carrots be filled as full as practicable with carrots without impairment of quality and that the product and pack

ing medium occupy not less than 90 percent of the total capacity of the container.

The minimum drained weight recommendations in Table No. I of this section are not incorporated in the grades of the finished product since drained weight, as such, is not a factor of quality for the purpose of these grades. The drained weight of canned carrots is determined by emptying the contents of the container upon a U.S. Standard No. 8 sieve of proper diameter so as to distribute the product evenly, inclining the sieve slightly to facilitate drainage and allowing to drain for two minutes. The drained weight is the weight of the sieve and the carrots less the weight of the dry sieve.

A sieve 8 inches in diameter is used for the No. 21⁄2 size can (401 x 411) and smaller sizes; and a sieve 12 inches in diameter is used for containers larger than the No. 21⁄2 size can.

[18 F. R. 7949, Dec. 9, 1953, as amended at 20 F. R. 364, Jan. 15, 1955]

§ 52.678 Sizes of carrot quarters in quartered carrots.

The size of any quarter in quartered carrots with respect to diameter is determined by measuring the largest cut surface transverse to the longitudinal axis.

§ 52.679

FACTORS OF QUALITY

Ascertaining the grade.

(a) The grade of canned carrots is ascertained by considering, in conjunction with the requirements of the respective grade, the respective ratings for the factors of color, uniformity of size and shape, absence of defects, and texture.

(b) The relative importance of each factor which is scored is expressed numerically on the scale of 100. The maximum number of points that may be given each such factor is: Factors:

Color

Uniformity of size and shape_-
Absence of defects..
Texture

Total score__

Points

26

15

30

80

100

(c) "Normal flavor and odor" means that the canned carrots are free from objectionable flavors and objectionable odors of any kind.

§ 52.680 Ascertaining the rating for the factors which are scored.

The essential variations within each factor are so described that the value may be ascertained for each factor and expressed numerically. The numerical range for the rating of each factor is

inclusive (for example, "12 to 15 points" means 12, 13, 14, or 15 points). § 52.681 Color.

(a) (A) classification. Canned carrots that possess a good color may be given a score of 21 to 25 points. "Good color" means that the canned carrots possess an orange-yellow color that is bright and typical of canned carrots, and that the presence of green units does not more than slightly affect the appearance or eating quality of the product.

(b) (C) classification. If the canned carrots possess a fairly good color, a score of 18 to 20 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 good color" means that the canned carrots possess the typical color of canned carrots, that such color may be slightly dull but not off-color, and that the presence of green units does not materially affect the appearance or eating quality of the product.

(c) (SStd) classification. Canned carrots that are off-color for any reason or that fall to meet the requirements of paragraph (b) of this section may be given a score of 0 to 17 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.682 Uniformity of size and shape.

(a) (A) classification. Canned carrots that are practically uniform in size and shape may be given a score of 12 to 15 points. "Practically uniform in size and shape" has the following meanings with respect to the various styles of canned carrots:

(1) Whole carrots. The size of the individual carrot is not more than 1 inches in diameter, measured as aforesaid; the carrots may vary moderately in shape and the diameter of the largest unit is not more than 50 percent greater than the diameter of the second smallest unit.

(2) Quartered carrots. The carrots from which the quarters have been prepared were of a size not more than 22 inches in diameter, measured as aforesaid, and the diameter of the largest quarter is not more than 50 percent greater than the diameter of the second smallest quarter, and the length of the longest quarter is not more than 50 per

cent greater than the length of the second shortest quarter.

(3) Sliced carrots. The individual slice is not more than % inch in thickness when measured at the thickest portion; the diameter of each slice is not more than 21⁄2 inches, measured as aforesaid; and of all the sliced carrots, in the 90 percent, by count, that are most uniform in diameter, the diameter of the slice with the greatest diameter does not exceed the diameter of the slice with the smallest diameter by more than 50 percent: Provided, That the overall appearance of the product is not materially affected.

(4) Diced carrots. The units are practically uniform in size and shape with edges, other than the rounded outer edges, measuring approximately 2 inch or less; and the aggregate weight of all units of irregular shape which are noticeably smaller than one-half the volume of an average size cube and of all noticeably large and large irregular shaped units does not exceed 12 percent of the weight of all the units.

(5) Julienne, French style, or shoestring. The strips of carrots are practically uniform in size and shape, with cross sections measuring approximately 316 inch, and the aggregate weight of all strips less than 1⁄2 inch in length does not exceed 12 percent of the weight of all the strips.

(6) Cut. The individual units weigh not less than 4 ounce and the largest unit is not more than four times the weight of the second smallest unit. When cut longitudinally into two approximately equal units, the carrots from which the units have been prepared were of a size not more than 21⁄2 inches in diameter, measured as aforesaid, and the weight of the largest unit is not more than 50 percent greater than the weight of the second smallest unit.

(b) (C) classification. If the canned carrots are fairly uniform in size and shape a score of 8 to 11 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 uniform in size and shape" has the following meanings with respect to the various styles of canned carrots:

(1) Whole carrots. The size of the individual carrot is not more than 24 inches in diameter, measured as aforesaid; the carrots may vary considerably

in shape, and the diameter of the largest unit is not more than twice the diameter of the second smallest unit.

(2) Quartered carrots. The carrots from which the quarters have been cut were of a size not more than 21⁄2 inches in diameter, measured as aforesaid, and the diameter of the largest quarter is not more than twice the diameter of the second smallest unit, and the length of the longest quarter is not more than twice the length of the second shortest quarter.

(3) Sliced carrots. The individual slide is not more than 3% inch in thickness when measured at the thickest portion; the diameter of each slice is not more than 21⁄2 inches, measured as aforesaid; and of all the sliced carrots, in the 90 percent, by count, that are most uniform in diameter, the diameter of the slice with the greatest diameter is not more than twice the diameter of the slice with the smallest diameter: Provided, That the overall appearance of the product is not seriously affected.

(4) Diced carrots. The units are fairly uniform in size and shape, with edges, other than the rounded outer edges, measuring approximately 1⁄2 inch or less; and the aggregate weight of all units of irregular shape which are noticeably smaller than one-half the volume of an average size cube and of all noticeably large and large irregular shaped units does not exceed 25 percent of the weight of all the units.

(5) Julienne, French style, or shoestring. The strips of carrots are fairly uniform in size and shape, with cross sections measuring approximately 16 inch and the aggregate weight of all the strips less than 1⁄2 inch in length does not exceed 25 percent of the weight of all the strips.

(6) Cut. The individual units weigh not less than 1% ounce and the largest unit is not more than twelve times the weight of the second smallest unit. When cut longitudinally into two approximately equal units, the carrots from which the units have been prepared were of a size not more than 21⁄2 inches in diameter, measured as aforesaid, and the weight of the largest unit is not more than twice the weight of the second smallest unit.

(c) (SStd) classification. Canned carrots that fail to meet the requirements of paragraph (b) of this section may be given a score of 0 to 7 points and shall not be graded above Substandard,

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

[18 F.R. 7949, Dec. 9, 1953, as amended at 24 F.R. 5363, July 2, 1959]

§ 52.683 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from defective units. Defective units are units damaged by mechanical injury, unpeeled units, units blemished or seriously blemished by brown or black internal or external discoloration, sunburn, or green colored units, pathological injury or insect injury, and units blemished or seriously blemished by other means.

(1) "Damaged by mechanical injury" means crushed, broken, or cracked units, units with excessively frayed edges and surfaces, excessively trimmed units, or damaged by other means.

(2) "Unpeeled unit" means any unit possessing an unpeeled area greater than the area of a circle 1⁄4 inch in diameter.

(3) "Blemished" means any unit blemished to the extent that the appearance or eating quality is materially affected.

(4) "Seriously blemished" means any unit blemished to the extent that the appearance or eating quality is seriously affected.

(b) (A) classification. Canned carrots that are practically free from defects may be given a score of 26 to 30 points. "Practically 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 15 percent of the weight of all the units, and of such 15 percent not more than 1⁄2 thereof or one carrot, whichever weighs more, 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.

(2) Sliced, quartered, and cut carrots. The aggregate weight of all defective units does not exceed 15 percent of the weight of all the units, and of such 15 percent not more than 2 thereof or one slice, quarter or cut, whichever weighs more, may consist of blemished units and seriously blemished units: Provided, That not more than 1 percent, by weight, of all the units may be seri

ously 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.

(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 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 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.

(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 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.

(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]

Subpart-United States Standards for Grades of Frozen Carrots

SOURCE: 52.701 to 52.711 appear at 27 F.R. 74, Jan. 5, 1962, unless otherwise noted. PRODUCT DESCRIPTION, STYLES, AND GRADES

§ 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. (1) Varietal characteristics. (ii) Flavor and odor.

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