 |
|||
|
|
|||
|
Page Title:
Table 5-2. Storage Life of Perishable Subsistence (Cont) |
|
||
| ||||||||||
|
|
 TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12
Table 5-2. Storage Life of Perishable Subsistence
Storage period (months)
Variety
Normal
Maximum
Baldwin ................................ ................................ ................................ ..............................
4 to 6 ................
7
Cortland ................................ ................................ ................................ .............................
3 to 4 ................
5
Delicious ................................ ................................ ................................ ............................
4 to 5 ................
8*
Golden Delicious ................................ ................................ ................................ ................
4 to 6 ................
8*
Gravenstein ................................ ................................ ................................ .......................
0 to 2 ................
3
Grimes Golden (some areas 34-36 .) ................................ ................................ ...............
F
2 to 3 ................
4
Johnathan (some areas 35-36 .) ................................ ................................ ......................
F
2 to 3 ................
4
McIntosh (some areas 38 F.) ................................ ................................ .............................
2 to 4 ................
5
Northern Spy ................................ ................................ ................................ .....................
4 to 5 ................
8
Rhode Island ................................ ................................ ................................ .....................
........................
.........................
Greening................................ ................................ ................................ .............................
3 to 4 ................
6
Rome Beauty ................................ ................................ ................................ .....................
4 to 5 ................
7
Stayman Winesap ................................ ................................ ................................ .............
4 to 5 ................
6
Wealthy ................................ ................................ ................................ .............................
0 to 2 ................
3
Winesap ................................ ................................ ................................ ............................
5 to 7 ................
8
Yellow Newton (CA 38 48 .) ................................ ................................ .............................
F
5 to 6 ................
8
York Imperial ................................ ................................ ................................ .....................
4 to 5 ................
6
*Stored in polyethylene bag liners (unsealed).
Length of stor-
Storage of pear varieties at 30 to 31
F
F
age period
(months)
Stored immediately after harvest at 30 to 31
F
F
Anjou ................................ ................................ ................................ ................................ .........................
4 to 6*+
Bartlett, Comice, Hardy, and Kieffer ................................ ................................ ................................ ...........
2 to 3
Bosc and Seckel ................................ ................................ ................................ ................................ ........
3 to 4*+
Packam ................................ ................................ ................................ ................................ .....................
5 to 6
Winter Nelis ................................ ................................ ................................ ................................ .......................
6 to 7
*Stored in polyethylene bag liners (unsealed).
+The storage live of Anjou, Bartlett, Bosc, and Comice pears may be extended for an additional 1-2 months by packaging in
polyethelene liners.
1
The length of time apples can be held successfully in cold storage at 32 ., unless otherwise specified, will vary with the variety
F
and with the district where grown as well as with their condition when harvested. Controlled atmosphere can extend storage life an
additional 2 to 4 months.
2
Commodities not recommended for export, but which are suitable for immediate use by shore activities and by ships in port or
shortly after sailing.
3
Asparagus held too long at 32 . is subject to chill injury. The butts of asparagus should be placed in absorbent material during
F
storage.
4
Pears-Length of safe storage for certain varieties of pears.
5
Carcasses and cuts: Quarters, carcasses, and cuts of beef, lamb, and veal should be hung or placed on racks when in chill space.
If such items are in a solid frozen condition when received, stow as compactly as possible in the freezer space. Frozen boneless beef
should be stacked compactly. Veal carcasses or cuts, particularly of the lighter weights and lower grades, are subject to rapid
deterioration. Holding time of such items in the chill space should be a minimum. Fresh chilled pork cuts should be treated as highly
perishable.
Variety meats and sausage: Such items are highly perishable. Hold storage time to a minimum.
Cured and smoked meat: The keeping qualities of cured and smoked meats depend upon the type of cure, the length of the
smoking period, and the method of packaging. The storage life of such items is further influenced by the condition of the storeroom
with regard to humidity, temperature, and sanitation.
Growth of mold and development of rancidity in hams and bacon can be retarded by stowing such items in the chill space for
current consumption and in freezer space for seasonal stocks. Since the growth of mold on cured and smoked meats is favored by
the presence of condensed water, excessive humidity should be avoided. If the RH is higher than recommended, it is essential that
good circulation of air be maintained.
Hams and bacon which have been individually wrapped in one or more layers of paper have a tendency to retain, upon the surface
of the meat, any moisture which may have come from the product after wrapping. This moisture, in a measure, stimulates mold and
bacterial growth. If hams so wrapped are held in temperatures of 45 . or above for a considerable length of time, mold and slime
F
will form on the surface of the meat. Surface slime and mold make the ham unattractive and unpleasant to handle, but do not
necessarily indicate spoilage. Accordingly, such products should be carefully inspected to determine how far the mold has
penetrated. In most cases, where only the surface is affected, the mold can be removed from the meat by brushing with a stiff-
bristled brush, wiping with a clean cloth moistened with a vinegar or salt-water solution, and allowing to air dry. When the mold
growth is heavy, it may be trimmed away. If the ham does not have deep cracks or abrasions, the meat underneath the surface
usually is found to be perfectly sound and wholesome. When mold growth or spoilage is evidenced deeply between the muscles and
around the bone, a survey is usually necessary.
6
This item keeps better unwashed.
5-53
|
|
Privacy Statement - Press Release - Copyright Information. - Contact Us |
Click
here for thousands of PDF manuals