MIL-PRF-44469A
3.2 Performance characteristics of the packaged food.
3.2.1 Commercial sterility. The packaged food shall be processed until commercially sterile.
3.2.2 Shelf life. The packaged food shall meet the minimum shelf life requirement of 36
months at 80°F.
3.2.3 Appearance.
3.2.3.1 Ground beef. The beef shall be a grind size typically produced by a 3/8 inch grinder
plate, and shall be free of cartilage, coarse connective tissue, section of tendons or ligaments, and
glandular material. The cooked ground beef shall have a characteristic cooked color.
3.2.3.2 Enriched elbow macaroni. The macaroni shall be curved strands not less than 3/4
inches or greater than 1.5 inches in length. The macaroni shall be an off white to light tan color.
3.2.3.3 Sauce. The sauce shall be a dark red to reddish brown color.
3.2.3.4 General. There shall be no bone or bone fragments in the packaged food.
3.2.4 Odor and flavor.
3.2.4.1 General. The packaged food shall have an odor and flavor characteristic of processed
chili and macaroni in a spicy chili pepper blend tomato based sauce.
3.2.4.2 Foreign. The packaged food shall be free from foreign odors and flavors such as, but
not limited to, burnt, scorched, rancid, sour, or stale.
3.2.5 Texture.
3.2.5.1 Enriched elbow macaroni. The macaroni shall be slightly soft to slightly firm. The
macaroni shall not be pasty.
3.2.5.2 Sauce. The sauce shall be moderately thick.
3.2.6 Weight.
3.2.6.1 Net weight. The average net weight shall be not less than 8.0 ounces. No individual
pouch shall contain less than 7.5 ounces.
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