Meal, Ready-to-Eat Research Articles

Degradation behavior of multilayer pouches containing liquid and powder hot sauce for Meal, Ready-to-Eat (MRE) rations

Hot sauce is a highly desired condiment by Warfighters. This research investigates possible multilayer Meal, Ready-to-Eat (MRE) ration packaging films for hot sauce, focusing on performance and characterization of film degradation. Four films were made into pouches for an accelerated storage study at 80°F and 100°F with hot sauce (liquid and powder) and water as a control. For a comprehensive examination of the unique characteristics presented by the innermost layers, particularly linear low-density polyethylene (LLDPE), low-density polyethylene (LDPE), and polypropylene (PP), evaluations were conducted on the mass, thickness, morphology, chemical composition of the innermost layer, barrier performance, and seal strength of each type of pouch at one, six, and 12 months. Sensory tests evaluated the food quality of hot sauce. Liquid hot sauce caused delamination of two pouch structures after one month of storage at both storage temperatures. At 12 months, liquid and powder hot sauce delaminated another pouch structure at 80°F, reducing its seal strength by 62 % and 24 %, respectively. Only one pouch structure exhibited no notable degradation at 12 months, and hot sauce quality was effectively preserved. This research provides a comparative analysis of the effects of liquid and powder hot sauce on multilayer pouches, offering new insights into how hot sauce induces degradation in these pouches, which could guide future design of MRE ration packaging.

Soft food as violence cover-up: militarised foods as foods of the everyday

ABSTRACT In this essay, the food texture of softness is analysed through the lens of food and culture studies as a boundary crossing and connecting texture that conjoins the US military and civilian realms. The consistent back-and-forth circulation of foods between the two spaces results in a pervasive, engrained military presence with food unsuspectingly carrying militarism beyond the sphere of explicit conflict or the military food development lab. The foods that circulate between the homefront and the warfront can be defined by their textural softness, a pleasurable consistency that is familiar and expected. When the food softness loses its expected quality in either realm, with softness as a camouflage for the militarism in the circulated foods, then the militarism is exposed. These are the points of rupture, of the unmasking of militarism that reveals glimpses of violence in the break of anticipated food textures. Food texture fissures will be examined through studies of various foods including chocolate, pizza, boneless meats, the Meal, Ready-to-Eat (MRE) and related civilian focused compartmentalised food products, including the doorstep delivered meal kit.

In vitro gut microbiome response to carbohydrate supplementation is acutely affected by a sudden change in diet

BackgroundInteractions between diet, stress and the gut microbiome are of interest as a means to modulate health and performance. Here, in vitro fermentation was used to explore the effects of a sudden change in diet, 21 days sole sustenance on the Meal, Ready-to-Eat (MRE) U.S. military combat ration, on inter-species competition and functional potential of the human gut microbiota. Human fecal samples collected before and after MRE intervention or consuming a habitual diet (HAB) were introduced to nutrient-rich media supplemented with starch for in vitro fermentation under ascending colon conditions. 16S rRNA amplicon and Whole-metagenome sequencing (WMS) were used to measure community composition and functional potential. Specific statistical analyses were implemented to detect changes in relative abundance from taxa, genes and pathways.ResultsDifferential changes in relative abundance of 11 taxa, Dorea, Lachnospira, Bacteroides fragilis, Akkermansia muciniphila, Bifidobacterium adolescentis, Betaproteobacteria, Enterobacteriaceae, Bacteroides egerthii, Ruminococcus bromii, Prevotella, and Slackia, and nine Carbohydrate-Active Enzymes, specifically GH13_14, over the 24 h fermentation were observed as a function of the diet intervention and correlated to specific taxa of interest.ConclusionsThese findings suggest that consuming MRE for 21 days acutely effects changes in gut microbiota structure in response to carbohydrate but may induce alterations in metabolic capacity. Additionally, these findings demonstrate the potential of starch as a candidate supplemental strategy to functionally modulate specific gut commensals during stress-induced states.

Consuming a Diet of U.S. Military Food Rations Alters Fecal Microbiota Composition but Does Not Increase Intestinal Permeability (FS07-06-19)

ObjectivesRecent studies have reported altered fecal microbiota composition together with increased intestinal permeability (IP) and inflammation in individuals consuming military food rations in austere environments, but could not separate effects of the highly processed, commercially sterile ration-based diets from environmental factors. This study aimed to determine how the U.S. Meal, Ready-to-Eat (MRE) food ration affects fecal microbiota composition and IP. MethodsIn this parallel-arm trial, 60 adults (95% male, 18–61 yr) were randomly assigned to consume their usual diet for 31d (CON), or a strictly controlled MRE-only diet for 21d then their usual diet for 10d (MRE). Fecal samples were collected at baseline (BL, days -8–0), and during (INT, days 1–21) and after (POST, days 22–31) the intervention period to measure microbiota composition by 16S rDNA sequencing. On days 0, 10, 21 and 31 IP was measured by dual-sugar absorption test, and circulating markers of bacterial translocation from the gut lumen (LPS-binding protein (LBP)) and inflammation (hsCRP) were measured. ResultsDuring INT, carbohydrate (CON vs MRE: 44% vs 50% energy) and fiber (19 vs 26 g/d) intakes were lower in CON relative to MRE, whereas protein intake was higher (18% vs. 13% energy) (P ≤ 0.01). Body weight increased over time in CON, but transiently decreased during INT in MRE (P = 0.001). Changes in fecal microbiota composition differed over time between groups (P ≤ 0.01), with random forest models discriminating the fecal microbiota of MRE and CON samples during INT with 88% accuracy. The most discriminant genera included multiple bacteria used in food production (Lactobacillus, Lactococcus, Streptococcus, Leuconostoc) which were less abundant in MRE, and the inflammation-associated genus Sutterella which transiently increased in MRE during INT. IP and hsCRP were both lower (25% and 16%, respectively) in MRE relative to CON on day 21 (P < 0.05), but did not differ before or after. LBP did not differ between groups at any time. ConclusionsFindings suggest that a highly processed, commercially sterile MRE-only diet reduces the proportions of diet-derived bacteria in the gut microbiota and does not increase IP or inflammation. Funding SourcesUS Army Medical Research and Materiel Command. Authors’ views do not reflect official DoD or Army policy.

Characteristics of Compact Food bars

Compact FoodBars (CFB) are part of the diets that are named according to the purpose of use, Meal Ready-to-Eat (MRE) used during the maneuvers and military operations, Emergency Food Product (EFP) used in emergencies and crises such as natural disasters and warfare leading to the promotion of crisis management, and Ready-to-Use Therapeutic Food (RUTF) used for therapeutic purposes in malnourished individuals and AIDS patients. Some of the characteristics of CFB include high nutritional value, high nutrient content, high energy density, no need for preparation, ready to use, long lasting, low spoilage percentage due to low moisture content, low volume and weight and ease of transportation and distribution. The energy level, the type and amount of fat, protein, carbohydrates, fiber and micronutrients should be taken into account in the formulation of CFB . The main ingredients of these diets consist of cereal, skim milk, soy and its products, vegetable oil, sugar and plant nutrients. The products based on this purposes are very valuable to people in these circumstances. In fact, it should be noted that victims of war and natural disasters will have a new chance to live by eating the CFB . Therefore, it is essential to check and plan for the production of Compact Foodwith the described characteristics.

Recycling meal-ready-to-eat (MRE) pouches into polymer filament for material extrusion additive manufacturing

Millions of Meals Ready to Eat (MREs) are consumed annually by soldiers around the world. This results in the generation of thousands of tons of residual polymeric packaging waste, which is either left behind in the environment or otherwise recycled or incinerated at a cost of several millions of U.S. dollars per year. Advancements in distributed recycling technologies now allow for on-demand reconstitution of traditionally neglected MRE pouch waste into useful appliances via material extrusion additive manufacturing. In this work, we demonstrate recycling of MRE pouch materials through a combined compounding, filament extrusion, and fused filament fabrication (FFF) additive manufacturing protocol. Mechanical properties and barrier properties of additively manufactured structures were evaluated through tensile testing and water vapor transmission testing, respectively, and found to be comparable to the native pouch materials. Differential Scanning Calorimetry and Thermogravimetric Analysis of the extruded filament and printed materials were contrasted with native pouch materials, showing minimal effects of the manufacturing process on critical thermal transitions in the polymer. Economics and viability of on-demand reconstitution using these proposed methods are briefly discussed and reveal the multiple benefits of this recycling process.

워게임 모의결과를 활용한 전투식량 소요 산정에 관한 연구

The U.S. Army is capable and ready to deploy full-spectrum armed forces anywhere in the world as we have seen in Iraq and Afghanistan. This commitment is within the realm of logistics support that the readiness to support MRE(Meal Ready to Eat), according to the environment where the operation is on going. ROKA(Republic Of Korea Army) proceeds with the program to develop and reserve various MRE under the assumption of distinctive warfare operating environment. This study investigates to determine the amount of MRE consumption within various operating environment and details are as follows. First we ponder the concept of MRE and identified problems of the existing program. Second we also establish feeding rations by the types of MRE that is the base for calculation. Third we introduce MRE consumption algorithm and formula. Fourth and last we have applied our model to the program and analyzed the results. The present state of the estimation didn't reflect various warfare operating environment. Therefore we simulates theater wargame model to determine the consumption under various warfare operating environment. The result of this study is anticipated to contribute largely to the force enhancement as it mirrors of every circumstances of operating environment.

Effect of Oxygen‐Absorbing Packaging on the Shelf Life of a Liquid‐Based Component of Military Operational Rations

Oxygen within the sealed package can reduce the quality of liquid-based food products with high oil content such as hot-filled meal-ready-to-eat (MRE) cheese spread, a component of military operational rations. The aim of this study was to test a novel oxygen absorber-containing laminate material and its ability to maintain and/or extend shelf life of a cheese-spread MRE item. An iron-based oxygen absorber (ABSO(2)RB(R)) activated by moisture was incorporated into the laminate and used to pack hot-filled cheese spread MREs. The kinetics of oxygen absorption due to humidity and temperature were characterized and peel tests performed to ensure pouch seal integrity. Accelerated shelf-life tests of ABSO(2)RB and regular MRE pouches without the O(2)-absorber were conducted for 3 mo at 51.7 degrees C (125 degrees F), and 6 mo at 37.8 degrees C (100 degrees F) by measuring oxygen concentration (Mocon O(2)-analyzer), microbiological, and physicochemical quality characteristics, including color, texture, moisture, free fatty acid (FFA), pH, water activity, and vitamins and A. Pouches stored at 26.7 degrees C (80 degrees F) for 12 mo served as calibrated controls. Consumer tests were conducted in-house and a confirmatory sensory test was conducted at Natick by a trained panel using a 9-point hedonic scale. ABSO(2)RB-laminates maintain the same seal integrity and strength as those of the control samples. The headspace oxygen concentrations in these pouches reached (P < 0.05) < 0.5% in 11 d of storage at 26.7 degrees C (80 degrees F) and remained below this level throughout the storage period (1 y). No microbial growth (aerobic, coliforms, yeast, and molds) was detected (P < 0.05) for both packages. Overall, the ABSO(2)RB-pouches indicate an improved reduction in oxygen and vitamin C retention compared with MRE controls and maintained product quality (physicochemical and organoleptic). ABSO(2)RB-laminates met the accelerated shelf-life requirement of 1 mo at 51.7 degrees C (125 degrees F), and 6 mo at 37.8 degrees C (100 degrees F). This study clearly shows the benefits of using active packaging technology on retaining nutrition and prolonging shelf life of high-fat, liquid content MRE items.

Thermal Properties of Ration Components as Affected by Moisture Content and Water Activity During Freezing

Beef roast with vegetables is an example of a meal, ready-to-eat (MRE) ration entrée. It is a mixture of meat, potato, mushroom, and carrot with a gravy sauce. The thermal properties of each component were characterized in terms of freezing point, latent heat, freezable and unfreezable water contents, and enthalpy during freezing using differential scanning calorimetry. Freezing and thawing curves and the effect of freezing and thawing cycles on thermal properties were also evaluated. The freezing points of beef, potato, mushroom, and sauce were all in the range of -5.1 to -5.6 degrees C, but moisture content, water activity, latent heat, freezable and unfreezable water contents, and enthalpy varied among these components. Freezing temperature greatly affected the unfrozen water fraction. The unfreezable water content (unfrozen water fraction at -50 degrees C) of ration components was in the range of 8.2% to 9.7%. The freezing and thawing curves of vegetables with sauce differed from those of beef but took similar time to freeze or thaw. Freezing and thawing cycles did not greatly affect the thermal properties of each component. Freezing point and latent heat were reduced by decreasing moisture content and water activity of each component. Water activity was proportionally linear to freezing point at a(w) > 0.88, and moisture content was proportionally linear to freezable water content in all ration components. Water was not available for freezing when moisture content was reduced to 28.8% or less. This study indicates that moisture content and water activity are critical factors affecting thermal behavior of ration components during freezing.

STORAGE OF RETORT POUCH BEEFSTEAK AND BEEF STEW PACKED UNDER FOUR HEADSPACE LEVELS

Changes in specific physico-chemical and sensory attributes as well as acceptability of beefsteak and beef stew Meal-Ready-to-Eat (MRE) components packed under different headspace levels (10, 20, 30 and 40 cm3) and stored at selected temperatures of 4, 27 and 38C (40, 80 and 100F) were evaluated over a six month period. No significant changes in microbial counts, pH, residual oxygen, color, hardness and oxidation occurred in retort-packed beefsteak or beef stew. Unlike beefsteak, beef stew received acceptable scores by consumers during all six months of analysis. Consumers' lack of familiarity with beefsteak may have negatively influenced product acceptability. Beefsteak and beef stew acceptability and specific attributes, particularly moistness and firmness, were detrimentally affected by high storage temperatures. Headspace may be increased to 40 cm3 without significant detrimental effects on product quality and acceptability of beefsteak or beef stew.

A rapid FTIR method for screening methyl sulfide and hexanal in modified atmosphere meal, ready-to-eat entrees

Two of the major degradation products in thermally processed meal, ready-to-eat (MRE) products are hexanal and methyl sulfide. A rapid and reliable Fourier Transform infrared (FTIR) spectroscopic method was developed to screen hexanal and methyl sulfide levels in retorted MRE products. The S–CH 3 group of methyl sulfide and C=O of hexanal showed characteristic bending vibrations at 1317 and 1745 cm −1, respectively. Performing a comparative gas chromatography analysis validated the FTIR method. The method was then applied to determine changes in the levels of hexanal and methyl sulfide in four MRE products packed under air and three modified atmosphere headspaces and stored under ambient and elevated temperatures. The increase in methyl sulfide level with time and temperature was statistically significant ( P<0.05) compared to initial level. Hexanal level also increased significantly. Modified atmosphere packaging conditions and headspace volume had an insignificant effect on the levels of hexanal and methyl sulfide in the MRE products. The FTIR method could be used as a tool for routine quality analysis of stored MRE and other food products.

Influence of high‐pressure processing on selected polymeric materials and on the migration of a pressure‐transmitting fluid

AbstractThis study investigated the migration of 1,2‐propanediol (PG) through selected food packaging films exposed to high‐pressure processing (HPP). Pouches made from these materials were filled with 95% ethanol as a food‐simulating liquid. These packages were then processed using a pilot‐scale high‐pressure food processor at 400, 600 and 827 MPa and 30, 50 and 75°C for 10 min. Controls were processed at similar temperatures and times, but at atmospheric pressure. To investigate any structural changes to these films during HPP, water was used as the food simulant at temperatures of 30, 75, 85, 90 and 95°C and at pressures of 200, 400, 690 and 827 MPa. No detectable PG migration into the polyester/nylon/aluminium (Al) polypropylene (PP) meal‐ready‐to eat (MRE)‐type pouches was observed. PG migration into the nylon/ethylene vinyl alcohol (EVOH)/PE (EVOH) pouches was similar at 30, 50 and 75°C after 10 min under atmospheric pressure. However, PG migration into the EVOH pouches significantly decreased when treated with high pressure at 30, 50 and 75°C. At 75 and 50°C, the PG migration was significantly higher than the amounts detected at 30°C. Visible signs of delamination between the polypropylene (PP) and aluminum (Al) layers were observed in the MRE pouches processed at ≥200 MPa and 90°C for 10 min. This delamination appeared to occur between the PP and Al layers. The differential scanning calorimetric analyses and Fourier transform infrared (FTIR) spectra were similar for the high‐pressure treated pouches when compared to their respective controls. This indicated that there were no HPP‐induced molecular changes to the treated pouches. Results from this study should be useful to HPP users for predicting PG migration trends and in deciding the selection of appropriate packaging materials for use under similar processing conditions. Copyright © 2002 John Wiley &amp; Sons, Ltd.

A Fresh Perspective on Staling: The Significance of Starch Recrystallization on the Firming of Bread

ABSTRACT: Storage stability of standard white bread (SWB) and Meal, Ready‐to‐Eat (MRE) breads were studied in terms of texture firming, amylopectin recrystallization, and water relations. SWB showed a more rapid increase in firmness during storage mainly due to the loss of moisture to the crust and surrounding environment. The MRE, a long shelf‐life military bread, firmed much slower due to the moisture loss inhibition (hermetic pouch) and plasticization (by formulation). This work confirmed previous findings that in some cases, firming of a bread can be strongly influenced by factors other than amylopectin crystallization. This is possible through controlling changes in the amorphous domains earlier described from thermomechanical studies.

Avoiding Hypothermia in Trauma: Use of the Flameless Heater Pack, Meal Ready to Eat, as a Field-Expedient Means of Warming Crystalloid Fluid

Forward-deployed medical units do not have the capability to warm intravenous (i.v.) fluids before their administration. We intend to demonstrate a field-expedient means of warming i.v. fluids and preventing hypothermia using the flameless heater available in the Meal, Ready to Eat (MRE). Room-temperature and refrigerated lactated Ringer's solution were organized into three data collection groups using either one or two MRE heaters. The temperature change of the fluid was recorded. Average temperature increases ranged from 15.8 to 31.2 degrees C in times ranging from 8 to 20 minutes. Therefore, we conclude that the flameless MRE heater provides a simple, field-expedient means of warming i.v. fluids before their administration.

A Comparison of Brand Name Commercial Ration Systems Under Military Field Conditions

ABSTRACT The United States Army identified a need for a lightweight, self-heating, shelf stable., nutritionally complete ration packaged in a familiar configuration. This new self-heating ration should use a tray configuration as opposed to flexible pouches used in the current Meal, Ready-to-Eat (MRE). This ration will fill the void between an individual combat ration and a group feeding ration. Operation Desert Storm revealed that operational ration producers required between three and six months to fully meet mobilization ration requirements. The Meal ordered Ready-to-Eat (Contingency Test), MORE(CT) addressed the potential production shortfalls and lag time between start-up and full-scale production of fielded operational rations by using commercial components. A new Self-heating Meal, Operational, Ready to Eat (SMORE) which incorporated the strengths of the MORE(CT) in a tray form with self-heating capability was tested in this study. The operational concept of the SMORE system is to utilize recogniza...

Dynamic Mechanical Analysis for Glass Transitions in Long Shelf‐Life Bread

ABSTRACTDynamic Mechanical Analysis (DMA) showed three thermal transitions in meal, ready‐to‐eat (MRE) bread, resulting in various degrees of change in the viscoelastic property. The moisture‐dependent transition at an extremely low temperature (‐90°C to – 50°C) was due to humcctants added, while that at a higher temperature T1 was possibly due to ice melting and the polymer components. T1 increased from ∼−10°C at 29% moisture to ∼ 150°C as moisture decreased to 2%. This correlated with hardening of the sample. A moisture independent transition at ∼ 10‐15°C by DMA was identified as a melting process of lipids (shortening). During storage, the magnitude of tan 8 peak decreased but its peak temperature did not change. No evidence of any network could be observed by DMA throughout 3 yr storage.

Validity of self-estimated and weighed dietary data for assessment of military rations

Validity of food intake values, self-estimated by subjects and weighed by researchers, was evaluated during the assessment of a new military ration. As an addition to food intake measured by the two methods, a third set of intake values was generated by combining food intakes from the self-estimated and weighted data. This combined method is proposed as another reference for assessing validity. The new ration, Meal-Ready-to-Eat (MRE), was the sole source of food for an experimental group of 27 soldiers engaged in a 34-day field exercise. A control group of 30 soldiers ate a freshly prepared (A ration) breakfast and dinner and an MRE lunch. Agreement of mean nutrient intake values from self-estimated and weighed data was high among both experimental and control groups (average coefficients of correlation for 16 nutrients, 0.948 and 0.884, respectively). Paired t-tests yielded no significant differences between self-estimated and weighed means for nutrient intake but were significantly different from the means obtained by the combined method (p less than .0001). Mean nutrient intakes determined by both the self-estimated and weighed methods approached 90% of the intakes found by the combined method.

ACCEPTABILITY STUDIES OF MILITARY RATION: MEAL, READY-TO-EAT

The military operational ration, designated as Meal, Ready-to-Eat (MRE) has been developed to furnish combat troops with a higher quality food product in a logistically more suitable container than its predecessor, Meal, Combat, Individual (MCI). A study was conducted to determine the acceptability of feeding the MRE ration for a 34-day test period. Two combat support companies from the 25th Infantry Division participated in this study at the Pohakuloa Training Area, Hawaii. One company subsisted solely on MRE rations (experimental group), while the other company was fed an A ration breakfast and dinner and a MRE lunch (control group). The MRE items were well received, with average acceptability scores of 7.05 for the experimental group and 6.48 for the control group on a 9-point hedonic scale. Nevertheless, the MRE ration was not consumed in sufficient quantity by the experimental group, resulting in significant body weight loss and some vitamin and mineral intakes that were below recommended levels (Wenkam et al. 1989). However, physiological evaluations did not reveal significant differences between the two companies or values that were outside of the normal range, thus indicating that nutritional status was not compromised by subsisting solely on the MRE ration for 34 days (Lichton et al. 1988).

Nutritional evaluation of soldiers subsisting on meal, ready-to-eat operational rations for an extended period: body measurements, hydration, and blood nutrients

To evaluate the nutritional value of a new military operational ration, meal, ready-to-eat (MRE), 27 soldiers were fed the ration as their only food during a 34-d field exercise at an elevation of 1800 m. Thirty soldiers given hot breakfasts and dinners and MREs for lunch served as control subjects. Measurements were made of body height, weight, skinfold thickness at four sites, urine volume and concentration, urinary zinc loss, hemoglobin, hematocrit, serum alkaline phosphatase activity, serum concentrations of albumin, total protein, ascorbic acid, folate, retinol, and Zn, and plasma pyridoxal phosphate concentration. The men fed only MREs experienced significant weight loss compared with those fed hot meals. Neither group appeared to be dehydrated. Hemoglobin and hematocrit values rose in response to increased elevation. Both groups of soldiers displayed normal values, indicative of acceptable nutritional status, of serum proteins, measured vitamins, and Zn.