MIL-DTL-44159C
4.5.5 Fat and salt content testing. Prepare the sample, which includes the entire can contents,
according to AOAC International Method No. 983.13. Analysis shall be made in accordance
with the following methods described in the Official Methods of Analysis of the AOAC
International. The results shall be reported to the nearest 0.1 percent.
Test
Method
Fat
922.06
Salt
935.47
Any individual result failing to conform to the requirements in 3.6 (k and l) shall be classified as
a major defect. In addition, the lot shall be rejected if the average fat content fails to conform to
the requirement in 3.6 (j). The sampling and acceptance criteria shall be as specified in table IV.
TABLE IV. Sampling plan for fat and salt content testing.
Lot size
Sample size
Acceptance
Rejection
(cans)
(cans)
Number
Number
0 to 1,200
3
0
1
over 1,201
13
1
2
4.5.6 Can vacuum examination. The filled and sealed cans selected for the product examination
(see 4.5.4) shall be examined for vacuum. The cans and contents shall be allowed to reach 70° to
80°F. The vacuum reading shall be taken with a puncture-type vacuum gauge making the
puncture as near as possible to the double seam to minimize error due to distortion of the end. A
correction of 1 inch of vacuum shall be added to the gauge reading for each 1000 feet above sea
level at which the determination is made. Failure of any can to meet the vacuum requirement
shall cause rejection of the lot.
4.5.7 Can condition examination. Examination of filled and sealed cans shall be in accordance
with the U.S. Standards for Condition of Food Containers.
4.5.8 Shipping container examination. Shipping containers shall be examined for defects in
assembly, closure, and reinforcement (when applicable) in accordance with U.S. Standards for
Condition of Food Containers. In addition, the following defects shall be classified as follows:
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