For cold water lobster information check out the Maine Lobster Institute's
website. Several food scientists are listed with the University of Maine who
may be able to help. In my younger days, I picked a lot of lobster meat for
a friend in the business -- we found that meat decomposed faster in
soft-shells, but in many cases the meat quality is good if you cook in a
short time i.e. within an hour maybe two at the most. It is obvious when the
meat is not good in lobster. It doesn't hold together and is not firm after
cooking.
Cooperating Researcher Associates - Maine Lobster Institute
http://www.lobster.um.maine.edu/lobster/info/researchassociates.htm
***************************************************************
Rosanne Mizzoni
Quality Assurance Manager/HACCP Coordinator
SeaWise, Inc.
4 Greenleaf Woods Dr., Suite 201
Portsmouth, NH 03801 USA
Telephone - (603) 433-6677
Fax - (603) 433-2703
mailto:rosanne@seawiseinc.com
www.seawiseinc.com
-----Original Message-----
From: Syrus Antony [mailto:syrus@emirates.net.ae]
Sent: Monday, May 31, 2004 12:59 PM
To: Alain.Samuel@agr.gouv.qc.ca; seafood@ucdavis.edu
Subject: Re: Lobster : quality control
Dear Alain,
If you are talking about the cold water lobsters then I
believe there is not much of a problem. The coldwater lobsters are to be
held at 4 - 9 *C water temperature. So even if it dies it remains in the
water chilled and few hours will in no way deteriorate the quality of the
lobster meat.Its as good as keeping in a refrigerator.! There may be experts
who know more on lobsters and may or may not agree with me. I donot know
about any studies on the postmortem changes in lobsters.Anyone who has any
clue pls do help.
Best Regards
Syrus Antony
Gulf Seafood LLC
Dubai
----- Original Message -----
From: <Alain.Samuel@agr.gouv.qc.ca>
To: <seafood@ucdavis.edu>
Sent: Monday, May 31, 2004 6:11 PM
Subject: Lobster : quality control
>
>
> 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 : Thu Jun 03 2004 - 07:13:24 PDT