Development of Objective End Product Tests for Piece Size in Combination Food Products
ARMY NATICK LABS MA FOOD LAB
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Various sieving methods for determination of weight of poultry pieces in five combination poultry foods were examined. It was found that a wet sieving method in which the sieve containing the product is dipped in a large container of water several times gave the most consistent results with all products. It is concluded that this method can be adopted for use in specifications of many combination foods as an end product test.
- Food, Food Service and Nutrition