Effect of Freezing Rate and Method of Rethermalization on the Organoleptic Qualities of Eleven Meat Entrees

A study was conducted in 1977 by the US Army Natick Research and Development Command to determine the energy consumption and costs associated therewith of various heating devices used for rethermalizing food. The effect on food quality was not considered in that study. The study reported herein was a logical extension of the previous evaluation and centered on the evaluation of the organoleptic qualities of food after rethermalization in various heating equipments. Eleven meat entrees were packaged in rigid foil half-size steam table pans or boil-in-the-bag pouches. Portions of each entree were frozen either slowly or rapidly. The frozen meat entrees were rethermalized by heating in a boiling water, b steam cooker, c microwave oven, d convection oven or e standard oven. A technological panel determined that the entrees were satisfactory and would serve their intended purpose if any of the combinations of freezing and method of freezing and method of rethermalization evaluated in this report were used.