Change 1
Appendix A
DPSCM 4155.2

DEFECT TABLE
Applesauce

*6 months at 100°F/3 months at 120°F - Acceptable
12 months at 100°F - Major A Defect (404)

Cheese Spread
*3 months at 120°F - Acceptable
6 months at 120°F - Major A Defect (404)

* Although acceptable, DPSC or other accountable agency must
be informed if the rations approximate these photos. This is
because the rations probably have little remaining shelf life.

2. This document has application to rations produced up to
the present time. For MRE XVI (DOP 1995 and later) there has
been a formulation change to the cheese spread. Because of
this, there will have to be some adjusting of the cheese
spread benchmark for MREs with a DOP of 1995 or later. U.S.
Army Soldier Systems Command, Sustainability Directorate, has
initiated keeping quality tests for the new cheese spread
formulation. Keeping quality evaluation of the new cheese
spread formulation is on-going. For updates on this study,
please contact DPSC-HSQ or Sustainability Directorate, Natick
Research and Development Center, U.S. Army Soldier Systems
Command.

3. TEMPERATURE RECORDS: In the inspection of rations kept
in storage over long periods of time, it is recommended that
temperature records be reviewed prior to, and in conjunction
with inspection. For product that is no longer “under
warranty”, inspection lots may be grand-lotted according to
storage history (time in storage and temperature during that
time). Rations of the same contractors’ lots which have
different storage history, or for which similarity in storage
history cannot be determined (i.e. missing or incomplete
temperature records) should not be grand-lotted.

4. STORAGE TEMPERATURE VARIATION: Within containers,
rations on the top layers suffer more heat-stress than rations
on the bottom or interior of the pallet. If containers are
stacked, rations in the top container will probably be exposed
to more heat. Shading containers or pallets from direct
sunlight will significantly reduce the heat to which rations
are subjected.Inspectors should be alert to these and other
factors which affect heat stress.

4


Change 1
Appendix A
DPSCM 4155.2

3, 6, 12, 24, and 36 months. These photos show darkening of
the product color progressing consistently with temperature
and time. In both of these products, the darkening is
probably due to non-enzymatic Maillard browning. Browning is
only one of the degradative changes occurring in MREs. Many
components lose texture, and develop off-flavors. However,
there is considerable variation among the other MRE components
as to what degree of deterioration is exhibited at different
temperatures. This is why this document uses applesauce and
cheese spread as the key. Other manifestations (besides
darkening), of heat stress in ration components includes, but
is not limited to, “webbing” in the coffee. (This is the
leaching out of the caffeine in coffee causing the appearance
of white web strands or specks.) Another example of heat
stress is melting of the charm pops.

1. TASTE PANEL RESULTS: Researchers at US Army Soldier
Systems Command (Natick) conducted sensory panels using
trained food technologists and untrained subjects (consumers) .
Consumer panelists rated the product on a continuous scale
ranging from “extremely like” to “extremely dislike” with
“neither like nor dislike” as the midpoint. We will use the
“neither like nor dislike” value as the minimum quality
normally acceptable for MREs. For both applesauce and cheese
spread, the minimum acceptable quality in applesauce would be
represented by the photo of 6 months at 100°F*, or three
months at 120°F. Using Inspection Table J in DPSC Handbook
4155.2, Appendix A, the applesauce photos of 1 year at 100°F

or 6 months at 120°F would be considered a Major A (404)
defect. For shades of lightness/darkness that fall between the
acceptable and the Major A (404) defect threshold, a Major B
(508) defect is assessed. The assessment of a Major B (508)
defect due to comparison with the color photos may be changed
to a Major A (404) or Minor (611) if the judgment of the
inspector indicates that the odor, texture or flavor warrant a
different defect assessment. For cheese spread, the photo of
120°F for 3 months represents an acceptable color*. Cheese

spread photos depicting 120°F for 6 months would constitute a
Major A (404) defect. For shades of lightness/darkness that
fall between the acceptable and the Major A (404) defect
threshold, a Major B (508) defect is assessed. The assessment
of a Major B (508) defect due to comparison with the color
photos may be changed to a Major A (404) or Minor (611) if the
judgment of the inspector indicates that the odor, texture or
flavor warrant a different defect assessment. A summary of
defect criteria is shown below:


Change 1

Appendix A
DPSCM 4155.2

5. THERMAL TIME INDICATORS (TTIs): US Army Soldier Systems
Command has developed paper indicators which are applied to
the exterior of ration cases. Information on these TTIs can
be found in enclosure a. TTIs should be on all new cases of
MREs beginning in 1997. Point of Contact for TTIs is Mr.
Bruce Wright, US Army Soldier Systems Command, DSN: 256-4240.

6. CHEMICAL CHANGES: The color change in the applesauce and
cheese spread is largely attributed to Maillard (or non-
enzymatic) Browning. Maillard reactions are usually initiated
by a reaction between carbonyl groups in sugars (usually
glucose, fructose or lactose) and the €-amino groups of the
side-chains of lysines in proteins. Once the reaction is
initiated, it results in a series of competing and cascading
reactions. This progressing varies with the different foods,
because each food represents a complex system. In applesauce,
high temperature storage results in elevated levels of
Hydroxy-methyl-furfural and glucose will initially drop, then
increase as other sugars become involved in the reaction.
Vitamin C (ascorbic acid) will drop during periods of heat
stress. Research is currently underway to attempt to
correlate Vitamin C levels in applesauce with time and
temperature in storage. The fermented odor attributed to
heat-stressed applesauce results from chemical changes, and
not from yeast-induced fermentation. It is questionable
whether any alcohol is actually formed during these reactions.
The mottled appearance of heat-stressed cheese spread is due
to a breakdown of the emulsion.

7. ENCLOSURES:

a. Typical Stages in the Life of a Time Temperature
Indicator (TTI)

b. Photograph, applesauce, 3 months.
c. Photograph, applesauce, 6 months.
da. Photograph, applesauce, 12 months.
e. Photograph, applesauce, 24 months.

f. Photograph, applesauce, 36 months.


DPSC HANDBOOK 4155.2

SUBSISTENCE

INSPECTION OF
MEAL,
e READY-TO-EAT
(MRE)
RATIONS

EVALUATION OF TEMPERATURE
STRESSED MRE'S

CHANGE 1
APPENDIX A

se JULY 1997

"(DEFENSE PERSONNEL SUPPORT CENTER
2800 South 20th Street, Philadelphia, PA
19145-5099 “


Appendix A
DPSCM 4155.2

g. Photograph, cheese spread, 3 months.

Photograph, cheese spread, 6 months.
i. Photograph, cheese spread, 12 months.
j. Photograph, cheese spread, 24 months.
k. Photograph, cheese spread, 36 months.

F. RESPONSIBILITY:

1. U.S. Army Soldier Systems Command, Sustainability
Directorate, is responsible for Time-Temperature Storage tests
and other research to determine servicable shelf-life of MREs.

2. Readiness CBU and Product Services, Directorate of
Subsistence, DPSC, are charged with developing inspection
procedures based on applicable research and quality assurance
expertise, for the inspection of DPSC owned MREs. In
addition, Readiness CBU is ultimately responsible for
requesting inspection of DPSC owned MREs and determining
dispostion of MREs based on inspection results.

3. U.S. Army Veterinary Command is responsible for
performing MRE inspections and providing reports of
inspection.

G. EFFECTIVE DATE AND IMPLEMENTATION: This document is
effective, but due to the cost of reproducing the photographic
illustrations, distribution of this document will be limited.
That is why it was not incorporated into the revised Appendix
A. Military inspection units that must inspect heat stressed
MREs should contact U.S. Army Veterinary Command or DPSC-HSQ.

BY ORDER OF THE COMMANDER

va,
Cogn J Et nme

- ARINSBERG
Chief, Administrative Support &
Base Supply Division
Office of Base Support Services

11 Enclosures


DEFENSE LOGISTICS AGENCY

DEFENSE PERSONNEL SUPPORT CENTER Appendix A
2800 SOUTH 20TH STREET DPSCH 4155.2
PHILADELPHIA, PENNSYLVANIA 19145-5099
HSQ
Change 1 July 15, 1997
Appendix A
DPSCH 4155.2 EVALUATION OF TEMPERTURE STRESSED

MEAL, READY-TO-EAT (MRE) RATIONS

A. REFERENCES:

1. Richardson, Thomas and Finley, John W. Et.al.

Chemical Changes During Food Processing. Van Nostrand Reinhold
Company. New York, NY. 1985.

2. Ross, Edward W. and Shaw, Carol P. Color Measurement
As Predictor of Consumer Ratings of Military Ration Items.
Natick Research, Development and Engineering Center.
Publishment pending. 1995.

3. Porter, William; Wright, Bruce; and Shaw, Carol.
0 a ‘EFE £ High T in Rati
i i Vans: A Com i i i i
the 1950’s. Technical Report, NATICK/TR-93/027. 1993.

4. DPSCM 4155. 2, Appendix A. Inspection of Meal, Ready-
-Fa - 1991.

B. PURPOSE: To provide guidance on evaluating MREs which
have been stored at high temperatures for long periods of
time. It is hoped that this document will serve to
standardize ration evaluation within both the US Army
Veterinary service and the consumers of these rations.

C. APPLICABILITY AND SCOPE: DPSC Manual 4155.2, Appendix
A, offers guidance on the inspection of MREs. The emphasis of
this guidance is on defects which would be present on initial
receipt from the ration assemblers. Because MREs are an
important part of our strategic war reserve stockpile, it is
necessary to store rations for long periods of time prior to
consumption. This is because MREs are a unique food item, not
produced for a large commercial market. There is not an
industrial base for producing a large quantity in a short time
period, as would be necessary to meet a surge situation.
Therefore, a stockpile is maintained which must be rotated and
consumed regularly to preclude loss to the government. Most
of the MRE stockpile is stored in cold storage which greatly
lengthens shelf-life. However some of it must be kept on


Change 1
Appendix A
DPSCH 4155.2

ships, in forward areas, or in unit basic loads. It is for
these rations that this document was developed, since
guidelines in DPSCM 4155.2, Appendix A, are subjective and can
result in differences between inspectors when assessment of
quality is required. Research at US Army Soldier Systems
Command (Natick), indicates that the appearance and quality of
applesauce and cheese spread vary consistently over time with
the application of heat. Photos showing color change along
with descriptions of other sensory changes are provided.
Included are evaluations of the different levels of heat
stress by taste/sensory panels. Therefore, this document not
only provides a means for determining the relative severity of
the heat stress, it also furnishes benchmarks for the
acceptability of heat stressed rations.

This inspector’s guide is not meant as way of determining
the wholesomeness of MRES. MREs which show an advanced degree
of darkening may be fit to eat. There may be times when heat-
stressed MREs is all that is available for consumption. In
that case, the inspection activity must make judgments as to
wholesomeness. The purpose of this document is to establish a
minimum acceptable quality level, that MRE consumers can
normally expect.

D. Definitions:

Emulsion - System consisting of two non-miscible liquids,
one being globules in the other. A small amount of a third
substance may render the dispersion stable. The liquid broken
up into globules is the dispersed (discontinuous phase); the
surrounding liquid is the external (continuous) phase.

Maillard Reaction - A group of organic reactions, especially
between amino acids and reducing sugars, producing brown color
and flavor changes in many food materials. Also known as non-
enzymatic browning.

MRE - Meals, Ready-to-Eat; the basic military operational
ration. Each case contains 12 menu bags. Each menu bag
contains several pouches, whose contents together comprise one
meal.

E. PROCEDURE: Natick stored MRE components (applesauce and

cheese spread) at temperatures of 40, 80, 100, 120, & 140°F.
Photographs, which are enclosed, were taken at intervals of