RESPONSE OF COOKED FREEZE-DRIED COMBINATION MEAT ITEMS TO OXYGEN
Abstract
Eight freeze-dried combination meat items used as main components in the Food Packet, Long Range Patrol were packed with different amounts of oxygen in the headspace gas and stored at 100, 70, 40F. with withdrawals at 0, 2, 4, 12 and 24 weeks. The eight items were beef hash, beef stew, beef with rice, chicken and rice, chicken stew, chilli con carne, pork with potatoes, and spaghetti with meat sauce. Oxygen uptake was determined. With the product stored at 100F., the product was also evaluated by a 10-member technological panel and the rehydration ratio determined. Regression analysis showed that flavor and odor correlated highly with oxygen uptake and the slopes of the regression lines were almost identical for the eight items. No correlation was found between rehydration ratio and oxygen uptake. Analysis of variance indicated that vacuum, temperature and time had significant effects on oxygen uptake, but the relative importance of temperature and time was different for different products. Multiple linear regression equations were derived using oxygen available, temperature, and time as independent variables and oxygen uptake as the dependent variable. The multiple correlation coefficients ranged between 0.61 and 0.79. Highly significant linear correlation coefficients were found with the regression of time on log mol fraction of oxygen remaining. This indicates that the oxygen uptake reactions have attributes of a first order reaction.
Document Details
- Document Type
- Technical Report
- Publication Date
- May 01, 1970
- Accession Number
- AD0707921
Entities
People
- J. M. Tuomy
- L. C. Hinnergardt
- R. L. Helmer
Organizations
- United States Army Soldier Systems Center