Dear members,
A quality control people ask me : What is the health risk when I cook a
lobster after it is died ?
When you manage a lot of lobster in a holding system in a super market it is
possible that some lobsters died during the holding step. Actually the only
rule used for a died lobster is to reject it. Depending of the time it is
died, is it possible to cook it and pick up the meat ?
Is there exist some study that shows the post mortem evolution of the meat
according of the quality (organoleptic, microbiology and chemistry). If the
meat is used after few hours what is the real health risk ?
Alain
Alain Samuel
Seafood technician
G4X 2V6
Fax: 418-360-8514
e-mail : asamuel@agr.gouv.qc.ca
This archive was generated by hypermail 2b29 : Mon May 31 2004 - 07:20:37 PDT