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A microbiological Quality Assurance Program, has been designed specifically for the F. E. Warren AF Central Production Facility for the production of precooked frozen items. These items must meet microbiological constraints imposed by Strategic Air Command before they can be released for consumption. The main elements in this program are end product analysis, time- temperature monitoring, and control of raw and commercially processed food sources. The program is designed to be conducted by a Quality Inspection Specialist aided, on a limited basis, by selected food production personnel.

Meat loaves were prepared in accordance with Armed Forces Recipe L-35 using ground meat extended with hydrated granular soy concentrate (18% protein- wet basis). The hydrated soy protein was added to the ground meat at 10 and 20% levels. The primary objective of the study was to determine the effect of soy extension of ground beef on the nutritional content of meat loaf. The second objective was to evaluate the consumer acceptability of meat loaf made with and without soy. A final objective was to determine the effect of soy extension on the cooked yield of meat loaf. The soy-extended meat loaves had higher mineral content than the 100% ground beef meat loaf. The thiamin and riboflavin levels were higher in the 100% ground beef meat loaf than in the 20% soy-extended meat loaf. Consumers independently rated the 20% soy-extended meat loaf comparable to that made with 100% beef. The 20% soy-extended meat loaf gave the greatest cooked yield.

This archival material has been provided for educational purposes. Ball State University Libraries recognizes that some historic items may include offensive content. Our statement regarding objectionable content is available at: https://dmr.bsu.edu/digital/about

This archival material has been provided for educational purposes. Ball State University Libraries recognizes that some historic items may include offensive content. Our statement regarding objectionable content is available at: https://dmr.bsu.edu/digital/about

This archival material has been provided for educational purposes. Ball State University Libraries recognizes that some historic items may include offensive content. Our statement regarding objectionable content is available at: https://dmr.bsu.edu/digital/about