Imágenes de páginas
PDF
EPUB

cubic centimeters of free liquor separates for each 30 ounces of net contents.

(c) (SStd.) classification. Canned pumpkin or canned squash that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard regardless of the total score for the product (this is a limiting rule).

or canned squash 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 product possesses a color typical of fairly well matured pumpkin or squash and may possess a slight tinge of gray or tan color, may be variable or slightly dull but not to the extent that the appearance or eating quality is materially affected.

(c) (SStd.) classification. Canned pumpkin or canned squash 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 Substandard regardless of the total score for the product (this is a limiting rule). 852.2747 Consistency.

(a) (A) classification. Canned pumpkin or canned squash that possesses a good consistency may be given a score of 25 to 30 points. “Good consistency” means that the canned pumpkin or canned squash, after emptying from the container to a dry-flat surface, retains the approximate shape of the container, or holds a high mound formation, and at the end of two minutes after emptying on such surface the highest point of the mound is not less than 60 percent of the height of the container, except with respect to No. 3 size can or larger the highest point of the mound is not less than 50 percent of the height of the container, and irrespective of can size not more than 10 cubic centimeters of free liquor separates for each 30 ounces of net contents.

(b) (C) classification. If the canned pumpkin or canned squash possesses a fairly good consistency, a score of 21 to 24 points may be given. Canned pumpkin or canned squash 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 consistency" means that the canned pumpkin or canned squash, after emptying from the container to a dry-flat surface, may flow just enough to level off to a nearly uniform depth or may be moderately mounded and at the end of two minutes after emptying on such surface that not more than 30

852.2748 Finish.

(a) General. The factor of finish refers to the texture of the product and evenness of the pumpkin or squash particles.

(b) (A) classification. Canned pumpkin or canned squash that possesses a good finish may be given a score of 17 to 20 points. “Good finish” means that the canned pumpkin or canned squash particles are evenly divided; that the product is fine grained, smooth but not pasty and the pumpkin or squash particles are not hard.

(C) (C) classification. Canned pumpkin or canned squash that possesses a fairly good finish may be given a score of 14 to 16 points. “Fairly good finish" means that the canned pumpkin or canned squash particles are evenly divided; that the product may be slightly coarse; may be slightly pasty but not decidedly pasty and the pumpkin or squash particles are not hard.

(d) (SStd.) classification. Canned pumpkin or canned squash that fails 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).

852.2749 Defects.

(a) General. The factor of defects refers to the degree of freedom from sand, grit, or silt, pieces of seed, fiber, and coarse, dark or off-colored particles.

(1) “Grit, sand, or silt” means any particle of earthy material.

(b) (A) classification. Canned pumpkin or canned squash that is practically free from defects may be given a score of 25 to 30 points. “Practically free from defects” means that no grit, sand, or silt may be present that affects the

[merged small][merged small][merged small][merged small][merged small][merged small][merged small][merged small][ocr errors][merged small][merged small][merged small][merged small][merged small][merged small][merged small]

appearance or eating quality of the canned pumpkin or canned squash, and that the number, size, or color of the aforesaid defects present, individually or collectively, do not more than slightly affect the appearance or eating quality of the product.

(c) (C) classification. Canned pumpkin or canned squash that is fairly free from defects may be given a score of 21 to 24 points. Canned pumpkin or canned squash 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 free from defects” means a trace of grit, sand, or silt may be present that does not materially affect the appearance or eating quality of the canned pumpkin or canned squash, and that any of the other aforesaid defects present, individually or collectively, may be noticeable but are not so large, so numerous, or of such contrasting color as to seriously affect the appearance or eating quality of the product.

(d) (SStd.) classification. Canned pumpkin or canned squash that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 20 points and shall not be graded above Substandard regardless of the total score for the product, (this is a limiting rule).

Grade

Indicates limiting rule.

Subpart-United States Standards

for Grades of Apple Butter SOURCE: 22 FR 4710, July 4, 1957, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981.

LOT INSPECTION AND CERTIFICATION

$ 52.2750 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 (98 52.1 to 52.87). (22 FR 3547, May 22, 1957. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981)

IDENTITY AND GRADES 852.2801 Identity.

Apple butter is a fruit butter prepared from clean, sound, wholesome, mature apples (either fresh, frozen, canned and/or dried) and other ingredients as defined in the amended Standards of Identity for Fruit Butter (21 CFR 155.110) issued pursuant to the Federal Food, Drug and Cosmetic Act. The apples are prepared by cooking, with or without added water, and the skins, seeds, and cores are screened out. The soluble solids are not less than 43 percent. 852.2802 Grades of apple butter.

(a) “U.S. Grade A” or “U.S. Fancy" is the quality of apple butter that possesses a good color; that possesses a good consistency; that possesses a good finish; that is practically free from defects; that possesses a good flavor, and that scores 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 apple butter that possesses a fairly good color; that pos

SCORE SHEET

852.2751 Score sheet for canned

pumpkin and canned squash.
Size and kind of container
Container mark or identification
Label

[merged small][merged small][merged small][ocr errors]

852.2806 Color.

(a) General. Information concerning the USDA Apple Butter Color Standards, referred to in this section, may be obtained by writing to the Processed Products Standardization and Inspection Branch, Fruit and Vegetable Division, Agricultural Marketing Service, U.S. Department of Agriculture, Washington, D.C., 20250.

(b) (A) classification. Apple butter that possesses a good color may be given a score of 17 to 20 points. “Good color" means a lustrous, practically uniform color characteristic of prop erly prepared and properly processed apple butter. Such color may be moderately reddish brown or moderately dark brown but is equal to or better than USDA Apple Butter Color Standard No. 1 or USDA Apple Butter Color Standard No. 2, whichever most nearly matches the color of the apple butter.

(c) (C) classification. If the apple butter possesses a fairly good color a score of 14 to 16 points may be given. Apple butter 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 a characteristic apple butter color which may be somewhat lacking in luster. Such color may be dark brown or light brown but is equal to or better than USDA Apple Butter Color Standard No. 3 or USDA Apple Butter Color Standard No. 4, whichever most nearly matches the color of the apple butter.

(d) (SStd.) classification. Apple butter that fails 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).

[blocks in formation]

8 52.2807 Consistency.

(a) General. The factor of consistency refers to the viscosity of the product and to the degree of separation of free liquor.

(b) (A) classification. Apple butter that possesses a good consistency may be given a score of 17 to 20 points. “Good consistency” means that the apple butter after stirring and emptying from the container to a dry

[ocr errors]

flat surface forms moderately mounded mass and that at the end of two minutes there is practically no separation of free liquor.

(c) (C) classification. Apple butter that possesses a fairly good consistency may be given a score of 14 to 16 points. Apple butter 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 consistency" means that the apple butter after stirring may possess a thick consistency so that it does not pour readily from the container after emptying from the container to a dry flat surface may form only a slightly mounded mass and at the end of two minutes there is no more than a slight separation of free liquor.

(d) (SStd.) classification. Apple butter that fails 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).

or

$ 52.2809 Defects.

(a) General. The factor of defects refers to the degree of freedom from such defects as black specks, dark scale-like particles, particles of carpel tissue, peel, stem, seed-coat, and blossom-end material. This factor is evaluated by observing a layer of the product on a smooth white surface. Such a layer is prepared by drawing a scraper, with an identation 3/32 inch high by 7 inches long for clearance, rapidly through the product in two horizontal planes so as to form an approximate square.

(b) (A) classification. Apple butter that is practically free from defects may be given a score of 17 to 20 points. "Practically free from defects” means that any defects present do not more than slightly affect the appearance or edibility of the product.

(c) (C) classification. If the apple butter is fairly free from defects a score of 14 to 16 points may be given. Apple butter 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 free from defects" means that any defects present may be noticeable but are not so large, 80 numerous, or of such contrasting color as to seriously affect the appearance or edibility of the product.

(d) (SStd.) classification. Apple butter that fails 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).

852.2808 Finish.

(a) General. The factor of finish refers to the size and texture of the apple particles.

(b) (A) classification. Apple butter that possesses a good finish may be given a score of 17 to 20 points. “Good finish" means that the apple particles are evenly divided; that the product is fine grained and smooth.

(c) (C) classification. If the apple butter possesses only a fairly good finish a score of 14 to 16 points may be given. Apple butter 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 finish” means that the apple particles are evenly divided; that the product may be slightly coarse; but the apple particles are neither hard nor excessively grainy.

(d) (SStd.) classification. Apple butter that fails 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).

852.2810 Flavor.

(a) General. The score for the factor of flavor of apple butter is ascertained by considering the flavor and aroma of the apple butter with particular consideration being giving to the prominence and excellence of the flavor of the apple ingredient.

(b) (A) classification. Apple butter that possesses a good flavor may be given a score of 17 to 20 points. “Good flavor" means a good and distinct flavor and aroma characteristic of prop erly prepared and properly processed apple butter prepared from good quality ingredients.

[blocks in formation]

(c) (C) classification. If the apple butter possesses a fairly good flavor a score of 14 to 16 points may be given. Apple butter 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 flavor" means a characteristic apple butter flavor and odor that may be excessively sweet or excessively tart, may be excessively spiced or lacking in proper spicing, or may be excessively carmelized but is not seriously objectionable for any reason.

(d) (SStd.) classification. Apple butter that fails 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).

SOURCE: 38 FR 13355, May 21, 1973, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981.

PRODUCT DESCRIPTION, STYLES, AND

GRADES

LOT INSPECTION AND CERTIFICATION

[ocr errors]

$ 52.2811 Ascertaining the grade of a

lot. The grade of a lot of apple butter 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 (8$ 52.1 to 52.87).

852.2821 Product description.

(a) Canned figs. “Canned figs" is the product represented as defined in the Standard of Identity (21 CFR 145.130 and 145.131) for canned figs and canned artificially sweetened canned figs, respectively, issued pursuant to the Federal Food, Drug, and Cosmetic Act.

(b) Canned Kadota figs. “Canned Kadota figs” are canned figs of the Kadota variety. The ovisions of the standards in this subpart cover canned Kadota figs only. (38 FR 13355, May 21, 1973, as amended at 41 FR 15022, Apr. 9, 1976. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981)

SCORE SHEET

$ 52.2812 Score sheet for apple butter.

$ 52.2822 Styles.

(a) Style 1. Whole.

(b) Style II. Whole and split (or broken).

(c) Style III. Split (or broken) and whole.

(d) Style IV. Split (or broken).

[blocks in formation]

852.2823 Grades.

(a) “U.S. Grade A” or “U.S. Fancy" is the quality of canned Kadota figs of Style I, Whole, that possess similar varietal characteristics, that possess a normal flavor and odor, that possess a good color; that are practically uniform in size for Style I, Whole, figs; that are practically free from defects that possess a good character, and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 90 points: Provided, That canned Kadota figs may possess a

Finish

17-20 114

16 10-13 17-20 114

16 10-13 17-20 114

16 10-13 17-20 114

16 10-13 17-20

(SStd.) 20 (A)

(C)

[blocks in formation]

(SStd.)

Flavor

20 (A)

« AnteriorContinuar »