container upon a U.S. 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 to approximately a 17 to 20 degree angle to facilitate drainage, and allowing the product to drain for two minutes.

(2) The drained weight is the weight of the sieve and apricots less the weight of the dry sieve. A sieve 12 inches in diameter is used.

(d) Compliance with recommended minimum drained weights. A lot of canned solid-pack apricots is considered as meeting the minimum drained weight recommendations if the following criteria are met:

(1) The average of the drained weights from all the sample units in the sample meets the recommended average drained weight (designated as Xa) in Table I; and

(2) The number of sample units which fail to meet the recommended minimum drained weight for individuals (designated as LL) in Table I does not exceed the applicable acceptance number specified in Table II.

FACTORS OF QUALITY

§ 52.6247 Ascertaining the grade of a sample unit.

In addition to considering other requirements outlined in the standards, the following quality factors are evaluated: (a) Factors not rated by score points. (1) Flavor and odor.

(b) Factors rated by score points. The relative importance of each factor which is scored is expressed numerically on the scale of 100. Score points are assigned the various quality factors in accordance with the scoring guide in Table III. The maximum number of points that may be given such factors are:

(c) Definition of flavor and odor. "Normal flavor and odor" means that the product is free from objectionable flavors and objectionable odors of any kind. § 52.6248 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, "14 to 20 points" means 14, 15, 16, 17, 18, 19, or 20 points).

units may possess pale yellow areas not exceeding one-half of the outer surface area, or may possess light greenish-yellow areas not exceeding one-fourth of the outer surface area. The units may possess a slight brown color due to oxidation, or other causes.

(3) Fairly well-colored. "Fairly wellcolored" means that the units may be pale yellow or may possess light greenishyellow areas not exceeding one-half of the outer surface areas, or greenish areas not exceeding one-fourth of the outer surface and/or may possess more than a slight brown color due to oxidation, or other causes, but not off-color.

(4) Poorly colored. "Poorly colored" means that the units may possess light greenish-yellow areas exceeding one-half of the outer surface area, or green areas exceeding one-fourth of the outer surface area, or are off-color for any reason.

(c) (C) classification. Canned solidpack apricots that possess a fairly good color may be given a score of 14 to 20 points. "Fairly good color" means that (1) the sample unit, in mass, may be variable in color; and (2) the apricots are at least fairly well colored, except that the weight of the units that are poorly colored does not exceed the weight specified in Table III.

(a) General. The factor of defects refers to the degree of freedom from pit material, harmless extraneous material, short stems, minor blemishes and major blemishes, and from any other defect not specifically mentioned.

(b) Definitions and explanations of defects (1) Harmless extraneous material. Any vegetable substance (such as, but not limited to, a leaf or portion thereof or a large stem) that is harmless.

(2) Short stem. The short, thick, woody stem which attaches the apricot to the twig of the tree or other stem material of equivalent woodiness and short

ness.

(3) Pit material. Any whole pit or any hard portion of an apricot pit, regardless of size.

(4) Minor blemish. (i) Light brown or brown surface areas, including "freckles" which singly or in combination on a unit, exceed in aggregate the area of a circle 8 inch in diameter but do not exceed in the aggregate the area of a circle 1⁄4 inch in diameter.

(ii) Any blemish or abnormality whether or not specifically defined which materially but not seriously affects the appearance or eating quality of the product.

(5) Major blemish. (i) Light brown to brown surface areas which, singly or in the aggregate on a unit, exceed the area of a circle 4 inch diameter.

(ii) Blemishes that extend into the fruit tissue regardless of the area or depth.

(iii) Single dark brown surface areas that exceed the area of a circle % inch in diameter, whether or not the unit is affected by minor blemishes; or

(iv) Any blemish whether or not specifically defined which seriously affects the appearance and/or eating quality of the unit but is not a filthy or decomposed substance.

(c) (C) classification. Canned solidpack apricots that are at least fairly free from defects may be given a score of 28 to 40 points. "Fairly free" from defects means that the defects present do not exceed the allowances specified in Table III.

(d) (SStd) classification. Canned solidpack apricots that fail to meet the defect requirements of U.S. Grade C 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).

§ 52.6251 Character.

(a) General. The factor of character refers to the degree of ripeness, the texture and condition of the flesh, the firmness, and tenderness of the canned solidpack apricots.

(b) Definitions-(1) Good character. "Good character" means that the units have a practically uniform, tender, fleshy texture typical of well-ripened, properly

prepared, and properly processed canned solid-pack apricots; the units may be soft but hold their original conformation and size without material disintegration.

(2) Reasonably good character. "Reasonably good character" means that the units possess at least a reasonably uniform, reasonably tender texture typical of properly ripened apricots that are properly processed; the texture is at least reasonably fleshy, and the units are at east reasonably thick but the tenderness may be variable within the unit or among the units; the units may be soft to slightly firm or ragged, but are not mushy.

(3) Fairly good character. "Fairly good character" means that the units possess a texture of properly processed apricots which may be variable in fleshiness but the texture is fairly fleshy and the units may be lacking uniformity of tenderness or may be markedly ragged with frayed

edges or may be very soft or mushy, or may be moderately firm.

(4) Poor character. "Poor character" means that the units are very mushy or very firm.

(c) (C) classification. Canned solidpack apricots that possess a fairly good character may be given a score of 28 to 40 points. To score in this classification, the weight of units that possess poor character does not exceed the weight specified in Table III.

(d) (SStd) classification. Canned solidpack apricots which fail to meet the requirements of U.S. Grade C 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).

ALLOWANCES FOR QUALITY FACTORS

§ 52.6252 Allowances for quality factors for canned solid-pack apricots.

Subpart-U.S. Standards for Grades of Frozen Cranberries 1

PRODUCT DESCRIPTION AND GRADES SOURCE: §§ 52.681 through 52.6290 appear at 36 F.R. 18777, Sept. 22, 1971, unless otherwise noted.

§ 52.6281 Product description.

Frozen cranberries is the product prepared from the sound, mature berries of the commonly cultivated cranberry plant. The product is prepared by sorting and cleaning to assure a wholesome product. The prepared product is frozen and stored at temperatures necessary for preservation.

§ 52.6282 Grades of frozen cranberries. (a) "U.S. Grade A" or "U.S. Fancy” is the quality of frozen cranberries that: (1) Possess a good color;

(2) Are practically free from defects: (3) Possess a good character; (4) Possess a normal flavor and odor; (5) Are of similar varietal characteristics;

(6) Have no grit or silt present that affects the appearance or edibility of the product; and

(7) Score not less than 90 points when scored in accordance with the scoring system outlined in this subpart.

Frozen cranberries of this grade may contain not more than 5 percent, by count, of berries that are less than thirteen thirty-seconds of an inch in diameter.

(b) "U.S. Grade B" or "U.S. Choice" is the quality of frozen cranberries that:

1 Compliance with the provisions of these standards shall not excuse failure to comply with the provisions of the Federal Food, Drug, and Cosmetics Act or with applicable State laws and regulations.

(1) Possess a reasonably good color, (2) Are reasonably free from defects; (3) Possess a reasonably good character;

(4) Possess a normal flavor and odor; (5) Are of similar varietal characteristics;

(6) Have no grit or silt present that affects the appearance or edibility of the product; and

(7) Score not less than 80 points when scored in accordance with the scoring system outlined in this subpart.

Frozen cranberries of this grade may contain not more than 5 percent, by count, of berries that are less than nine thirty-seconds of an inch in diameter.

(c) "U.S. Grade C" or "U.S. Standard" is the quality of frozen cranberries that:

(1) Possess a fairly good color;
(2) Are fairly free from defects;
(3) Possess a fairly good character;
(4) Possess a normal flavor and odor;

(5) Have not more than a trace of grit or silt present that slightly affects the appearance or edibility of the product; and

(6) Score not less than 70 points when scored in accordance with the scoring system outlined in this subpart.

(d) "Substandard" is the quality of frozen cranberries that fail to meet the requirements of "U.S. Grade C".

(a) General. The color of frozen cranberries refers to:

(1) The characteristic color, the varying degrees of dark red, red, pink, light pink, tan, yellowish green, and green areas of the outer surface of the individual cranberry; and

(2) The uniformity of the individual sample unit when viewed as a mass.

(b) Definitions. (1) "Well colored" means that 90 percent or more of the surface of the individual cranberry is a pink or red color characteristic of the variety.

(2) "Fairly well colored" means that 75 percent or more of the surface of the individual cranberry is a pink or red color characteristic of the variety.

(3) "Poorly colored" means that less than 75 percent of the surface of the individual cranberry is a pink or red color characteristic of the variety, provided it has some pink or red color.

(4) "Uncolored" means the surface of the individual cranberry is light yellow to light green and possesses no area of pink or red color.

(c) (A) classification. Frozen cranberries that possess a good color may be given a score of 45 to 50 points. "Good color" means that the color falls within the limits specified in table I.

(d) (B) classification. Frozen cranberries that possess a reasonably good color may be given a score of 40 to 44 points. "Reasonably good color" means that the color falls within the limits specified in table I. Frozen cranberries 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).

(e) (C) classification. Frozen cranberries that possess a fairly good color may be given a score of 35 to 39 points. "Fairly good color" means that the color falls within the limits specified in Table I. Frozen cranberries that fall into this classification shall not be graded above U.S. Grade C regardless of the total score for the product (this is a limiting rule).

(f) (SStd) classification. Frozen cranberries that fail to meet the requirements of the (C) classification may be given a score of 0 to 34 points and shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule).