Effect of plastic packaging on lyophilized goulash and eggbarley with different types of meat.

ABSTRACT: Ensuring the long-term stability of military rations is crucial for operational readiness. This study investigates the stability of lyophilized foods-beef with egg barley, pork with egg barley, chicken with egg barley, beef goulash, and pork goulash-designed for emergency and combat rations in accordance with NATO Standard AmedP 1.11. This study explores both the application of freeze-drying (lyophilization) as a preservation method and the performance of polyethylene and polyamide (PE/PA) vacuum packaging in maintaining the quality and stability of rations under different storage temperatures. The meals were vacuum-sealed in polyethylene and polyamideide (PE/PA) bags and stored at 5 °C, 25 °C, and 40 °C to assess their stability under various environmental conditions. Given potential supp

SUBMITTER: Jiri M 

PROVIDER: S-EPMC12540976 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature