points. Canned applesauce that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means that the color of the finished product may be dull, is reasonably uniform, and in addition has the following meanings with respect to the following types:

(1) Natural. (i) The color is typical for the variety or varieties used and may be slightly brown, slightly pink, or slightly gray, but is not off color.

(ii) With respect to spice flavored applesauce, the color imparted by the added spices may be no more than slightly affected by pink or grey color but is not off color.

(2) Artificially colored. The color may be fairly bright and is distinct but not saturated.

(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 15 points. Canned applesauce that falls into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

(a) General. Consistency refers to the flow characteristics of the product and to the degree of separation of free liquor when determined in accordance with the procedure prescribed under § 52.346 of this subpart.

(b) (A) Classification. Canned applesauce that has a good consistency may be given a score of 18 to 20 points. "Good consistency" has the following meanings with respect to the following styles:

(1) Regular (or comminuted). The product does not flow more than 6.5 centimeters; and there is not more than 0.7 centimeter free liquor present.

(2) Chunk (or chunky). The product does not flow more than 7.5 centimeters; and there may be no more than a slight amount of free liquor present.

(c) (B) Classification. Canned applesauce that has a reasonably good consistency may be given a score of 16 or 17 points. Canned applesauce that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good consist

ency" has the following meanings with respect to the following styles:

(1) Regular (or comminuted). The product does not flow more than 8.5 centimeters; and there is not more than 1 centimeter free liquor present.

(2) Chunk (or chunky). The product flows not more than 9.5 centimeters; and there may be no more than a moderate amount of free liquor present.

(d) (SStd) Classification. Canned applesauce that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

(a) General. Defects refer to the degree of freedom from particles of seeds, discolored apple particles, peel, carpel tissue, stamens, and other objectionable particles. Compliance with requirements for Defects is determined by the method specified in § 52.347.

(b) Definition of terms-(1) Carpel tissue. The tough and sometimes hard and sharp tissue from the center portion (core) of the apple surrounding the seed cavity.

(2) Stamens. The dark hairlike substances from the blossom end of the apple.

(3) Seed particles. Whole seeds or any portion thereof from the core of the apple.

(4) Discolored apple particles. Apple particles that are discolored by bruise or other means to the extent that they do not blend well with the normal color of the product and are noticeable.

(5) Peel. Apple peel that does not blend well with the normal color of the product and is noticeable or that is tough whether or not it is visually noticeable.

(c) (A) Classification. Canned applesauce that is practically free from defects may be given a score of 18 to 20 points. "Practically free from defects" means that any carpel tissue that may be present is not noticeable upon eating the product and there is present not more than:

(1) Three dark stamens; and

(2) A total of one-half of 1 square centimeter of seed particles, peel, and/or discolored apple particles of which onefourth of 1 square centimeter may be medium and/or dark in color.

(d) (B) Classification. Canned applesauce that is reasonably free from defects may be given a score of 16 or 17 points. Canned applesauce that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that any carpel tissue that may be present is no more than slightly noticeable upon eating the product and there is present not more than:

(1) Five dark stamens; and

(2) A total of one square centimeter of seed particles, peel, and/or discolored apple particles of which one-half of 1 square centimeter may be medium and/ or dark in color.

(e) (SStd) Classification. Canned applesauce that fails to meet the requirements of paragraph (d) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.343 Finish.

(a) General. Finish refers to the texture and tenderness of the apple particles, and with respect to Regular (or comminuted) style, the evenness of division of the apple particles; with respect to Chunk (or chunky) style, the proportion of chunks or pieces of apple in relation to fine apple particles that may be present.

(b) (A) Classification. Canned applesauce that has a good finish may be given a score of 18 to 20 points. "Good finish" means that the apple particles are tender and in addition has the following meanings with respect to the following styles:

(1) Regular (or comminuted). The apple particles are evenly divided, granular to the extent that they are of a crisp texture upon eating; not lumpy; and the product is free from a "pasty” or “salvy” texture.

(2) Chunk (or chunky). There is a high proportion of apple chunks present and any fine apple particles that may be present no more than moderately affects the appearance and/or eating quality of the product.

(c) (B) Classification. Canned applesauce that has a fairly good finish may be given a score of 16 or 17 points. Canned applesauce that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). “Fairly

good" finish means that the apple particles are fairly tender but not hard or mushy, and in addition has the following meanings with respect to the following styles:

(1) Regular (or comminuted). The apple particles are evenly divided; the product may lack granular characteristics, and the product may be slightly "salvy" or "pasty”.

(2) Chunk (or chunky). There is a fairly high proportion of apple chunks present and any fine apple particles that may be present do not seriously affect the appearance and/or eating quality of the product.

(d) (SStd) Classification. Canned applesauce that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.344 Flavor.

Flavor refers to the degree of excellence of the natural flavor and aroma of the apple ingredient; to the apparent relationship of acidity to sweetness; to the freedom of undesirable flavors; and with respect to flavored and spiced types, to the flavor balance of the apple ingredient and the flavor or spice ingredients.

(a) (A) Classification. Canned applesauce that possesses a good flavor may be given a score of 18 to 20 points. "Good flavor" means that the product has a distinct, pleasing, and characteristic flavor that is free from flavors due to overripe apples, oxidation, fermentation, caramelization, or ground or musty flavors due to storage or other causes or any other undesirable flavor, and in addition has the following meanings with respect to the following types:

(1) Unsweetened. The product has a good natural sugar-acid balance in that it may be slightly tart or slightly bland but is free from astringent flavors; and it tests not less than 9° Brix, measured as prescribed in § 52.345.

(2) Sweetened. The product has a good sugar-acid balance in that it may range from slightly tart to sweet; is free from astringent flavors: and tests not less than 16.5° Brix, measured as prescribed in § 52.345.

(3) Flavored; spiced. In addition to meeting the flavor requirements for unsweetened or sweetened types, paragraph (a) of this section, as the case may be,

the flavor is distinct and characteristic of the added flavoring ingredient or added spice(s) but is not strong.

(b) (B) Classification. Canned applesauce that possesses a reasonably good flavor may be given a score of 16 or 17 points. Canned applesauce that falls into this classification may not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good" flavor means that the product may possess flavors due to overripe apples, oxidation, caramelization, or ground or musty flavors due to storage or other causes that are not objectionable but is free from flavors due to fermentation and in addition has the following meanings with respect to the following types:

(1) Unsweetened. The product has a fairly good natural sugar-acid balance in that it may be moderately tart, or it may be bland, or it may be slightly astringent, but not to the extent that it is objectionable; and it tests not less than 9° Brix, measured as prescribed in § 52.345.

(2) Sweetened. The flavor of the product may be tart, is not excessively sweet, or it may be slightly astringent but not to the extent that it is objectionable; and it tests not less than 14.5° Brix, measured as prescribed in § 52.345.

(3) Flavored; spiced. In addition to meeting flavor requirements for unsweetened or sweetened types of paragraph (b) of this section, as the case may be, the flavor derived from the added flavoring ingredient or spice ingredient(s) may be slightly weak or slightly strong but is not objectionable.

(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 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

METHODS OF ANALYSIS

§ 52.345 Soluble solids determination.

The soluble solids content of canned applesauce is the soluble solids as determined by refractometric method prescribed in "Official Methods of Analysis of the Association of Official Analytical Chemists", 10th edition; page 309, section 20.016, except that no correction is made for water-insoluble solids. The soluble solids is expressed as "degrees Brix".

§ 52.346 Determination of consistency. (a) Equipment.

(1) USDA Flow Sheet No. 1.

(2) Cylinder-3 inches inside diameter; 84 inches high.

(3) Scraper.

The USDA Flow Sheet No. 1, cylinder, and scraper may be obtained from the licensed supplier:

Art and Industrial Lamination Corp., Room 202, 8425 Hilltop Road, Fairfax, Va. 22030.

(b) Procedure. (1) Stir contents of container thoroughly, with contents at approximately room temperature;

(2) Place the clean, dry cylinder exactly over the center of the flow sheetplaced on a flat surface under good lighting conditions-by aligning the inside of the cylinder with the periphery of the center circle;

(3a) Transfer the well-mixed sample to the cylinder so that the applesauce will fill the cylinder to level full; or

(3b) In the case of No. 10 containers, first transfer a well-mixed sample to a 600 ml. beaker or other suitable container (No. 303 or No. 21⁄2 can) sufficient to fill the beaker or container before transferring the applesauce to the cylinder as stated in subparagraph (3a) of this paragraph;

(4) Remove any excess applesauce with a spatula or other suitable instrument, leveling off the top. (Do not remove any free liquor that accumulates around the bottom of the cylinder);

(5) With a smooth, even motion, lift the cylinder straight up, permitting the applesauce to spread freely;

(6) Permit the mound of applesauce thus formed to stand for exactly 1 minute;

(7) Determine the extent of flow by averaging the readings taken at the four quadrants of the flow sheet. (Readings are taken at the edge of the applesauce exclusive of any free liquor);

(8) In the case of Regular (or comminuted) style, determine the amount of free liquor, if any, by measuring the liquor from the edge of the applesauce at the four quadrants and averaging these measurements.

vertical position in order to maintain an even, maximum depth permitted by the spreader.

(2) In the case of chunky style, spread the sample unit out in as shallow and even a layer as possible using either the notched edge or back edge of the scraper.

(b) Appearance evaluation. View the spread sample and evaluate the degree to which the general overall appearance is affected by any defects that may be present.

(c) Measurable defects. With a pair of tweezers or other suitable instrument, pick out all scoreable defects (as described in § 52.342(b)) from the sample. Remove any excess apple particles from the defects and, except for stamens, place the defects in a contiguous position on the measurement chart in the corner of the flow sheet. Pick out all noticeable specks that may be beneath the surface of the applesauce to determine whether they are scoreable.

(d) Stamens. Count the dark stamens that may be present in the sample unit. LOT COMPLIANCE

39-038-75-6

18-20 116-17 ((SStd) 10-15

(A) 20 (B)

(SStd) (A) 20 (B) (SStd) ((A) 20 (B) (SStd)

(A) 20 (B) ((sStd)

100

18-20 116-17

10-15

18-20 116-17

10-15 18-20 1 16-17 10-15 18-20 116-17 10-15

Frozen apples are prepared from sound, properly ripened fruit of Malus sylvestris (Pyrus malus); are peeled, cored, trimmed, sliced, sorted, and washed; are properly drained before filling into containers; may be packed with or without the addition of a nutritive sweetening ingredient and any other ingredient permissible under the provisions of the Federal Food, Drug, and Cosmetic Act; and are frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

§ 52.362 Styles of frozen apples.

(a) "Slices" means frozen apples consisting of slices of apples cut longitudinally and radially from the core axis. § 52.363 Grades of frozen apples.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen apples that possess similar varietal characteristics; that possess a good flavor; 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.

(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 objectionable 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).

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 3/4 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 14 inches in length or longer, and that of the 90 percent, by weight, of the product consisting of units of the most uniform thickness, the thickness of the slices does not vary more than 1/4 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 14 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).