1、MIL-C-44468 9999906 1856320 184 MIL-C-44468 29 Eihrch 1993 SUPERSEDING EE-C-28lA 28 Februay 1974 MILITARY SPECIFICATIQN This specification is apprwed for use by ail Departments and Agencies of the Departnient of Defense. 1.1 Scope. This specification covers chili con carne, without beans, canned, fo
2、r use by the Department of Defense as a canponent of operatianal rations. 2. APPLICABILE DOCUMENIS 2.1 Government documents. 2.1.1 ifications, standards, and handbooks. The following specifica- specified herein. unless othexwise specified, the issues of these documents are those listed in the issue
3、of the Department of Defense Index of Specifications and Standards (DaDISS) and supplement thereto, cited in the solicitation (see 6.1). tions, sz, and form a part of tNs -t to the extent SPECIFICATICNS TFC-495 - Coatings, Exterior, for Tinned Food Cans PPP-B-636 - Boxes, Shipping, Fibertxard Benefi
4、cial camrents (recamiendations, additions, deletions) and any pertinent data which my be used in improving this document should be addressed to: Center, Natick, MA Irrprwement Proposal (I=D Form 1426) appearing at the end of this cbcumnt or by letter. U.S. Army Natick Research, Developiient, and Eng
5、ineering 01760-5018 by using the Standardization Document AbS N/A FSC 8940 DISIRIFWTION STA- A. Approved for prblic release; distribution is unlimited. O Licensed by Information Handling ServicesMIL-C-44468 = 9999906 1856321 010 MIL-C-44468 MILITARY MIL-L-1497 - Labeling of Metal Cans for Subsistenc
6、e Itm MIL-L-35078 - ZXMds, Unit: Preparation of Semiperishable Subsistence Items; Clothing, Personnel Equipnent and Equipage; General Specifications For MILITARY MIL-SID-105 - Sampling procechires and Tables for Inspection by Attributes MIL-SID-129 - Marking for Shipnt and Storage MIL-SID-900 - Bact
7、erial Standards for Starches, Flours, Cereals, Aiimntary Pastes, Dry Milks and Sugars Used in the Preparation of Themstabilized Foods for the Armed Forces (Unless otherwise indicated, copies of federal and military specifications, standards, and handbooks are available fran the Staxdanb zation Docum
8、ents rder Desk, Wiilding 4D, 700 Robbins Avenue, Philadelphia, PA 19111-5094.) 2.1.2 Other Governrent documents, drawinus, and uublications. The following other Government documents, drawings, and publications fonn a part of this document to the extent specified herein. the issues are those cited in
9、 the solicitation. unless otherwise specified, National Priniary Drinking Water Regulations (Copies are available fran the Office of Drinking Water, Environmental Protection Agency, WH550D, 401 M Street, S.W., Washington, DC 20460.) U.S. DEP- OF AGRIClLtW (USDA) Institutional Meat Purchase Specifica
10、tions for Fresh Beef, Series 100 (Copies are available fran Director, Livestock and Seed Division, Agricultural Marketing Service, U.S. Department of Agriculture, Roan 2603, South Wiilding, P.O. Box 96456, Washington, DC 20090-6456.) Meat and Poultry Inspection Regulations (9 CFR Parts 301-399) (Cop
11、ies are available fran the Superintendent of Documents, U.S. GaTerrnient Printing Office, Washington, DC 20402-0001.) 2 Licensed by Information Handling ServicesMIL-C-444b 9999906 I1856322 T57 m MIL-C-444 6 8 U.S. Standards for Condition of Food Containers (Copies are available from the Chairperson,
12、 Condition of Container Cannittee, Agricultural Marketing Service, U.S. Department of Agriculture, Roan 2506, South wlilding, P.O. Box 96456, Washington, Dc 20090-6456.) U.S. Standarris for Grades of Tomato Paste (7 CFR Part 52.5041) (Copies are available fram the Director, Fruit and Vegetable Divis
13、ion, Agricultural Marketing Service, U.S. Department of Agriculture, Roan 2077, South Building, P.O. Box 96456, Washington, DC 20090-6456.) U.S. DEPZXCMENC OF HEALTH AND HM?N SERVICES (HHS) Federal Food, Drug, and Cosmetic Act and Regulations promulgated thereunder (21 CFR Parts 1-199) (Copies are a
14、vailable from the Superintendent of Docunients, U.S. Govennient Printing Office, Washington, DC 20402-0001.) 2.2 Noni;ovenmient publications. The following documents form a part of this doc=umerit to the extent specified herein. the issues of the docsuments which are DoD adopted are those listed in
15、the issue of the DaDISS cited in the solicitation. the issues of documents not listed in the DODISS are the issues of the documents cited in the solicitation (see 6.1). Unless otherwise specified, Unless otherwise specified, 0 AMERICAN ASSOCIATIN OF CEREAL CHEMIsILi (AACC) Approved Methcds of the Am
16、erican Association of Cereal Chemists (Application for copies should be addressed to the American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN 55121.) AMERICAN DEHYDRATED ONION AND GARLIC ASSOCIATION (AWGA) Official Standards and Methcds of the American Dehydrated mon and Garli
17、c Association for Dehydrated Onion and Garlic products (Application for copies should be addressed to the American Dehydrated Onion and Garlic Association, One Maritime Plaza, 23rd Floor, San Francisco, CA 94111.) AMERICAN SPICE AND TRADE ASSOCIATIN (ASTA) Official Analytical Methods of the American
18、 Spice and Trade Association (Application for copies should be addressed to the American Spice and Trade Association, Incorporated, 580 Sylvan Avenue, Englewood Cliffs, NJ 07632.) 3 Licensed by Information Handling ServicesMIL-C-44468 Official Methods of Analysis of the ACW (Application for copies s
19、hould be addressed to the ACW International, 2200 Wilson Boulevard, Suite 400-CD, Arlington, VA 22201-3301.) NATIONAL ACADEMY OF SCIENCES Food Chemicals Codex (Application for copies should be addressed to the National Acadeny Press, 2101 Constitution Avenue, N.W., Washington, DC 20418.) (Non-Govern
20、ment standards and other publications are normally available from the organizations that prepare or distrihte the documents. documents also may be available in or through libraries or other informa- tional services.) These 2.3 Order of precedence. In the event of a conflict between the text of Nothi
21、ng in this document, hmever, supersedes applicable this document and the references cited herein, the text of this document takes precedence. laws and regulations unless a specific ex-ion has been obtained. 3.1 First article. When specified (see 6.1), a sample shall be subjected to first article ins
22、pection (see 6.2) in accoLudnce with 4.4. 3.2 Inmedients. All ingredients shall be clean, sound, wholesaw?, and free fran foreign material, evidence of rodent or insect infestation, extraneous material, off-odors, off-flavors, and off-colors. 3.2.1 Beef. Beef shall be fraii steers, heifers, or cows
23、and shall be derived fmn any one or any canbination of the following USDA Certified Institutional Meat Purchase Specifications (IMPS) cuts: Item Number 114 (chuck, shoulder clod), 115 (chuck, square-cut, boneless), 128 (chuck, cross-cut, boneless), 133 (triangle, boneless), 161 (round, shank-off, bo
24、neless), 163 (round, shank-off, 3-way, boneless), 165 (round, nmp and shank off, boneless), 167A (round, knuckle, peeled), 169 (top round), 170A (bottom round, heel-out), and 171B (outside round). All beef shall be certified by a LJSRA, Agricultural Marketing Service (AMs) agent for condition of the
25、 product and canpliance with the IMPS Quality Assurance provisions. NYJE: Certified IMPS Cuts my be further trirmied (see 3.3.1) and broken dawn into smaller cuts after certification, as requested by the prchaser. broken down cuts shall be labeled as “Beef for further processing as specified in MIL-
26、C-44468“. such and shall accanpany the shipnt. Boxes used for shipnt of the further trirmied and The certificate shall be noted as 4 Licensed by Information Handling ServicesMIL-C-444b6 W 999990b L85b324 82T MIL-C-44468 3.2.1.1 Handlina and storaqe. Handling and storage of the beef, prior to process
27、ing into the finished product, shall be in accordance with the following requirements: a. Beef processed on the day of initial certification shall be mintained in the teriperature range of 28% to 50% (inclusive). b. Holding in the fresh-chilled state for not more than 4 days after initial certificat
28、ion is permitted rovided that the beef is maintained in the tanperature range of 28% to 40 9F (inclusive). c. Holding in the frozen state for not more than 180 days after - frozen to 0% or lower within 72 hours after initial - storeci at O% or lower - protected fmn freezer deterioration and damage -
29、 stored in containers that are adequate to mintain product initial certification is permitted provided that the beef is: certification excellence d. Tempering/thawing of frozen beef shall comply with we following: - micruwave tempering/thawing of frozen beef is permitted provided excellent condition
30、 of the beef, as determined by the LJSX, is maintained - the microwave teripering/thawing process shall not exceed 48 hours fmn time of removal of the beef from the freezer to further preparation thawed to a temperature not to exceed 40% the time from the start of the teripering/thawing process (rem
31、oval from freezer) to further preparation shall not exceed 96 hours - regardless of the process used, frozen beef shall be tarpenxi/ - when a tempering/thawing process other than microwave is used, - beef which has been teripered/thawed shall not be refrozen 3.2.1.2 Ground beef, chilled. The chilled
32、 ground beef shall be prepard from boneless beef meting the requirements of 3.2.1. shall be ground once through a 1/2 inch plate using a four-bladed knife. fat to lean of the ground beef shall be of such a ratio so as to ensure canpliance with the finished product fat content requirmnts (see 3.6). C
33、hilled ground beef shall not be prepared from previously frozen beef. Chilled ground beef shall be held at an internal temperature of 28% to 40% for a period not to exceed 72 hours following grinding and prior to cooking (see 3.3.lb). AMs agent for condition of the product, the chill (in-storage) da
34、te, and the above stated requirements. The boneless beef cuts The The chilled ground beef shall be certified by a EiRA 5 Licensed by Information Handling ServicesMIL-C-44468 9999906 1856325 7bb MIL-C-4 44 6 8 3.2.1.3 Ground beef, frozen. Frozen ground beef shall canply with the requirerents of 3.2.1
35、.2 and shall have been frozen to 0% or below within 72 hours after grinding. for not mre than 120 days fran grinding to cooking (see 3.3.U). Frozen ground beef shall be held at 0% or belaw 3.2.2 Water. Water used for formlation, cooking, ice making, and washing shall conform to the National Primary
36、Drinking Water Regulations. 3.2.3 TaMto wste. kmato paste shall be U.S. Grade A of the U.S. Standards for Grades of TaMto Paste. 3.2.4 Starch, waxy maize, niodified. The starch shall be white, finely plverized, modified waxy maize starch. shall demonstrate a low hot viscosity (190%). sensitive, shea
37、r resistant, and shall be stable to varying storage condi- tions. The cooked starch shall be bland with essentially no cereal or starch taste (see 6.4). The starch shall be non-gelling anci The starch shall be non-pH 3.2.5 Paprika, gro und. Ground paprika shall be Spanish paprika (Cawicum annum L.)
38、andshall possess a bright orange to red color with an extractable color value of not less than 110 American Spice and Trade Association (ASTA) color units. The ground paprika shall be of such size that not less than 95 percent, by weight, shall pass through a U.S. Standard No. 30 sieve. 3.2.6 Pemr,
39、chili, aro und. Ground chili pepper shall be derived from red, ripe fruit of Capsicum frutescens L. and shall possess the character- istic red to dark bruwn color. 900 units. 95 percent, by weight, to pass through a U.S. Standard No. 40 sieve (see 6.7). The Scoville Pungency Value shall be 500 to Th
40、e chili pepper shall be unifonnly ground to allow a minimum of 3.2.7 Suuar, white, uranulated. Sugar shall be white, refined, granulated cane or beet sugar, or a combination thereof, and shall canply with MIL-SID-900. 3.2.8 Onions, dehydrated, diced. Diced dehydrated onions shall be fancy grade of t
41、he Official Standards and Methods of the American Dehydrated nion and Garlic Association for Dehydrated nion and Garlic Products. 3.2.9 Salt. Salt shall be noniodized, white, refined, sodium chloride with or without anticaking agents and shall canply with the purity standards for sodium chloride of
42、the Food Chemicals Codex. 3.2.10 Cumin, (TTO und. Ground cumin shall be the true aromatic substance derived from Wnum cyminum L. fran which no volatile or other flavoring constituents have been mved and shall be free fran artificial coloring and impurities. cumin shall be of such size that not less
43、than 95 percent, by weight, shall pass through a U.S. Standard No. 30 sieve. Volatile oil content shall be not less than 2.2 mL/lOOg and the 6 Licensed by Information Handling ServicesMIL-C-444 68 3.2.11 Garlic powi er. Garlic mer shall be fancy grade of the Official Standards an Methods of the Amer
44、ican Dehydrated Onion and Garlic Association for Dehydrated onion and Garlic Products. 3.2.12 Oreq ano, qround. Ground oregano shall be derived fran the dried leaves of Oriqanm vulqare L. and shall possess a strong camphoraceous aram and a pungent, slightly bitter flavor. The ground oregano shall co
45、ntain not less than 2.0 mL of volatile oil per 100 grams of ground oregano and shall be of such size that 95 percent, by weight, shall pass through a U.S. Standard No. 30 sieve. 3.2.13 Pemer, red, qromd. Ground red pepper shall be derived fran red, ripe fruit of Carxicum frutescens L. ami shall poss
46、ess the characteristic yellowish-red to red color. than 30,000 units. The red pepper shall be uniformly ground to allow a minimum of 95 percent, by weight, to pass through a U.S. Standard No. 40 sieve and not less than 95 percent, by weight, to be retained on a U.S. Standard No. 60 sieve. The Scovil
47、le Pungency Value shall be not less 3.2.14 Preblended mice and seasoninq mixture. Preblended spices and seasonings my be used. The spices and seasonings in the mixture shall comply with the requirements of this docurrient . spice and seasoning blend shall be labeled with each ingredient and the perc
48、entage of each ingredient in the blend. same proportions as specified in the ingredient formula. white to off-white, odorless, finely pulverized powder suitable for use as a filling and processing aid in themstabilized fccds. temperatures of 165% to 2009, the starch shall develop a paste. initial vi
49、scosity of the paste shall be retained under conditions of aerate shear and prolonged holding times. excess of 2009, the starch shall undergo extensive to canplete breakdown of the initial viscosity. easy disbursement. The containers used for the The ingredients shall be in the 0 3.2.15 Starch, waxy maize (fillinq and processinq aid). Starch shall be a When hydrated, at The During retorting at temperatures in The starch shall be bland and shall demonstrate 3.3 mewration and Drocessinq. Processing shall be on a continuous basis. 3.3.1 Beef meparation, The beef shall be prepared as
