Development of Objective End Product Tests for Piece Size in Combination Food Products

Abstract

Various sieving methods for determination of weight of poultry pieces in five combination poultry foods were examined. It was found that a wet sieving method in which the sieve containing the product is dipped in a large container of water several times gave the most consistent results with all products. It is concluded that this method can be adopted for use in specifications of many combination foods as an end product test.

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Document Details

Document Type
Technical Report
Publication Date
Sep 01, 1970
Accession Number
AD0716984

Entities

People

  • J. M. Tuomy
  • W. K. Burris

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Accuracy
  • Classification
  • Containers
  • End Items
  • Food
  • Inspection
  • Massachusetts
  • Materials
  • Packaging
  • Procurement
  • Security
  • Specifications
  • Standards
  • United States
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Aerosol Science/Aerosol Physics
  • Logistics and Supply Chain Management.
  • Organic Chemistry