(7) "Long stem" means any attached stem longer than three-fourths inch.

(8) "End cut" in sliced crosswise means a cucumber unit with only one cut surface.

(9) "Other defects" means any defects, or defective units, not specifically mentioned which affect the appearance or edibility, or both, of the product. These include, but are not necessarily limited to, abnormally colored pickle ingredients and harmless vegetable or other harmless material not associated with proper pickle preparation or packaging.

(c) (A) Classification. Pickles that are practically free from defects may be given a score of 27 to 30 points. "Practically free from defects" means that: (1) There may be present no more than a trace of grit;

(2) The product meets the requirements of Grade A as indicated in Table VIII; and

(3) Other defects, individually or collectively, do not materially affect the appearance or edibility of the product.

(d) (B) Classification. If the pickles are reasonably free from defects, a score of 24 to 26 points may be given. Pickles that fall 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:

(1) There may be present a small amount of grit which does not seriously affect the edibility of the product;

(2) The product meets the requirements of Grade B as indicated in Table VIII; and

(3) Other defects, individually or collectively, do not seriously affect the appearance or edibility of the product.

(e) (SStd.) classification. Pickles that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 23 points and shall not be graded above substandard, regardless of the total score for the product (this is a limiting rule).

(f) Explanation of allowances. For the purposes of Table VIII of this subpart the allowances specified for the respective type of defect and grade classification are applicable to individual containers, except that when a fractional unit results because of the application of the percentage allowance & whole unit is permitted in lieu of such fractional unit: Provided, That in all containers comprising the sample the average of such defective units does not exceed the allowance.

(b) Definitions. (1) "Chalky white area" means a pronounced opaque, chalky white internal portion of which, in cross-section, the chalky area exceeds % of the pickle area. Very pale green to translucent white internal areas are not considered "chalky white" areas.

(c) (A) classification. Pickles that possess a good texture may be given a score of 27 to 30 points. "Good texture" means that the cucumber and other vegetable ingredient(s) are firm and crisp, are practically free from cucumber pickle units with large objectionable seeds, detached seeds, and tough skins; and in addition has the following meanings for the respective type:

(1) Grade A Texture-cured type. Of the cucumber ingredient, there may be present not more than:

(1) 5 percent, by count, that are shriveled, soft, or slippery. Very slight shriveling is permitted in sweet pickles.

(ii) 5 percent, by count, of whole units with hollow centers; and

(iii) 10 percent, by count, of whole, sliced, or cut units with chalky white

areas.

(2) Grade A Texture-fresh-pack type. Of the cucumber ingredient, there may be present not more than:

(1) 10 percent, by count, that are shriveled, soft, or flabby; and

(ii) 15 percent, by count, of whole units with hollow centers.

(d) (B) classification. If the pickles possess a reasonably good texture a score of 24 to 26 points may be given. "Reasonably good texture" means that the cucumber and other vegetable ingredients are reasonably firm and crisp; are reasonably free from cucumber pickle units with large objectionable seeds, detached seeds and tough skins; and in addition has the following meanings for the respective type:

(1) Grade B texture-cured type. Of the cucumber ingredient, there may be present not more than:

(1) 10 percent, by count, that are markedly shriveled, soft, or slippery;

(ii) 10 percent, by count, of whole units with hollow centers; and

(iii) 20 percent, by count, of whole, sliced, or cut units with chalky white

areas.

(2) Grade B texture-fresh-pack type. Of the cucumber ingredient, there may be present not more than:

(1) 15 percent, by count, that are markedly shriveled, soft, or flabby; and

(ii) 25 percent, by count, of whole units with hollow centers.

(e) (SStd.) classification. Pickles that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 23 points and shall not be graded above substandard, regardless of the total score for the product (this is a limiting rule).

METHODS OF ANALYSIS AND DEFINITIONS § 52.1696 Definitions of analytical

terms.

(a) Degrees Baumé. The density of the packing medium in terms of degrees Baumé is determined with a Baumé hydrometer (modulus 145) corrected to 20° C. (68° F.).

(b) Brix value. Brix value (or "Brix") is determined with a Brix hydrometer calibrated in percent sugar, by weight, corrected to 20° C. (68° F.).

(c) Degrees Salometer. Degrees salometer is determined with a salt hydrometer calibrated in Salometer degrees (0° to 100°) corrected to 20° C. (68° F.). Each degree Salometer corrected to 20° C. (68° F.) is equal to 0.2643 percent salt (NaCl), by weight, in solution. Each 1 percent salt, by weight, in solution at 20° C. (68° F.) corresponds to 3.7836° Salometer.

(d) Salt. Salt (NaCl) is determined by titration and the results expressed in terms of "grams per 100 milliliters" of the packing medium; except that salt in chow chow is determined and results expressed in terms of "grams per 100 grams" of product.

(e) Acid. Acid is determined by titration with standard sodium hydroxide solution, using phenolphthalein indicator; and the total acidity (calculated as lactic or acetic, as the case may be) is expressed in terms of "grams per 100 milliliters" of the packing medium; except that acid in chow chow is determined and results expressed in terms of "grams per 100 grams" of product.

§ 52.1697 Definition of equalization.

(a) General. The equalization of the soluble solids between the pickle ingredient and packing medium is brought about by natural or simulated means and the results of either is considered "after equalization" and is afforded the same significance.

(b) Natural equalization. A natural equalization of the finished product is brought about after a certain time has elapsed after processing and storage, as follows:

(1) Sweetened pickles. Sweetened pickles with nutritive sweetening ingredient(s) are considered to be equalized 15 days or more after packing.

(2) Sour and dill pickles. Sour and dill pickles are considered to be equalized 10 days or more after packing.

(c) Simulated equalization. This is a method of simulating equalization by comminuting the finished product in a mechanical blender, filtering the suspended material from the comminuted mixture and making the required test on the filtrate.

(1) All styles and types of pickles. (i) On all size containers the entire sample (pickle ingredient and packing medium) is used with an equal weight of distilled water. Cut the large units of pickle ingredient into smaller sections prior to placing in a blender. Comminute the mixture for about two minutes. Strain through a U.S. Standard No. 20 sieve (0.841 mm opening) and when necessary further filter to obtain a clear sample and make desired analytical determinations on filtrate. After appropriate calculation and corrections have been made multiply the reading by 2 to obtain the final values for Baumé, Brix, Salometer, salt (NaCl), and acidity. for

(ii) Analytical determinations some pickles may be made from the undiluted slurry without prior addition of water during blending. Such values are direct and are not multiplied by 2 to obtain final values.

(b) Crooked pickle. A crooked pickle is one that is curved at an angle greater than 60 degrees, similar to the following illustration:

(c) Misshapen pickles. Misshapen pickles include crooked, nubbins, and otherwise misshapen pickles. A nubbin pickle is one that is not cylindrical in form, is short and stubby, or is not well developed. Nubbins and otherwise misshapen pickles are similar to illustrations that follow:

§ 52.1699

Methods of determining quantity of pickle ingredient.

(a) Direct displacement (overflow-can method). (1) This method may be used for all types of pickles except relish. The can is a No. 10 or one to two gallon size with an overflow spout constructed from 8 to 16 inch inside diameter metal tubing. The tubing is soldered to opening inside of can about 1 inch from bottom and is bent upward parallel to sides. The tube is bent over and slightly downward from the can at upper end to form a spout about 11⁄2 inches below top of can. The lower tip end of the spout is

lower than the inside lower curve of the spout (point A). The upper tip end of the spout is higher than the inside lower curve of the spout (point A). The upper tip end of the spout is slightly shorter than the lower tip end of the spout. A brace near the top of the can holds tubing firmly in place. A woven wire basket made from screen wire with about 8 meshes to the inch with a handle is used for lowering the pickle ingredient into the overflow can.

(2) Place overflow can on level table so that overflow will discharge into sink. Fill overflow can with water at room temperature (approximately 20° C., 68° F.). Place empty basket into filled overflow can.

(3) When overflow ceases, place beaker or graduated cylinder under spout. Remove basket and place drained pickle ingredient (at room temperature) in basket and lower slowly into overflow can. When overflow ceases, record fluid overflow. The percent volume of pickle ingredient (volume occupied) is calculated for the declared container size as follows:

Drained weight avoirdupois ounces

chow pickles the drained pickle ingredient is prepared as follows: Empty the contents of the container upon a U.S. Standard No. 8 sieve of proper diameter so as to distribute the product evenly. Wash off all adhering sauce under a spray of water at a temperature of approximately 20° C. (68° F.). Incline the sieve to facilitate drainage and allow to drain for 2 minutes.

The per

(b) Drained weight/volume. cent weight/volume (w/v) of relish shown in Table III, is determined as follows:

(1) The drained weight of pickle relish of all types 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 (0.0937 inch ±3 percent, square openings) so as to distribute the product evenly, inclining the sieve slightly to facilitate drainage, and allowing to drain for 2 minutes. The drained weight is the weight of the sieve and the pickles less the weight of the dry sieve. A sieve 8 inches in diameter is used for 1 quart and smaller size containers and a sieve with 12 inches in diameter is used for containers larger than 1 quart in size.

(2) Minimum quantity of pickle ingredient is designated as percent weight/ volume which for the purpose of these standards is calculated as follows:

ingredient

12"

point "A"

brace

1/8" to 3/16" inside diameter

tubing