The continuous development of new food products for the combat soldier often requires modification of present food chemistry methods as well as the development of new methods to overcome interfering components and give reliable and meaningful test data. The infusion of glycerol (at the level of about 30% of the product) into meat products to increase stability and shelf- life produces interference problems in the determinations of crude fiber, fat, and moisture. In the analysis of crude fiber, glycerol was removed from the sample before the crude fiber was determined. In the Mojonnier fat determination, glycerol and other ethyl ether-soluble components were removed by washing the mixed ether extracts with water. In the determination of moisture, the Karl Fischer method was compared to two oven methods and the toluene distillation method for its applicability to the intermediate moisture products.

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