"chopped" style, the small pieces of peel are reasonably uniform in size.

(c) (B) classification. If the orange marmalade possesses a reasonably good consistency and character, a score of 14 to 16 points may be given. "Reasonably good consistency and character" means that the product may be definitely firm but is not excessively gummy nor excessively rubbery or that the product may be viscous but is not excessively thin; that the peel is fairly evenly distributed; that the peel is reasonably tender; that in "sliced" style, the thin strips of peel are predominantly of strips approximating no more than 8 inch in width; and that in "chopped" style, the small pieces of peel are fairly uniform in size.

(d) (SStd) classification. Orange marmalade that fails 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 U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

§ 52.1461 Absence of defects.

(a) General. The factor of absence of defects refers to the degree of freedom from seeds or portions of seeds, from blemished peel, from objectionable material, from harmless extraneous material, and from any other defects not specifically mentioned that affect the appearance and eating quality of the product.

(1) "Harmless extraneous material" includes, but is not limited to, small particles of leaves, undeveloped seeds or particles of seeds that measure not more than 16 inch in any dimension, or other similar materials that are harmless.

(2) "Seeds or portions of seeds" means any seed or any portion thereof, whether or not fully developed, that measures more than 16 inch in any dimension.

(3) "Blemished peel" means pieces of the peel blemished by surface discoloration to the extent that the appearance or eating quality is materially affected.

(b) (A) classification. Orange marmalade that is practically free from defects may be given a score of 17 to 20 points. "Practically free from defects" means that there may be present on an average for each 16 ounces net weight, not more than 1 seed or portion of seed and not more than 6 pieces of blemished peel; and that in a single container, the

appearance and eating quality of the product is not materially affected by the presence of seeds, portions of seeds, blemished peel, objectionable material, harmless extraneous material, any other defects not specifically mentioned, or any combination thereof.

(c) (B) classification. If the orange marmalade is reasonably free from defects, a score of 14 to 16 points may be given. Orange marmalade 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 there may be present on an average for each 16 ounces net weight, not more than a total of 2 seeds or portions of seeds and not more than 10 pieces of blemished peel; and that in a single container, the appearance and eating quality of the product is not seriously affected by the presence of seeds, portions of seeds, blemished peel, objectionable material, harmless extraneous material, any other defects not specifically mentioned, or any combination thereof.

(d) (SStd) classification. Orange marmalade that fails 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 U. S. Grade D or Substandard, regardless of the total score for the product (this is a limiting rule).

(a) (A) classification. Orange marmalade that possesses a good flavor and odor may be given a score of 34 to 40 points. "Good flavor and odor" means that the product possesses a good and distinct flavor and aroma characteristic of properly processed orange marmalade for the respective kind; that the flavor of the product is neither excessively tart nor excessively sweet; and that the product is free from any caramelized flavor and is free from objectionable flavor and objectionable odor of any kind.

(b) (B) classification. If the orange marmalade possesses a reasonably good flavor and odor, a score of 28 to 33 points may be given. Orange marmalade 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 good flavor and odor" means that the product possesses a reasonably good flavor characteristic of

the orange marmalade for the respective kind; that the flavor of the product may be excessively tart or excessively sweet or may possess a slightly caramelized flavor but that the product is free from objectionable flavor and objectionable odor of any kind.

(c) (SStd) classification. Orange marmalade that fails to meet the requirements of paragraph (b) of this section may be given a score of 0 to 27 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 METHODS OF
ANALYSES

§ 52.1463 Explanation of terms
analyses.

or

(a) "Orange fruit ingredient" means the edible portions of clean, sound, mature oranges free from material dryness and damage by freezing, including properly prepared orange peel and orange juice but excluding oranges that are artificially colored. Orange fruit ingredients consist of a mixture of cooked orange peel or canned orange peel together with fresh, cooked, canned, concentrated, or frozen orange juice or any combination thereof. The orange juice may be strained or filtered or may contain part or all of the cellular or edible fibrous portions of the oranges used.

(b) The "weight of orange fruit ingredient" means:

(1) The weight of orange peel after the removal of waste materials commonly removed therefrom and prior to steaming or cooking or canning and exclusive of any added water, water used in preparation, added sweetening ingredients, lemon peel, or lemon juice;

(2) The weight of orange juice, whether concentrated or not, approximating the average soluble solids of single-strength juice; and

(3) That the proportion by weight of such orange peel to such orange juice approximates not more than the orange peel (exclusive of waste materials commonly removed therefrom) and orange juice from sound, mature oranges free from material dryness and damage by freezing.

(c) "Sweetening ingredients" mean sugar, invert sugar sirup, dextrose, corn sirup, corn sirup solids, glucose sirup, or any mixture thereof.

for canned vegetables (21 CFR 51.990) issued pursuant to the Federal Food, Drug, and Cosmetic Act, means the product prepared from the sound, succulent, fresh mushroom by proper trimming, washing, and sorting and is packed with the addition of water in hermetically sealed containers and sufficiently processed by heat to assure preservation of the product. Salt, or monosodium glutamate, or both may be added in a quantity sufficient to season the product. Ascorbic acid (Vitamin C) may be added in a quantity not to exceed 37.5 milligrams for each ounce of drained weight of mushrooms.

§ 52.1482 Color types of canned mush

rooms.

(a) White or cream.
(b) Brown.

§ 52.1483 Styles of canned mushrooms.

(a) "Whole" is the style of canned mushrooms that consists of the caps with attached stems which are more than 8 inch in length when measured from the under side of the cap to the cut end of the stem.

(b) "Buttons" is the style of canned mushrooms that consists of the caps with attached stems which are cut transversely below the veil so that in 85 percent or more, by count, of the units the attached stem when measured from the under side of the cap to the cut end of the stem does not exceed a inch in length; and in the remaining units none of the attached stems may be more than 1⁄4 inch in length.

(c) "Sliced whole" is the style of canned mushrooms that consists of units which have been sliced from whole mushrooms so that in 80 percent or more, by weight, of all the units the direction of the slice is approximately parallel to the longitudinal axis of the stem; and not more than 5 percent, by weight of all the units may be detached portions of stems.

(d) "Random sliced whole" is the style of canned mushrooms that consists of units which have been sliced from whole mushrooms in a random manner so that the direction of the slice may materially deviate from approximately parallel to the longitudinal axis of the stem; and not more than 15 percent, by weight of all the units may be detached portions of stem.

(e) "Sliced buttons" is the style of canned mushrooms that consists of units which have been sliced from button mushrooms so that in 90 percent or more, by weight, of all the units the direction of the slice is approximately parallel to the longitudinal axis of the stern.

(f) "Stems and pieces" or "pieces and stems" (hereinafter referred to as "stems and pieces") is the style of canned mushrooms that consists of units which do not conform to any of the foregoing styles and are predominantly cut or broken portions of the caps and stems and may contain units of any of the foregoing styles.

§ 52.1484 Grades of canned mushrooms.

(a) "U.S. Grade A" or ("U.S. Fancy") is the quality of canned mushrooms 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, except for the style of "stems and pieces"; that are practically free from defects; that possess a good character, and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 90 points: Provided, That canned mushrooms may be fairly uniform in size and shape for the applicable styles if the total score is not less than 90 points.

(b) "U.S. Grade B" or ("U.S. Extra Standard") is the quality of canned mushrooms that possess similar varietal characteristics; that possess a normal flavor and odor; that possess a fairly good color; that are fairly uniform in size and shape, except for the style of "stems and pieces"; that are fairly free from defects; that possess a fairly good character; and that for those factors which are scored in accordance with the scoring system outlined in this subpart the total score is not less than 80 points: Provided, That canned mushrooms may fail to meet the requirements for U.S. Grade B for the factor of uniformity of size and shape for the applicable styles if the total score is not less than 80 points.

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

SIZES, FILL OF CONTAINER, AND DRAINED WEIGHTS

§ 52.1485

Sizes of canned mushrooms in the styles of whole and buttons. (a) No. 0 (Midget) size mushrooms will pass through a round opening 2 inch in diameter.

(b) No. 1 (Tiny) size mushrooms will pass through a round opening % inch in diameter but will not pass through a round opening 1⁄2 inch in diameter.

(c) No. 2 (Small) size mushrooms will pass through a round opening % inch in diameter but will not pass through a round opening % inch in diameter.

(d) No. 3 (Medium) size mushrooms will pass through a round opening 1% inches in diameter but will not pass through a round opening % inch in diameter.

(e) No. 4 (Large) size mushrooms will pass through a round opening 1% inches in diameter but will not pass through a round opening 1% inches in diameter.

(f) No. 5 (Extra Large) size mushrooms are those too large to pass through a round opening 1% inches in diameter.

§ 52.1486 Fill of container for canned mushrooms.

The standard for fill of container for canned mushrooms is not incorporated in the grades of the finished product, since fill of container, as such, is not a factor of quality for the purpose of these grades. The standard of fill of container for canned mushrooms is such that the drained weight of mushrooms is not less than 56 percent of the water capacity of the container if such capacity is less than 11.0 ounces avoirdupois; not less than 59 percent of the water capacity of the container if such capacity is 11.0 ounces or more but less than 25 ounces avoirdupois; and not less than 62 percent of the water capacity of the container if such capacity is 25 ounces avoirdupois or more. Canned mushrooms which do not meet this requirement are “Below Standard in Fill".

§ 52.1487 Minimum drained weights for canned mushrooms.

(a) General. The total weight of drained mushrooms (drained weight) shall be not less than that shown for the respective size of containers in Table I of this section.

(b) Method of ascertaining the drained weight. The total weight of drained mushrooms is determined by emptying the contents of the container upon a United States Standard No. 8 circular sieve of proper diameter containing 8 meshes to the inch (0.0937-±3 percent, square openings) 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 mushrooms less the weight of the dry sieve. A sieve 8 inches in diameter is used for the equivalent of a No. 3 size can (404 x 700) and smaller and a sieve 12 inches in diameter is used for containers larger than the equivalent of a No. 3 size can.

FACTORS OF QUALITY

§ 52.1488 Ascertaining the grade.

(a) The grade of canned mushrooms is ascertained by considering in conjunc

(a) (A) classification. Canned mushrooms that possess a good color may be given a score of 27 to 30 points. "Good color" means that the canned mushrooms possess a color that is practically uniform, bright, and typical of canned mushrooms produced from mushrooms of similar varietal characteristics and meet the following additional requirements for the respective color type:

(1) White or Cream. The color of the surface of the individual caps or portions thereof is not darker than medium cream, which color may possess a slight tannish cast that does not more than slightly affect the overall color appearance of the units, individually or collectively; and with respect to the styles of sliced buttons, sliced whole, random sliced whole, and stems and pieces, the color of gills of the sliced units is not darker than light tannish gray: Provided, That in sliced units the contrast in color between the gills and the surface of the cap of such sliced units does not more than slightly affect the overall color appearance of the product.

(2) Brown. The color of the surface of the individual caps is not darker than

light brown, which color may possess a slight grayish cast that does not more than slightly affect the overall color appearance; and with respect to the styles of sliced buttons, sliced whole, random sliced whole, and stems and pieces, the color of the gills of the sliced units is not darker than medium brownish gray: Provided, That in sliced units the contrast in color between the gills and the surface of the cap of such sliced units does not more than slightly affect the overall color appearance of the product. (b) (B) classification. Canned mushrooms that possess a fairly good color may be given a score of 24 to 26 points. Canned mushrooms that fall 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). "Fairly good color" means that the canned mushrooms possess a color that is typical of canned mushrooms produced from mushrooms of similar varietal characteristics and that such color may be dull but not to the extent that the appearance of the product is seriously affected; and that the canned mushrooms meet the following additional requirements for the respective color types:

(1) White or Cream. The color of the surface of the individual caps may be dark cream, which color may possess a gray or brown cast that does not seriously affect the overall color appearance of the product; and with respect to the styles of sliced buttons, sliced whole, random sliced whole, and stems and pieces, the color of the gills of the sliced units is not darker than tannish gray: Provided, That in sliced units the contrast in color between the gills and surface of the cap of such sliced units does not seriously affect the overall color appearance of the product.

(2) Brown. The color of the surface of the individual caps may be medium brown in color which color may possess a grayish cast that does not seriously affect the overall color appearance of the product, and with respect to the styles of sliced buttons, sliced whole, random sliced whole, and stems and pieces, the color of the gills of the sliced units may be dark brownish gray: Provided, That in sliced units the contrast in color between the gills and surface of the cap of such sliced units does not seriously affect the overall color appearance of the product.