(2) In the case of chunky style, spread the sample unit out in as shallow and even a layer as possible using either the notched edge or back edge of the scraper.

(b) Appearance evaluation. View the spread sample and evaluate the degree to which the general overall appearance is affected by any defects that may be present.

(c) Measurable defects. With a pair of tweezers or other suitable instrument, pick out all scoreable defects (as described in § 2852.342(b)) from the sample. Remove any excess apple particles from the defects and, except for stamens, place the defects in a contiguous position on the measurement chart in the corner of the flow sheet. Pick out all noticeable specks that may be beneath the surface of the applesauce to determine whether they are scoreable.

(d) Stamens. Count the dark stamens that may be present in the sample unit.

§ 2852.361 Product description.

AND

Frozen apples are prepared from sound, properly ripened fruit of Malus sylvestris (Pyrus malus); are peeled, cored, trimmed, sliced, sorted, and washed; are properly drained before filling into containers; may be packed with or without the addition of a nutritive sweetening ingredient and any other ingredient permissible under the provisions of the Federal Food, Drug. and Cosmetic Act; and are frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

§ 2852.362 Styles of frozen apples.

(a) "Slices" means frozen apples consisting of slices of apples cut longitudinally and radially from the core axis. § 2852.363 Grades of frozen apples.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen apples that possess similar varietal characteristics; that possess a good flavor; that possess a good color; that are practically uniform in size; that are practically free from defects; that possess a good character; and that score not less than 85 points when scored in accordance with

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the scoring system outlined in this - subpart. Provided, That the frozen apples may be only fairly uniform in size, if the total score is not less than 85 points.

(b) "U.S. Grade C" or "U.S. Standard" is the quality of frozen apples that possess similar varietal characteristics; that possess a fairly good flavor; that possess a fairly good color; that are fairly uniform in size; that are - fairly free from defects; that possess a fairly good character; and that score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "Substandard" is the quality of *frozen apples that fail to meet the re#quirements of U.S. Grade C or U.S. Standard.

(c) The scores for the factors of color, size, defects, and character are determined immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units.

(d) "Good flavor” means that the product has a good, characteristic normal flavor and odor and is free from objectionable flavors and objectionable odors of any kind.

(e) "Fairly good flavor" means that the product may be lacking in good flavor and odor and is free from objectionable flavors and objectionable odors of any kind.

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

(b) (C) classification. Frozen apples that possess a fairly good color may be given a score of 14 to 16 points. Frozen 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 frozen apples possess a color that is typical of apples of similar varietal characteristics, that may be variable, and that the product may possess a slight but not markedly brown or gray cast and shall be practically free from internal discoloration.

(c) (SStd) classification. Frozen 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).

(a) General. The factor of size refers to the degree of wholeness and to the uniformity of thickness of the units.

(1) "Practically whole slice" means that the slice may be cut or broken but at least 4 of the original slice remains.

(b) (A) Classification. Frozen 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, by weight, of the product consists of whole or practically whole slices of 14 inches in

length or longer, and that of the 90 percent, by weight, of the product consisting of units of the most uniform thickness, the thickness of the slices does not vary more than 1⁄4 inch.

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

(d) (SStd) classification. Frozen 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).

(a) General. The factor of defects refers to the degree of freedom from harmless extraneous matter, from damaged or seriously damaged units, 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 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 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, or by any other means.

(3) "Seriously damaged unit" means any unit damaged to such an extent that 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 3⁄4 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 11⁄2 square inches.

(b) (A) classification. Frozen 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 prod uct.

(c) (C) classification. Frozen apples that are fairly free from defects may be given a score of 14 to 16 points. Frozen 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.

(d) (SStd) classification. Frozen 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).

§2852.369 Character.

(a) General. The factor of character refers to the texture of the units and to the tendency to retain their conformation without material softening or disintegration.

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

(b) (A) classification. Frozen apples that possess a good character may be given a score of 34 to 40 points. "Good character" means that the units possess a reasonably uniform texture, are firm but not hard, with not more than 3 percent of the weight of the product consisting of mushy apples.

(c) (C) classification. Frozen apples that possess a fairly good character may be given a score of 28 to 33 points. Frozen 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 12 percent of the weight of the product

§ 2852.383 Styles.

(a) "Spears" (or "stalks") style consists of units composed of the head and adjoining portion of the shoot that are 3 inches or more in length.

(b) "Tips" style consists of units composed of the head and adjoining portion of the shoot that are less than 3 inches in length.

(c) "Cut spears" or "cuts and tips" style consists of the head and portions of the shoot cut transversely into units 2 inches or less but not less than one-half inch in length. To be considered of this style, head material shall be present in these amounts for the respective lengths of cuts:

(1) 11⁄4 inches or less. Not less than 18 percent (average) by count, of all cuts, are head material.

(2) Longer than 11⁄4 inches. Not less than 25 percent (average) by count, of all cuts are head material.

(d) "Center cuts" or "cuts" style consists of portions of shoots (with or without head material) that are cut transversely into units not less than one-half inch in length and that fail to meet the definition for "cut spears" or "cuts and tips" style.

DEFINITIONS OF TERMS

§ 2852.384 Definitions of terms.

(a) Absolute limit (AL). Limit for maximum number of defects permitted in a sample unit.

(b) Defects. Any specifically defined variation from a particular requirement. Defects are classified as to "minor," "major," "severe," and "critical."

(c) Head. In "cut spears" or "cuts and tips" style means:

(1) A tip end which is three-eighths inch or more in length; or