Heat penetration into commercially prepared precooked frozen crab cakes was determined. Split samples were used to determine heat penetration into cakes following wrapper directions and under conditions encountered in homes. In both cases probable inadequate heating was obtained.

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Author notes

Melvin A. Benarde received the B.S. degree from St. John's University, Brooklyn in 1948. He received the M.S. degree from the University of Missouri in 1950 and the Ph. D. degree from Michigan State University in 1954. Prior to joining the Seafood Processing Laboratory of the University of Maryland, where he now serves as an Assistant Professor, he was with the Naval Food Research Unit in Bayonne, New Jersey, and the Public Health Research Institute of the City of New York, Inc.