the appearance or eating quality of the product.

(3) Diced, Julienne, French style, or shoestring carrots. The aggregate weight of all defective units does not exceed 10 percent of the weight of all the units and of such 10 percent not more than 2 thereof may consist of blemished units and seriously blemished units: Provided, That not more than 1 percent, by weight, of all the units may be seriously blemished, and that the presence of blemished and seriously blemished units does not more than slightly affect the appearance or eating quality of the product.

(c) (C) classification. Canned carrots that are fairly free from defects may be given a score of 22 to 25 points. Canned carrots 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" has the following meanings with respect to the various styles of canned carrots:

(1) Whole carrots. The aggregate weight of all defective units does not exceed 25 percent of the weight of all the units, and of such 25 percent, not more than 1⁄2 thereof may consist of blemished units and seriously blemished units: Provided, That not more than 2 percent, by weight, of all the units may be seriously blemished, and that the presence of blemished and seriously blemished units does not seriously affect the appearance or eating quality of the product.

(2) Sliced, quartered, and cut carrots. The aggregate weight of all defective units does not exceed 25 percent of the weight of all the units, and of such 25 percent not more than 2 thereof may consist of blemished units and seriously blemished units: Provided, That not more than 2 percent, by weight, of all the units may be seriously blemished, and that the presence of blemished and seriously blemished units does not seriously affect the appearance or eating quality of the product.

(3) Diced, Julienne, French style, or shoestring carrots. The aggregate weight of all defective units does not exceed 20 percent of the weight of all the units, and of such 20 percent not more than 2 thereof may consist of blem

ished units and seriously blemished units: Provided, That not more than 2 percent, by weight, of all the units may be seriously blemished, and that the presence of blemished and seriously blemished units does not seriously affect the appearance or eating quality of the product.

(d) (SStd) classification. Canned carrots that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 21 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). § 52.684 Texture.

(a) General. The factor of texture refers to the tenderness of the carrots and the degree of freedom from coarse and fibrous units.

(b) (A) classification. Canned carrots that possess a tender texture may be given a score of 26 to 30 points. "Tender texture" means that the carrots are tender and firm but not fibrous, and possess a practically uniform texture.

(c) (C) classification. If the canned carrots possess a fairly tender texture, a score of 22 to 25 points may be given. Canned carrots 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 tender texture" means that the carrots are fairly tender, may be variable in texture but not soft or mushy, tough or hard, and there may be present a few units which possess a coarse or fibrous texture.

(d) (SStd) classification. Canned carrots that fail to meet the requirements of paragraph (c) of this section may be given a score of 0 to 21 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

LOT INSPECTION AND CERTIFICATION

§ 52.685 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]

§ 52.701

Product description. Frozen carrots are the clean and sound product prepared from the fresh root of the carrot plant (Daucus carota) by washing, sorting, peeling, trimming, and blanching, and are frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product. § 52.702 Styles of frozen carrots.

(a) "Whole" or "whole carrots" means carrots that retain the approximate conformation of a whole carrot.

(b) "Halves" or "halved" means carrots cut longitudinally into two units.

(c) “Quarters" or "quartered" means carrots cut longitudinally into four approximately equal units. Carrots cut longitudinally or cut longitudinally and crosswise into six or eight units approximating the size and appearance of quartered carrots are also permitted in this style.

(d) "Slices" or "sliced" means carrots sliced transversely to the longitudinal axis.

(e) "Diced" means carrots consisting of approximate cube-shaped units.

(f) "Double-diced" means carrots that consist of approximate rectangular shapes which resemble the equivalent of two cube-shaped units.

(g) "Strips" means carrots that consist of longitudinally-cut strips and includes such forms as French style (or shoestring).

(h) "Chips" means carrots that consist of predominantly small-sized units (such as less than one-half cube) and variously shaped pieces or slivers in which the longest-edge dimension approximates not more than one-half inch.

(i) "Cut" means carrots consisting of cut units which do not conform to any of the foregoing styles.

§ 52.703

Grades of frozen carrots.

(a) "U.S. Grade A" (or "U.S. Fancy") is the quality of frozen carrots of any style other than chips that possess similar varietal characteristics; that possess a normal flavor and odor; that possess a good color; that are practically uniform in size and shape for the applicable style; that are practically free from defects; that are tender; and that score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

(b) "U.S. Grade B" (or "U.S. Extra Standard") is the quality of frozen carrots of any style that possess similar varietal characteristics; that possess a normal flavor and odor; that possess a reasonably good color; that are reasonably uniform in size and shape for the applicable style; that are reasonably free from defects; that are reasonably tender; and that score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

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

FACTORS OF QUALITY

§ 52.704 Ascertaining the grade of a sample unit.

(a) General. In addition to considering other requirements outlined in the standards, the following quality factors are evaluated in ascertaining the grade of the product.

(1) Factors not rated by score points. (i) Varietal characteristics. (ii) Flavor and odor.

(2) Factors rated by score points. The relative importance of each factor which is scored is expressed numerically

(b) Evaluation of quality. The score for the factors of color, uniformity of size and shape, and absence of defects in frozen carrots is determined immediately after thawing to the extent that the product is substantially free from ice crystals and can be handled as individual units. A representative sample of the product is cooked to determine texture and flavor and odor.

(c) Definition of normal flavor and odor. "Normal flavor and odor” means a good characteristic flavor and odor of properly prepared frozen carrots that are free from objectionable flavors and objectionable odors of any kind, as evaluated after thawing and after cooking. § 52.705 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 each factor and expressed numerically. The numerical range within each factor which is scored is inclusive (for example, "18 to 20 points" means 18, 19, or 20 points).

(a) General. The evaluation of color shall be determined on the thawed product. The color is based upon the uniformity and the brightness of the typical exterior yellow to orange-yellow color of the units. The presence of green, white, or orange-brown units are scored under this factor when the overall color is affected.

(b) (A) classification. Frozen carrots that possess a good color may be given a score of 18 to 20 points. "Good color" means that the frozen carrots possess an orange-yellow color that is bright and typical of frozen carrots and that the presence of green, white, or orangebrown units does not more than slightly affect the appearance or eating quality of the product.

(c) (B) classification. If the frozen carrots possess a reasonably good color, a score of 16 or 17 points may be given. Frozen carrots that fall into this classi

fication shall not be graded above U.S. Grade B, regardless of the total score for the product (this is a limiting rule). "Reasonably good color" means that the frozen carrots possess a typical color of frozen carrots and such color may be slightly dull but not off color and that the presence of green, white, or orangebrown units does not materially affect the appearance or eating quality of the product.

Frozen

(d) (SStd) classification. carrots that fail to meet the requirements of paragraph (c) 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). § 52.707 Uniformity of size and shape.

(a) Ascertaining dimensions. Size dimensions of the various units are measured as follows:

(1) Diameter of whole carrots. The diameter of a whole carrot is the shortest diameter at the greatest circumference measured at right angles to the longitudinal axis of the carrot.

(2) Width of halved carrots. The width of a half is the widest cut surface measured at right angles to the length.

(3) Width of quartered carrots. The width of a quarter is the widest cut surface measured at right angles to the length.

(4) Diameter and thickness of sliced carrots. The diameter of a slice is the shortest diameter of the larger of the two cut surfaces of the slice. The thickness of a slice is measured at its thickest portion.

(5) Size of diced carrots. The size of a dice is the length of the edge (other than rounded outer edges) which is most representative of the cube's size.

(b) Definitions of shapes and sizes. (1) "Other shapes and sizes" with respect to all styles include, but are not limited to, noticeably large units much in excess of normal size units for the style and large, irregularly-shaped units not normal for the style; and with respect to diced and double-diced styles include units of irregular shapes which are noticeably smaller than the equivalent of one-half the volume of an average size cube or double-diced cube, as the case may be.

(2) "Very small pieces" with respect to diced style means pieces smaller than the equivalent of one-fourth the volume of an average size cube, and with re