The Effect of High Temperature Storage on the Acceptability and Stability of Intermediate Moisture Food

Abstract

Four intermediate moisture meat entree items developed at the U.S. Army Natick Laboratories, Natick, Massachusetts, were held in storage for a period of six months at 38C. The products studied were, intermediate moisture pork with barbecue sauce, pork with sweet and sour sauce, pork with oriental sauce, and ham with sweet mustard sauce. Microbiological, nutritional, and sensory evaluations were conducted on these products at pre-determined storage intervals.

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Document Details

Document Type
Technical Report
Publication Date
May 01, 1972
Accession Number
AD0747362

Entities

People

  • Dorothy B. Sullivan
  • John L. Secrist
  • Maxwell C. Brockmann
  • Roger G. Johnson

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Acceptability
  • Bacteriology
  • Chemical Analysis
  • Chemistry
  • Commerce
  • Fungi
  • High Temperature
  • Massachusetts
  • Microbiology
  • Microorganisms
  • Moisture Content
  • Navy
  • New York
  • Packaging
  • Ratings
  • Standards
  • Statistical Samples

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies