Retort pouch sliced peaches in syrup were developed to replace freezedried peaches in a military field ration. Two processing variables were investigated: fruit source (fresh and frozen) and syrup pH (3.85 and 3.25). Peaches were stored at 4", 21" and 38" C and evaluated periodically by sensory panels and biochemical and instrumental analyses. pH had most effect on sensory color, texture and acceptability and instrumental color and sugar composition. High positive correlations existed between a factor (consisting of five sensory quality attributes) and sensory color and texture, Hunter L and a values and sucrose level. Frozen and fresh source peaches at pH 3.85 met shelflife requirements at 21 and 38'.

Retort pouch pears in syrup were developed for a military ration. Processing variables were: syrup pH (4.0 and 3.5) and processing temperature (88ЊC and 96ЊC). Periodic sensory and biochemical/instrumental analyses were conducted during storage at 4, 21 and 38ЊC. pH had the most effect on quality measures. Bivariate correlations from Partial Least Squares (PLS) analysis indicated high positive relationships between the first PLS factor and sensory and analytical determinations: color quality, overall quality, pear flavor intensity, Hunter L, ascorbic acid and sucrose. Pears at pH 4.0, processed at either temperature, met minimum military shelf life requirements at 21Њ or 38ЊC.

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This report summarizes testing and results of experimental formulations for Meal, Ready-To-Eat (MRE) cheese spread. A formulation utilizing a new stabilizing and colorizing system in concert with nitrogen flushing was shown to significantly improve the storage stability under heat stressing conditions of 120° F (49° C), 100° F (38° C), and 80° F (26.7° C) and at specific time intervals. The formulation had significantly higher ratings than the current specified control sample and three other experimental samples for all sensory attributes under heat stressing conditions. As a result, the technical performance requirements in product procurement documents have been changed to reflect the ingredients of the new formulation.

No abstract