COMPRESSED FREEZE-DRIED MEAT BALLS AND PORK SAUSAGE LINKS

Abstract

Compressed bars have been developed from freeze-dried meat balls and pork sausage links which show promise for use in operational rations. Compression ratios are 1: 3.7 for the meat balls and 1: 4.5 for the pork sausage links. Rehydration time is about two minutes in hot water.

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Document Details

Document Type
Technical Report
Publication Date
Oct 01, 1969
Accession Number
AD0697748

Entities

People

  • J. M. Tuomy
  • R. L. Helmer
  • W. J. Fitzmaurice

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical
  • Human Systems

DTIC Thesaurus Topics

  • Abstracts
  • Biological Sciences
  • Commerce
  • Compression Ratio
  • Consumers
  • Contracts
  • Dehydrated Foods
  • Dwell Time
  • Earth Sciences
  • Food
  • Freeze Dried Foods
  • Freeze Drying
  • Geography
  • Hot Water
  • Meals
  • Moisture Content
  • Security

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Radio communications and signal processing.
  • Tribology (the study of the boundary interaction between sliding surfaces, lubrication, wear and friction).