The Code of Federal Regulations of the United States of America

apples shown in Table I of this paragraph 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. The drained weight of canned apples 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 (0.0937-inch, ±3% 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 the apples less the weight of the dry sieve. A sieve of 8 inches in diameter is used for No. 3 size cans (404 x 414) and smaller, and a sieve 12 inches in diameter is used for containers larger than the No. 3 size can.

TABLE I-RECOMMENDED MINIMUM DRAINED WEIGHTS

mended drained weights for canned apples is determined by averaging the drained weights from all the containers which are representative of a specific lot and such lot is considered as meeting the recommendation if:

(1) The average drained weight from all the containers meets the recommended drained weight;

(2) One half-or more of the containers meet the recommended drained weight; and

(3) The drained weights from the containers which do not meet the recommended drained weights are within the range of variability for good commercial practice.

FACTORS OF QUALITY

§ 52.2166 Ascertaining the grade. (a) The grade of canned apples is ascertained by considering the requirements with respect to varietal characteristics, flavor, and odor, which are not scored and the factors of color, uniformity of size, absence of defects, and character which are scored.

(c) "Normal flavor and odor" means that the product is free from objectionable flavors and objectionable odors of any kind.

§ 52.2167 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).

§ 52.2168 Color-(a) (A) classification. Canned apples that possess a good color may be given a score of 17 to 20 points. "Good color" means that the slices, internally and externally, possess a reasonably uniform bright color, characteristic of apples of similar varieties.

(b) (C) classification. If the canned apples possess a fairly good color, a score of 14 to 16 points may be given. Canned 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 slices possess a color characteristic of apples of similar varieties; may vary noticeably in color; may possess a slight, but not markedly, brown, pink, or grey cast; and are practically free from internal discoloration.

(c) (SStd) classification. Canned 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).

§ 52.2169 Uniformity of size-(a) General. The factor of uniformity of size refers to the degree of wholeness and to the uniformity of thickness of the slices.

(1) "Practically whole slice" means that the individual slice may be cut or broken but at least three-fourths of the apparent original slice remains.

(b) (A) classification. Canned 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 of the drained weight of the product consists of whole or practically whole slices of 14 inches in length or longer; and that of the 90 percent of the drained weight of the product consisting of units of the most uniform thickness, the thickness of the slices does not vary more than 4 inch.

(c) (C) classification. Canned 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 of the drained weight of the product consists of whole or practically whole slices of 14 inches in length or longer.

Canned

(d) (SStd) classification. 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).

§ 52.2170 Absence of defects-(a) General. The factor of absence of defects refers to the degree of freedom from harmless extraneous matter, from damaged or seriously damaged slices, and from carpel tissue.

(1) "Harmless extraneous matter" means any vegetable substance (including, but not being limited to, a leaf, stem, or portions thereof, cores and portions of cores, and seeds) that is harmless.

(2) "Damaged unit" means any unit possessing green peel that exceeds in the aggregate an area of a circle 1⁄2 inch in diameter, or red peel that exceeds in the aggregate an area of a circle 4 inch in diameter, light brown bruise that exceeds the area of a circle 1⁄2 inch in diameter or which is more than 1/4 inch deep, and any unit in which the appearance or eating quality is materially affected by blossom end material, dark brown bruise or other internal or external discoloration, pathological injury, insect injury, or by any other means.

(3) "Seriously damaged unit" means any unit damaged to such an extent that

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the appearance or eating quality is seriously affected.

(4) "Practically free from carpel tissue" means that for each 16 ounces of the product, the carpel tissue present does not exceed in the aggregate an area equal to 4 square inch.

(5) "Fairly free from carpel tissue" means that for each 16 ounces of the product the carpel tissue present does not exceed an area equal to 12 square inches.

(b) (A) classification. Canned apples that are practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means that extraneous matter may be present that does not materially affect the appearance or eating quality of the product; that the product is practically free from carpel tissue; and that not more than a total of 5 percent, by weight, of the units may be damaged of which not more than 1 percent, by weight, of all the units may be seriously damaged: Provided, That extraneous matter, damaged and seriously damaged units, singly or in combination, do not materially affect the appearance or eating quality of the product.

(c) (C) classification. Canned apples that are fairly free from defects may be given a score of 14 to 16 points. Canned 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 free from defects" means that extraneous matter may be present that does not seriously affect the appearance or eating quality of the product; that the product is fairly free from carpel tissue; and that not more than a total of 15 percent, by weight, of the units may be damaged of which not more than 3 percent, by weight, of all the units may be seriously damaged: Provided, That extraneous matter, damaged and seriously damaged units, singly or in combination, do not seriously affect the appearance or eating quality of the product.

§ 52.2171 Character-(a) General. The factor of character refers to the texture of the slices and to the tendency to retain their conformation without material softening or disintegration.

(1) "Mushy apples" means slices or portions thereof that are a pulpy mass and of a consistency approximating applesauce.

(b) (A) classification. Canned apples that possess a good character may be given a score of 34 to 40 points. "Good character" means that the slices possess a reasonably tender texture, and that not more than 5 percent of the drained weight of the product consists of mushy apples.

(c) (C) classification. Canned apples that possess a fairly good character may be given a score of 28 to 33 points. Canned 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 character" means that the slices may be variable in texture, with not more than 15 percent of the drained weight of the product consisting of slices that are markedly hard, markedly soft, or mushy. (d) (SStd) classification. Canned apples that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 27 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION

§ 52.2172 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 (§§ 52.1 to 52.87).

[22 F. R. 3547, May 22, 1957]

PRODUCT DESCRIPTION AND GRADES

§ 52.2191 Product description. Chili sauce is the product prepared from mature, clean, sound, tomatoes of the red or reddish varieties which are peeled and chopped or crushed, or all (or a portion) of the tomatoes may be chopped, crushed, or macerated and the peelings screened out in a manner so that at least a substantial portion of the seed remains in the product, to which are added salt, spices, vinegar, nutritive sweetening ingredients, and to which may be added vegetable flavoring ingredients such as chopped onion, chopped green or red pepper, chopped green tomatoes, chopped celery, and sweet pickle relish in such quantities as will not materially alter the appearance of the product with respect to the predominance of the tomato ingredient, and any other ingredients permissible under the provisions of the Federal Food, Drug, and Cosmetic Act. The chili sauce is processed in accordance with good commercial practice; is packed in hermetically sealed containers; and is sufficiently processed by heat, before or after sealing, to assure preservation of the product. The refractive index of the filtrate of the chili sauce at 20 degrees C. is not less than 1.3784.

§ 52.2192 Grades of chili sauce. (a) "U. S. Grade A" or "U. S. Fancy" is the quality of chili sauce that possesses a good color; that possesses a good consistency; that possesses a good character;

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: Provided, That the chili sauce may score not less than 14 points on the factor of character if the total score is not less than 85 points.

(b) "U. S. Grade C" or "U. S. Standard" is the quality of chili sauce that possesses a fairly good color; that possesses a fairly good consistency; that possesses a fairly good character; that is fairly free from defects; that possesses a fairly good flavor; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of chili sauce that fails to meet the requirements of "U. S. Grade C" or "U. S. Standard."

is scored are so described that the value may be ascertained for each factor and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, "17 to 20 points" means 17, 18, 19, and 20 points).

§ 52.2196 Color-(a) (A) classification. Chili sauce that possesses a good color may be given a score of 17 to 20 points. "Good color" means that the color of the chili sauce is bright; the color of the tomato ingredient is predominant and characteristic of properly prepared, well ripened, properly processed tomatoes; and that the added seasoning ingredients do not materially detract from the appearance of the product.

(b) (C) classification. If the chili sauce possesses a fairly good color, a score of 14 to 16 points may be given. Chili sauce that scores in 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 color of the chili sauce may be slightly dull but not off color; the color of the tomato ingredient is characteristic of properly prepared, fairly well ripened, properly processed tomatoes; and that the added seasoning ingredients do not seriously detract from the appearance of the product.

(c) (SStd) classification. Chili sauce 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).

§ 52.2197 Consistency-(a) (A) classification. Chili sauce that possesses a good consistency may be given a score of 17 to 20 points. "Good consistency" means that the chili sauce is heavy bodied and when emptied from the container to a flat surface forms a moderately mounded mass and shows not more than a slight separation of free liquid at the edges of the mass.

(b) (C) classification. If the chili sauce possesses only a fairly good consistency a score of 14 to 16 points may be given. Chili sauce 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 chili sauce, when emptied from the container to a flat surface, may tend to level itself, or may show a moderate separation of free liquid at the edges of the mass, but is not excessively stiff or excessively liquid.

§ 52.2198 Character (a) General. The factor of character refers to the degree of disintegration of the tomatoes and the tenderness and texture of the onion, celery, pickle relish, or other similar ingredients.

(b) (A) classification. Chili sauce that possesses a good character may be given a score of 17 to 20 points. "Good character" means that the product does not have a finely comminuted appearance and that the onion, celery, pickle relish, and other similar ingredients are tender, reasonably firm, or crisp in texture.

If the chili

sauce possesses a fairly good character a score of 14 to 16 points may be given. "Fairly good character" means that the product may be finely comminuted and that the other vegetable ingredients may be only fairly tender.

(d) (SStd) classification. Chili sauce 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).

§ 52.2199 Absence of defects-(a) General. The factor of absence of defects refers to the degree of freedom from dark specks or scale-like particles, discolored seeds or pieces of abnormally discolored ingredients, tomato peel, and other defects.

(b) (A) classification. Chili sauce 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 eating quality of the product.

of 14 to 16 points may be given. Chili sauce 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, so numerous, or so prominent as to seriously affect the appearance or eating quality of the product.

§ 52.2200 Flavor—(a) (A) classification. Chili sauce that possesses a good flavor may be given a score of 17 to 20 points. "Good flavor” means a good distinct flavor characteristic of chili sauce properly prepared from good quality ingredients. Such flavor is free from scorching or any objectionable flavor of any kind.

(b) (C) classification. If the chili sauce possesses a fairly good flavor, a score of 14 to 16 points may be given. Chili sauce 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 that the product may be lacking in good characteristic flavor, but is free from objectionable or off-flavors of any kind.

LOT INSPECTION AND CERTIFICATION

§ 52.2201 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 (§§ 52.1 to 52.87).

[22 F. R. 3547, May 22, 1957]

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