PCR-P-051

8 December 2020

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SECTION C

This document covers dehydrated uncooked pork loin patties, chunked and formed packaged 

in a No. 10 metal can for use by the Department of Defense as a component of operational 

rations.

C-1 ITEM DESCRIPTION

PCR-P-051, PORK LOIN PATTIES, CHUNKED AND FORMED, SEASONED, 

DEHYDRATED, UNCOOKED, PACKAGED IN A No. 10 METAL CAN, SHELF 

STABLE

C-2 PERFORMANCE REQUIREMENTS

 A. Product standard. A sample shall be subjected to first article (FA) or product 

demonstration model (PDM) inspection as applicable, in accordance with the tests and 

inspections of Section E of this Performance-based Contract Requirements (PCR) document. 

The approved sample shall serve as the product standard. Should the contractor at any time 

plan to or actually produce the product using different raw material or process methodologies 

from the approved product standard, which result in a product noncomparable to the product 

standard, the contractor shall submit a replacement FA or PDM for approval. In any event, all 

product produced must meet all requirements of this document including product standard 

comparability.

 B. Shelf life. The packaged food shall meet the minimum shelf life requirement of 36

months at 80oF.

 C. Dehydrated product. 

(1) Pork loin patties. The finished product shall be chunked and formed, seasoned,

dehydrated, uncooked pork loin patties. The product shall be fully dehydrated. Each 

individual No. 10 metal can shall contain not less than 20 intact pork loin patties that weigh 

approximately 1.0 ounce (+ 0.2 ounce) each. The finished product shall be approximately 

circular in shape and not less than 3 inches (+ 1/8 inch) in diameter and 3/4 inches (+ 1/8 

inch) thick. The dehydrated product shall have a pale pink to light tan natural pork color. The 

packaged food shall be free from foreign materials.

(2) Texture. The product shall not have wet or soft spots indicating incomplete 

dehydration.

(3) Net weight. The average net weight shall be not less than 16.6 ounces (470 

grams). The net weight of an individual can shall be not less than 16.0 ounces (453 grams).
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 D. Rehydrated product.

(1) Appearance. The overall appearance shall be of rehydrated, uncooked pork loin 

patties. The pork loin patties shall remain intact after rehydration. The rehydrated product 

shall have a light tan, natural pork color. The rehydrated pork loin patties shall be practically 

free of bone or bone fragments. The packaged food shall be free from foreign materials.

(2) Odor. The rehydrated pork loin patties shall have an odor of mildly seasoned, 

uncooked pork. The packaged food shall be free from foreign odors.

(3) Texture. The product shall fully rehydrate within three minutes.

E. Rehydrated cooked product.

(1) Appearance. The rehydrated cooked pork loin patties shall have a light to medium 

tan, cooked pork color. The rehydrated cooked product shall be free from foreign materials.

(2) Odor and flavor. The rehydrated cooked pork loin patties shall have a cooked, 

mildly seasoned, browned pork odor and flavor. The rehydrated cooked pork loin patties shall

be free from foreign odors and flavors.

(3) Texture. The rehydrated cooked pork loin patties shall be slightly firm, slightly

tender to chewy, and may have a fibrous texture.

 F. Palatability and overall appearance. The finished product shall be equal to or better than 

the approved product standard in palatability and overall appearance.

 G. Analytical Requirements.

(1) Protein. The protein content shall be not less than 66.0 percent.

(2) Fat. The fat content shall be not less than 5.5 and not greater than 9.0 percent.

(3) Sodium. The sodium content shall be not less than 975 and not greater than 1475 

mg per 100 grams.

(4) Moisture. The moisture content of the dehydrated product shall not exceed 3.0 

percent.

(5) Oxygen. The oxygen content of the headspace gas in the metal can shall not 

exceed 2.0 percent.
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 H. Microbiological requirements.

(1) Aerobic plate count. The aerobic plate count shall be not greater than 75,000 

Colony Forming Units (CFU) per gram in four of five samples and not greater than 150,000 

CFU per gram in any individual sample.

(2) Escherichia coli (E. coli) count. E. coli shall have less than 10 Colony Forming 

Units (CFU) per gram or less than 3 Most Probable Number (MPN) per gram, where findings 

indicate zero colonies CFU per plate or zero tube producing gas for MPN.

(3) Salmonella. The Salmonella test shall be negative for each of five cans tested per 

production lot.

C-3 MISCELLANEOUS INFORMATION

THE FOLLOWING INGREDIENTS ARE FOR INFORMATION ONLY. THIS IS NOT A 

MANDATORY CONTRACT REQUIREMENT.

 A. Ingredients. Ingredients may be as follows: Chunked and formed pork patty, (pork loin, 

less than 2 percent of the following: rice starch, sea salt, turbinado sugar, sodium carbonate, 

and natural flavor).

SECTION D

D-1 PACKAGING

 A. Packaging. The dehydrated product shall be packaged in a No. 10 metal can with an 

oxygen scavenger so that the oxygen content of the gases in the filled and sealed container 

shall not exceed 2.0 percent when tested after 96 hours of packing. The filled and sealed can 

shall conform to the United States Standards for Condition of Food Containers. The can shall 

not leak when tested in accordance with E-5, B(7).

 B. Oxygen scavenger. The oxygen scavenger shall be constructed of materials that are safe 

for direct food contact. The oxygen scavenger shall be in compliance with all applicable 

Food and Drug Administration (FDA) regulations.

D-2 LABELING

 A. Metal cans. The metal cans shall be labeled in accordance with DLA Troop Support 

Form 2997, Labeling of Metal Cans for Subsistence. The following information shall be 

included on a label or printed directly on one end of the can:
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(1) PORK LOIN PATTIES, SEASONED, DEHYDRATED, UNCOOKED

(2) Net weight

(3) Number of pieces

(4) Name and address of processor

(5) Date of packaging (day-month-year)

(6) Lot number (concurrent with dehydration load)

(7) Inspection legend

(8) Official establishment number

(9) Safe Handling Instructions

(10) Ingredients statement

(11) Directions for use:

Remove and discard oxygen scavenger packet(s). Rehydrate the pork loin 

patties as soon as can is opened by covering with lukewarm (90°-100°F) 

water, keep submerged. Soak for approximately 3 minutes or until all portions 

are soft, then drain excess water. If possible, cover and place patties in 

refrigerator overnight to equilibrate moisture.

Grill: Cook the rehydrated pork loin patties approximately 3 minutes 45 

seconds per side on a griddle at 375°F until the internal temperature reaches 

160°F minimum as measured by a food thermometer. Turn pork loin patties 

over at least twice during cooking.

Oven: Place the rehydrated pork loin patties on a baking pan and cook for 10 

minutes at 350°F until the internal temperature reaches 160°F minimum as 

measured by a food thermometer.

NOTE: Use 1 pound of dehydrated product for 4 pounds uncooked pork loin

patties.

Yield per No. 10 can: 20 portions of 1 patty each.

D-3 PACKING

 A. Packing. Not more than 40 pounds of product shall be packed in a fiberboard shipping 

box constructed in accordance with style RSC of ASTM D5118/D5118M, Standard Practice 

for Fabrication of Fiberboard Shipping Boxes. The fiberboard shall conform to type CF, class 

D, variety SW, minimum burst grade 200 or ECT 32 of ASTM D4727/D4727M, Standard 

Specification for Corrugated and Solid Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes. Each box shall be closed in accordance with ASTM D1974/D1974M, Standard 

Practice for Methods of Closing, Sealing, and Reinforcing Fiberboard Boxes.
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D-4 UNITIZATION

 A. Unit loads. Unit loads shall be as specified in accordance with DLA Troop Support 

Form 3507, Loads, Unit: Preparation of Semiperishable Subsistence Items.

D-5 MARKING

 A. Shipping containers and unit loads. Shipping containers and unit loads shall be marked 

in accordance with DLA Troop Support Form 3556, Marking Instructions for Boxes, Sacks,

and Unit Loads of Perishable and Semiperishable Subsistence.

SECTION E INSPECTION AND ACCEPTANCE

The following quality assurance criteria, utilizing ANSI/ASQ Z1.4, Sampling Procedures and 

Tables for Inspection by Attributes, are required. Unless otherwise specified, single sampling 

plans indicated in ANSI/ASQ Z1.4 will be utilized. When required, the manufacturer shall 

provide the Certificate(s) of Conformance to the appropriate inspection activity. 

Certificate(s) of Conformance not provided shall be cause for rejection of the lot.

 A. Definitions.

(1) Critical defect. A critical defect is a defect that judgment and experience indicate 

would result in hazardous or unsafe conditions for individuals using, maintaining, or 

depending on the item; or a defect that judgment and experience indicate is likely to prevent 

the performance of the major end item, i.e., the consumption of the ration.

(2) Major defect. A major defect is a defect, other than critical, that is likely to result 

in failure, or to reduce materially the usability of the unit of product for its intended purpose. 

(3) Minor defect. A minor defect is a defect that is not likely to reduce materially the 

usability of the unit of product for its intended purpose, or is a departure from established 

standards having little bearing on the effective use or operation of the unit.

 B. Classification of inspections. The inspection requirements specified herein are classified 

as follows:

(1) Product standard inspection. The first article or product demonstration model shall 

be inspected in accordance with the provisions of this document and evaluated for 

appearance, odor, flavor, and texture. Any failure to conform to the performance 

requirements or any appearance or palatability failure shall be cause for rejection of the lot. 
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(2) Periodic review evaluation. The approved first article or product demonstration 

model shall be used as the product standard for periodic review evaluations. All food 

components that are inspected by the USDA shall be subject to periodic review sampling and 

evaluation. The USDA shall select sample units during production of contracts and submit 

them to the following address for evaluation:

COMBAT CAPABILITIES DEVELOPMENT COMMAND (DEVCOM) SOLDIER CENTER

FCDD-SCC-EMR

10 GENERAL GREENE AVENUE

NATICK, MA 01760-5000

One lot shall be randomly selected during each calendar month of production or as otherwise 

specified in the contract. Two (2) sample units shall be randomly selected from that one 

production lot. The two (2) sample units shall be shipped to Natick within five (5) working 

days from the end of the production month from which they are randomly selected and upon 

completion of all USDA inspection requirements. The sample units will be evaluated for 

overall quality against the current first article or product demonstration model.

(3) Conformance inspection. Conformance inspection shall include the 

examinations/tests and methods of inspection cited in this section.

E-5 QUALITY ASSURANCE PROVISIONS (PRODUCT)

 A. Product examination. The finished product shall be examined for compliance with

the performance requirements specified in Section C of this Performance-based Contract 

Requirements document utilizing the double sampling plans indicated in ANSI/ASQC Z1.4. 

The lot size shall be expressed in cans. The sample unit shall be the contents of one can. The 

inspection level shall be S-3 and the acceptable quality level (AQL), expressed in terms of 

defects per hundred units, shall be 1.5 for major defects and 6.5 for minor defects. Defects 

and defect classifications are listed in table I.

TABLE I. Product defects 1/ 2/

Category Defect

Major Minor

Dehydrated product

101 Product not chunked and formed or not seasoned or not dehydrated 

or not uncooked pork loin patties. 3/

102 No. 10 metal can does not contain intact oxygen scavenger(s). 4/

103 Tear or hole or open seal in oxygen scavenger.
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TABLE I. Product defects 1/ 2/ - Continued

Category Defect

Major Minor

104 Product not fully dehydrated. 5/

105 Less than 20 intact pork loin patties per individual No. 10 metal can. 

6/

201 Finished product not dimensions as specified. 7/

202 Product not a pale pink to light tan or not a natural pork color.

Texture

106 Product has wet or soft spots indicating incomplete dehydration.

Net weight

203 Net weight of an individual can less than 16.0 ounces (453 grams). 8/

Rehydrated product 9/

107 Overall appearance not rehydrated or not uncooked pork loin patties.

108 Product does not remain intact after rehydration. 10/

109 Bone or bone fragment measuring more than 0.3 inch in any 

dimension.

110 Product does not have the odor of mildly seasoned, or not an 

uncooked pork odor.

204 Product not a light tan or not a natural pork color.

Rehydrated and cooked product 11/

111 Product not a light to medium tan or not a cooked pork color.

112 Product not a cooked or not a mildly seasoned or not a browned pork

odor and flavor.

205 Product not slightly firm or not slightly tender to chewy texture.
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1/ Presence of any foreign materials such as, but not limited to dirt, insect parts, hair, glass, 

wood, or metal, or any foreign odors or flavors such as, but not limited to burnt, scorched, 

rancid, sour, stale, musty or moldy shall be cause for rejection of the lot. Foreign flavor not 

applicable to dehydrated product.

2/ Finished product not equal to or better than the approved product standard in palatability 

and overall appearance shall be cause for rejection of the lot. Palatability not applicable to 

dehydrated product.

3/ Requirement that pork loin patties shall be produced from USDA certified NAMI Item No. 

413, Pork Loin, Whole, Boneless, shall be verified by a Certificate of Conformance (CoC).

4/ Construction of the oxygen scavenger and compliance with FDA regulations will be 

verified by CoC.

5/ Presence of dark colored cores or a glazed surface area more than 0.5 inch any dimension.

6/ Not intact is defined as more than two dehydrated pork loin patties in an individual can

broken into two or more pieces.

7/ Verification that the dehydrated, uncooked pork loin patties meet the size requirements of 

3 inches (+ 1/8 inch) in diameter and 3/4 inches (+ 1/8 inch) in thickness inch shall be 

verified by USDA on the first production lot of a contract cycle or in the case a new pork 

supplier is obtained. A CoC for the size requirements of diameter and thickness shall be 

provided on all future lots produced using the same pork supplier. 

8/ Sample average net weight less than 16.6 ounces (470 grams) shall be cause for rejection 

of the lot.

9/ Prior to conducting the rehydrated product examination, the product shall be reconstituted 

per can instructions. Product that does not rehydrate within three minutes shall be cause for 

rejection of the lot. Rehydrate in lukewarm water at a temperature of 90° to 100°F for 3

minutes.

10/ Verification that the pork loin patties remain intact after rehydration shall be verified by 

by visual examination.

11/ When the product is rehydrated in lukewarm water at a temperature of 90° to 100°F for 3

minutes, drained, and grilled for 3 minutes 45 seconds per side on a 375°F griddle and 

internal temperature reaches 160° minimum as measured by a food thermometer, the 

resulting product shall meet the requirements in section C-2,E(1), (2), and (3).
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 B. Methods of inspection.

(1) Shelf life. The contractor shall provide a Certificate of Conformance that the 

product has a 36 month shelf life when stored at 80°F. Government verification may include 

storage for 6 months at 100°F or 36 months at 80°F. Upon completion of either storage 

period, the product will be subjected to a sensory evaluation panel for appearance and 

palatability and must receive an overall score of 5 or higher based on a 9 point quality scale 

to be considered acceptable.

(2) Net weight. The net weight of the filled and sealed can shall be determined by 

weighing each sample unit on a suitable scale tared with a representative empty can, lid and

appropriate number of oxygen scavengers. Results shall be reported to the nearest 0.1 ounce

or to the nearest 1 gram.

(3) Analytical. The sample to be analyzed shall be a one-pound composite of three 

filled and sealed cans that have been selected at random from one production lot. The 

composite sample shall be prepared and analyzed in accordance with the following methods 

of the Official Methods of Analysis (OMA) of AOAC International:

Test Method Number

Protein 992.15, or 2007.04

Fat 991.36, 2007.04, or 2008.06

Sodium 985.35, 984.27, 2011.14, or 2011.19

Test results for protein and fat shall be reported to the nearest 0.1 percent. Test results for 

sodium content shall be reported to the nearest 1.0 mg per 100 grams. Government 

verification will be conducted through actual testing by a Government laboratory. Any result 

not conforming to the analytical requirement shall be cause for rejection of the lot.

(4) Moisture testing. The sample to be analyzed shall be a one-pound composite of 

three filled and sealed cans that have been selected at random from one production lot. The 

composite sample shall be tested for moisture content in accordance with the Official 

Methods of Analysis (OMA) of AOAC International method 925.45/A (except that the 

temperature-time cycle for moisture analysis shall be modified by using a temperature of 

70°C for 16 hours at a pressure of not more than 100 mm of mercury), method 2007.04 or 

2008.06 are also acceptable indirect methods. Test results shall be reported to the nearest 0.1 

percent. Government verification will be conducted through actual testing by a Government 

laboratory. Any result not conforming to the requirements specified in Section C of this 

Performance-based Contract Requirements document shall be cause for rejection of the lot.

(5) Oxygen content in the headspace gas examination. The oxygen test shall be 

performed within 96 hours of packaging. The determination of the oxygen content in the 
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headspace gas shall be by using an electronic oxygen analyzer which operates on the 

principle of the difference in partial pressure of oxygen between the oxygen reference and the 

oxygen content of the sample as detected by a porous zirconia sensor, such as the Illinois 

Instrument Analyzer or its equivalent, or on the principle of paramagnetic resonance such as 

the Servomex analyzer, or its equivalent. The oxygen analyzer shall be calibrated to a known 

standard prior to testing the headspace gas of the product. Any result not conforming to the 

oxygen in headspace requirement in C-2, G(5) shall be classified as a major defect. The lot 

size shall be expressed in units of cans. The sample unit shall be one filled and sealed can. 

The inspection level shall be S-2 and the AQL, expressed in terms of defects per hundred 

units, shall be 1.5. Test results shall be reported to the nearest 0.1 percent.

(6) Microbiological testing. Five filled and sealed cans shall be selected at random 

from the lot regardless of lot size. The product shall be individually tested for 

microbiological levels in accordance with the Official Methods of Analysis (OMA) of 

AOAC International or the Food and Drug Administration (FDA) Bacteriological Analytical 

Manual (BAM). Government verification will be conducted through actual testing by a 

Government laboratory. Any result not conforming to the requirements specified in Section 

C of this Performance-based Contract Requirements document shall be cause for rejection of 

the lot.

Test Method Number

Aerobic Plate Count 966.23, 990.12, or BAM, Ch. 3

E. coli 966.24, 991.14, 992.30, or BAM, Ch. 4

Salmonella 967.26, 967.28, 986.35, 991.13, 2003.09, 

2004.03, 2013.09, or BAM Ch. 5

(7) Can leakage examination. Cans shall be inspected for leakage. The sample unit 

shall be one filled and sealed can. The lot size shall be expressed in cans. The sealed cans 

shall be examined for leakage by submerging the can in water contained in a vacuum 

desicator, Mead Tester, or equivalent device, and drawing a vacuum of 10 inches of mercury 

(atmospheric pressure 29.9 inches of Hg) for at least 30 seconds. A leak is indicted by a 

steady progression of bubbles and is a major defect. Isolated bubbles caused by air entrapped 

in the double seam are not considered signs of leakage. The inspection level shall be S-2 and 

the AQL, expressed as defects per hundred units, shall be 1.5.

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING 

MATERIALS, No. 10 METAL CAN)

 A. Packaging.

(1) Can condition examination. Examination of filled and sealed cans shall be in 

accordance with the United States Standards for Condition of Food Containers. In addition, 
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scratches, scuffs or abrasions that occur on the outside coating as a result of the filling, 

sealing, and processing of the cans shall not be scored as a defect.

(2) Can closure examination. Can closures shall be examined visually and by 

teardowns in accordance with the can manufacturer's requirement and 21 CFR, Part 113, 

Subpart D, or 9 CFR, Part 318, Subpart G, as applicable. Any nonconformance based on 

observation of can seam teardowns or on record of can seam teardowns shall be classified as 

a major defect and shall be cause for rejection of any involved product.

 B. Labeling.

(1) Can labeling examination. The can labeling shall be examined in accordance with 

the requirements of DLA Troop Support Form 2997, Labeling of Metal Cans for Subsistence. 

Any nonconformance shall be classified as a major defect.

 C. Packing.

(1) Shipping container and marking examination. The filled and sealed shipping 

containers shall be examined for the defects listed in table II. The lot size shall be expressed 

in shipping containers. The sample unit shall be one shipping container fully packed. The 

inspection level shall be S-3 and the AQL, expressed in terms of defects per hundred units, 

shall be 4.0 for major defects and 10.0 for total defects.

TABLE II. Shipping container and marking defects

Category Defect

Major Minor

101 Marking missing or incorrect or illegible.

102 Inadequate workmanship. 1/

201 More than 40 pounds of product.

1/ Inadequate workmanship is defined as, but not limited to, incomplete closure of container 

flaps, loose strapping, inadequate stapling, improper taping, or bulged or distorted container.

 D. Unitization.

(1) Unit load examination. The unit load shall be examined in accordance with the 

requirements of DLA Troop Support Form 3507, Loads, Unit: Preparation of Semiperishable 

Subsistence Items. Any nonconformance shall be classified as a major defect.
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SECTION J REFERENCE DOCUMENTS

Unless otherwise specified, the applicable version of these documents is that which is active 

on the date of the solicitation or contract.

DLA Troop Support Forms

Form 2997 Labeling of Metal Cans for Subsistence

Form 3507 Loads, Unit: Preparation for Semiperishable Subsistence Items

Form 3556 Marking Instructions for Boxes, Sacks, and Unit Loads of 

Perishable and Semiperishable Subsistence

GOVERNMENT PUBLICATIONS

Federal Food, Drug, and Cosmetic Act and regulations promulgated thereunder 

(21 CFR Parts 1-199) and (9 CFR Parts 1-391)

U.S. Standards for Condition of Food Containers

FOOD AND DRUG ADMINISTRATION Bacteriological Analytical Manual (BAM) 

http://www.fda.gov/Food/ScienceResearch/

LaboratoryMethods/BacteriologicalAnalytic

alManualBAM/default.htm

NON-GOVERNMENTAL STANDARDS

AMERICAN SOCIETY FOR QUALITY (ASQ) www.asq.org

ANSI/ASQCZ1.4 Sampling Procedures and Tables for Inspection by Attributes

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International

ASTM INTERNATIONAL www.astm.org

D1974/D1974M Standard Practice for Methods of Closing, Sealing, 

and Reinforcing Fiberboard Boxes
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D4727/D4727M Standard Specification for Corrugated and Solid 

Fiberboard Sheet Stock (Container Grade) and Cut 

Shapes

D5118/D5118M Standard Practice for Fabrication of Fiberboard 

Shipping Boxes

NORTH AMERICAN MEAT INSTITUTE (NAMI) www.meatinstitute.org

Meat Buyers Guide