COMPRESSED BEEF JERKY

Abstract

A compressed beef jerky bar was developed which has promise for use by the Armed Forces in special stress situations for limited periods of time. The product is prepared by grinding lean beef, adding salt, and smoking it on screen trays until the moisture is in the range of 12 to 15 percent. The product is then compressed in a bar mold using 5,000 pounds per square inch pressure with a 10-second dwell time and packaged in a flexible film pouch. Ratio of compressed to noncompressed product is 1 to 3.

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Document Details

Document Type
Technical Report
Publication Date
Sep 01, 1969
Accession Number
AD0697746

Entities

People

  • J. M. Tuomy
  • R. L. Helmer

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Abstracts
  • Commerce
  • Earth Sciences
  • Field Tests
  • Food
  • Geography
  • Intervals
  • Isotherms
  • Marine Corps
  • Microorganisms
  • Moisture
  • North America
  • Sorption
  • Test And Evaluation
  • Vapor Pressure
  • Virginia
  • Warfare

Readers

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  • Materials Science
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