ARMY MIL-B-43311 E-1987 BEEF DICED DEHYDRATED UNCOOKED《未烹饪牛肉干丁》.pdf

1、5 June 1487 SUPERSEDING MIL-B-43311D 22 March 1984 MILITARY SPECIFICATION. BEEF, DICED, DEHYDRATED, UNCOOKED This specification is approved for use by all Departments and Agencies of 3 the Department of Defense. .)t 11 SCOPE 1.1 Scope. This document covers uncooked, freeze-dehydrated, diced beef for

2、 use by the Department of Defense as a component of operational rations. 2. APPLICABLE DOCUMENTS 2.1 Government documents. 2.1.1 Documents. The following documents form a part of this document to the extent specified herein. Unless otherwise specified, the issues of these documents shall be those li

3、sted in the issue of the Department of Defense Index of Specifications and Standards (WDISS) and supplement thereto, cited in the solicitation. SPECIFICATIONS FEDERAL I TT-c-495 - Coatings, Exterior, for Tinned Food Cans PPP-B-63 6 - Boxes, Shipping, Fiberboard MILITARY MIL-L-1497 - Labeling of Meta

4、l Cans for Subsistence Items MIL-L-3507 8 - Loads, Unit: Preparation of Semiperishable Subsistence Items; Clothing, Personal Equipment and Equipage; General Specification For Beneficial comments (recommendations, additions, deletions) and any pertinent data which may be of use in improving this docu

5、ment should be addressed to: U.S. Army Natick Research, Development, and Engineering Center, Natick, MA 01760-5014, by using the self -addressed Standardization Document Improvement Proposal (DD Form 1426) appearing at the end of this document or by letter. AMSC N/A FSC 8905 DISTRIBUTION STATEMENT A

6、. Approved for public release; distribution is unlimited. THIS DOCUMENT CONTAINS 19 PAGES. 7 Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-._ MIL-B-433LLE 7 M 9777706 0373051 2 MIL-B-43311E STANDARDS MILITARY MIL-STD-105 - Sampling Procedures and T

7、ables for Inspection MIL-STD-129 - Marking for Shipment and Storage by Attributes (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 activity.) * 2.1.2 Other Government docu

8、ments. The following other Government documents form a part of this document to the extent specified herein. Unless otherwise specified, the issues shall be those in effect on the date of the solicitation. U.S. DEPARTMENT OF HEALTH AND HUMAN SERVICES Federal Food, Drug, and Cosmetic Act and regulati

9、ons promulgated thereunder (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 S DEPARTMENT OF AGRICULTURE (USDA) Institutional Meat Purchase Specifications for Fresh Beef, Series 100 (Applicat

10、ion for copies should be addressed to the Director, Livestock and Feed Division, Agricultural Marketing Service, U.S. Department of Agriculture, Washington, DC 20250.) Meat and Poultry Inspection Regulations (Application for copies should be addressed to the Superintendent of Documents, U.S. Governm

11、ent Printing Office, Washington, DC 20402.) United States Standards for Condition of Food Containers (Application for copies should be addressed to the Director, Market Research and Development Division, Agricultural Marketing Service, U.S. Department of Agriculture, Washington, DC 20250.) 2 Provide

12、d by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-ENVIRONMENTAL PROTECTION AGENCY (EPA) National Primary Drinking Water Regulations (Application for copies should be addressed to the Office of Drinking Water, Environmental Protection Agency, WH550, 401 M Stre

13、et S.W., Washington, DC 20460. ) * 2.2 Other publications. The following documents form a part of this document to the extent specified herein. Unless otherwise specified, the issues of the documents which are DOD adopted shall be those listed in the issue of the WDISS specified in the solicitation.

14、 Unless otherwise specified, the issues of documents not listed in the DODISS shall be the issues of the nongovernment documents which are current on the date of the solicitation. MiERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) Approved Methods of the American Association of Cereal Chemists (Applicat

15、ion for copies should be addressed to the American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121.) AMERICAN DAIRY PRODUCTS INSTITUTE Standards for Grades of Dry Milks Including Methods of Analysis, Bulletin 916 (Application for copies should be addressed to the American Da

16、iry Products Institute, 130 No. Franklin St., Chicago, IL 60606.) ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC) Official Methods of Analysis of the Association of Official Analytical Chemists (Application for copies should be addressed to the Association of Official Analytical Chemists, 1111 N.

17、 19th Street, Suite 210, Arlington, VA 22209.) THE UNITED STATES PHARMACOPEIAI, CONVENTION, INC. The United States Pharmacopeia - National Formulary (Application far copies should be addressed to the United States Pharmacopeia1 Convention, Inc., 12601 Twinbrook Parkway, Rockville, MD 20852.) 3 Provi

18、ded by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,- -_ -_I - _.- MIL-B-4331LE 9 m 9999906 0393053 b m MIL-B-43311E NATIONAL MOTOR FREIGHT TRAFFIC ASSOCIATION, INC. National Motor Freight Classification (Application for copies should be addressed to the Ameri

19、can Trucking Associations, Inc., Traffic Department, 2200 Mill Road, Alexanuria, VA 22314.) UNIFORM CLASSIFICATION COMMITTEE Uniform Freight Classification (Application for copies should be addressed to the Uniform Classification Committee, Suite 1120, 222 South Riverside Plaza, Chicago, IL 60606.)

20、(Technical society 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 a conflict between the text of this document and the references cited he

21、rein, 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. REQUIREMENTS 3.1 First article. When specified in the contract or purchase order, a sample shall be subjected t

22、o first artlcle inspection (see 4.3, 6.1, and 6.2). 3.2 Ingredients. All ingredients 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. * 3.2.1 Beef. The beef shall be from steers, h

23、eifers, or cows and shall be - derived from any combination of the following recognizable primal and subprimal cuts: shoulder clods, chuck rolls, ribs, ribeyes, trimmed full loins, trimmed short loins, strip loins, sirloins, top sirloin butts, rounds (with heel out and shank off), top rounds, knuckl

24、es, and bottom rounds (with heel out). 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. Except for tenderloins, rib-fingers (intercostal mea

25、t) and rough cuts, which may be excluded at the option of the contractor, all suitable lean meat shall be used. 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, grad

26、e, and cut of meat) and typical of meat that has been properly stored and handled. Cut surfaces and naturally 4 P f Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-B-4 331 1E exposed lean surfaces shall show no more than slight darkening or disco

27、loration due to dehydration, aging, or microbial activity. The at shall show no more than a very slight discoloration due to oxidation or microbial activity. No odors foreign to fresh meat shall be present. Changes in color and odor characteristically associated with vacuum-packaged meat in excellen

28、t condition shall be acceptable. Also, the meat shall show no evidence of freezing, defrosting, or mishandling. 3.2.1.1 Boning and trimming. The fresh-chilled beef shall be boned and trimmed to remove objectionable material such as bone, cartilage, heavy connective tissue, etc. The boneless trimmed

29、meat shall meet the limitations specified in 3.4 and table II. 5 * 3.2.1.2 Handling and storage. Handling and storage of the boned and trimmed beef prior to processing into the finished product shall be in accordance with the following requirements: a. Beef processed on the day of initial certificat

30、ion 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 that the beef is maintained in the temperature range of 28“ to 40F (inclusive). C. Holding in the frozen state for not

31、 more than 120 days after placement 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 i

32、n containers that are adequate to maintain product excellence, and - held after storage at an internal temperature not to exceed 40F when further processing is resumed. freezer , 3.2.2 Water. Water used for formulation and washing shall conform to the National Primary Drinking Water Regulations. 3.2

33、.3 Nitrogen. Nitrogen shall be U.S. Pharmacopeia grade and shall be water or liquid nitrogen pumped. Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-MIL-B-43311E 3.3 Preparation and processing. E 3.3.1 Beef preparation. After certification, the beef

34、may be placed in casings or metal forms and may be tempered, or frozen and tempered, to facilitate dicing (grinding methods are not acceptable). The beef shall be machine diced at settings of 1 inch by 1 inch by 3/8 inch so that the final product will comply with 3.4, After dicing, both surface and

35、seam fat shall not exceed 0.3 inch in thickness measured at any point (see 4.5.2.1). E 3.3.2 Frozen diced beef. Diced beef as specified in 3.3.1 may be frozen after dicing. contamination or freezer burn. The beef shall be placed in a freezer within 8 hours after dicing and frozen to an internal prod

36、uct temperature of 0F or below. The beef shall be packaged to protect the product from + 3.3.3 Time and temperature limitations. The product shall be handled so as to comply with the following limitations: ab Within 72 hours after certification, the diced pieces or beef logs shall be frozen to an in

37、ternal temperature of 0F or lower. b. Maximum temperature of beef processed after day of initial certification shall be 40F or lower at time of further processing. C. Maximum internal temperature of product in frozen storage shall be 0F. d. Maximum internal temperature of product at time of starting

38、 dehydration shall be 0F. e. The time from freezing to the start of dehydration may be extended to 45 days if, after freezing, the product is vacuum packaged and heat sealed in moisture impermeable material having an oxygen transmission rate of not more than 10 cc of oxygen per square meter per 24 h

39、ours at 73F at O percent relative humidity. 3.3.4 Dehydration. The product shall be freeze dehydrated at an absolute pressure not to exceed 1.5 millimeters of mercury except that momentary increases in pressure due to operation factors may be permitted provided that no thawing of the product or mois

40、ture drip on the product occurs. The product temperature, as indicated by suitable instruments, shall be not more 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 atmosp

41、heric level with nitrogen, and the product shall be immediately packaged as specified in 5.1. 16 hours elapse between the time the chamber is opened and the time the diced In no case shall more than 6 o c Provided by IHSNot for ResaleNo reproduction or networking permitted without license from IHS-,

42、-,-MIL-B-43311E beef is 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 maximum of 2.0 percent oxygen or under a vacuum of at least 27 inches of mercury for the entire period.

43、If vacuum is used, it shall be broken with nitrogen. n 3.4 Finished product requirements. The finished product shall comply with I t the following requirements: Dehydrated product. (If compliance with a requirement is questionable in the dry state, the product in question may be rehydrated for furth

44、er examination. ) a. There shall be no foreign material, such as, but not limited to, dirt, insects, insect parts, hair, wood, paper, paint, glass, or metal 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

45、 be no color foreign to the product. d. There shall be no evidence of incomplete dehydration such as wet or soft spots. e. There shall be no evidence of faulty dehydration procedures such as glazed areas larger than 1/2 inch in any dimension or dark-colored cores of any dimension. f. Moisture conten

46、t of the dehydrated product shall not exceed 2.0 percent. g. At least 90 percent of the finished product shall remain on a U.S. Standard 1/4 inch sieve. h. Oxygen content in the headspace gas shall not exceed 2.0 percent. Rehydrated product. i. When the product is rehydrated in an excess of water at

47、 a temperature of 90“ to 100F for 30 minutes, drained, and grilled for 1 minute per side on a 400F grill, the resulting product shall have the flavor, odor, and texture considered as normal for grilled beef. 7 r . =- _. -. Provided by IHSNot for ResaleNo reproduction or networking permitted without

48、license from IHS-,-,- -I_- _ II_- MIL-B-433LlE 9 m 979970b 0373057 3 U MIL-B-4331lE j. When the product is rehydrated and grilled as in i. above, then cut through twice at right angles, the cross-section shall show no unrehydrated spots larger than 0.3 inch in any dimension. Since gristle, gelatinou

49、s material, and connective tissue frequently tend to impede proper rehydration, callous-like areas ascribable to these conditions shall not be considered evidence of improper rehydration. * 3,4*1 Palatability. The product shall be equal to or better than the approved preproduction sample (see 6.2) in palatability and overall appearance 3.5 Plant qualification. The beef component and the finished product shall orig