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 consisting of units that are markedly hard, markedly soft, or mushy.

(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 27 points and shall not be graded above substandard, regardless of the total score for the product (this is a limiting rule).

(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

§ 52.384 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

(2) An upper portion of a shoot which possesses a substantial amount of compact head material.

(d) Sample. The number of sample units to be used for inspection of the lot.

(e) Sample unit. The amount of product specified to be used for inspection. It may be:

(1) The entire contents of a container, or

(2) A portion of the contents of a container,

(3) A combination of the contents of two or more containers, or

(4) A portion of unpackaged product. (f) Unit. The term "unit", not otherwise qualified, means any individual portion of an asparagus shoot threeeighths inch of more in length.

(g) Loose material. "Loose material" means any loose or shattered asparagus material and cut or broken pieces that are less than three-eighths inch in length.

[34 FR 5152, Mar. 13, 1969, as amended at 35 FR 5662, Apr. 8, 1970. Redesignated at 42

(a) “U.S. Grade A” (or “U.S. Fancy") is the quality of frozen asparagus that is of similar varietal characteristics; that has a good flavor and odor; that has no grit or silt present that affects the appearance or edibility of the product; in which no more than 5 percent, by weight, of loose material may be present; and that has an attractive appearance and eating quality within the limits specified for the various quality factors.

(b) “U.S. Grade B" or (“U.S. Extra Standard") is the quality of frozen asparagus that is of similar varietal characteristics; that has a good flavor and odor; that has no more than a trace of grit or silt present that slightly affects the appearance or edibility of the product; in which no more than 10 percent, by weight, of loose material may be present; and that has a rea

sonably attractive appearance and eating quality within the limits specified for the various quality factors.

(c) "Substandard" is the quality of frozen asparagus that fails to meet the requirements of U.S. Grade B.

[34 FR 5152, Mar. 13, 1969, as amended at 35 FR 5663, Apr. 8, 1970. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981]

§ 52.389 Factors of quality and grade compliance.

(a) The grade of a lot of frozen asparagus is based on compliance with requirements for the following quality factors:

(1) Color (Table IV);

(2) Uniformity of lengths (Table IV); (3) Character (Table V);

(4) Damage (Table V); and

(5) Harmless extraneous vegetable material (Table VI).

(b) Defects are classified as to minor, major, severe, or critical. Each "X" mark in Tables IV, V, and VI represents "one (1) defect."