Accession Number : AD0648268
Title : DEVELOPMENT OF CANNED STERILE HAMS.
Corporate Author : NAVAL SUPPLY RESEARCH AND DEVELOPMENT FACILITY BAYONNE N J
Report Date : 08 DEC 1952
Pagination or Media Count : 16
Abstract : After six months' storage of canned sterile ham, the following facts were determined. At room temperature storage, (55F to 92F) the hams retained an acceptable color, flavor, and texture. At 100F storage, the hams retained their quality for one month and then deteriorated considerably. After six months' storage at 100F, the meat was very soft and fibrous and darkened greatly on cooking. Bacteriological analysis of fifteen hams indicated that all were not sterile. With the exception of one ham, which was heavily contaminated, the number of viable organisms in each ham was small. There were more viable aerobic than anaerobic organisms present. Due to the fact that some of the hams tested were not sterile when subjected to bacteriological analysis, it is doubtful that the canned sterile hams should be used at the present time.
Descriptors : (*MEAT, CANNING), (*PORK, STORAGE), FOOD, MILITARY SUPPLIES, MILITARY RATIONS, COOKING DEVICES, COSTS, SHRINKAGE, BACTERIA, CONTAINERS
Subject Categories : Food, Food Service and Nutrition
Distribution Statement : APPROVED FOR PUBLIC RELEASE