trimmed; not more than 5 percent, by count, may be blemished; and not more than 10 percent, by count, may be broken in one place only. One blemished unit and one broken unit are permitted if one unit exceeds the respective allowance of 5 percent and 10 percent by count. (2) Tidbits and chunks. Not more than 5 percent, by count, may be crushed and not more than 5 percent, by count, may be blemished. (3) Crushed. Not more than 2 percent by weight, may be blemished units. In determining the weight of blemished material, the weight of the entire blemished piece is included and the percentage is based on the net weight of the pineapple. (c) (B) classification. Frozen pineapple that is reasonably free from defects may be given a score of 24 to 26 points. Frozen pineapple 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" has the following meaning with respect to, and applies only to, the following styles of frozen pineapple: (1) Whole slices. Not more than 3 percent, by count, may be excessively trimmed; not more than 5 percent, by count, may be crushed; not more than 122 percent, by count, may be blemished; and not more than 25 percent, by count, may be broken in one place only. (2) Tidbits and chunks. Not more than 5 percent, by count, may be crushed; and not more than 121⁄2 percent, by count, may be blemished. (3) Crushed. Not more than 1 percent, by weight, may be blemished units. In determining the weight of blemished material, the weight of the entire piece is included and the percentage based on the net weight of the frozen pineapple. (d) (C) classification. Frozen pineapple that is fairly free from defects may be given a score of 21 to 23 points. Frozen pineapple 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 free from defects" has the following meaning with respect to, and applies only to, the following styles of frozen pineapple: (1) Half slices and broken slices. Not more than 5 percent, by count, may be crushed; and not more than 12 percent, by count, may be blemished. Since half slices and broken slices of frozen pineapple are whole slices broken in more than one place, these styles are scored in this classification and 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). (e) (Std) classification. Whole slices, crushed, tidbits, and chunks of pineapple that fail to meet paragraph (c) of this section; and half slices or broken slices of frozen pineapple that fail to meet the requirements of paragraph (d) of this section may be given a score of 0 to 20 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). (f) Evaluation of score. The evaluation of the score for the factor of absence of defects may be determined from Table No. I of this subpart which indicates the maximum allowances for each type of defect for the score indicated. § 52.1749 Character. (a) General. The factor of character refers to the degree of ripeness and texture of the fruit. (b) (A) classification. Frozen pineapple that possesses a good character may be given a score of 27 to 30 points. "Good character" has the following meaning with respect to, and applies only to, the following styles of frozen pineapple: (1) Whole slices, tidbits, and crushed. The fruit is of practically uniform ripeness and there may be present not more than 22 percent, by weight of the pineapple, that is core material or fibrous stock; and, in the case of whole slices and tidbits, the fruit is reasonably firm and the fruitlets appear as a compact structure, reasonably free from porosity. (2) Chunks. The fruit is of practically uniform ripeness and normally has had more of the fibrous portions around the core hole removed than is the case with other styles of pack; the fruit is reasonably firm and the fruitlets appear as a compact structure, reasonably free from porosity. (c) (B) classification. Frozen pineapple that possesses a reasonably good character may be given a score of 24 to 26 points. Frozen pineapple which 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 character" has the following meaning with respect to, and applies only to, the following styles of frozen pineapple: (1) Whole slices, tidbits, and crushed. The fruit is of reasonably uniform ripeness and there may be present not more than 5 percent, by weight of the pineapple, that is core material or fibrous stock; and, in the case of whole slices and tidbits, the fruitlets are reasonably compact in structure, fairly free from porosity. (2) Chunks. The fruit is of reasonably uniform ripeness and normally has had more of the fibrous portions around the core hole removed than is the case with other styles of pack; and the fruitlets are reasonably compact in structure, fairly free from porosity. (d) (C) classification. If the frozen pineapple possesses a fairly good char acter, a score of 21 to 23 points may be given. Frozen pineapple 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 character" has the following meaning with respect to, and applies only to, the following styles of frozen pineapple: (1) Half slices and broken slices. The texture may be variable and there may be present not more than 5 percent, by weight of the pineapple, that is core material of fibrous stock and the fruitlets may be flaccid and loosely constructed. (e) (SStd) classification. Whole slices, crushed, tidbits, and chunks of pineapple that fail to meet paragraph (c) of this section; and half slices and broken slices that fail to meet the requirements of paragraph (d) of this section, may be given a score of 0 to 20 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). Subpart-United States Standards for Grades of Canned Pineapple Juice SOURCE: §§ 52.1761 to 52.1772 appear at 22 FR 883, Feb. 13, 1957, unless otherwise noted. PRODUCT DESCRIPTION, STYLES, AND § 52.1761 Product description. "Canned pineapple juice" means such product as defined in the standard of identity for canned pineapple juice (21 CFR 27.54) issued pursuant to the Federal Food, Drug, and Cosmetic Act. § 52.1762 Styles of canned pineapple juice. (a) Style I, Unsweetened. (b) Style II, Sugar added. § 52.1763 Grades of canned pineapple juice. (a) "U.S. Grade A" or "U.S. Fancy" is the quality of canned pineapple juice that possesses a very good color, is practically free from defects, possesses a very good flavor, and scores not less than 85 points when scored in accordance with the scoring system outlined in this subpart. (b) "U. S. Grade C" or "U. S. Standard" is the quality of canned pineapple juice that possesses a good color, is fairly free from defects, possesses a good flavor, and scores not less than 70 points when scored in accordance with the scoring system outlined in this subpart. (c) "Substandard" is the quality of canned pineapple juice that fails to meet the requirements of U. S. Grade C or U. S. Standard; and is the quality of canned pineapple juice that may or may not meet the minimum standard of quality for canned pineapple juice issued pursuant to the Federal Food, Drug, and Cosmetic Act. The standard of fill of container for canned pineapple juice is a fill of not less than 90 percent of the total capacity of the container. Canned pineapple juice that does not meet this requirement is "Below Standard in Fill." FACTORS OF QUALITY § 52.1765 Ascertaining the grade. (a) General. In addition to considering other requirements outlined in the standards the following quality factors are evaluated: (1) Factors rated by score points in canned pineapple juice. 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 such factors are: bright, typical color characteristic of canned pineapple juice made from freshly pressed pineapple juice from properly matured and properly ripened pineapple, and which pineapple juice has been properly processed. (b) (C) classification. If the canned pineapple juice possesses a good color, a score of 14 to 16 points may be given. Canned pineapple juice 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). "Good color" means that the canned pineapple juice possesses a characteristic color which may be slightly dull or may be light amber but is not off color. (c) (SStd) classification. Canned pineapple juice 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 Substandard, regardless of the total score for the product (this is a limiting rule). § 52.1768 Absence of defects. (a) General. The factor of absence of defects refers to the degree of freedom from specks and other objectionable particles and to the quantity of finely divided "insoluble solids" that may be present. (b) (A) classification. Canned pineapple juice that is practically free from defects may be given a score of 34 to 40 points. "Practically free from defects" means that the canned pineapple juice does not contain specks or other objectionable particles that affect the appearance or palatability of the juice and that the canned pineapple juice may contain not less than 5 percent nor more than 26 percent finely divided “insoluble solids" when determined in accordance with the method outlined in this subpart. (c) (C) classification. If the canned pineapple juice is fairly free from defects, a score of 28 to 33 points may be given. Canned pineapple juice 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 free from defects" means that the canned pineapple juice may contain specks or other objectionable particles that do not materially affect the appearance or palatability of the juice and that the canned pineapple juice may contain not less than 5 percent nor more than 30 percent finely divided “insoluble solids" when determined in accordance with the method outlined in this subpart. (d) (SStd) classification. Canned pineapple juice that fails 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). Canned pineapple juice that contains less than 5 percent or more than 30 percent finely divided "insoluble solids," when determined in accordance with the method outlined in this subpart, is also "Below Standard in Quality-Good Food-Not High Grade." (a) (A) classification. Canned pineapple juice that possesses a very good flavor may be given a score of 34 to 40 points. "Very good flavor” means a fine, distinct canned pineapple juice flavor, characteristic of canned pineapple juice made and from properly matured properly ripened pineapple, and which pineapple juice is free from any caramelized flavor and that the canned pineapple juice meets the following requirements: (1) Brix. Not less than 12.0 degrees. (2) Acid. Not more than 1.10 grams of acid per 100 milliliters of the juice. (3) Brix-acid ratio. Not less than 12 to 1. (b) (C) classification. If the canned pineapple juice possesses a good flavor, a score of 28 to 33 points may be given. Canned pineapple juice 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). "Good flavor" means a good, normal canned pineapple juice flavor that may be slightly caramelized but is free from objectionable flavor or off flavor of any kind and that the canned pineapple juice meets the following requirements: (1) Brix. Not less than 10.5 degrees. (2) Acid. Not more than 1.35 grams of acid per 100 milliliters of the juice. (3) Brix-acid ratio. Not less than 12 to 1. (c) (SStd) classification. If the canned pineapple juice fails to meet the requirements of paragraph (b) of this section, if the canned pineapple juice has the flavor of fruit not properly matured or not properly ripened, or if the canned pineapple juice is definitely unpalatable, a score of 0 to 27 points may be given. Canned pineapple juice that falls into this classification shall not be graded above Substandard, regardless of the total score for the product (this is a limiting rule). Canned pineapple juice that fails to meet any one of the requirements of paragraph (b) of this section with respect to Brix or Acid or Brix-acid ratio is also "Below Standard in Quality-Good Food-Not High Grade." EXPLANATIONS AND METHODS OF § 52.1770 Explanation of terms and analyses. (a) Brix. "Brix" in canned pineapple juice means the soluble solids content as determined by the method prescribed in the "Official Methods of Analysis of the Association of Official Agricultural Chemists," "Solids-By Means of Spindle-Official.” (b) Acid. "Acid" in canned pineapple juice means the grams of acid, calculated as anhydrous citric acid, contained in 100 milliliters of the juice. Total acidity of the juice is determined by the following method: (1) Measure with a pipette 10 milliliters of the unfiltered drained liquid into a 250-milliliter Erlenmeyer flask. (2) Add 25 milliliters of freshly boiled, distilled water and 0.3 milliliter of 1percent phenolphthalein solution. (3) Titrate with one-tenth normal sodium hydroxide solution to a faint, permanently pink coloration. (4) Multiply the number of milliliters of one-tenth normal sodium hydroxide required by 0.064 to calculate the number of grams of anhydrous citric acid per 100 milliliters of drained liquid. (c) Finely divided "insoluble solids”. The quantity of "finely divided ‘insoluble solids'" is determined as follows: (1) Measure 50 milliliters of thoroughly stirred pineapple juice into a coneshaped graduated tube of the long-cone type, measuring approximately 416 inches from tip to top calibration and having a capacity of 50 milliliters. (2) Place the tube in a suitable centrifuge, the approximate speed of which is related to diameter of swing in accordance with Table I of this subpart. The word "diameter" means the over-all distance between the tips of opposing centrifuge tubes in operating position. (3) The milliliter reading at the top of the layer of "insoluble solids," after centrifuging 3 minutes, is multiplied by |