{"id":35948,"date":"2022-02-24T22:42:59","date_gmt":"2022-02-24T21:42:59","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?p=35948"},"modified":"2022-02-24T22:45:49","modified_gmt":"2022-02-24T21:45:49","slug":"hpp-seafood-ditch-the-shucking-knife-use-hpp-shucking-for-100-shellfish-meat-extraction","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/hpp-seafood-ditch-the-shucking-knife-use-hpp-shucking-for-100-shellfish-meat-extraction\/","title":{"rendered":"HPP Seafood: Ditch the shucking knife, use HPP shucking for 100% shellfish meat extraction"},"content":{"rendered":"

\"\"<\/p>\n

The High Pressure Processing (HPP) technology is revolutionizing seafood processing, offering food safety, freshness, new market opportunities, but most importantly, 100% raw meat extraction. HPP is able to shuck mollusk and permits extraction of crustacean meat without the use of heat, achieving significant yield increases from 20-50% more and greatly reducing hand labor.<\/em><\/strong><\/p>\n

<\/p>\n

\n

HPP Shucking for Lobsters<\/h2>\n

Using high pressure, HPP weakens the muscles attaching the shelf and meat of lobsters and allows the 100% recovery of edible lobster meat with minimal effort.<\/p>\n

Greenhead Lobster<\/a> implemented this technology that allows them to separate 100% of meat from the shell to improve productivity and enhance labor usage. HPP also enhances food safety by destroying food-borne pathogens, while also offering a tastier and premium-quality product, with an extended shelf-life of lobster meat from 10 to 18 days.<\/p>\n

Processing 30,000 pounds of lobster per day, Greenhead Lobster distributes its products in both fresh and frozen formats to restaurants, retail channels, and directly to consumers via its website.<\/p>\n

In the last year, they have seen an increase in their raw, frozen tail business, indicating that people are interested in cooking seafood at home rather than going to the restaurant. People are really not afraid to dive in and prepare a lobster dinner using HPP frozen, raw lobster tails, since the technology allows consumers to remove the meat from the lobster tail with ease.<\/p>\n

The Greenhead Lobster slogan is, \u201cIt\u2019s not how much lobster you buy, it\u2019s how much you get to eat\u201d. What they mean by that is when you have HPP, all the meat comes out. Hugh Reynolds, Greenhead Lobster Owner, states \u201cWhen you don\u2019t have HPP, you\u2019re going back in there trying to get what\u2019s stuck to the shell\u201d, and shares an insight of their operation and benefits of the HPP technology in the next video.<\/p>\n

 <\/p>\n