hi,
I am aware of test made with Scallops, regarding small particles on the
meat. In this test a leaser sorting machine (from BEST) was used to detext
the items with small particles. The result where good and the machine
detected very small particles and sand even if they where invisible to the
human eye.
I have not heard of test done with clam, but I don´t see that it should be a
fundemental difference between the two. Basically the machine detects two
things: color and degree of hardness. Thus, it can detect particles that is
of different color than the meat or it can detect particles that are harder
than the meat.
I agree that this is in most cases not a regulation issue, but it could
defentily be a quality issue.
you can email my for more info on the machine at jonpall@3x.is.
re,
Jon Pall
ps.
the mail from vvera@imarpe.gob.pe contained a virus (at least according to
my email virus scanner). You should take notice before you open the
attachment.
-----Original Message-----
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu]On
Behalf Of victor vera
Sent: 20. nóvember 2000 08:16
To: SGUTIERR@fundch.cl
Cc: seafood@ucdavis.edu
Subject: Re: Little pieces of shell in clams
Dear Sebastian,
Shucked clams normally may contain small pieces of shells and sand
deposits.To the best of my
knowledge there is no such type of equipment in the market for this type of
natural residual
in clams. As you may know clams shells are nonferrous material which does
not emit any type of
resonance that will be detected.
In the United States the shucker-packer of fresh or frozen molluscan
bivalves have personnel
in the packing room in their best of their abilities to remove small pieces
of shells. This
activity is performed over a skimmer table and the product is washed. Other
alternatives the
industry may use at their discretion include cascade washing, or blower
tanks (forced air)
which may loose some pieces but have other purpose. But this system is not
perfect and it may
still have some small residual pieces that may have escape.
In terms of HACCP this will not be a significant hazard. If you are thinking
in terms of
setting a critical limit for your own firm then for a particulate that is
nonferrous metal
then you may set your own limit of detection of larger than 3 mm. (Chapter
20- Fish and
Fisheries Hazard Control Guide, 1998)
Sincerely,
Angel M. Suárez
Registered Sanitarian
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
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