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(1) No X value is less than LRL.

(2) X is equal to or greater than X'min adjusted; and

(3) The condition under paragraph (d)(3) of this section does not exist. (d) Reject the lot if:

(1) X is less than X'min adjusted; or

(2) One or more X values are less than LRL; or

(3) All X values are less than X'min

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[38 FR 10450, Apr. 27, 1973; 38 FR 12729, May 15, 1973. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981]

ATTACHMENT

Subpart-United States Standards for Grades of Canned Apple Juice

SOURCE: 47 FR 5876, Feb. 9, 1982, unless otherwise noted.

§ 52.301 Product description.

(a) Canned apple juice is the unfermented juice obtained from sound, ripe apples, with or without parts. Concentrated apple juice may be added, provided that any added apple juice concentrate shall not contribute more than one-fourth of the total apple juice solids in the finished apple juice. No water may be added directly to the finished food. Natural volatile apple juice components (apple essence) may be restored to a level that provides a natural apple juice flavor.

(b) The apple juice may be processed with or without the addition of antioxidants and is sufficiently processed to assure preservation of the product in hermetically sealed containers.

§ 52.302 Styles of canned apple juice.

(a) Style I, Clear-typical of clarified apple juice.

(b) Style II, Cloudy-typical of nonclarified apple juice, but not a crushed or disintegrated apple product.

§ 52.303 Definitions of terms.

(a) Absence of defects means the degree of freedom from sediment or other residue, dark specks, particles of seeds, coarse particles of pulp, or other defects.

(b) Acid means grams of acid, calculated as malic acid, per 100 g of apple juice determined by titration with standard sodium hydroxide solution, using phenolphthalein as indicator.

(c) Brix means the percent, by weight, of natural apple soluble solids in the apple juice, corrected to 20° C (68° F).

(d) Color means the apple juice is typical of freshly pressed juice.

(e) Flavor means the degree of excellence and palatability of the apple juice with a distinct flavor and aroma typical of apple juice that has been properly processed.

§ 52.304 Grades.

(a) U.S. Grade A is the quality of canned apple juice that:

(1) Meets the applicable requirements of Table I or Table II; and

(2) Scores not less than 90 points. (b) U.S. Grade B is the quality of canned apple juice that:

(1) Meets the applicable requirements of Table I or Table II; and

(2) Scores not less than 80 points. (c) Substandard is the quality of canned apple juice that fails to meet the requirements for U.S. Grade B.

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(d) Color means the color typical of the variety or varieties used in other than "spice flavored" or "artificially colored."

(e) Consistency means the flow characteristic of the product and the degree of separation of free liquid.

(f) Discolored apple particles mean apple particles that are discolored by bruise or other means to the extent that they do not blend well with the normal color of the product and are noticeable.

(g) Finish means the following: the texture and tenderness of the apple particles; the evenness of the division of apple particles in regular (or comminuted) style; and the proportion of chunks or pieces of apples in relation to fine apple particles in chunk (or chunky) style.

(h) Flavor means the degree of excellence of the natural flavor and aroma of the apple ingredient; the apparent relationship of the acidity to sweetness; the freedom from undesirable flavors; and with respect to flavored and spiced types, the flavor balance of the apple ingredient in relation to the added flavor of spice ingredient(s).

(i) Peel means apple peel that does not blend well with the normal color of the product and is noticeable or that is tough whether or not it is visually noticeable.

(j) Seed particles mean whole seeds or pieces of seed and portion of the core of the apple.

(k) Stamen means the dark hairlike substance from the blossom end of the apple.

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(a) U.S. Grade A is the quality of canned applesauce that:

(1) Meets the applicable requirements of Table I or Table II; and

(2) Scores not less than 90 points. (b) U.S. Grade B is the quality of canned applesauce that:

(1) Meets the applicable requirements of Table I or Table II; and

(2) Scores not less than 80 points. (c) Substandard is the quality of canned applesauce that fails to meet the requirements for U.S. Grade B.

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