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Meat Tempering Practices and Analyses of Meat Tempering Systems at Army Installations

机译：陆军装置肉类回火系统的肉类回火实践与分析

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A field study was conducted to determine the scope and reasons for the practice of uncontrolled temperature tempering of frozen meats; to evaluate its public health significance; and to develop recommendations to reduce or eliminate this practice within dining facilities. It was determined that uncontrolled temperature tempering of meat is frequently practiced in Army dining facilities. A potential health hazard was found to exist when uncontrolled temperature tempering of meat is practiced; however, a history of food borne disease attributable to this practice could not be documented. An analysis was made of alternative systems and procedures that could be employed to temper frozen meats effectively and safely. Recommendations are made for studies to determine the most effective system and procedures to temper meats under current Troop Issue Subsistence Activity and dining facility concepts of operation. The public health aspects of improper meat tempering practices are discussed and meat items and quantities requiring tempering per day to feed various troop strengths are tabulated. (Author)

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