Pilot Plant Production of Frozen Entree Items for the Navy

Abstract

Six frozen meat entrees: Oven Fried Chicken, Swiss Steak with Brown Gravy, Lasagna, Sweet and Sour Pork, Creole Pork Slices, and Turkey a la King were prepared for a Navy submarine feeding test. Two hundred and forty pounds of Oven Fried Chicken and 200 pounds of each of the other five products were furnished to the Navy for the test. Additional portions of each product were placed into storage for stability determination, provided for nutritional studies, and used to determine preparation instructions for the Navy. Initial data shows the products were well accepted by a technological panel and were microbiologically safe.

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Document Details

Document Type
Technical Report
Publication Date
Sep 01, 1976
Accession Number
ADA031327

Entities

People

  • Graham C. Walker
  • J. M. Tuomy
  • L. C. Hinnergardt

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Human Systems

DTIC Thesaurus Topics

  • Acceptability
  • Air Force
  • Aluminum
  • Condiments
  • Consumers
  • Convenience Foods
  • Engineering
  • Food
  • Food Preparation
  • Heat Energy
  • Meals
  • Metals
  • Mixtures
  • Production Engineering
  • Ratings
  • Vegetables
  • Water

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies