Need info.--

honeybun · Post by **honeybun** » Thu Sep 18, 2008 8:39 pm

Hurricane Gustav left most of Louisiana in shambles. Living in the central part of the state, we sufferd a direct hit. Normally once a hurricane makes landfall its wind decrease as it moves across land. I am 56 years old and I can remember riding out numerous hurricanes, the first being Audrey. I was only five years old. Many more followed Audrey, but none to match Gustavs fury. We recieved 75 mph winds with 95 mph gusts for a 10 to 12 hour period. We were without power and running water for 6 and 7 days.

I was able to get my hands on some MRE's. I have a question about the little red tag on the box. It states "Freshcheck Indicator". What is it and how does it relate to the manufacture date of the MRE's and the Insp/Test date?

I understand that 7153 means the meals were prepared and packaged on the 153rd day of 2007. The Insp/Test date is self explanatory, its the little red tag that has me stumped.

I have always been told there is no such thing as a stupid question, the only stupid one being the one never asked.

Thanks in advance for any/all input. Some say I'm sweet, some say I'm fun, reckon thats why they call me the, honeybun--

Post by **German_EPA** » Thu Sep 18, 2008 8:43 pm

http://www.mreinfo.com/us/mre/mre-longevity.html

the better the case was stored the brighter the red point is shown.

honeybun · Post by **honeybun** » Thu Sep 18, 2008 9:25 pm

EPA:

Where ya been all my life? Thx for the link, headed there now to check it out. BTW, the tags are bright red, the ones nearest inspection being 12/08, the longest being 07/11. Looks like I got hold of some good ones huh?--hb--

honeybun · Post by **honeybun** » Thu Sep 18, 2008 9:52 pm

EPA:

Great link/info. All of mine are bright red, even the one due '08. So with that in mind, is it necessary to open the '08 case and taste test the MRE's, or can I just keep them in storage for "hard times ahead"? Thx for your help--hb--

Post by **kman** » Thu Sep 18, 2008 10:02 pm

honeybun, as long as those TTIs are bright red on the outside and dark in the middle, the MREs ought to be ok. It wouldn't hurt to try one every every 6-12 month just to be sure, though. And be sure to keep them in a cool place. Keeping them in an attic or an unairconditioned space will only shorten their life.

honeybun · Post by **honeybun** » Fri Sep 19, 2008 6:34 pm

kman:

All of the TTI's are red, inside and out. When we recieved them I stored them in an outbuilding but only since Gustav. The wifey made room in an extra bedroom and we moved them there. It is the coldest room in the house.

Thx for the response. I like this forum--

Post by **kman** » Fri Sep 19, 2008 9:59 pm

Ah ha...well in that case, you've got some MREs that have been exposed to some heat. They could still be good (parts of them, at least) so I'd definitely recommend trying them out occasionally.

Be sure to read up on these two reviews I did for heat-stressed MREs:
Review:

2004 MRE No. 19 - Pot Roast (heat stressed)

Review: 2004 MRE No. 20 - Spaghetti (heat stressed)

Stef · Post by **Stef** » Sat Sep 20, 2008 3:40 am

if they are still edible, for sure the apple sauce must look like crude oil now.

YouTube · Post by **housil** » Sat Sep 20, 2008 4:48 am

@honeybun:
Please read -> this thread <- we had about darkend TTI stickers and it´s result´s for the food.

Darkend center of TTI-sticker after "bad" storing in to warm place.

honeybun · Post by **honeybun** » Sat Sep 20, 2008 11:24 am

kman/housil:

I am a bit confused. Life is indeed "hectic" (to say the least) around here since Gustav. Had to say that in order to explain my confusion. My confusion lies in the fact that I was under the impression that as the TTI's indicator turned "dark" it meant the meals were aged or had recieved heat stress. From what I am understanding now, its the complete opposite, and having red indicators means that my MRE's have been seriously heat stressed or aged. I did take a closer look at the tags with the help of a flashlight and my reading glasses. (Hey, I'm 56 years old). This closer inspection showed me that the outer portion of the circle, the "doughnut" is slightly darkened in a sort of checkered fashion, and the doughnut "hole" is red. Thats about the only way I can explain it. These meals show inspection/test date's of '08/'09/'10/'11. I did take a picture of the tags and will get my son to post it for me ASAP. How should he go about that, with photobucket or could he "send" it to one of you guys for posting??

Jeez, for once in my life I thought I had got something in return for all the tax I have been paying for 33 years of commitment on my job. I retired from that job only to learn I had to get another job to make ends meet and learned that I'm still paying high tax's before I get my measly check.

Was hoping to "store" my meals for hard times but now I'm not sure--Thx guys for all your help, I'll be back. Finally got a day off and the wifey wants to go shopping for a weather radio, lamp oil, baby wipes, hand sanitizer, goldbond medicated powder, vaseline, imodium, antacid, antibacterial creme, retractable clothesline, toilet paper

, skeeter spray, ant poison, and moth balls. (keeps snakes away from the patio, trying to get in the house)

See what I mean, no money left for food--hb--

BTW housil, good pictures and info.

Stef: Apple sauce ain't my favorite, but I will eat it if its palatable. If its "dark" it will remind me of "roux". The darker the roux the better the gravy or gumbo. Yep, I'm a cajun man in a cajun land--