A-A-20161 Pie Fillings, Fruit, PreparedThis CID covers prepared fruit pie fillings, packed in commercially acceptable containers, suitable for use by Federal, State, local governments, and other interested parties; and as a component of operational rations.

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A-A-20161C

TABLE II. Analytical requirements (continued)

Flavor	Solids for: (degrees Brix) Minimum Soluble		pH	Spreadometer	Percent Washed Drained weight NLT S/
Flavor	Type I	Type II	pH	Spreadometer	Percent Washed Drained weight NLT S/
Pineapple	27.0	NIA	3.3 - 3.9	7.0 to 9.5 cm (2.76 to 3.74 in)	30.0
Strawberry	25.0	NIA	3.4 - 3.9	7.0 to 9.5 cm (2.76 to 3.74 in)	30.0
Red Raspberry	37.0	NIA	3.2 - 4.2	7.0 to 9.5 cm (2.76 to 3.74 in)	30.0
Blackberry	23.0	NIA	3.4 - 4.2	7.0 to 9.5 cm (2.76 to 3.74 in)	30.0
Raisin	28.0	NIA	3.4 - 4.2	7.0 to 9.5 cm (2.76 to 3.74 in)	30.0
Black Raspberry	36.0	NIA	3.4 - 3.8	7.0 to 9.5 cm (2.76 to 3.74 in)	30.0

S/ NLT = Not Less Than.

6/ For Jonathan, Rome, Ida Red, Winesap, Golden Delicious, or Fuji apple varieties the minimum percent washed drained weight shall be 44.0 percent.

6.2 Product verification sampling. When USDA verification of analytical requirements is specified in the solicitation, contract, or purchase order, analytical testing shall be performed on a composite sample. The composite sample shall be 227 g (8 oz) prepared from five randomly selected subsamples. Subsamples shall be a minimum of one jarIcanIcontainer and shall contain the appropriate number of jarsIcansIcontainers to yield a 227 g (8 oz) sample when composited. Each subsample shall contain equal amounts of product to yield at least 227 g (8 oz) sample.

6.3 Analytical testing. When specified in the solicitation, contract, or purchase order, analyses shall be in accordance with the following methods from the Official Methods of Analysis of the AOAC International.

Test Method

Soluble solids 932.14 pH 981.12