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SECTION C

This document covers dehydrated cooked chili macaroni with beef, packaged in a brickpack 

pouch, for use by the Department of Defense as a component of operational rations.

C-1 ITEM DESCRIPTION

PCR-C-073, CHILI MACARONI WITH BEEF, COOKED, DEHYDRATED, 

PACKAGED IN A BRICKPACK POUCH, SHELF STABLE

Packages

Package A – Meal, Cold Weather (MCW)

Package B – Food Packet, Long Range Patrol (LRP)

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 non 

comparable to the Product Standard, the contractor shall arrange for a new or alternate FA or 

PDM approval. In any event, all product produced must meet all requirements of this 

document including Product Standard comparability.

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

months at 80°F.

 C. Dehydrated product.

(1) Appearance.

 a. General. The finished product shall be a mixture of cooked ground beef,

macaroni, and kidney beans in a tomato-based chili sauce that has been dehydrated. The 

product shall be free from glazed surface areas or dark colored cores. The packaged food

shall be free from foreign materials. 
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 b. Beef. The ground beef pieces shall be cooked, freeze-dehydrated beef and shall 

be a medium brown color.

 c. Macaroni. The macaroni shall be enriched elbow shaped macaroni product. The 

cooked, dehydrated macaroni product shall be light tan to off-white color.

 d. Kidney beans. The beans shall be a light or dark red class of kidney bean. The 

cooked, dehydrated beans shall be practically free of broken beans, mashed beans or loose 

skins.

 e. Sauce. The dehydrated tomato-based chili sauce shall be a combination of 

tomato puree and/or tomato paste and chili spices and shall be an orangish-brown to a 

reddish-brown color.

(2) Odor. The packaged food shall have an odor of cooked, dehydrated kidney beans, 

macaroni, chili spice blend, and beef. The packaged food shall be free from foreign odors.

(3) Texture. The product shall be fully dehydrated.

(4) Net weight. No individual pouch shall have a net weight of less than 136 grams.

 D. Rehydrated product.

(1) Appearance.

 a. General. The rehydrated chili macaroni with beef shall be a mixture of ground 

beef pieces, macaroni and red kidney beans in a tomato-based chili sauce typical of a product 

that has been frozen and reheated. The rehydrated product shall be free from foreign 

materials.

 b. Beef. The cooked ground beef shall be distinct pieces typically produced by a 

3/8 inch machine setting and shall be medium brown color. The beef shall be free of bone or 

bone fragment, cartilage, coarse connective tissue, tendons or ligaments, and glandular 

material.

 c. Macaroni. The elbow shaped macaroni shall be discernable product and shall be 

light cream to off-white color.

 d. Kidney beans. The beans shall be practically free of broken beans, mashed beans 

or loose skins.
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 e. Sauce. The tomato-based chili sauce shall be a mixture of tomato puree and/or 

tomato paste, and chili spices. The sauce shall be an orangish-brown to a reddish-brown color 

and may have flecks of herbs and spices.

(2) Odor and flavor. The rehydrated chili macaroni with beef shall have a cooked,

chili spice tomato sauce, macaroni, beef and kidney bean odor and flavor. The spice shall be 

a chili spice blend that shall contain dehydrated ground chili peppers (cayenne, paprika), 

cumin, onion, garlic and oregano and may contain small amounts of other spices such as, but 

not limited to, coriander, turmeric, cloves or black pepper. The rehydrated product shall be 

free from foreign odors and flavors. 

(3) Texture. 

 a. General. The product shall fully rehydrate within ten minutes.

 b. Beef. The beef shall be moist and tender.

 c. Macaroni. The macaroni shall be slightly soft to slightly firm.

 d. Kidney beans. The kidney beans shall be tender and slightly firm. They may be 

slightly dry inside.

 e. Sauce. The sauce shall be moderately thick.

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

the approved product standard in palatability and overall appearance.

 F. Analytical requirements.

(1) Protein content. The protein content shall be not less than 19.0 percent.

(2) Fat content. The fat content shall be not greater than 18.0 percent. 

(3) Sodium content. The sodium content shall be not greater than 1500 mg per 100 

grams.

 G. Moisture content. The moisture content shall be not greater than 2.5 percent.
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 H. Microbiological requirements. The aerobic plate count shall be not greater than 75,000 

per gram in four of five samples, and not greater than 150,000 per gram in any individual 

sample. The Escherichia coli count shall have no positive tubes in the standard 3 tube most 

probable number (MPN) technique.

C-3 MISCELLANEOUS INFORMATION

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

MANDATORY CONTRACT REQUIREMENT.

 A. Ingredients: Cooked beef, enriched macaroni, kidney beans, tomato paste, chili 

seasoning, sugar, paprika, partially hydrogenated soybean and/or cottonseed oil, autolyzed 

yeast extract, caramel color, modified corn starch, dehydrated onions, dextrose, sugar.

SECTION D

D-1 PACKAGING

Product shall be filled into pouches in accordance with the PACKAGING 

REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED 

PRODUCT IN A BRICKPACK POUCH.

D-2 LABELING

Each pouch shall be labeled in accordance with the PACKAGING REQUIREMENTS AND 

QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED PRODUCT IN A 

BRICKPACK POUCH.

D-3 PACKING

Packing for shipment to ration assembler shall be in accordance with the PACKAGING 

REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED 

PRODUCT IN A BRICKPACK POUCH.

D-5 MARKING

Marking of shipping containers shall be in accordance with the PACKAGING 

REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED 

PRODUCT IN A BRICKPACK POUCH.
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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 overall 

appearance and palatability. Any failure to conform to the performance requirements or any 

appearance or palatability failure shall be cause for rejection of the lot. 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:

US Army Research, Development, and Engineering Command 

Natick Soldier Research, Development, and Engineering Center

AMSRD-NSR-CF-F

15 Kansas Street

Natick, MA 01760-5018
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One lot shall be randomly selected during each calendar month of production. Six (6) sample 

units of each item produced shall be randomly selected from that one production lot. The six 

(6) sample units shall be shipped to Natick within five working days from the end of the 

production month and upon completion of all USDA inspection requirements. The sample 

units will be evaluated for the characteristics of appearance, odor, flavor, texture, and overall 

quality.

(2) Conformance inspection. Conformance inspection shall include the 

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

REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR DEHYDRATED 

PRODUCT IN A BRICKPACK POUCH.

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/ASQ Z1.4. 

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

pouch. 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 4.0 for minor defects. 

Defects and defect classifications are listed in table I. 

TABLE I. Product defects 1/ 2/ 3/ 4/ 5/

Category Defect

Major Minor

 Dehydrated product

Appearance

101 Product not a mixture of cooked ground beef, macaroni, and kidney 

beans in a tomato-based chili sauce that has been dehydrated.

102 Glazed surface area measuring more than 0.5 inch in any dimension. 6/

103 Dark colored core in any dimension. 7/

201 Ground beef pieces not cooked, freeze-dehydrated beef or not medium 

brown color.
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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ - Continued

Category Defect

Major Minor

202 Cooked, dehydrated macaroni not light tan to off-white color.

203 Cooked, dehydrated kidney beans not practically free of broken beans or

mashed beans or loose skins.

204 Dehydrated tomato-based chili sauce not tomato puree with chili spices;

or not tomato paste with chili spices; or not a combination of either 

tomato puree or tomato paste with chili spices.

205 Sauce not orangish-brown to reddish-brown color. 

Odor 

104 Packaged food does not have an odor of cooked, dehydrated, kidney 

beans or macaroni or chili spice blend or beef.

Texture

105 Wet spots or soft spots. 7/

Net weight

206 Net weight of an individual pouch less than 136 grams.

 Rehydrated product 8/

Appearance

106 Product not a mixture of ground beef pieces, macaroni and red kidney 

beans in a tomato-based chili sauce typical of a product that has been 

frozen and reheated.

107 Bone or bone fragment measuring more than 0.3 inch in any dimension.

207 Total weight of cartilage, coarse connective tissue, tendons or ligaments, 

and glandular material more than 0.35 ounces.
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TABLE I. Product defects 1/ 2/ 3/ 4/ 5/ - Continued

Category Defect

Major Minor

208 Ground beef pieces not distinct or not a medium brown color.

209 Macaroni not discernible product or not light cream to off-white color.

210 Kidney beans not practically free of broken beans or mashed beans or 

loose skins.

211 Sauce not tomato puree with chili spices; or not tomato paste with chili 

spices; or not a combination of either tomato puree or tomato paste with

chili spices.

212 Sauce not an orangish-brown to a reddish - brown color.

Odor and flavor

108 Product does not have a cooked chili spice tomato sauce or cooked 

macaroni or cooked beef or cooked kidney bean odor or flavor.

Texture

109 Hard cores due to incomplete water penetration. 9/

213 Ground beef not moist or not tender.

214 Macaroni not slightly soft to slightly firm.

215 Kidney beans not tender or not slightly firm. 10/

216 Sauce not moderately thick.

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 is not 

applicable to dehydrated product.
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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 is not applicable to 

dehydrated product.

3/ Verification of the macaroni as enriched elbow shaped macaroni product shall be verified 

with the statement of ingredients on the label or verified by producer’s Certificate of 

Conformance (CoC). Any nonconforming results shall be cause for rejection of the lot.

4/ Class of kidney beans shall be verified by producer’s CoC.

5/ Machine setting requirement for beef pieces shall be verified by producer’s CoC.

6/ Evidence of faulty dehydration.

7/ Evidence of incomplete dehydration.

8/ Rehydrate according to pouch instructions. Product that does not rehydrate within ten 

minutes shall be cause for rejection of the lot. 

9/ Dry areas attributable to gristle and similar materials in the meat shall not be considered 

defects because they do not necessarily rehydrate properly.

10/ Dry areas in the interior of the kidney bean shall not be considered defects if the areas are 

not hard.

 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 hedonic scale 

to be considered acceptable.

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

by weighing each sample on a suitable scale tared with a representative empty pouch. Results 

shall be reported to the nearest 1 gram.

(3) Analytical. The sample to be analyzed shall be a composite of eight filled and 

sealed pouches which have been selected at random from the lot. The composite sample shall 
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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, 988.05 or 991.20

Fat 925.12 or 985.15 2008.06

Sodium 985.35, 984.27

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

sodium shall be reported to the nearest 1 mg per 100 grams. Government verification will be 

conducted through actual testing by a Government laboratory. Any nonconforming results 

shall be cause for rejection of the lot.

(4) Moisture content testing. Eight filled and sealed pouches shall be selected at 

random from the lot regardless of lot size. The contents of each pouch shall be blended to 

uniformity using a blender or food processor. The blending must be rapid and conducted in 

such a way that minimum heat is transferred to the product and that the product has minimum 

exposure to atmospheric moisture. Each sample shall be tested for moisture content in 

accordance with the Official Methods of Analysis (OMA) of AOAC International, method 

926.08 (except 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). 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 moisture requirement shall be cause for rejection of the lot.

(5) Microbiological testing. Five filled and sealed pouches shall be selected at random 

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

microbiological levels in accordance with the OMA of AOAC International, for aerobic plate 

count, method 966.23 or 990.12, and for E. coli, method 966.24. The diluent shall be added 

to each sample of dry product and allowed to stand for 15 minutes before blending the

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

laboratory. Any result not conforming to the microbiological requirements shall be cause for 

rejection of the lot.

E-6 QUALITY ASSURANCE PROVISIONS (PACKAGING AND PACKING

MATERIALS)

Inspection for packaging, labeling, packing, and marking shall be in accordance with the 

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS FOR 

DEHYDRATED PRODUCT IN A BRICKPACK POUCH.
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SECTION J REFERENCE DOCUMENTS

SPECIFICATIONS

PACKAGING REQUIREMENTS AND QUALITY ASSURANCE PROVISIONS 

FOR DEHYDRATED PRODUCT IN A BRICKPACK POUCH.

NON-GOVERNMENTAL STANDARDS

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

ANSI/ASQ Z1.4-2003 Sampling Procedures and Tables for Inspection by 

Attributes

AOAC INTERNATIONAL www.aoac.org

Official Methods of Analysis (OMA) of AOAC International
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For DLA Troop Support Website Posting

RDNS-SEC-EM

12 

August 2016

TO: Defense Logistics Agency (DLA) - Troop Support – Subsistence DSCP-FTRE

SUBJECT: ES16-037 (DSCP-SS-16-01015); Document change; United States Department of 

Agriculture (USDA) recommendation to add an additional Official Method of Analysis 

(OMA) of the Association of Official Analytical Chemists (AOAC) International Fat Test 

Method 2008.06 to fourteen individual and group ration documents.

1. Reference: Memo from RDNS-SEC-EM to DSCP-FTRE, dated 1 March 2016, 

SUBJECT: ES16-022 (DSCP-SS-16-00433); Document change; USDA Proposal to add an 

additional Official Method of Analysis (OMA) of the Association of Official Analytical 

Chemists (AOAC) International Fat Test Method 2008.06 to four bakery documents

2. Natick received an Engineering Support Case (ES Case) from DLA - Troop Support 

stating the USDA Laboratory has made a recommendation to add an additional method for 

fat testing, Official Method of Analysis (OMA) of the Association of Official Analytical 

Chemists (AOAC) International Fat Test Method 2008.06, to fourteen individual and group 

ration specifications.

3. In addition, Natick is deleting OMA of the AOAC fat test method number 985.15 from 

eight of the fourteen individual and group ration specifications. The Agriculture Marketing 

Service laboratory no longer performs test method 985.15 for fat as it requires a toxic solvent 

that is no longer used in the laboratory.

4. The fourteen specifications are listed below under each individual or group ration: 

a. Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP): PCR-B-015, 

Beef Stew, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; PCR-B016, Beef Stroganoff with Noodles, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable; PCR-C-025, Chicken and Rice, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable; PCR-C-026, Chicken, Spicy Oriental with Rice, Cooked, 
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Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; PCR-C-073, Chili Macaroni 

with Beef, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; PCR-E001, Eggs, Scrambled, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf 

Stable; PCR-R-011, Rice and Chicken, Mexican Style, Cooked, Dehydrated, Packaged in 

a Brickpack Pouch, Shelf Stable; PCR-S-017, Seafood Chowder, Cooked, Dehydrated, 

Packaged in a Brickpack Pouch, Shelf Stable; PCR-S-008, Spaghetti with Meat Sauce, 

Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; and PCR-T-002, 

Turkey Tetrazzini, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable.

b. Meal, Ready-to-Eat (MRE): PCR-G-003A, Granola, Packaged in a Flexible Pouch, 

Shelf Stable.

c. Unitized Group Ration – Heat & Serve (UGR-H&S): PCR-B-052, Beef and 

Potatoes in Cream Gravy, Packaged in a Polymeric Tray, Shelf Stable; and PCR-B-039A, 

Buffalo Style Chicken, Packaged in a Polymeric Tray, Shelf Stable.

d. Unitized Group Ration - Marine (UGR-M): PCR-C-059, Chili Con Carne with 

Beans, Cooked, Dehydrated, Packaged in a No. 10 Can, Shelf Stable.

5. Natick Research Chemists reviewed this request and concur with USDA’s 

recommendation to add AOAC of the OMA Fat Test Method 2008.06 as an additional fat test 

method to the fourteen subject documents.

6. Natick submits the following changes to subject documents for all current, pending, and 

future procurements until the document is formally amended or revised:

a. Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP):

(1) In PCR-B-015, Beef Stew, Cooked, Dehydrated, Packaged in a Brickpack Pouch, 

Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under column for Fat Test 

Method Number(s), after “925.12” insert “, 2008.06”.

(2) In PCR-B-016, Beef Stroganoff with Noodles, Cooked, Dehydrated, Packaged in 

a Brickpack Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under 

column for Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

(3) In PCR-C-025, Chicken and Rice, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under column for 

Fat Test Method Number(s), after “925.12” insert “, 2008.06”.
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(4) In PCR-C-026, Chicken, Spicy Oriental with Rice, Cooked, Dehydrated, 

Packaged in a Brickpack Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph 

C(3), under column for Fat Test Method Number(s), after “925.12” insert “, 

2008.06”.

(5) In PCR-C-073, Chili Macaroni with Beef, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable, on Page 10, Section E-5, Paragraph B(3), under 

column for Fat Test Method Number, after “925.12 or” delete “985.15” insert 

“2008.06”.

(6) In PCR-E-001, Eggs, Scrambled, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable, on Page 7, Section E-6, Paragraph C(3), under column for 

Fat Test Method Number, after “925.32” insert “, 2008.06”.

(7) In PCR-R-011, Rice and Chicken, Mexican Style, Cooked, Dehydrated, Packaged 

in a Brickpack Pouch, Shelf Stable, on Page 10, Section E-5, Paragraph B(3), 

under column for Fat Test Method Number, after “925.12,” delete “985.15” insert 

“2008.06”.

(8) In PCR-S-017, Seafood Chowder, Cooked, Dehydrated, Packaged in a Brickpack 

Pouch, Shelf Stable, on Page 9, Section E-5, Paragraph B(3), under column for 

Fat Test Method Number, after “925.12,” delete “985.15” insert “2008.06”.

(9) In PCR-S-008, Spaghetti with Meat Sauce, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph C(3), under 

column for Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

(10) In PCR-T-002, Turkey Tetrazzini, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable, on Page 6, Section E-6, Paragraph B(3), under 

column for Fat Test Method Number(s), after “925.12” insert “, 2008.06”.

b. Meal, Ready-to-Eat (MRE):

(1) In PCR-G-003A, Granola, Packaged in a Flexible Pouch, Shelf Stable, on Page 

12, Section E-5, Paragraph B(3), under column for Fat Test Method Number, 

delete “985.15” insert “945.38, 960.39, 2008.06”.

c. Unitized Group Ration – Heat & Serve (UGR-H&S):
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(1) In PCR-B-052, Beef and Potatoes in Cream Gravy, Packaged in a Polymeric 

Tray, Shelf Stable, on Page10, Section E-5, Paragraph B(5), under column for Fat 

Test Method Number, delete “985.15” insert “991.36, 2008.06”.

(2) In PCR-B-039A, Buffalo Style Chicken, Packaged in a Polymeric Tray, Shelf 

Stable, on Page10, Section E-5, Paragraph B(5), under column for Fat Test 

Method Number, delete “985.15” insert “991.36, 2008.06”.

d. Unitized Group Ration - Marine (UGR-M):

(1) In PCR-C-059, Chili Con Carne with Beans, Cooked, Dehydrated, Packaged in a 

No. 10 Can, Shelf Stable, on Page 10, Section E-5, Paragraph B(7), under column 

for Fat Test Method Number, delete “985.15” insert “925.12, 991.36, 2008.06”.

7. The following documents with Changes highlighted and dated 12 August 2016 are 

attached:. Meal, Cold Weather/Food Packet, Long Range Patrol (MCW/LRP): Change 

02, PCR-B-015, Beef Stew, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf 

Stable; Change 03, PCR-B-016, Beef Stroganoff with Noodles, Cooked, Dehydrated, 

Packaged in a Brickpack Pouch, Shelf Stable; Change 02, PCR-C-025, Chicken and Rice, 

Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; Change 03, PCR-C-026, 

Chicken, Spicy Oriental with Rice, Cooked, Dehydrated, Packaged in a Brickpack Pouch, 

Shelf Stable; Change 01, PCR-C-073, Chili Macaroni with Beef, Cooked, Dehydrated, 

Packaged in a Brickpack Pouch, Shelf Stable; Change 06, PCR-E-001, Eggs, Scrambled, 

Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; Change 01,PCR-R-011, 

Rice and Chicken, Mexican Style, Cooked, Dehydrated, Packaged in a Brickpack Pouch, 

Shelf Stable; Change 01, PCR-S-017, Seafood Chowder, Cooked, Dehydrated, Packaged in a 

Brickpack Pouch, Shelf Stable; Change 02, PCR-S-008, Spaghetti with Meat Sauce, Cooked, 

Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; and Change 03, PCR-T-002, 

Turkey Tetrazzini, Cooked, Dehydrated, Packaged in a Brickpack Pouch, Shelf Stable; Meal, 

Ready-to-Eat (MRE): Change 03, PCR-G-003A, Granola, Packaged in a Flexible Pouch, 

Shelf Stable; Unitized Group Ration – Heat & Serve (UGR-H&S): Change 02, PCR-B052, Beef and Potatoes in Cream Gravy, Packaged in a Polymeric Tray, Shelf Stable; and 

Change 05, PCR-B-039A, Buffalo Style Chicken, Packaged in a Polymeric Tray, Shelf 

Stable; and Unitized Group Ration - Marine (UGR-M): Change 01, PCR-C-059, Chili 

Con Carne with Beans, Cooked, Dehydrated, Packaged in a No. 10 Can, Shelf Stable.