Blueing meat in pasteurized crab

From: dan yoga (ocean_days@yahoo.com)
Date: Wed Sep 10 2008 - 22:24:28 PDT

  • Next message: Rippen, Thomas E.: "RE: Blueing meat in pasteurized crab"

    Dear all,
     
    I have just start working as QC on pasteurized crabs. There are something that I need to ask to all of you. Sometimes I found some blueing meat in raw material that going to be canned. Why it is can be happend and is it have a high risk for healthy or only on economical risk? beside that what is the risk of used sodium pyrophosphate as retain color in pasteurized can if there is an overdosis  to human healthy?
    Thanks for the answer before.
     
    Best Regards,
    danang

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