MIL-DTL-44159C
AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC)
Approved Methods of the American Association of Cereal Chemists
(Copies of Approved Methods of the American Association of Cereal Chemists are
available from: American Association of Cereal Chemists, 3340 Pilot Knob Road, St. Paul, MN
55121.)
ASSOCIATION OF OFFICIAL ANALYTICAL CHEMISTS (AOAC)
Official Methods of Analysis of the Association of Official Analytical Chemists
International
(Copies of Official Methods of Analysis of the Association of Official Analytical
Chemists International may be obtained from: AOAC International, 481 North Frederick
Avenue, Suite 500, Gaithersburg, MD 20877.)
(Technical society and technical association documents are generally available for reference
from libraries. They are also distributed among technical groups and using Federal agencies.)
2.3 Order of precedence. In the event of a conflict between the text of this document and the
references cited herein, the text of this document takes precedence. Nothing in this document,
however, shall supersede applicable laws and regulations unless a specific exemption had been
obtained.
3. REQUIREMENTS
3.1 First Article. When specified in the contract or purchase order, a sample shall be subjected
to first article inspection (see 4.4, 6.1, and 6.3).
3.2 Ingredients. All ingredients shall be clean, sound, wholesome, and free from foreign
material, evidence of rodent or insect infestation, extraneous material, off-odors, off-flavors, and
off-colors.
3.2.1 Ham. The ham shall be of high commercial quality and shall be offered in the chilled state
as cured, smoked, fully-cooked, shankless; cured, smoked, sectioned and formed; or cured,
smoked, shankless hams. Hams labeled "water added" shall be acceptable. The ham shall show
no evidence of freezing, defrosting or mishandling. Coarse-textured dark meat or the presence of
shank meat shall cause rejection of the lot. The ham offered for examination shall not show
evidence of prolonged storage, brine residue on casing, and overcooking.
3.2.1.1 Boning and trimming. The whole, smoked, shankless ham shall be boned and trimmed
to remove objectionable material such as bone, cartilage, heavy connective tissue, seam fat, etc.
The boneless, trimmed ham shall comply with the limitations listed in tables I and II.
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