(6) 10 percent, by count, of units damaged by mechanical injury.

(d) (SStd) classification. Cucumber pickles that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 21 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.1696 Texture—(a) General. The factor of texture refers to the firmness, crispness, and the condition of the cucumber pickles.

(1) "Chalky white area” means a pronounced opaque, chalky white internal area exceeding 5 of the diameter of the pickle. Very pale green to translucent white internal areas should not be classified as chalky white.

(b) (A) classification. Cucumber pickles that possess a good texture may be given a score of 26 to 30 points. "Good texture" means that the cucumber pickles are firm and crisp for the respective style and type of pack and are practically free from seedy pickles and detached seeds and that there may be present not more than:

(1) 5 percent, by count, of units, exclusive of insignificant shriveling in sweet pickles, which may be slightly shriveled, soft, or slippery;

(2) 5 percent, by count, of hollow pickles; and

(3) 10 percent, by count, of units having chalky white areas.

(c) (B) classification. If the cucumber pickles possess a reasonably good texture, a score of 22 to 25 points may be given. Cucumber pickles that fall into this classification shall not be graded above U. S. Grade B or U. S. Extra Standard, regardless of the total score for the product (this is a limiting rule). "Reasonably good texture" means that the cucumber pickles are reasonably firm and crisp, for the respective style and type of pack, and are reasonably free from seedy pickles and detached seeds and that there may be present not more than:

(1) 10 percent, by count, of units which may be markedly shriveled, soft, or slippery;

(2) 10 percent, by count, of hollow pickles; and

(3) 20 percent, by count, of units having chalky white areas.

(d) (SStd) classification. Cucumber pickles that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 21 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

DEFINITIONS, METHODS OF ANALYSES, AND ILLUSTRATIONS

§ 52.1697 Definition of terms, methods of analyses, and illustrations. (a) “Baumé” means the density of the packing medium determined by means of a Baumé hydrometer corrected to 20° C. (68° F.).

(b) "Brix" means the density of the packing medium determined by means of a Brix hydrometer corrected to 20° C. (68° F.).

(c) "Degrees Salometer" means the salt (NaCl) content of the packing medium, determined by means of a hydrometer reading in degrees Salometer corrected to 20° C. (68° F.), without correction for other soluble solids. Degrees Salometer correspond to the percent of saturation of salt (NaCl) in aqueous solution. 3.7873° Salometer is the equivalent of 1 percent, by weight, of salt (NaCl) in aqueous solution.

(d) "Salt" means grams of salt (NaCl) per 100 milliliters of the packing medium.

(e) "Acid" means grams of acid (calculated as lactic or acetic, as the case may be) per 100 ml. of the packing medium, determined by titration with standard sodium hydroxide solution using phenolphthalein indicator.

(f) "After equalization" has the following meanings with respect to the different types and styles of cucumber pickles packed in a packing medium with or without the addition of a nutritive sweetening ingredient:

(1) When cucumber pickles are packed in a packing medium containing a nutritive sweetening ingredient, "after equalization" means the density of the packing medium, grams of salt, and grams of acid per 100 milliliters of the packing medium as determined by analysis 15 days or more after packing.

(2) When cucumber pickles are packed in a packing medium without the addition of a nutritive sweetening ingredient, "after equalization" means the degrees Salometer and grams of acid per 100 milliliters of the packing medium as determined by analysis 10 days or more after packing.

(3) "After equalization" has the following meanings with respect to the different types and styles of cucumber pickles when analyses are made prior to the elapsed time after packing indicated in this paragraph:

(i) Whole pickles and pickles sliced lengthwise. The pickle ingredient is prepared by taking sections 2 to 1 inch in length from the approximate midsection of a representative number of pickles. When there is a noticeable variation in the size of the pickles, select some of both large and small sizes in preparing the sample. Take proportionate quantities, by weight, of the pickle ingredient and the packing medium to make 200-250 grams and place in a Waring blendor with an equal weight of distilled water. Comminute in Waring blendor for about two minutes. Strain through a United States Standard No. 20 sieve. Make Baumé, Brix, or Salometer determinations on the strained liquid. A sufficient quantity of the strained liquid should be filtered to obtain a clear sample for salt and acidity determinations. Multiply results of analysis by 2 to obtain final results.

(ii) Cut, sliced crosswise, or cross cut. The pickle ingredient in cut pickles and pickles sliced crosswise or cross cut is usually in pieces which can be readily comminuted in a Waring blendor without further cutting. Take proportionate quantities, by weight, of the pickle ingredient and the packing medium to make 200-250 grams and place in Waring blendor with an equal weight of distilled water. Proportionate quantities of onions and cauliflower, when present, should be selected in making up the sample. Comminute in Waring blendor for about 2 minutes. Strain through a United States Standard No. 20 sieve and proceed with the analyses as outlined in subdivision (i) of this subparagraph.

(iii) Finely cut. Mix the contents of the container thoroughly before taking a sub-sample of pickle relish. Take 200250 grams of the well mixed sample and place in a Waring blendor with an equal weight of distilled water. Comminute in Waring blendor for about 2 minutes. Strain through a United States Standard No. 20 sieve and proceed with the analyses as outlined in subdivision (i) of this subparagraph.

(g) Methods of analyses: The analyses indicated in this section shall be made

in accordance with methods of analysis specified in official methods of analysis of the Association of Official Agricultural Chemists or by any other method which gives equivalent results.

(h) "Unit" means an individual cucumber pickle or portion of pickle ingredient in cucumber pickles.

(i) Measurement of curved pickles: The angle of a curved pickle means the angle formed by the intersection of lines projected from either end approximately parallel to the sides of the pickle adjoining the stem and blossom ends, respectively.

(j) Illustrations of curved pickles: The following diagrams illustrate pickles curved at angles of 35 degrees and 60 degrees, respectively, the maximum and minimum curvature for "curved" pickles.

(k) Illustrations of misshapen pickles: The following diagrams illustrate nubbins and other badly crooked or misshapen pickles:

§ 52.1712 Styles of canned pineapple— (a) Sliced, slices. "Sliced" or "slices" consist of whole circular slices cut across the axis of the peeled, cored fruit cylinders.

(b) Half sliced, half slices. "Half sliced" or "half slices" consist of semicircular halves of slices. A unit that is approximately one-half slice is considered to be a half slice.

(c) Broken sliced, broken slices. "Broken sliced" or "broken slices" consist of arc-shaped portions cut or broken from slices, which portions are not uniform in size or shape.

(d) Tidbits. "Tidbits" consist of sectors cut from slices. Tidbits are reasonably uniform in size and shape; they are predominantly from 6-inch to 1⁄2-inch thick; and, except for an occasional unit, each sector is not larger than one-sixth of the slice from which cut. Tidbits are considered "small tidbits" or "large tidbits" if they conform to the following approximate dimensions:

(e) Chunks. "Chunks" consist of short, thick pieces cut from thick slices or from peeled, cored fruit. Chunks may or may not be symmetrical or uniform in shape and size. Predominantly, the units have a thickness greater than 1⁄2inch, a width greater than 16-inch, but a longest dimension (along any edge) not greater than 11⁄2 inches. Chunks which are symmetrical are considered "symmetrical chunks."

(f) Cubes, diced. "Cubes" or "diced" consist of cube-shaped pieces cut from slices or from peeled, cored fruit. Except

for an occasional unit, the longest dimension (along any edge) of each unit is not greater than 16-inch. (g) Spears, fingers. "Spears" or "fingers" consist of long, slender pieces cut parallel to the core axis from peeled, cored fruit cylinders. The units are not larger than one-sixth of the cylinder from which they are cut, and they are not less than 21⁄2 inches long.

(h) Crushed. "Crushed" consists of shredded or finely cut pieces of fruit flesh.

52.1713 Grades of canned pineapple. (a) "U. S. Grade A" or "U. S. Fancy" is the quality of sliced, tidbits, chunks, cubes, spears, or crushed canned pineapple that possesses a good color; that is practically uniform in size and shape for the applicable style; that is practically free from defects; that possesses a good character; that possesses a good flavor and odor; that is not excessively tart; 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.

(b) "U. S. Grade B" or "U. S. Choice" is the quality of sliced, tidbits, chunks, cubes, spears, or crushed canned pineapple that possesses a reasonably good color; that is reasonably uniform in size and shape for the applicable style; that is reasonably free from defects; that possesses a reasonably good character; that possesses a fairly good flavor and odor; that is not excessively tart; 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 80 points.

(c) "U. S. Grade C" or "U. S. Standard" is the quality of half sliced or broken sliced canned pineapple that possesses a good, reasonably good, or fairly good color; that, in the style of half slices, is practically uniform, reasonably uniform, or fairly uniform in size and shape; that, in the style of broken slices, is not uniform in size and shape; that is practically free, reasonably free, or fairly free from defects; that possesses a good, reasonably good, or fairly good character; that possesses a good or fairly good flavor and odor; that is not excessively tart; 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 70 points.

(d) "Substandard" is the quality of canned pineapple that fails to meet the applicable requirements of U. S. Grade A or U. S. Fancy, U. S. Grade B or U. S. Choice, or U. S. Grade C or U. S. Standard and is the quality of canned pineapple that may or may not meet the minimum standard of quality for canned pineapple issued pursuant to the Federal Food, Drug, and Cosmetic Act. Canned pineapple that is excessively tart is also "Below Standard in Quality-Good Food-Not High Grade" or "Below Standard in Quality-Excessively tart.” LIQUID MEDIA, FILL OF CONTAINER, AND DRAINED WEIGHTS

§ 52.1714 Liquid media and Brix measurements for canned pineapple. (a) "Cut-out" requirements for liquid media in canned pineapple are not incorporated in the grades of the finished product since sirup or any other liquid medium, as such, is not a factor of quality for the purposes of these grades. The "cut-out" Brix measurements, as applicable, for the respective designations are as follows:

(1) All styles other than crushed canned pineapple.

Designations "Extra-heavy sirup"-

"Heavy sirup"

"Light sirup"

"In water".

"In pineapple juice"

or "In unsweetened pineapple juice". "In clarified juice".

Brix measurement 22° or more but not

more than 35°.

18° or more but less than 22°.

14° or more but less than 18°.

Packed in water. Packed in pineapple Juice.

Packed in clarified
Juice.

(2) Crushed canned pineapple.
Designations
"Extra-heavy sirup"
or "Extra heavily
sweetened".

Brix measurement 22° or more but not more than 35°.

18° or more but less than 22°.

14° or more but less than 18°.

Packed in pineapple juice.

Packed in clarified juice.

§ 52.1715 Fill of container for canned crushed pineapple. The standard of fill of container for canned crushed pineapple is a fill of not less than 90 percent of the total capacity of the container.

Canned crushed pineapple that does not meet this requirement is "Below Standard in Fill."

§ 52.1716 Recommended fill of container for other than canned crushed pineapple. The recommended fill of container for canned pineapple 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 of canned pineapple of all styles other than crushed style be as full of pineapple as practicable without impairment of quality and that the product and packing medium occupy not less than 90 percent of the volume of the container.

§ 52.1717 Drained weights for canned crushed pineapple-(a) General. Minimum drained weights for canned crushed pineapple are not incorporated in the grades of the finished product since drained weight, as such, is not a factor of quality for the purposes of these grades; however, minimum drained weights for canned crushed pineapple other than "heavy pack" or "solid pack" are a standard of quality, and minimum drained weights for canned crushed "heavy pack" and "solid-pack" pineapple are a standard of identity, under the Federal Food, Drug, and Cosmetic Act. Canned crushed pineapple other than "heavy pack" or "solid pack" which is less than 63 percent of the net weight of the contents of the container is:

Below Standard in Quality.
Good Food-Not High Grade.

(or)

Below Standard in Quality.
Contains excess liquid.

(b) Method for ascertaining the drained weight of canned crushed pineapple. Pour the contents of the can on a round sieve made with No. 8 wovenwire cloth complying with the specifications for such cloth in Table I of "Standard Specifications for Sieves," published March 1, 1940, in L. C. 584 of the United States Department of Commerce, National Bureau of Standards. Use a sieve 8 inches in diameter for containers of less than 3 pounds net contents and a sieve 12 inches in diameter for larger containers. Incline the sieve, without shifting the contents, to facilitate draining. Allow to drain for 2 minutes from the time the contents of the container are poured on

§ 52.1718 Recommended minimum drained weights for canned pineapple other than canned crushed pineapple(a) General. The minimum drained weight recommendations for the various styles of canned pineapple in Table II or Table III are not incorporated in the grades of the finished product since drained weight, as such, is not a factor of quality for the purposes of these grades.

(b) Method for ascertaining drained weight in canned pineapple other than canned crushed pineapple. The drained weight of canned pineapple other than canned crushed pineapple is determined by emptying the contents of the container upon a United States Standard No. 8 circular sieve of proper diameter containing 8 meshes to the inch (0.0937inch ±3 percent, square openings) so as to distribute the product evenly, inclining the sieve slightly to facilitate drainage, and allowing to drain for two minutes. The drained weight is the weight of the sieve and pineapple less the weight of the dry sieve. A sieve 8 inches in diameter is used for the equivalent of No. 3 size cans (404 x 414) and smaller, and a sieve 12 inches in diameter is used for containers larger than the equivalent of the No. 3 size can.

(c) Compliance with recommended drained weights in canned pineapple other than canned crushed pineapple. Compliance with the recommended drained weights for canned pineapple other than canned crushed pineapple is