Dear Sebastian:
Try viewing the cooked shuck clams meat under a UV light.
The method is used by crab processors, to spot and differentiate shell bits and pieces from
the meat.
The processor that I went to is actually using the method not to eliminate the shell bits from
the processed meat but putting 1 to 3 shell bits back into the meat. I asked why, and they
responded that the customer prefer to have some residual shell bits in the crab meat that they
buy.
While the crab shell bits might be tolerable, the clam shell bits could be very annoying.
I hope this helps.
Regards,
Jose
Sebastian Gutierrez wrote:
> Dear Listers,
>
> Does any know if there is an equipment or system to detect the presence of little
> pieces of shell in cooked clams?..... (I'm looking for something like a "metal detector").
>
> Regards,
>
>
> _________________________________
> Sebastian Gutierrez D.
> Project Manager
> FUNDACION CHILE
> email : sgutierr@fundch.cl
> Tel (56)(2) 2400309
> Fax (56)(2) 2419394
> Web http://www.fundch.cl
-- ----------------------- Jose P. Peralta, Ph. D. Professor/Food Engineer Inst. of Fish Processing Technology College of Fisheries, Univ of the Phil Visayas 5023 Miag-ao, Iloilo, Philippines Tel (63 33) 315 8289 FX (63 33) 315 8289, 315 8353 Cell (0917) 302 1282 EMail jperalta@iloilo.net ------------------------
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