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).

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).

EXPLANATIONS

§ 52.341 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]

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 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

(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 consist

ing 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 14 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 for the product (this is a limiting rule).

(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 1/2 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 3⁄4 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 combination, 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.

(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 for the product (this is a limiting rule).

§ 52.369 Character.

(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. 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).

LOT INSPECTION AND CERTIFICATION § 52.370

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]

Subpart-United States Standards for Grades of Frozen Asparagus

SOURCE: $ 52.381 to 52.393 appear at 18 FR. 7925, Dec. 9, 1953, unless otherwise noted.

PRODUCT DESCRIPTION, STYLES, TYPES, AND

GRADES

§ 52.381 Product description.

Frozen asparagus is the product prepared from the clean, sound and succulent fresh shoots of the asparagus plant (Asparagus officianalis) by sorting, trimming, washing, and blanching, which is then frozen and stored at temperatures necessary for the preservation of the product.

(a) "Head" in "Cut Spears” or “Cuts and Tips" means the tip end which has been cut from an asparagus shoot and which is % inch or more in length or an upper portion which possesses substantial compact head material which has been cut from near the tip end and which is approximately the same length as the predominating length of the units in the container: Provided, That when asparagus is cut into units less than 5% inch in length, tip ends which are % inch or more in length will be considered as a "head."

(b) "Unit" means any individual portion of an asparagus shoot % inch or more in length used in frozen asparagus. § 52.382

Styles of frozen asparagus.

(a) "Spears" (or "Stalks”) is the style of frozen asparagus that consists of the head and adjoining portion of the shoot that is 3 inches or more in length.

(b) "Tips" is the style of frozen asparagus that consists of the head and adjoining portion of the shoot that is less than 3 inches in length.

(c) "Cut Spears" or "Cuts and Tips" is the style of frozen asparagus that consists of the head and portions of the shoot cut transversely into units 2 inches or less but not less than 1⁄2 inch in length. This style shall contain not less than 18 percent,' by count, of heads if

1 The percent, by count, of heads is determined by averaging the percent, by count, of heads in all of the containers comprising the sample: Provided, That when cut into units 14 inches or less in length no individual container may contain less than 12 percent, by count, of heads, and when cut into units longer than 14 inches no container may contain less than 15 percent, by count, of heads.

cut into units 14 inches or less in length but not less than 1⁄2 inch in length and shall contain not less than 25 percent 1 by count, of heads if cut into units longer than 14 inches.1

(d) "Center Cuts" or "Cuts" is the style of frozen asparagus that consists of portions of shoots that are cut transversely into units 2 inches or less but not less than 1⁄2 inch in length, or that does not meet the foregoing definition for "Cut Spears" or "Cuts and Tips."

§ 52.383 Grades of frozen asparagus.

(a) "U.S. Grade A" or "U.S. Fancy" is the quality of frozen asparagus that possesses similar varietal characteristics; that possesses a good flavor and odor; that is pratically free from defects; that possesses a good character; and that is of such quality with respect to color and uniformity of length as to score not less than 85 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 asparagus that possesses similar varietal characteristics; that possesses a reasonably good flavor and odor; that possesses a reasonably good color; that is reasonably free from defects; that possesses a reasonably good character; and that is of such quality with respect to uniformity of length as to 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 asparagus that fails to meet the requirements of U. S. Grade B or U. S. Extra Standard.

§ 52.384 Types of frozen asparagus.

The type of frozen asparagus is not incorporated in the grades of the finished product, since the type of frozen asparagus is not a factor of quality for the purpose of these grades. The type of asparagus packed in the container may be designated as "green" or "all-green," or "green-white," asparagus when it meets the following requirements:

(a) "Green" or "all-green" consists of units of frozen asparagus which are typical green, light green, or purplish green in color.

(b) "Green-white" consists of frozen asparagus Spears and Tips, of which at least 3 of the length is typical green, light green, or purplish green in color, or that fails to meet the requirements of