The Effect of High Temperature Storage on the Acceptability and Stability of Intermediate Moisture Food.

摘要

Four intermediate moisture meat entree items developed at the U.S. Army Natick Laboratories, Natick, Massachusetts, were held in storage for a period of six months at 38C. The products studied were, intermediate moisture pork with barbecue sauce, pork with sweet and sour sauce, pork with oriental sauce, and ham with sweet mustard sauce. Microbiological, nutritional, and sensory evaluations were conducted on these products at pre-determined storage intervals. (Author)