Evaluation of Frozen Meat Entrees

Abstract

Oven Fried Chicken, Swiss Steak with Brown Gravy, Baked Lasagna, Sweet and Sour Pork, Turkey a la King, and Creole Pork Slices were prepared. Portions were furnished to the Navy for a submarine feeding test. Other portions were used for determination of storage stability, nutritional studies, and to determine preparation methods for the Navy. This report details the results of the in-house storage stability study and the Navy evaluation of six frozen meat entree items: Oven Fried Chicken, etc. In general, the Navy cooks and leading mess management specialists found the food items convenient and easy to use and the directions for preparation legible and clear. Eighty percent of the cooks and mess management specialists rated the products good to very good. Between 49 and 69 percent of the Navy consumers rated the products between 6 and 8 on a 9-point scale (9= like extremely), depending on the product.

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Document Details

Document Type
Technical Report
Publication Date
Jun 10, 1977
Accession Number
ADA041638

Entities

People

  • Graham C. Walker
  • J. M. Tuomy

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Ground and Sea Platforms

DTIC Thesaurus Topics

  • Analysis Of Variance
  • Birds
  • Consumers
  • Convenience Foods
  • Data Analysis
  • Engineering
  • Fish
  • Food
  • Food Preparation
  • Heating
  • Instructions
  • Meals
  • Navy
  • Pilot Plants
  • Production
  • Production Engineering
  • Vegetables

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Systems Analysis and Design