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Unitormity of Size and
(SStd) 20 (A)
(SStd) 30 (A)
(SStd) 30 (A)
18-20 116-17 10-15 18-20 116-17 10-15 27-30 124-26 10-23 27-30 124-26 10-23
$ 52.6213 Methods of analyses.
(a) Brine flotation test. The brine flotation test utilizes salt solutions of various specific gravities to separate the peas according to maturity. The brine solutions are based on the percentage, by weight, of pure salt (NaCl) in solution. In making the test a 250 ml. glass beaker is filled with the brine solution to a depth of approximately 2 inches. The brine equipment, solution, and peas should be at the same temperature. Only peas that sink to the bottom of the receptacle within 10 seconds after immersion are counted as "peas that sink". Pieces of peas and loose skins should not be used in making the brine flotation test.
Flavor ( ) Good ( ) Fairly Good ( ) Off
Indicates limiting rule.
Subpart-United States Standards
tor Grades of Canned SolidPack Apricots
SOURCE: 39 FR 8909, Mar. 7, 1974, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981.
$ 52.6214 Ascertaining the grade of a
lot. The grade of a lot of canned peas and carrots 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).
PRODUCT DESCRIPTION, STYLES, AND
GRADES 852.6241 Product description.
“Canned solid-pack apricots" is the product represented as defined in the standards of identity for canned apricots (21 CFR 145.115(a)) issued pursuant to the Federal Food, Drug, and Cosmetic Act and prepared in one of the styles specified in $ 52.6242 and is sealed in a container and before or after sealing is so processed by heat as to prevent spoilage. The food may be seasoned with one or more of the optional ingredients permitted in the aforementioned standards of identity. (41 FR 20389, May 18, 1976. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981)
(a) “Halves" are apricots cut approximately in half along the suture from stem to apex.
(b) “Slices" are apricots cut into thin sectors or strips.
(c) “Pieces or irregular pieces" are apricot units that are predominantly irregular in size and shape which do not conform to a single style or which are a mixture of halves and slices.
(39 FR 8909, Mar. 7, 1974, as amended at 41 FR 20389, May 18, 1976. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981)
52.6245 Recommended minimum
drained weight. (a) General. The minimum drained weight recommendations in Table I are not incorporated in the grades of the finished product since drained weight, as such, is not a factor of quality for the purpose of these grades.
(b) Definitions of symbols. (1) LLLower limit for individual drained weights.
(2) X-Minimum sample average drained weight value.
(c) Method for ascertaining drained weight. (1) The drained weight is determined by emptying the contents of the container upon a U.S. Standard No. 8 circular sieve of proper diameter containing 8 meshes to the inch (0.093723 percent, square openings) so as to distribute the product evenly, inclining the sieve to approximately a 17 to 20 degree angle to facilitate drainage, and allowing the product to drain for two minutes.
(2) The drained weight is the weight of the sieve and apricots less the weight of the dry sieve. A sieve 12 inches in diameter is used.
(d) Compliance with recommended minimum drained weights. A lot of canned solid-pack apricots is considered as meeting the minimum drained weight recommendations if the following criteria are met: (1) The
average of the drained weights from all the sample units in the sample meets the recommended average drained weight (designated as Xd) in Table I; and
(2) The number of sample units which fail to meet the recommended minimum drained weight for individuals (designated as LL) in Table I does not exceed the applicable acceptance number specified in Table II.
8 52.6243 Grades.
(a) “U.S. Grade C” or “U.S. Standard” is the quality of the product that:
(1) Has normal flavor and odor;
(3) Has at least a fairly good character;
(4) Is at least fairly free from defects; and
(5) Scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.
(b) “Substandard” is the quality that fails to meet the requirements of “U.S. Grade C."
FILL OF CONTAINER, DRAINED WEIGHTS
TABLE I-RECOMMENDED DRAINED WEIGHTS
FOR CANNED SOLID-PACK APRICOTS
852.6244 Recommended fill of con
tainer. The recommended fill of container for canned solid-pack apricots 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 be as full of apricots as practicable without impairment of quality and that the product occupy not less than 90 percent of the volume of the container.
$ 52.6247 Ascertaining the grade of a
sample unit. In addition to considering other requirements outlined in the standards, the following quality factors are evaluated:
(a) Factors not rated by score points.
(b) Factors rated by score points. The relative importance of each factor which is scored is expressed numerically on the scale of 100. Score points are assigned the various quality factors in accordance with the scoring guide in Table III. The maximum number of points that may be given such factors are:
(a) General. The color of canned solidpack apricots refers to the characteristic color of the outer, uncut surfaces of the units, the varying degrees of "pale yellow areas”, "light-greenish yellow areas", and "light green areas"; and the uniformity of the individual sample unit when viewed in mass.
(b) Definitions—(1) Well colored. “Well colored” means that the units have a typical color characteristic of well-matured apricots. The units may have pale yellow areas not exceeding onefourth of the outer surface area and are free from brown color due to oxidation, improper processing, or other causes.
(2) Reasonably well-colored. “Reasonably well-colored” means that the units may possess pale yellow areas not exceeding one-half of the outer surface area, or may possess light greenish-yellow areas not exceeding onefourth of the outer surface area. The units may possess a slight brown color due to oxidation, or other causes.
(3) Fairly well-colored. “Fairly wellcolored" means that the units may be pale yellow or may possess light greenish-yellow areas not exceeding one-half of the outer surface areas, or greenish areas not exceeding one-fourth of the outer surface and/or may possess more than a slight brown color due to oxidation, or other causes, but not off-color.
(4) Poorly colored. “Poorly colored” means that the units may possess light greenish-yellow areas exceeding onehalf of the outer surface area, or green areas exceeding one-fourth of the outer surface area, or are off-color for any reason.
(c) (C) classification. Canned solidpack apricots that possess a fairly good color may be given a score of 14 to 20 points. “Fairly good color" means that (1) the sample unit, in mass, may be variable in color; and (2) the apricots are at least fairly well colored, except that the weight of the units that are poorly colored does not exceed the weight specified in Table III.
(d) (SStd) classification. Canned solidpack apricots that fail to meet the requirements of U.S. Grade C 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).
shall not be graded above Substandard, (a) General. The factor of defects re- regardless of the total score for the fers to the degree of freedom from pit product (this is a limiting rule). material, harmless extraneous material, short stems, minor blemishes and
$52.6251 Character. major blemishes, and from any other (a) General. The factor of character defect not specifically mentioned. refers to the degree of ripeness, the
(b) Definitions and explanations of de- texture and condition of the flesh, the fects—(1) Harmless extraneous material. firmness, and tenderness of the canned Any vegetable substance (such as, but solid-pack apricots. not limited to, a leaf or portion thereof (b) Definitions—(1) Good character. or a large stem) that is harmless.
“Good character" means that the units (2) Short stem. The short, thick, have a practically uniform, tender, woody stem which attaches the apricot fleshy texture typical of well-ripened, to the twig of the tree or other stem properly prepared, and properly procmaterial of equivalent woodiness and essed canned solid-pack apricots; the shortness.
units may be soft but hold their origi(3) Pit material. Any whole pit or any nal conformation and size without mahard portion of an apricot pit, regard- terial disintegration. less of size.
(2) Reasonably good character. “Rea(4) Minor blemish. (i) Light brown or
sonably good character" means that brown surface areas, including "freck
the units possess at least a reasonably les" which singly or in combination on
uniform, reasonably tender texture a unit, exceed in aggregate the area of
typical of properly ripened apricots a circle Yo inch in diameter but do not
that are properly processed; the texexceed in the aggregate the area of a
ture is at least reasonably fleshy, and circle 44 inch in diameter.
the units are at least reasonably thick (ii) Any blemish or abnormality
but the tenderness may be variable whether or not specifically defined
within the unit or among the units; the which materially but not seriously affects the appearance or eating quality
units may be soft to slightly firm or
ragged, but are not mushy. of the product. (5) Major blemish. (i) Light brown to
(3) Fairly good character. “Fairly good brown surface areas which, singly or in
character" means that the units posthe aggregate on a unit, exceed the
sess a texture of properly processed area of a circle 44 inch in diameter.
apricots which may be variable in (ii) Blemishes that extend into the
fleshiness but the texture is fairly fruit tissue regardless of the area or
fleshy and the units may be lacking depth.
uniformity of tenderness or may be (iii) Single dark brown surface areas
markedly ragged with frayed edges or that exceed the area of a circle Yo inch
may be very soft or mushy, or may be in diameter, whether or not the unit is
moderately firm. affected by minor blemishes; or
(4) Poor character. “Poor character" (iv) Any blemish whether or not spe
means that the units are very mushy cifically defined which seriously affects or very firm. the appearance and/or eating quality of (c) (C) classification. Canned solidthe unit but is not a filthy or decom- pack apricots that possess a fairly good posed substance.
character may be given a score of 28 to (c) (C) classification. Canned solid- 40 points. To score in this classificapack apricots that are at least fairly tion, the weight of units that possess free from defects may be given a score poor character does not exceed the of 28 to 40 points. “Fairly free" from weight specified in Table III. defects means that the defects present (d) (SStd) classification. Canned soliddo not exceed the allowances specified pack apricots which fail to meet the rein Table III.
quirements of U.S. Grade C may be (d) (SStd) classification. Canned solid- given a score of 0 to 27 points and shall pack apricots that fail to meet the de- not be graded above Substandard, refect requirements of U.S. Grade C may gardless of the total score for the prodbe given a score of 0 to 27 points and uct (this is a limiting rule).