MIL-PRF-44469A
6.1 Acquisition requirements. Acquisition documents must specify the following:
a. Title, number, and date of the specification.
b. Issue of DoDISS to be cited in the solicitation, and if required, the specific issue of
individual documents referenced (see 2.2.1 and 2.3).
c. When a first article is not required (see 3.1).
6.2 Ingredients and formulation. Ingredients and formulation may be as follows:
Sauce:
Ingredients
Percent by weight
Beef, raw
53.00
Water
27.32
Tomatoes, crushed
7.50
Tomato paste (26% solids)
5.50
Chili powder
2.20
Starch, waxy maize, modified
1.50
Onion, dehydrated, chopped
1.00
Salt
0.95
Sugar, brown, light
0.75
Lecithin
0.25
Pepper, black, ground
0.03
Percent by weight
Product:
Ingredients
Meat sauce
85.0
Macaroni
15.0
6.3 Technical information. Specific technical inquiries may be addressed to the Commander,
U.S. Army Soldier Systems Command, Natick Research, Development and Engineering Center,
ATTN: SSCNC-WRE, Natick, MA 01760-5018.
6.4 Subject term (key word) listing.
Operational ration
Food processing
Pouched food
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