Novel Processing System for Ration Meat Items (Army)
Abstract
Currently military rations containing meat items are processed and produced either via traditional retort sterilization (e.g. Meal, Ready-to-Eat (MRE) entrées) or via a series of curing and drying methods (e.g. jerky snack). Retort processing uses excessive heat for a long period of time (e.g. 90 minutes) to render foods sterile, but it also destroys quality and nutrients in the process. The series of curing and drying methods currently employed to produce jerky are complex and costly due to a requirement of a delicate balance of safety, quality, and storageability. The proposed technology, Osmofood® system, is a simple one-step process which uses inexpensive ground meat to produce shelf stable meat items with a desirable texture and targeted water activity to ensure safety and maintain shelf life. The system never uses extremely high temperature like a retort process; hence the quality and nutrients are well preserved. Furthermore, the system can be used to incorporate supplemental nutrients (e.g. curcumin, green tea extract) and quality enhancers (e.g. canola protein for meat succulence) to produce a meat roll-up that can be consumed as a savory snack or used as a filling for a shelf stable sandwich. Application of such a system to develop numerous new rations items that were previously unfeasible is now possible, due to its technical simplicity and compatibility with various hurdle technologies such as water activity, natural preservatives, and acidity or basicity.
Document Details
- Document Type
- Accomplishment
- Publication Date
- Oct 01, 2011
- Source ID
- 433db957cb2846c23a6082b79336327c