MIL-DTL-44159C
3.2.1.2 Handling and storage. Boned and trimmed ham not processed into the finished product
on the day the smoking procedure is completed shall be maintained at a temperature not to
exceed 40°F prior to preparation and further processing.
3.2.2 Water. Water used for formulation, blanching, ice making and washing shall conform to
the National Drinking Water Regulations.
3.3 Preparation and processing. Processing shall be on a continuous basis.
3.3.1 Ham chunk preparation. The hams shall be cut or diced into chunks measuring not greater
than 2.5 by 2.5 by 1 inch. The chunks shall be heated at a temperature and time to ensure
appropriate percent cook out in order to meet finished product drained weight requirements. The
ham chunks shall be agitated during heating to prevent clumping, scorching and burning. The
broth shall be drained from the cooked ham. Immediately after heating, the ham chunks shall be
utilized in the can filling and sealing (see 3.4). If this cannot be accomplished immediately, the
cooked ham chunks and broth shall be cooled down and maintained at a temperature not to
exceed 40°F for not more than 4 hours prior to can filling and sealing.
3.4 Can filling, sealing. Each can (see 5.1) shall be filled with product such as to conform to the
finished product requirements and to the following requirements:
a. The ham chunks and broth shall be filled into the cans. Water may be added as needed to
each can in order to meet the finished product requirements.
b. Immediately after filling, each can shall be hermetically sealed under a vacuum, to
achieve not less than 5 inches mercury on the finished product.
c. The filled and sealed cans shall be in the thermostabilized process within 2 hours after
sealing.
3.5 Can thermoprocessing. The filled and sealed cans shall be thermostabilized by retorting or
other approved methods until a sterilization value (F0) of not less than 6 has been achieved.
3.6 Finished product requirements. The finished product shall comply with the following
requirements:
a. There shall be no foreign material such as, but not limited to, dirt, insect parts, hair,
wood, paper, paint, glass or metal.
b. There shall be no foreign odor or flavor such as, but not limited to, burnt, scorched, stale,
sour, rancid, musty or moldy.
c. There shall be no color foreign to the product.
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