§ 52.338 Fill of container. The fill of container is not incorporated in the grades of the finished product, since fill of container is not a factor of quality for the purposes of these standards. The standard of fill of container as specified in the Standard of Fill of Container for Canned Applesauce (21 CFR 145.110(c)) issued under the Federal Food, Drug, and Cosmetic Act, is a fill of not less than 90 percent of the total capacity of the containers (21 CFR 130.12(b)); except that in the case of glass containers having a total capacity of 192 ml (6.5 fl oz) or less, the fill is not less than 85 percent. § 52.339 Recommended sample unit size. The sample unit size for evaluating the factors of absence of defects and consistency is the amount of applesauce required to fill level full a cylinder measuring 7.6 cm (3 in) inside diameter and 8.3 cm (3.25 in) high. § 52.340 Determining the grade. (a) The grade of canned applesauce is determined by considering the respective ratings for the factors of Factors Unsweetened. Sweetened.. Reasonably good natural sugar-acid balance. Slightly tart or slightly bland. Free from astringent Moderately tart, may be bland, slightly astringent flavor. flavor. Slightly tart to sweet. Free from astringent flavor... May be tart, not excessively sweet, slightly astringent. TABLE I-REGULAR (OR COMMINUTED)—Continued Factors Spice flavored. Score points. Brix unsweetened Brix sweetened Flavor is distinct and characteristic of the added Flavor derived from added flavoring(s) or spice(s) spice(s) or flavoring(s) but not strong. 18 to 20. 90 to 100. Not less than 9.0 degrees Not less than 15.5 degrees. may be slightly weak or strong but not objectionable. 16 to 17. 80 to 89 Not less than 9.0 degrees. Not less than 14.5 degrees. Score points Unsweetened.. Sweetened.. Spice flavored Score points Analytical: Brix unsweetened. Brix sweetened Not more than 0.25 cm2 (0.04 in2). 18 to 20. High proportion of apple chunks. Any fine apple particles present, do not more than moderately affect the appearance or eating quality of the product. 18 to 20 Good natural sugar-acid balance. Not more than 0.5 cm3 (0.08 in2). 16 to 17. Fairly high proportion of apple chunks. Any fine apple particles present do not seriously affect the appearance or eating quality of the product. 16 to 17. Reasonably good natural sugar-acid balance. Slightly tart or slightly bland. Free from astringent Moderately tart, may be bland, slightly astringent flavor. flavor. Slightly tart to sweet, free from astringent flavor.... May be tart, not excessively sweet, slightly as § 52.343 Solubie solids determination. The soluble solids content of canned applesauce is the soluble solids as determined by the refractometric method prescribed in "Official Methods of Analysis of the Association of Official Analytical Chemists," except that no correction is made for water insoluble solids. The soluble solids is expressed as "degrees Brix". § 52.344 Determining the grade of a lot. The grade of a lot of canned applesauce covered by these standards is determined by the procedures set forth in the "Regulations Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Prod ucts Thereof, and Certain Other Processed Food Products" (7 CFR 52.1 through 52.83). § 52.345 Score sheet for canned apple sauce. Size and kind of container.. Container mark or identification Label Net weight (oz or g or kg). Brix (degrees) Style. Vacuum (in inches)... 18 to 20. 16 to 17. O to 15. 18 to 20. 16 to 17. O to 18 to 20. 16 to 17. 0 to 15. 18 to 20. 16 to 17. O to 15. 18 to 20. 16 to 17. O to 15. Subpart-United States Standards for Grades of Frozen Apples SOURCE: 19 FR 2157, Apr. 15, 1954, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981. PRODUCT DESCRIPTION, STYLES, AND GRADES § 52.361 Product description. 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. § 52.362 Styles of frozen apples. (a) "Slices" means frozen apples consisting of slices of apples cut longitudinally and radially from the core axis. § 52.363 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 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 requirements 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. § 52.365 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). § 52.366 Color. (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). § 52.367 Size. (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 11⁄4 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 (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 3⁄41⁄4 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. 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 combina tion, do not materially affect the appearance or eating quality of the product. (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. (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. 93-008 0-87-4 |