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has been comminuted into granular the amount of applesauce required to fill particles.

level full a cylinder measuring 3 inches (b) Chunk (or chunky). Canned inside diameter and 344 inches high, applesause in which the apple ingredi- (b) The grade of canned applesauce is ent has been chopped into small pieces. ascertained by considering the respective 8 52.336 Grades.

ratings for the factors of color, con

sistency, defects, finish, and flavor, in (a) “U.S. Grade A" (or “U.S. Fancy") conjunction with other non-scoreable is the quality of canned applesauce that requirements. possesses a high degree of excellence and

(c) The relative importance of each that scores not less than 90 points when factor which is scored is expressed nuscored in accordance with the scoring merically on the scale of 100. The maxisystem outlined in this subpart with re- mum number of points that may be given spect to:

such factors is: (1) Color,

Factors:

Points (2) Consistency,

Color

20 (3) Defects,

Consistency

20 (4) Finish, and

Defects

20 (5) Flavor.

Finish (b) “U.S. Grade B” (or “U.S. Choice") Flavor

20 us the quality of canned applesauce that possesses a reasonably high degree of ex

Total score

100 cellence and that scores not less than 80

8 52.339 Ascertaining the rating of the points when scored in accordance with

factors which are scored. the scoring system outlined in this subpart with respect to:

The essential variations within each (1) Color,

factor which is scored are so described (2) Consistency,

that the value may be ascertained for (3) Defects,

such factors and expressed numerically. (4) Finish, and

The numerical range within each factor (5) Flavor.

which is scored is inclusive (for example, (c) “Substandard" is the quality of

“18 to 20 points" means, 18, 19, or 20 canned applesauce that fails to meet re

points). quirements for “U.S. Grade B”.

$ 52.340 Color. FILL OF CONTAINER

(a) (A) Classification. Canned apple$ 52.337 Fill of container.

sauce that possesses a good color may be

given a score of 18 to 20 points. “Good The fill of container is not incorpo- Color" means that the color of the finrated in the grades of the finished prod- ished product is bright, practically uniuct since fill of container, as such, is not &

form, and in addition has the following factor of quality for the purpose of these

meanings with respect to the following grades. The standard of fill of container

types: as specified in the Standard of Fu of

(1) Naturai. () The color is typical Container for Canned Applesauce (21 for the variety or varieties used and may CFR 27.81) issued pursuant to the Fed

range from a white color that may be eral Food, Drug, and Cosmetic Act, is a

slightly translucent to a light golden fill not less than 90 percent of the total color; such color is free from tinges of capacity of the container, as determined

pink or gray and free from discoloration by the general method for fill of contain

due to oxidation, scorching, or other ers prescribed in 21 CFR 10.6(b); except

causes. that in the case of glass containers hav- (ii) With respect to spice flavored ing a total capacity of 612 fluid ounces or applesauce, the color is characteristic of less (192 ml.), the fill is not less than the color imparted, if any, by the added 85 percent.

spice. Such color is free from tinges of 135 FR 16906, Nov. 3, 1970, as amended at pink or gray and from discoloration due 39 FR 22940, June 25, 1974)

to oxidation, scorching, or other causes. FACTORS OF QUALITY

(2) Artificially colored. The color is

bright and distinct but not saturated. $ 52.338 Ascertaining the grade.

(b) (B) Classification. Canned apple(a) The sample unit size for evaluating sauce that possesses a reasonably good the factors of defects and consistency 18 color may be given & score of 16 or 17 rule).

points. Canned applesauce that falls into ency” has the following meanings with this classification shall not be graded respect to the following styles: above U.S. Grade B, regardless of the (1) Regular (or comminuted). The total score for the product (this is & product does not flow more than 8.5 limiting rule). "Reasonably good color" centimeters; and there is not more than means that the color of the finished 1 centimeter free liquor present. product may be dull, is reasonably uni- (2) Chunk (or chunky). The product form, and in addition has the following flows not more than 9.5 centimeters; and meanings with respect to the following there may be no more than a moderate types:

amount of free liquor present. (1) Natural. (1) The color is typical (d) (SStd) Classification. Canned apfor the variety or varieties used and may plesauce that fails to meet the requirebe slightly brown, slightly pink, or ments of paragraph (c) of this section slightly gray, but is not off color.

may be given a score of 0 to 15 points (ii) With respect to spice flavored and shall not be graded above Substandapplesauce, the color imparted by the ard, regardless of the total score for the added spices may be no more than slight- product (this is a limiting rule). ly affected by pink or grey color but is not off color.

$ 52.342 Defects. (2) Artificially colored. The color may (a) General. Defects refer to the debe fairly bright and is distinct but not gree of freedom from particles of seeds, saturated.

discolored apple particles, peel, carpel (c) (Std) Classification. Canned

tissue, stamens, and other objectionable applesauce that fails to meet the require- particles. Compliance with requirements ments of paragraph (b) of this section for Defects is determined by the method may be given a score of 0 to 15 points. specified in $ 52.347. Canned applesauce that falls into this

(b) Definition of terms—(1) Carpet classification shall not be graded above tissue. The tough and sometimes hard Substandard, regardless of the total

and sharp tissue from the center portion score for the product (this is a limiting (core) of the apple surrounding the seed

cavity. $ 52.341 Consistency.

(2) Stamens. The dark hairlike sub

stances from the blossom end of the (a) General. Consistency refers to the apple. flow characteristics of the product and (3) Seed particles. Whole seeds or any to the degree of separation of free liquor portion thereof from the core of the when determined in accordance with the apple. procedure prescribed under $ 52.346 of (4) Discolored apple particles. Apple this subpart.

particles that are discolored by bruise or (b) (A) Classification. Canned apple- other means to the extent that they do sauce that has a good consistency may

not blend well with the normal color of be given a score of 18 to 20 points. “Good

the product and are noticeable. consistency" has the following meanings

(5) Peel. Apple peel that does not

blend well with the normal color of the with respect to the following styles: (1) Regular (or comminuted). The

product and is noticeable or that is

tough whether or not it is visually product does not fiow more than 6.5 cen

noticeable. timeters; and there is not more than

(c) (A) Classification. Canned ap0.7 centimeter free liquor present.

plesauce that is practically free from (2) Chunk (or chunky). The product

defects may be given a score of 18 to 20 does not flow more than 7.5 centimeters; points. “Practically free from defects" and there may be no more than a slight means that any carpel tissue that may amount of free liquor present.

be present is not noticeable upon eating (c) (B) Classification. Canned apple- the product and there is present not more sauce that has a reasonably good consist- than: ency may be given a score of 16 or 17 (1) Three dark stamens; and points. Canned applesauce that falls into (2) A total of one-half of 1 square this classification shall not be graded centimeter of seed particles, peel, and/or above U.S. Grade B, regardless of the discolored apple particles of which onetotal score for the product (this is a lim- fourth of 1 square centimeter may be iting rule). "Reasonably good consist- medium and/or dark in color.

(d) (B) Classification. Canned apple- good" finish means that the apple parsauce that is reasonably free from defects ticles are fairly tender but not hard or may be given a score of 16 or 17 points. mushy, and in addition has the following Canned applesauce that falls into this meanings with respect to the following classification shall not be graded above styles: U.S. Grade B, regardless of the total (1) Regular (or comminuted). The score for the product (this is a limiting apple particles are evenly divided; the rule). "Reasonably free from defects" product may lack granular characterismeans that any carpel tissue that may be tics, and the product may be slightly present is no more than slightly notice- "salvy" or "pasty". able upon eating the product and there (2) Chunk (or chunky). There is a is present not more than:

fairly high proportion of apple chunks (1) Five dark stamens; and

present and any fine apple particles that (2) A total of one square centimeter of may be present do not seriously affect the seed particles, peel, and/or discolored appearance and/or eating quality of the apple particles of which one-half of 1 product. square centimeter may be medium and/ (d) (SStd) Classification. Canned apor dark in color.

plesauce that fails to meet the require(e) (SStd) Classification. Canned ap- ments of paragraph (c) of this section plesauce that fails to meet the require- may be given & score of 0 to 15 points ments of paragraph (d) of this section and shall not be graded above Substandmay be given a score of 0 to 15 points and ard, regardless of the total score for the shall not be graded above Substandard, product (this is a limiting rule). regardless of the total score for the prod.

$ 52.344 Flavor. uct (this is a limiting rule).

Flavor refers to the degree of excel$ 52.343 Finish.

lence of the natural flavor and aroma (a) General. Finish refers to the tex- of the apple ingredient; to the apparent ture and tenderness of the apple par- relationship of acidity to sweetness; to ticles, and with respect to Regular (or the freedom of undesirable flavors; and comminuted) style, the evenness of di- with respect to flavored and spiced types, vision of the apple particles; with respect to the flavor balance of the apple ingreto Chunk (or chunky) style, the propor- dient and the flavor or spice ingredients. tion of chunks or pieces of apple in re- (a) (A) Classification. Canned applelation to fine apple particles that may be sauce that possesses a good flavor may present.

be given & score of 18 to 20 points. “Good (b) (A) Classification. Canned apple- flavor" means that the product has & sauce that has a good finish may be given distinct, pleasing, and characteristic a score of 18 to 20 points. “Good finish" flavor that is free from flavors due to means that the apple particles are tender overripe apples, oxidation, fermentation, and in addition has the following mean- caramelization, or ground or musty flaings with respect to the following styles: vors due to storage or other causes or any (1) Regular (or comminuted). The ap

other undesirable flavor, and in addition ple particles are evenly divided, granular has the following meanings with respect to the extent that they are of a crisp to the following types: texture upon eating; not lumpy; and the (1) Unsweetened. The product has & product is free from a “pasty” or “salvy" good natural sugar-acid balance in that texture.

it may be slightly tart or slightly bland (2) Chunk (or chunky). There is a but is free from astringent flavors; and high proportion of apple chunks present it tests not less than go Brix, measured and any fine apple particles that may be as prescribed in $ 52.345. present no more than moderately affects (2) Sweetened. The product has a good the appearance and/or eating quality of sugar-acid balance in that it may range the product.

from slightly tart to sweet; is free from (c) (B) Classification. Canned apple- astringent flavors; and tests not less sauce that has a fairly good finish may than 16.5° Brix, measured as prescribed be given a score of 16 or 17 points. Canned in $ 52.345. applesauce that falls into this classifica

(3) Flavored; spiced. In addition to tion shall not be graded above U.S. Grade

meeting in flavor requirements for unB, regardless of the total score for the sweetened or sweetened types, paragrapb product (this is a limiting rule). "Fairly (a) of this section, as the case may be, the flavor is distinct and characteristic & 52.346 Determination of consistency. of the added flavoring ingredient or add

(a) Equipment. ed spice(s) but is not strong.

(1) USDA Flow Sheet No. 1. (b) (B) Classification. Canned apple

(2) Cylinder-3 inches insido diameter; sauce that possesses a reasonably good

844 inches high. flavor may be given a score of 16 or 17 (3) Scraper. points. Canned applesauce that falls into The USDA Flow Sheet No. 1, cylinder, and this classification may not be graded scraper may be obtained from tho Ucensed above U.S. Grade B, regardless of the supplier: total score for the product (this is a lim- Art and Industrial Lamination Corp., Room iting rule). “Reasonably good" flavor 202, 8425 Hilltop Road, Fairfax, Va, 22030. means that the product may possess (b) Procedure. (1) Stir contents of flavors due to overripe apples, oxidation,

container thoroughly, with contents at caramelization, or ground or musty fla

approximately room temperature; vors due to storage or other causes that

(2) Place the clean, dry cylinder exare not objectionable but is free from

actly over the center of the flow sheet flavors due to fermentation and in addi

placed on flat surface under good lighttion has the following meanings with ing conditions-by aligning the inside of respect to the following types:

the cylinder with the periphery of the (1) Unsweetened. The product has a center circle; fairly good natural sugar-acid balance

(3a) Transfer the well-mixed sample in that it may be moderately tart, or

to the cylinder so that the applesauce it may be bland, or it may be slightly will fill the cylinder to level full; or astringent, but not to the extent that (3b) In the case of No. 10 containers, it is objectionable; and it tests not less first transfer & well-mixed sample to a than go Brix, measured as prescribed in 600 ml. beaker or other suitable container $ 52.345.

(No. 303 or No. 242 can) sufficient to All (2) Sweetened. The flavor of the prod- the beaker or container before transferuct may be tart, is not excessively sweet, ring the applesauce to the cylinder as or it may be slightly astringent but not stated in subparagraph (3a) of this to the extent that it is objectionable; and paragraph; it tests not less than 14.5° Brix, meas- (4) Remove any excess applesauce ured as prescribed in $ 52.345.

with a spatula or other suitable instru(3) Flavored; spiced. In addition to ment, leveling off the top. (Do not remove meeting flavor requirements for un- any free liquor that accumulates around sweetened or sweetened types of para- the bottom of the cylinder); graph (b) of this section, as the case (5) With a smooth, even motion, lift may be, the flavor derived from the the cylinder straight up, permitting the added flavoring ingredient or spice in- applesauce to spread freely; gredient(s) may be slightly weak or (6) Permit the mound of applesauce slightly strong but is not objectionable. thus formed to stand for exactly 1

(c) (SStd) Classification. Canned ap- minute; plesauce that fails to meet the require- (7) Determine the extent of flow by ments of paragraph (b) of this section averaging the readings taken at the four may be given a score of 0 to 15 points and quadrants of the flow sheet. (Readings shall not be graded above Substandard, are taken at the edge of the applesauce regardless of the total score for the exclusive of any free liquor); product (this is a limiting rule).

(8) In the case of Regular (or comMETHODS OF ANALYSIS

minuted) style, determine the amount of

free liquor, if any, by measuring the $ 52.345 Soluble solids determination.

liquor from the edge of the applesauce The soluble solids content of canned at the four quadrants and averaging applesauce is the soluble solids as deter- these measurements. mined by refractometric method pre- $ 52.347 Examination for defects. scribed in “Official Methods of Analy

(a) Sample preparation. (1) In the sis of the Association of Oficial Analyt

case of Regular (or comminuted) style, ical Chemists", 10th edition; page 309, with the use of the spreader, spread the section 20.016, except that no correc- sample unit of applesauce used for evaltion is made for water-insoluble solids. uating consistency (as specified in The soluble solids is expressed as “de- $ 52.346(b)) out over the flow sheet in an grees Brix".

even layer holding the spreader in a

58-037-76 -6

vertical position in order to maintain an even, maximum depth permitted by the spreader.

(2) In the case of chunky style, spread the sample unit out in as shallow and even a layer as possible using either the notched edge or back edge of the scraper.

(b) Appearance evaluation. View the spread sample and evaluate the degree to which the general overall appearance is affected by any defects that may be present.

(c) Measurable defects. With a pair of tweezers or other suitable instrument, pick out all scoreable defects (as described in $ 52.342(b)) from the sample. Remove any excess apple particles from the defects and, except for stamens, place the defects in a contiguous position on the measurement chart in the corner of the flow sheet. Pick out all noticeable specks that may be beneath the surface of the applesauce to determine whether they are scoreable.

(d) Stamens. Count the dark stamens that may be present in the sample unit.

LOT COMPLIANCE § 52.348 Ascertaining the grade of a lot.

The grade of a lot of canned applesauce 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 through 52.87).

SCORE SHEET $ 52.349 Score sheet for canned apple

Subpart-United States Standards for

Grades of Frozen Apples
SOURCE: $$ 52.361 to 52.371 appear at 19
F.R. 2157, Apr. 15, 1954, unless otherwiso
noted.
PRODUCT DESCRIPTION, STYLES, AND

GRADES
$ 52.361 Product description.

Frozen apples are prepared from sound, properly ripened fruit of Malus sylves. tris (Pyrus malus); are peeled, cored, trimmed, sliced, sorted, and washed; are properly drained before filling into containers; may be packed with or without the addition of a nutritive sweetening ingredient and any other ingredient permissible under the provisions of the Federal Food, Drug, and Cosmetic Act; and are frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product. § 52.362 Styles of frozen apples.

(a) "Slices" means frozen apples consisting of slices of apples cut longitudinally and radially from the core axis. $ 52.363 Grades of frozen apples.

(a) “U.S. Grade A” or “U.S. Fancy" is the quality of frozen apples that possess similar varietal characteristics; that possess a good flavor; that possess & 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 ilavor; 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.

sauce.

size and kind of container.
Container mark or identification.
Label.
Net weight (ounces).
Degrees Brix (by refractometer).
Style.
Vacuum.

Factors

(A)

Color...

Consistency.

Defects...

Score points

18-20 20 {(B)

1 16-17 lisStd) 10-15

((A) 18-20 20 {(B) 1 16-17

(sstd) 10-15

((A) 18-20 20 (B) 1 16-17

(SStd) 10-15 (A)

18-20 20 (B) 1 16-17 !(SStd) 10-16

18-20 20 (B)

1 16-17 lisstd) 10-15 100

Finish...

I(A)

Flavor.

Total score..

Grade....

1 Indicates limiting rule.

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