tips" style consists of the head and portions of the shoot cut transversely into units 2 inches or less but not less than one-half inch in length. To be considered of this style, head material shall be present in these amounts for the respective lengths of cuts:

(1) 144 inches or less. Not less than 18 percent (average) by count, of all cuts, are head material.

(2) Longer than 114 inches. Not less than 25 percent (average) by count, of all cuts are head material.

(d) “Center cuts” or “cuts” style consists of portions of shoots (with or without head material) that are cut transversely into units not less than one-half inch in length and that fail to meet the definition for "cut spears” or “cuts and tips" style.

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Good flavor..
Fairly good flavor.
Grade

1 Indicat is limiting rule.

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DEFINITIONS OF TERMS $ 52.384 Definitions of terms.

(a) Absolute limit (AL). Limit for maximum number of defects permitted in a sample unit.

(b) Defects. Any specifically defined variation from a particular requirement. Defects are classified as to “minor," “major," "severe," and "critical.”

(c) Head. In “cut spears" or "cuts and tips” style means:

(1) A tip end which is three-eighths inch or more in length; or

(2) An upper portion of a shoot which possesses a substantial amount of compact head material.

(d) Sample. The number of sample units to be used for inspection of the lot.

(e) Sample unit. The amount of product specified to be used for inspection. It may be:

(1) The entire contents of a container, or

(2) A portion of the contents of a container,

(3) A combination of the contents of two or more containers, or (4) A portion of unpackaged product.

SAMPLE UNIT SIZE $ 52.385 Sample unit size.

Compliance with requirements for factors of quality is based on the following sample unit size for the respective style of pack:

(a) Spears; tips—50 spears or 50 tips.

(b) Cut spears; cuts and tips; center cuts and cuts—100 pieces.

Small.

1 Less than 3/8 inch. Medium.

2 38 inch or larger but less

than 5% inch. Large (Jumbo).... 3 %8 inch or larger but less

than 78 inch. Extra Large

4 78 inch or larger. (Colossal). Blend of sizes... A blend of not more than three

adjacent sizes which does not meet the acceptance criteria for a single size but meets the criteria for Blend

of sizes (Table II and III). Mixture of sizes... Fails to meet the requirements of &

single size or blend of sizes.

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! In any sample unit, except the first one of 50 spears or tips. 2“Total”-the sum of “Severe", "Major", and "Minor” defects, as applicable. : In "Blends of Sizes”, “Minor” and “Total” defects are the same.

GRADES, FACTORS OF QUALITY, AND

GRADE COMPLIANCE $ 52.388 Grades.

(a) “U.S. Grade A" (or “U.S. Fancy”) is the quality of frozen asparagus that is of similar varietal characteristics; that has a good flavor and odor; that is free of grit, silt, or earthy material; and that has an attractive appearance and eating quality within the limits specified in the various quality factors.

(b) “U.S. Grade B" (or “U.S. Extra Standard”) is the quality of frozen asparagus that is of similar varietal characteristics; that has a good flavor and odor; that is free of grit, silt, or earthy material; and that has a reasonably attractive appearance and eating quality within the limits specified for the various quality factors.

(c) “Substandard” is the quality of frozen asparagus that fails to meet the requirements of U.S. Grade B. § 52.389 Factors of quality and grade

compliance. (a) The grade of a lot of frozen asparagus is based on compliance with requirements for the following quality factors:

(1) Color (Table IV);
(2) Uniformity of lengths (Table IV);
(3) Character (Table V);
(4) Damage (Table V); and

(5) Harmless extraneous vegetable material (Table VI).

(b) Defects are classified as to minor, major, severe, or critical. Each "X" mark in Tables IV, V, and VI represents “one (1) defect.”

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Color...

Green or all-green spears or tips:
White or yellowish-white color exceeding 24 inch up to

13 the length of the stalk.
White or yellowish-white color over 13 the length of the

stalk
Green-white spears or tips: White or yellowish-white color

exceeding 13 the length of the stalk
All types:
Cut Spear; Cuts and Tips; “Cuts”'; Center Cuts styles:

White or yellowish-white; or partially of such color..
Uniformity of length..... Spears; Tips styles: Any unit which varies more than 11,2

inches from the predominant length of the sample unit.
Cut Spears; Cut and Tips; Cuts; Center Cuts Style:
Any unit that varies more than 14 inch from the predom-.

inant length of the sample unit.
Any unit that varies more than 1 inch from the predom-

inant length of the sample unit.

X

X

x

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Character.

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Damage..

Reasonably-well developed—in Grade A only (worse than plate

1 but not worse than Plate 2 or 3) 1.
Poorly developed-in all grades (worse than Plate 2 or 3):

Seedy.
Flowered..
Tough fiber development:

1 inch or less.
More than 1 inch but not more than 2 inches.

More than 2 inches or woody units of any length.
Shattered Heads-broken or shattered to the extent that it is

definitely noticeable.
Misshapen-badly crooked or affected in appearance by doubles

or malformations.
Poorly Cut-angle of cut less than 45 degrees-cut is ragged or

partially cut.
Discoloration, mechanical injury, pathological or damaged by

other means to the extent that the appearance and eating
quality of a unit is affected:
Slightly
Materially
Seriously-

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X

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X

1 For interpretative guides, see USDA illustrations of "Stages of Development in Frozen Asparagus,” filed with the Office of the Federal Register as part of the original document.

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