ARMY MIL-B-43143 E-1986 BEEF PATTIES DEHYDRATED UNCOOKED《未烹饪牛肉干饼》.pdf

1、MIL-B-43143E 7 M 7777706 0372350 T M c -Yci-05 MIL-B-43143E 30 June 1986 SUPERSEDING MIL-B -43 14 3D 7 April 1981 MILITARY SPECIFICATION * BEEF PATTIES , DEHYDRATED, UNCOOKED This specification is approved for use by all Departments and Agencies of the Department of Defense. 1. SCOPE 1.1 Scope. This

2、 document covers raw uncooked, freeze dehydrated beef patties for use by the Department of Defense as an item of general issue and as a component of operational rations. 2. APPLICABLE DOCUMENTS 2.1 Government documents. Unless otherwise specified, the following documents of the issue in effect on da

3、te of invitation for bids or request for proposal form a part of this document to the extent specified herein. SPECIFICATIONS FEDERAL TT -c-49 5 - Coatings, Exterior, for Tinned Food Cans PPP-B-636 - Boxes, Shipping, Fiberboard PPP-c-29 - Canned Subsistence Items, Packaging and Packing Of Beneficial

4、 comments (recommendations, additions, deletions) and any pertinent data which may be of use in improving this document should be addressed to U.S. Army Natick Research, Development, and Engineering Center, Natck, MA 01760-5014, by using the self -addressed Standardization Document Improvement Propo

5、sal (DD Form 1426) appearing at the end of this document or by letter. AMSC N/A FSC 8905 DISTRIBUTION STATEMENT A. Approved for public release; distribution is unlimited. - - THIS DOCUMENT CONTAINS 30 PAGES. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IH

6、S-,-,- MIL-B-LI3L43E 7 W 7777706 0372L5L L M MILITARY MIL-L-149 7 MIL-L-3507 8 STANDARDS MILITARY - Labeling of Metal Cans for Subsistence Items - Loads, Unit: Preparation of Semiperishable Subsistence Items; Clothing, Personal Equipment and Equipage; General Specification For MIL-STD-105 Attributes

7、 MIL-STD -1 29 - Marking for Shipment and Storage - Sampling Procedures and Tables for Inspection by 1 (Copies of documents required by contractors in connection with specific acquisition functions should be obtained from the contracting activity or as directed by the contracting officer.) OTHER GOV

8、ERNMENT DOCUMENTS U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Federal Food, Drug, and Cosmetic Act and Regulations Promulgated Thereunder O (21 CFR Parts 1-199) (Application for.copies should be addressed to the Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402.) U.

9、 S. DEPARTMENT OF AGRICULTURE. (USDA) .Meat and Poultry Inspection Regulations (Application for copies .should be addressed to the Superintendent of Documents, U.S. Government Printing Office, Washington, DC 20402.) United States Standards for Condition of Food Containers (Application for copies sho

10、uld be addressed to the Director, Market Research and Development Division, Agricultural Marketing Service, U.S. Department of Agriculture, Washington, DC 20250.) 2.2 Other publications. Unless otherwise specified, the following documents of the issue in effect on date of invitation for bids or requ

11、est for proposal form a part of this document to the extent specified herein. 2 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-B-43L43E 9 H 9777706 0372152 3 H MIL -B -4 3 1 4 3E O AMERICAN DRY MILK INSTITUTE, INC. Standards for Grades of Dry Mi

12、lk, Including Methods of Analysis, Bulletin 916 (Application for copies should be addressed to the American Dry Milk Institute, Inc., 130 North Franklin St., Chicago, IL 60606.) r ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC) - Official Methods of Analysis of the Association of Official Analyti

13、cal Chemists (Application for copies should be addressed to the Association of Officiai Analytical Chemists, 1111 North 19th Street, Suite 210, Arlington, VA 22209.) THE UNITED STATES PHARMACOPEIAL CONVENTION, INC. The United States Pharmacopeia (USP) and the National Formulary (NF) (Application for

14、 copies should be addressed to the United States Pharmacopeia1 Convention, Inc., 12601 Twinbrook Parkway, Rockville, MD 20852.) NATIONAL MOTOR FREIGHT TRAFFIC ASSOCIATION, INC o , AGENT National Motor Freight Classification (Application for copies should be addressed to the American Trucking Associa

15、tions, Inc., Traffic Department, 2200 Mill Road, Alexandria, VA 22314.) UNIFORM CLASSIFICATION COMMITTEE, AGENT Uniform Freight Classification (Application for copies should be addressed to the Uniform Classification Committee, Suite 1160, 222 South Riverside Plaza, Chicago, IL 60606.) (Technical so

16、ciety and technical association documents are generally available for reference from libraries. They are also distributed among technical groups and using Federal agencies. ) 2.3 Order of precedence. In the event of conflict between the text of this document and the references cited herein (except f

17、or associated detail specifications, specification sheets, or MS standards), the text of this document shall take precedence. Nothing in this document, however, shall supersede applicable laws and regulations unless a specific exemption has been obtained. 3 Provided by IHSNot for ResaleNo reproducti

18、on or networking permitted without license from IHS-,-,-MIL-6-43143E 7 = 777770b 0372153 5 MIL-B-4 31 43E 3. REQUIREMENTS 3.1 First article. When specified in the contract or purchase order, a sample shall be subjected to first article inspection (see 4.4, 6.1, and 6.2). 3.2 Ingredients. All ingredi

19、ents shall be clean, sound, wholesome, and free from foreign material, evidence of rodent or insect infestation, extraneous material, off odors, off flavors, and off colors. b 3.2.1 Beef. The beef shall be from steers, heifers, or cows and shall be derived from any combination of carcasses, quarters

20、, and any of the following recognizable primal and subprimal cuts: square-cut chucks, shoulder clods, chuck rolls, ribs, ribeyes, trimmed full loins, trimmed short loins, strip loins, sirloins, top sirloin butts, rounds (with heel and shank off), top rounds, knuckles, and bottom rounds (with heel of

21、f). Recognizable cuts are those which, when compared to Institutional Meat Purchase Specifications (IMPS) cuts, have had no more than a minor amount of lean, fat, or bone removed or included from an adjacent cut. All suitable lean meat shall be used, except tenderloins, and any part of a rough cut m

22、ay be excluded at the option of the contractor. The beef shall be in the fresh-chilled state and shall be in excellent condition (i.e., exposed lean and fat surfaces shall be of a color and bloom normally associated with the class, grade, and cut of meat) and typical of meat that has been properly s

23、tored and handled. surfaces and naturally exposed lean surfaces shall show no more than slight darkening or discoloration due to dehydration, aging, or microbial activity. The fat shall show no more than a very slight discoloration due to oxidation or microbial activity. No odors foreign to fresh me

24、at shall be present. Changes in color and odor characteristically associated with vacuum-packaged meat in excellent condition shall be acceptable. Also, the meat shall show no evidence of freezing, defrosting, or mishandling. Cut O 3.2.1.1 Boning and trimming. The fresh-chilled beef shall be boned a

25、nd trimmed to remove objectionable material such as bone, cartilage, heavy connective tissue, etc. The boneless trimmed meat shall meet the limitations specified in 3.4 and table II. 3.2.1.2 Handling and storage. Handling and storage of the boned and trimmed beef prior to processing into the finishe

26、d product shall be in accordance with the following requirements: a. Beef processed on the day of initial certification shall be maintained in the temperature range of 28“ to 50F (inclusive). b. Holding in the fresh-chilled state for not more than 4 days after certification is permitted, provided th

27、at the beef is maintained in the temperature range of 28“ to 40F (inclusive). 4 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-B-43343E 7 m 777770b 0372354 7 m MIL-B-4 3 1433 C. Holding in the frozen state for not more than 120 days after placem

28、ent in the freezer is permitted, provided that the beef is - placed in the freezer within 4 hours after certification, - frozen to 0F or lower within 72 hours after placement in the - stored at 0F or lower, - protected from freezer deterioration and damage, - stored in containers that are adequate t

29、o maintain product - held after storage at an internal temperature not to exceed 40F freezer , excellence, and when further processing is resumed. 3.2.2 Nitrogen. Nitrogen shall be U.S. Pharmacopeia grade and shall be water or liquid nitrogen pumped. 3.3 Processing. 3.3.1 Grinding and blending. The

30、meat shall be initially ground through plate with holes 3/4 to 1 inch in diameter (or it may be otherwise reduced size, provided that the texture and appearance of the product after final a n grinding is typical of ground beef prepared by grinding only). Final grinding shall be through a plate havin

31、g holes 3/16 inch in diameter. of the fresh-chilled meat shall not exceed 45F at any time up to and including placement into the freezer. The meat may be blended after each reduction in size. The ground meat may not be blended after final grinding. Frozen meat may be tempered to facilitate grinding,

32、 provided that the internal temperature of the meat does not exceed 40F when further processing is resumed. Frozen meat that has been thawed shall not be refrozen prior to freezing the finished product for dehydration. Grinding equipment used must have sharp knives and plates. The analytical fat con

33、tent of either the coarse ground or final ground product shall be not less than 12.0 percent nor greater than 21.0 percent. Final grinding shall be accomplished immediately following the initial reduction in size if the coarse ground product is not designated to be frozen. The temperature O 3.3.1.1

34、Frozen ground beef. Fresh ground beef as specified in 3.3.1 may be frozen after coarse grinding or final grinding. The ground beef shall be packaged to protect the product from contamination or freezer burn. The beef shall be placed in a freezer within 4 hours after grinding and frozen to an interna

35、l product temperature of 0F or below within-72 hours after grinding. The frozen ground beef. shall be held at 0F or below for not longer than 30 days from time of placement in the freezer until further processing. Provided by IHSNot for ResaleNo reproduction or networking permitted without license f

36、rom IHS-,-,-MIL-B-43143E 87 m 777770b 03721155 7 m MIL-B-4 3 1433 3.3.2 Forming. After the final grind, the beef shall be formed, extruded, and cut or molded into patties so as to comply with the finished product requirements specified in 3.4. Alternatively, the product may be formed into loaves, fr

37、ozen, and cut into individual patties by a bandsaw or similar means without tempering. After the individual patties are made, they shall be placed in the freezer. Frozen meat may be tempered to an internal temperature of 28 to 30F prior to forming, extruding, or molding. 3.3.3 Time and temperature l

38、imitations. The product shall be handled so as to comply with the following limitations: a. Maximum time from forming of patties until individual patties reach an internal temperature of 0F or lower shall be 48 hours. b. Maximum temperature of beef at any time during preparation of product shall be

39、45F. C. Maximum internal temperature of product in frozen storage shall be 0F . d. Maximum internal temperature of product at time of starting dehydration shall be 0F. e. Maximum time from start of freezing of patties until start of dehydration shall be 20 days. 3.3.4 Dehydration. The product shall

40、be freeze dehydrated at an absolute pressure not to exceed 1.5 millimeters of mercury except that momentary increases in pressure due to operational factors may be permitted provided that no thawing of the product or moisture drip on the product occurs. The product temperature, as indicated by suita

41、ble instruments, shall be not nmre than 150F. If the platen temperature is maintained at 155F or below, the product temperature may be disregarded. After dehydration is completed, the pressure shall be equalized to atmospheric level with nitrogen, and the product shall be immediately packaged as spe

42、cified in 5.1. In no case shall more than 16 hours elapse between the time the chamber is opened and the time the patties are completely unit packed. During this interim period, the product shall be adequately protected from oxygen and moisture by either holding under a nitrogen atmosphere with a ma

43、ximum of 2.0 percent oxygen or under a vacuum of at least 27 inches of mercury for the entire period. If vacuum is used, it shall be broken with nitrogen. 6 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-B-43143E 9 W 7797906 0372156 O W MIL -B-4

44、 3 1433 3.4 Finished product requirements. The finished product shall comply with the following requirements: d Dehydrated product. in the dry state, the product in question may be rehydrated for further examination.) a. There shall be no foreign material, such as, but not limited to, dirt, insects,

45、 insect parts, hair, wood, paper, paint, glass, or metal. (If compliance with a requirement is questionable b. There shall be no foreign odor or flavor, such as, but not limited to, burnt, scorched, stale, sour, rancid, musty, or moldy. C. There shall be no color foreign to the product. d. At least

46、90 percent of the container net weight shall consist of whole patties meeting the following dimension requirements: 1. Length of 3 5/8 inches (* 1/8 inch), width of 2 1/8 inches (* 1/8 inch), and thickness of 1/2 inch (* 1/16 inch), or 2. Diameter of 3 7/8 inches (-I 1/8 inch) and thickness of 3/8 i

47、nch (* 1/16 inch). Edge imperfections shall not be considered in dimension requirements. Patties of variable thickness shall be in conformance provided that more than 3/4 of the patty meets the thickness requirement. e. There shall be no evidence of incomplete dehydration such as wet or soft spots.

48、f. There shall be no evidence of faulty dehydration procedures such as glazed areas more than 1/2 inch in any dimension or dark-colored cores of any dimension. g. Moisture content of the dehydrated product shall not exceed 2.0 percent . Rehydrated product. h. When the product is rehydrated in an exc

49、ess of water at 70 to 100F for 20 minutes, the patties shall hold together so that they may be transferred from the rehydration vessel with a spatula or similar instrument without breaking when using reasonable care. 7 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,- MIL-B-43143E 87 7777906 0372157 2 I MIL -B-4 3 1433 i. When the product is prepared as specified in