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Eugen Wierbicki

Agricultural Research Service

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Transactions of the ASABE | 1978

Thermal Processing Times and Thermodynamic Properties of Canned Meat Rolls

Joseph S. Cohen; Eugen Wierbicki

ABSTRACT BEEF, pork, ham, and chicken rolls were canned and thermally processed. The thermal processing times required to achieve F = 6.0 at 240 °F (115.6 °C) retort temperature in a 404 x 309 can varied from 153 to 176 min and were significantly correlated with fat and moisture content of the meat. Also, estimates of thermal conductivity and specific heat of the meat are presented.

Journal of Food Science | 1976

EFFECT OF SALT, PHOSPHATES AND OTHER CURING INGREDIENTS ON SHRINKAGE OF LEAN PORK MEAT AND THE QUALITY OF SMOKED PROCESSED HAM

Eugen Wierbicki; John J. Howker

Journal of Food Science | 1983

Effect of Irradiation on the Inhibition of Clostridium botulinum Toxin Production and the Microbial Flora in Bacon

Durwood B. Rowley; Ruth Firstenberg-Eden; Edmund M. Powers; G. Edgar Shattuck; Aaron E. Wasserman; Eugen Wierbicki

Journal of Food Science | 1977

FLAVOR AND TEXTURAL CHANGES IN RADAPPERTIZED CHICKEN AS AFFECTED BY IRRADIATION TEMPERATURE, NaCl AND PHOSPHATE ADDITIONS

Gary W. Shults; Joseph S. Cohen; Vera C. Mason; Eugen Wierbicki

Journal of Food Science | 1976

Effect of salt and sodium tripolyphosphate on texture, organic volatiles, and sensory characteristics of irradiated and nonirradiated pork

Gary W. Shults; John J. Howker; Eugen Wierbicki

Journal of Food Science | 1977

EFFECTS OF SODIUM NITRATE AND SODIUM NITRITE ADDITIONS AND IRRADIATION PROCESSING VARIABLES ON THE COLOR AND ACCEPTABILITY OF CORNED BEEF BRISKETS

Gary W. Shults; Joseph S. Cohen; John J. Howker; Eugen Wierbicki

Journal of Food Science | 1977

VARIABLES AFFECTING THE ACCEPTABILITY OF RADAPPERTIZED GROUND BEEF PRODUCTS

Joseph S. Cohen; Gary W. Shults; Vera C. Mason; Eugen Wierbicki

Journal of Food Processing and Preservation | 1978

RELIABILITY OF FLEXIBLE PACKAGING OF RADAPPERTIZED BEEF UNDER PRODUCTION CONDITIONS

John J. Killoran; Joseph J. Cohen; Eugen Wierbicki

Journal of Food Science | 1977

EFFECT OF FAT LEVEL AND RADAPPERTIZATION DOSE LEVEL ON THE QUALITY OF PORK ROLLS

Gary W. Shults; Joseph S. Cohen; Vera C. Mason; Eugen Wierbicki

Archive | 1999

Radappertized Beef Products, Their Technology and Quality.

Gary W. Shults; Joseph S. Cohen; Vera C. Mason; John J. Howker; Eugen Wierbicki

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Aaron E. Wasserman

Agricultural Research Service

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Durwood B. Rowley

Agricultural Research Service

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Edmund M. Powers

Agricultural Research Service

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G. Edgar Shattuck

Agricultural Research Service

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Robert A. Gates

Agricultural Research Service

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Ruth Firstenberg-Eden

Agricultural Research Service

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