Recovery of Minced Meat from Blue Crab Picking Plant By-Products

摘要

Blue crab by-products extracted with a Baader deboner yielded the following minced meats: white, 3.18%; mixed, 10.71%; claw, 6.39%; and leg, 2.62%. Sensory profiles showed distinct visual, textural, and flavor attributes for each meat. Minced meat plate counts ranged from 100,000 to 10,000,000 CFU/g. Extraction within 1.5 hours of picking or icing of by-products stabilized plate counts.