Evaluation of Frozen Meat Entrees.

摘要

Oven Fried Chicken, Swiss Steak with Brown Gravy, Baked Lasagna, Sweet and Sour Pork, Turkey a la King, and Creole Pork Slices were prepared. Portions were furnished to the Navy for a submarine feeding test. Other portions were used for determination of storage stability, nutritional studies, and to determine preparation methods for the Navy. This report details the results of the in-house storage stability study and the Navy evaluation of six frozen meat entree items: Oven Fried Chicken, etc. In general, the Navy cooks and leading mess management specialists found the food items convenient and easy to use and the directions for preparation legible and clear. Eighty percent of the cooks and mess management specialists rated the products good to very good. Between 49 and 69 percent of the Navy consumers rated the products between 6 and 8 on a 9-point scale (9= like extremely), depending on the product.