FDA, NMFS and discussions from this listserv on carbon monoxide treatment
of tuna is on the Seafood Network Information Center web site at:
http://seafood.ucdavis.edu/pubs/bysmoking.htm
Pamela Tom
University of California
Sea Grant Extension Program
On Fri, 28 Mar 2003, le phuoc lap wrote:
>
> Dear Sirs,
>
> I am interesting in Tuna smoking, gas used for tuna also. As I know many
> trading and processing company use gas to make meat of Tuna on carlet to
> improve valued worth and look up better. But as my opinion, meat of tuna
> in this case will not fresh as naturally.
>
> I would appreciate for receiving more information
>
> Thanks
>
>
> -----Original Message-----
> From: "Ajithkumar p.s" <kvabnair@yahoo.com>
> To: seafood@ucdavis.edu
> Date: Thu, 27 Mar 2003 02:14:29 -0800 (PST)
> Subject: Re: tuna smoking, quality control, final inspection FDA
> methods....
>
> Dear List members,
>
> Some time ago i saw a message from Mr. Balamurugan,
> requsting for the details of Tuna processing. So far i
> didn't see any response at all. I wonder whether any
> body has replayed directly to his mail box. It would
> be very nice if replays are coming directly to all
> list members so that every one can improve and share
> the knowledge.
>
> Thanks in advence
>
> Ajith
> --- Balamurugan <balasm@rediffmail.com> wrote:
> > dear members,
> >
> > i would like to know the methods of tuna smoking,gas
> > used for tuna
> > smoking, quality control during processing and final
> > inspection,
> > etc.
> >
> > thanks in advance
> >
> > regards
> > balamurugan
> > ASF
> >
>
>
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This archive was generated by hypermail 2b29 : Thu Mar 27 2003 - 20:02:27 PST