Meal, Combat, Individual, Two-Year Storage Study
Abstract
Samples of nine commercially produced entrees from the 1974 Meal, Combat, Individual procurement were subjected to physical examinations and sensory quality evaluations over a two-year storage period at 4 C, 21 C, and 38 C. Results of the tests indicate the major physical changes due to time and temperature of storage were: a loss in vacuum and a swelling of cans containing acid tomato sauces, a darkening of product color, some breakage of meat pieces, and some absorption of the sauce into other product components. Sensory evaluations showed that most products showed few changes during the two-year storage period when held at temperatures of 4 C and 21 C. When stored at 38 C, significant decreases in sensory quality occurred in many products between 12 and 24 months. With very few exceptions the specification requirements proved workable as evidenced by the physical, chemical, and sensory data.
Document Details
- Document Type
- Technical Report
- Publication Date
- Jun 01, 1978
- Accession Number
- ADA068016
Entities
People
- Carol P. Shaw
- Gerald A. Darsh
- John L. Secrist
- Raymond G. Young
Organizations
- United States Army Soldier Systems Center