Code of Federal Regulations: Containing a Codification of Documents of ...

be given. Canned fruit cocktail that falls into this classification shall not be graded above U.S. Grade B or U.S. Choice, regardless of the total score for the product (this is a limiting rule). "Reasonably free from defects" means that the product is practically free from harmless extraneous material and from pits or portions thereof; that the product is reasonably free from loose capstems and from any other defects not specifically mentioned that materially affect the appearance or edibility of the product; that not more than 4 square inch of peach peel or of pear peel for each pound of net contents may be present; and that, in addition, not more than the following defective units as applicable for the ingredient, may be present:

(1) Peach, 10 percent, by weight, of the peach units may be blemished;

(2) Pear. 10 percent, by weight, of the pear units may be blemished;

(3) Pineapple. 12% percent, by count, of the pineapple units may be blemished;

(4) Grape. 20 percent, by count, of the grapes may be blemished; 10 percent, by count, of the grapes in a container containing 10 grapes or more, and 1 grape in a container containing less than 10 grapes may be crushed or broken, and 10 percent, by count, of the grapes in a container containing 10 vapes or more, and 1 grape in a confather containing less than 10 grapes may have the capstem attached; and

(B) Cherry. 15 percent, by count, of the cherry halves may be blemished: 15 percent, by count, of the cherry halves in a container containing more than 6 cherry halves, and 1 cherry half in a pontainer containing 6 cherry halves or leaa may be a broken cherry half, and la percent, by count of the cherry halvea in a container containing more Than & cherry halves, and 1 cherry half In a container containing 6 cherry halves or less may be unevenly colored.

GD (88%) casse kuier. Canned fruit pouchtall that mila to meet any of the Feutrementa of panseraph (0) of this motion ahall be given a score of 0 to 18 putute, ahall not be graded above Sad standart, regifleas of the total ave but the product (this to a limiting rulek good may or may not be

Halow Brandard in Quality

Good Food-Not High Grade.

[38 FR 13327, May 21, 1973; 38 FR 15511, June 13, 1973. Redesignated at 42 FR 32514, June 27, 1977 and at 46 FR 63203, Dec. 31, 1981]

§ 52.1063 Character.

(a) General. The factor of character refers to the texture and tenderness for the fruit ingredients as prepared and processed for canned fruit cocktail.

(b) (A) classification. Canned fruit cocktail that possesses a good character may be given a score of 17 to 20 points. "Good character" means that each fruit ingredient is reasonably uniform in texture and tenderness with no more than slight disintegration and that the individual fruit ingredients meet the following requirements:

(1) Peach. The texture is typical of diced peaches prepared and processed from at least reasonably well-matured fruit and the units may range in tenderness from slightly firm to slightly soft but possess fairly well-defined edges:

(2) Pear. The texture is typical of diced pears prepared and processed from properly ripened pears or from pears of moderate graininess and the units may range in tenderness from slightly firm to slightly soft and may have slightly rounded edges;

(3) Pineapple. The units are practically uniform in ripeness with fruitlets of compact structure, are reasonably free from porosity, and are practically free from hard core material:

(4) Grape. The units are reasonably plump and reasonably firm; and

(5) Cherry. The units are reasonably firm.

(0) (3) castation. If the canned fruit cocktail possesses a reasonably good character, a score of 14 to 16 points may be given. Canned fruit cocktail that falls into this classification shall not be graded above U.S. Grade B or U.S. Choice, regardless of the total score for the product (this is

himiting ralel "Reasonably good character" means that each fruit ingrabent may range from a firm to soft texture without serious disintegration and that the individual fruit ingrediena meet the following requirements:

2 Pack The texture is typical of dved peaches prepared and processed

from at least fairly well-matured fruit and the units may range in tenderness from firm to soft and may possess frayed edges.

(2) Pear. The texture is typical of diced pears prepared and processed from properly ripened pears or from pears of marked graininess and the units may be lacking in uniformity of tenderness ranging from markedly firm to soft with rounded edges;

(3) Pineapple. The units are reasonably uniform in ripeness with fruitlets of reasonably compact structure, are fairly free from porosity, and are reasonably free from hard core material;

(4) Grape. The units may be variable in texture from firm to soft but not mushy or excessively flabby; and

(5) Cherry. The units may be fairly firm to soft but not excessively flabby. (d) (SStd) classification. If the canned fruit cocktail fails to meet the requirements of paragraph (c) of this section,

Size and kind of container Container mark or identification Label

Net weight (ounces)

Vacuum (inches)

Drained weight (ounces):

a score of 0 to 13 points may be given. Canned fruit cocktail that falls into this classification shall not be graded above substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION

§ 52.1064 Ascertaining the grade of a lot.

The grade of a lot of canned fruit cocktail 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 (7 CFR 52.1 through 52.87).

SCORE SHEET

§ 52.1065 Score sheet.

and standards of identity for fruit jelly (21 CFR 150.140), issued pursuant to the Federal Food, Drug, and Cosmetic Act.

(b) "Fruit jelly (nonstandardized)", means and includes jelly made from any suitable fruit(s) not covered by the definitions and standards of identity for fruit jelly (21 CFR 150.140), issued pursuant to the Federal Food, Drug, and Cosmetic Act. Such nonstandardized fruit jelly shall, except for the kind of fruit used, otherwise comply with all of the provisions of the definitions and standards of identity for fruit jelly previously cited: Provided, That a fruit/sugar ratio of 27/55 for black currant may be used.

(6) "Nonfruit jelly (nonstandardized)", Theans a jelly made from any suitable nonfruit ingredient whose characterizing flavor is not fruit and which conbeing no artifical flavor. The nonfruit ingredient shall be prepared in a man

similar to that of a fruit for use in fruit jelly. The finished product shall hays a soluble solids content of not less than 65 percent and have organoleptic properties typical of the name of the jendust.

(4) Federal inspection certificates Will Indicate compliance with the standwad of identity and with the identity statements in paragraphs (b) and (c) of This section to establish the ingredists or proportion of ingredients only when these factors are determined dur Ing the process of manufacture.

(8) Nonstandardized fruit or nonstandardised nonfruit jelly identified In paragrapha (b) and (0) of this section that are prepared by using abnormally large amounts of pectin or acid, or Huth, are not covered by these standAida

$48 1089 Types and kinds of jelly.

(4) Type 7 Standardized. Prepared from a single variety of fruit juice in Bredient C1 CFR 130-140),

type 77 Ntandardtood. Prepared from a mixture of two or more varistles of fuit Juice ingredients (21 CFR 100 1400

to free #1 Nonstandantised. Pre pared from a single variety of fruit or Jendralt juba ingredient

THE F** It Numatagulardised M jmisol boon # intetue of two or more V******** H* falt and mautt Jurce

ingredient(s), and which may include one or more of the fruits listed in $52.1083.

$52.1083 Kinds of fruit jelly-Standardized.

Apple. Apricot.

Blackberry (other than dewberry).
Black raspberry.
Boysenberry.

Cherry. Crabapple.

Cranberry.

Damson, damson plum.

Dewberry (other than boysenberry, loganberry, and youngberry).

Fig.

Gooseberry.

Grape.

Grapefruit.

Greengage, greengage plum.

Guava.

Loganberry.

Orange.
Peach.

Pineapple.

Plum (other than damson, greengage, and prune).

Pomegranate.

Prickly pear.

Quince.

Raspberry, red raspberry.

Red currant, currant (other than black currant).

Strawberry. Youngberry.

$52.1084 Grades of jelly.

(8) U.S. Grade A is the quality of jelly that has a good consistency; has a bright typical color; is free from defects; has a distinct and normal flavor; and scores not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(D) U.S. Grade B is the quality of jelly that has a reasonably good consistency; has a reasonably bright typical color: is free from defects; has a reasonably good and normal flavor; and scores not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

(0) Substandard is the quality of jelly that fails to meet the requirements of US Grade B

$52.1087 Determining the rating for each factor.

The essential variations within each factor are so described that the value may be determined for each factor and expressed numerically. The numerical range within each factor is inclusive (for example, "36 to 40 points" means 36, 37, 38, 39, or 40 points).

$52.1088 Consistency.

(a) General. The factor of consistency refers to the gel strength of the product.

(b) Grade A. Jelly that has a good consistency may be given a score of 36 to 40 points. "Good consistency" means that the jelly has a tender to slightly firm texture and retains a compact shape without excessive syneresis ("weeping").

(c) Grade B. Jelly that has a reasonably good consistency may be given a score of 32 to 35 points. Jelly that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good consistency" means that the jelly may lack firmness but it is not sirupy; and that it may be more than slightly firm but is not tough or rubbery.

(d) Substandard (SStd). Jelly that fails to meet the requirements of paragraph (c) of this section may be given a score of 0 to 31 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

$52.1089 Color.

(a) Grade A. Jelly that has a bright typical color may be given a score of 18 to 20 points. "Bright typical color" means that the color is characteristic of the juice ingredient(s) and that the jelly has a sparkling luster or may be not more than slightly cloudy, and is free from any dullness of color.

(b) Grade B. Jelly that has a reasonably bright typical color may be given a score of 16 or 17 points. Jelly that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably bright typical color" means that the color is characteristic of the juice ingredient(s) and that the jelly may be more than slightly cloudy and may have a slight dullness of color.

(c) Substandard (SStd). Jelly that is definitely off-color for any reason and fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 15 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

$52.1090 Flavor.

(a) Grade A. Jelly that has a distinct and normal flavor may be given a score of 36 to 40 points. "Distinct and normal flavor" means that the product has a good distinct flavor characteristic of the fruit or nonfruit ingredient(s) after preserving and is free from any caramelized flavor or any objectionable flavor of any kind.

(b) Grade B. Jelly that has a reasonably good and normal flavor may be given a score of 32 to 35 points. Jelly that falls into this classification shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good and normal flavor" means that the product has a reasonably good flavor characteristic of the fruit or nonfruit ingredient(s) after preserving and may have a slightly caramelized flavor but is free from any bitter flavor or other objectionable flavor or off-flavor of any kind.

(c) Substandard (SStd). Jelly that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 31 points and shall not be graded

above Substandard, regardless of the total score for the product (this is a limiting rule).

$52.1091 Determining the grade of a lot.

The grade of a lot of jelly 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 through 52.83).

§ 52.1092 Score sheet for fruit jelly.

Size and kind of container

Container code or marking Label

Net weight (in ounces)

Vacuum reading (in inches)

Туре

Kind

of the finished fruit preserves or jams shall be not less than 65 degrees Brix. No correction is made for water-insoluble solids.

[44 FR 69613, Dec. 4, 1979. Redesignated at 46 FR 63203, Dec. 31, 1981]

§ 52.1112 Types of fruit preserves (or jams).

(a) Type 1. Fruit preserves (or jams) that are prepared from a single fruit (except apple) listed in Group I or Group II are "Type I."

(b) Type II. Fruit preserves (or jams) that are prepared from more than a single fruit listed in Group I and Group II are "Type II."1