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Page Title:
Table 5-1. Storage Life of Frozen Subsistence (Cont) |
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 TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12
Table 5-1. Storage Life of Frozen Subsistence (Continued)
(0 . or Below)
F
See footnotes at the end of the table.
Approximate stor-
age life (months)
ready-to-cook .....................................................................................................................................................
12
ready-to-cook, cut up .........................................................................................................................................
12
Raspberries ...............................................................................................................................................................
18
Rhubarb .....................................................................................................................................................................
18
Ravioli ........................................................................................................................................................................
6
2,3
Salami
cooked ...............................................................................................................................................................
6
dry ......................................................................................................................................................................
6
2,3
Sausage
9
liver ....................................................................................................................................................................
9
New England style .............................................................................................................................................
6
pork, bulk style ...................................................................................................................................................
6
pork patties ........................................................................................................................................................
3
pork, precooked, Polish, Italian ..........................................................................................................................
9
pork and beef, precooked ...................................................................................................................................
9
2
Scallops ...................................................................................................................................................................
9
Scrapple .....................................................................................................................................................................
6
2,7
Shrimp
raw, peeled/unpeeled .........................................................................................................................................
9
raw, breaded, molded .........................................................................................................................................
9
5
Soups .......................................................................................................................................................................
12
Spinach ......................................................................................................................................................................
12
Spinach, chopped .......................................................................................................................................................
12
Squash, summer and fall, cooked ..............................................................................................................................
12
Strawberries ...............................................................................................................................................................
18
Succotash ..................................................................................................................................................................
12
2
Sweet goods, yeast raised
6
Tamales .....................................................................................................................................................................
9
Topping, dessert ........................................................................................................................................................
24
Tortillas, corn or wheat ...............................................................................................................................................
12
2
Turkey
boneless, cooked ...............................................................................................................................................
6
boneless, raw .....................................................................................................................................................
6
whole, ready-to-cook ..........................................................................................................................................
9
Veal ............................................................................................................................................................................
12
Vegetables, mixed ......................................................................................................................................................
12
Waffles ......................................................................................................................................................................
12
1
Any evidence that meal has been thawed is reason for discarding.
2
Many of the products listed herein are also storable under chill conditions (above 32 .). See 5-17a(4).
F
3
These products suffer deteriorative changes as a result of freezing. If frozen storage is necessary, storage times indicated will tend to minimize rancidity development.
4
Storage life above 0 . is 4 months.
F
5
Cream-style soups which have broken down during freezing will be satisfactory when heated.
6
These meals may be used for their intended purpose up to 9 months after date of pack provided surveillance inspections, performed at least every 30 days subsequent to
the 6-month period, result in the product being accepted for consumption.
7
The quality of frozen shrimp will deteriorate within 30 days if held between 14 . and 18 .
F
F
(5) Chill storage of perishable subsistence freezing point, storage temperature, RH, and storage life. The following
table (table 5-2) is for the guidance of personnel in computing the storage life of subsistence held in chilled storage.
Many of the considerations mentioned in paragraph a(1), section D, above are applicable to chilled storage. The storage
periods given are applicable only to products processed and procured in accordance with specifications.
(a) Temperature. Chill storage is generally within a temperature range of 32 . to 35 . For some items,
F
F
better quality is maintained at temperatures higher or lower than these are shown as accepted storage temperature.
Some items are damaged by slow freezing; for these, the average freezing points are given.
(b) Humidity. Preferred RHs shown in the table are those which best inhibit the gain or loss of moisture in the
item. Storage at higher RHs may allow water to condense on or be absorbed in the item, while at lower RHs, the item
may dry and shrink.
5-46
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