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INTRODUCTION
INTRODUCTION
Pages 1-3
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E ROBINSON, Presiding CHAIRMAN ROBINSON This symposium today is on factors affecting the quality and stability of canned meats, one of the major subsistence problems of the Armed Forces.
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That is, we must learn how heat penetrates so that we can obtain faster heat penetration, thereby reducing the danger of overcooking with its bad effect on flavor and texture. In addition, we must explore the possibilities of stabilizing our canned meats by methods other than those presently used.
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Its purpose is to investigate all problems related to the canning of beef, pork, lamb, chicken, turkey, eggs, sea food items and combination of these and/or combinations with vegetables or fruits. Our objective is to eliminate from canned animal products and food items the soft, mushy texture and objectionable canned meat flavor.
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