(b) (C) classification. If the canned apple juice possesses a good color, a score of 14 to 16 points may be given. Canned apple juice that falls 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). "Good color" means that the color is typical of canned apple juice, which color may be deep amber or other typical color but is not off color for the respective style.

Canned

(c) (SStd) classification. apple juice that fails 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 U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule). § 52.308

Absence of defects.

The factor of absence of defects refers to the degree of freedom from sediment or other residue, dark specks, particles of seeds, coarse particles of pulp, or other defects.

(a) (A) classification. Canned apple juice that is practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means that the canned apple juice may possess a slight amount of sediment or residue of an amorphous nature; may possess not more than a trace of dark specks or of sediment or residue of a non-amorphous nature; and shall be free from particles of seed, coarse particles of pulp, or other defects.

(b) (C) classification. If the canned apple juice is fairly free from defects, a score of 14 to 16 points may be given. Canned apple juice that falls 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 the canned apple juice may possess a slight amount of sediment or residue of an amorphous or non-amorphous nature, of dark specks, of particles of seed, of coarse particles of pulp, or of any other defects, provided such defects do not seriously affect the appearance or palatability of the product.

(c) (SStd) classification. Canned apple juice that fails 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 U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.309 Flavor.

The factor of flavor refers to the degree of excellence and palatableness of a distinct apple juice flavor and aroma typical of apple juice that has been properly processed.

(a) (A) classification. Canned apple juice that possesses a very good flavor may be given a score of 51 to 60 points. "Very good flavor" means that the canned apple juice possesses a fine, distinct canned apple juice flavor and a typical fruity odor which may be slightly oxidized or slightly astringent but is free from any trace of scorching, of the flavor of overprocessing, of objectionable oxidation, of the flavor of green fruit, or of any other objectionable flavor or odor. score in this classification canned apple juice shall meet the following additional requirements:

Brix. Not less than 11.5 degrees.

To

Acid. Not less than 0.35 gm. nor more than 0.70 gm., calculated as malic, per 100 ml. of juice.

(b) (C) classification. If the canned apple juice possesses a good flavor, a score of 42 to 50 points may be given. Canned apple juice that falls 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). "Good flavor" means that the canned apple juice possesses a normal flavor and odor, typical of canned apple juice which may be more than slightly oxidized or may be more than slightly astringent but is free from objectionable odors or objectionable flavors of any kind. To score in this classification canned apple juice shall meet the following additional requirements:

Brix. Not less than 10.5 degrees.

Acid. Not less than 0.30 gm, nor more than 0.80 gm., calculated as malic, per 100 ml. of juice.

(c) (SStd) classification. Canned apple juice that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 41 points and shall not be graded above U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

EXPLANATIONS AND ANALYSES

§ 52.310 Explanation of terms.

(a) 'Brix" means the degrees Brix of canned apple juice when tested with a Brix hydrometer calibrated at 20 degrees C. (68 degrees F.). If canned apple juice

is tested at a temperature other than 20 degrees C. (68 degrees F.) the applicable temperature correction shall be made to the reading of the scale as prescribed in "Official and Tentative Methods of Analysis of the Association of Official Agricultural Chemists." The degrees Brix of canned apple juice may be determined by any other method which gives equivalent results.

(b) "Acid" means grams of acid (calculated as malic acid) per 100 ml. of juice in canned apple juice determined by titration with standard sodium hydroxide solution, using phenolphthalein as indicator or any other satisfactory indicator.

LOT INSPECTION AND CERTIFICATION § 52.311 Ascertaining the grade of a lot. The grade of a lot of the processed product 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 to 52.87).

[22 F. R. 3547, May 22, 1957]

prepared

"Canned appleasauce" is from sound, fresh, apples (Pyrus malus) of proper ripeness, which fruit has been washed, peeled, cored, trimmed, sorted, chopped, and pulped; is packed with or without the addition of sweetening ingredients, water, salt, and spices; and is sufficiently processed by heat to assure preservation of the product in hermetically sealed containers.

§ 52.332 Grades of canned applesauce.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned applesauce that possesses a good color and a good flavor; and that is of such quality with respect to consistency, finish, and absence of defects, as to score not less than 85 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U. S. Grade C" or "U. S. Standard" is the quality of canned applesauce that possesses a fairly good color, a fairly good flavor, a fairly good consistency, and a fairly good finish; that is fairly free from defects; and that scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(c) "U. S. Grade D" or "Substandard" is the quality of canned applesauce that fails to meet the requirements of U. S. Grade C or U. S. Standard.

(a) (A) classification. Canned applesauce that possesses a good color may be given a score of 17 to 20 points. "Good color" means that the canned applesauce possesses a practically uniform, bright, typical, color; is free from tinges of pink color, and is free from discoloration due to scorching, oxidation, or other causes.

(b) (C) classification. Canned applesauce that possesses a fairly good color may be given a score of 14 to 16 points. Canned applesauce that falls 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 canned applesauce possesses a fairly uniform, typical color that may be dull, slightly brown, slightly gray, or slightly pink, but is not off color.

(c) (SStd) classification. Canned applesauce that fails 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 U. S. Grade D or Substandard regardless of the total score for the product (this is a limiting rule).

(a) (A) classification. Canned applesauce that possesses a good consistency may be given a score of 17 to 20 points. "Good consistency" means that the canned applesauce, after stirring and emptying from the container to a dry flat surface, forms a moderately

mounded mass, and that at the end of two minutes there is not more than a slight separation of free liquor.

(b) (C) classification. Canned applesauce that possesses a fairly good consistency may be given a score of 14 to 16 points. Canned applesauce that scores 15 points or less in 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 partial limiting rule). "Fairly good consistency" means that the canned applesauce, after stirring and emptying from the container to a dry flat surface, may be more than moderately mounded, may be moderately stiff but not excessively stiff, or may be slightly thin so that it levels itself and that at the end of two minutes there may be moderate but not excessive separation of free liquor.

(c) (SStd) classification. Canned applesauce that fails 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 U. S. Grade D or Substandard regardless of the total score for the product (this is a limiting rule).

The factor of finish refers to the texture of the product and evenness of the apple particles.

(a) (A) classification. Canned applesauce that possesses a good finish may be given a score of 17 to 20 points. "Good finish" means that the apple particles are evenly divided; that the product is granular but not lumpy; is not pasty or "salvy"; and the apple particles are not hard.

(b) (C) classification. Canned applesauce that possesses a fairly good finish may be given a score of 14 to 16 points. Canned applesauce that scores 15 points or less in 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 partial limiting rule). "Fairly good finish"

means that the apple particles are evenly divided; the product may lack granular characteristics; may be slightly pasty or slightly "salvy" but not decidedly pasty or decidedly "salvy"; and the apple particles are not hard.

(c) (SStd) classification. Canned applesauce that fails 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 U. S. Grade D or Substandard regardless of the total score for the product (this is a limiting rule).

The factor of absence of defects refers to the degree of freedom from particles of seeds, flecks of bruised apple particles, peel, carpel tissue, dark particles from the blossom end of apples, and from other objectionable particles.

(a) (A) classification. Canned applesauce that is practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means that the number, size, and color of the aforesaid defects present do not materially affect the appearance or eating quality of the product.

(b) (C) classification. Canned applesauce that is fairly free from defects may be given a score of 14 to 16 points. Canned applesauce that scores 14 points in 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 partial limiting rule). "Fairly free from defects" means that the number, size and color of the aforesaid defects present do not seriously affect the appearance or eating quality of the product.

(c) (SStd) classification. Canned applesauce which fails 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 U. S. Grade D or Substandard regardless of the total score for the product (this is a limiting rule).

sauce that possesses a good flavor may be given a score of 17 to 20 points. "Good flavor" means that the product has a distinct, desirable, characteristic, normal flavor and odor, and is free from objectionable flavors and objectionable odors of any kind (including but not being limited to those caused by oxidation, fermentation, and caramelization). The canned applesauce shall test not less than 16.5 degrees Brix.

(b) (C) classification. Canned applesauce that possesses a fairly good flavor may be given a score of 14 to 16 points. Canned applesauce that falls 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 flavor" means that the product may be lacking in good flavor and odor; is practically free from the flavor of overripe fruit; and is free from objectionable flavors and objectionable odors (including but not being limited to those caused by oxidation, fermentation and serious caramelization).

(c) (SStd) classification. Canned applesauce which fails 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 U. S. Grade D or Substandard regardless of the total score for the product (this is a limiting rule).

§ 52.341

EXPLANATIONS

Definition of term used in these standards.

"Degrees Brix" in canned applesauce is the refractometric sucrose value of the filtrate determined in accordance with the International Scale of Refractive Indices of Sucrose Solutions without correction for insoluble solids or acids.

LOT INSPECTION AND CERTIFICATION § 52.342 Ascertaining the grade of a lot.

The grade of a lot of the processed product 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 to 52.87).

[22 F. R. 3547, May 22, 1957]

that

characteristics;

similar varietal 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 hanIdled 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 objec