COMPRESSED BEEF JERKY
ARMY NATICK LABS MA FOOD LAB
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A compressed beef jerky bar was developed which has promise for use by the Armed Forces in special stress situations for limited periods of time. The product is prepared by grinding lean beef, adding salt, and smoking it on screen trays until the moisture is in the range of 12 to 15 percent. The product is then compressed in a bar mold using 5,000 pounds per square inch pressure with a 10-second dwell time and packaged in a flexible film pouch. Ratio of compressed to noncompressed product is 1 to 3.
- Food, Food Service and Nutrition