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A Comparison of Oyster Processing Technologies
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: Paper number 036164, 2003 ASAE Annual Meeting . (doi: 10.13031/2013.14207) @2003
Authors: Daniel E. Martin, Steven G. Hall
Keywords: Oysters, Shucking, Food Processing, Steam, Vibrio, Vulnificus
Mechanization of oyster processing has been of great interest to the processing sector for decades.
Heat has been used to relax the adductor muscle to cause gaping and allow rapid knife insertion. Hot dipping,
has been used for decades to facilitate shucking in this manner, used primarily along the East Coast (Pringle,
1961, 1964). Steam has previously been investigated to heat shock the oysters into gaping (Flick, 1982; Cook,
1980a, 1980b) to facilitate shucking. Patented processes include using splitting, grinding, dry heat,
compressed air, microwave, oxyacetylene heat, crushing, infrared energy, chemical, laser, and image