Pilot Plant Production of Frozen Entree Items for the Navy
ARMY NATICK RESEARCH AND DEVELOPMENT LABS MA FOOD ENGINEERING LAB
Pagination or Media Count:
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.
- Food, Food Service and Nutrition