{"id":43773,"date":"2023-03-01T13:15:40","date_gmt":"2023-03-01T12:15:40","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?p=43773"},"modified":"2023-03-09T13:19:08","modified_gmt":"2023-03-09T12:19:08","slug":"shucking-raw-oysters-and-bivalve-mollusks-using-hpp","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/","title":{"rendered":"Shucking Raw Oysters and Bivalve Mollusks Using HPP"},"content":{"rendered":"<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-43738\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover-300x184.png\" alt=\"ostras hpp\" width=\"600\" height=\"368\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover-300x184.png 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover-768x472.png 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover-630x387.png 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover-420x258.png 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover-840x516.png 840w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover-315x193.png 315w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover.png 1013w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p><strong><em>HPP can be used to open and extract 100% of the meat from raw oysters and bivalve mollusks, ensuring food safety by controlling Vibrio and Norovirus. It also extends the shelf life of fresh oysters by up to 2 times, keeping them as fresh-tasting as possible. It also reduces labor costs and avoids operator injuries.<\/em><\/strong><\/p>\n<p><!--more--><\/p>\n<p>Shucking raw oysters and bivalve mollusks using high pressure processing (HPP) technology is a great way to <strong>maximize yield, reduce labor costs<\/strong> and avoid operator injuries.<\/p>\n<p>HPP is used to produce moderate levels of pressure (around 250 MPa \/ 35,000 psi), which denatures the adductor muscle responsible for keeping bivalve mollusks closed. The shells open and meat is released with maximum yield.<\/p>\n<p style=\"text-align: center;\"><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/MGtkl_lRgk4\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\n<p>The process also <strong>inactivates foodborne pathogens like <em>Vibrio<\/em> or <em>Norovirus<\/em><\/strong>, which means food safety is guaranteed for commercializing the resulting raw product. Moreover, <strong>shelf life is extended by x2<\/strong> without the need of using any additives or preservatives, offering a fresh, natural and clean-label product.<\/p>\n<p style=\"text-align: left;\"><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter wp-image-43741\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/LOW-RES-300x207.png\" alt=\"apertura moluscos con HPP\" width=\"600\" height=\"413\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/LOW-RES-300x207.png 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/LOW-RES-420x289.png 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/LOW-RES-315x217.png 315w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/LOW-RES.png 601w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/p>\n<p>Since no heat is involved, the <strong>raw sensory and nutritional profile<\/strong> of the fresh product is preserved. Furthermore, HPP provides an infused salty taste. A unique value proposition for food service and retail: raw, uncooked meat that can be sold frozen or fresh. It also allows different presentation formats including in the shell, half-shell or the shucked meat alone with no shell. When being commercialized with the shells, to secure the meat from dropping, rubber bands are wrapped around the shell.<\/p>\n<figure id=\"attachment_43750\" aria-describedby=\"caption-attachment-43750\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-43750\" title=\"HPP oysters: in the shell, half-shell or the shucked meat alone with no shell.\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/MOLUSCOS5-low-res-2-300x155.png\" alt=\"HPP oysters: in the shell, half-shell or the shucked meat alone with no shell\" width=\"600\" height=\"311\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/MOLUSCOS5-low-res-2-300x155.png 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/MOLUSCOS5-low-res-2-768x398.png 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/MOLUSCOS5-low-res-2-630x326.png 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/MOLUSCOS5-low-res-2-420x217.png 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/MOLUSCOS5-low-res-2-840x435.png 840w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/MOLUSCOS5-low-res-2-315x163.png 315w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/MOLUSCOS5-low-res-2.png 1014w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-43750\" class=\"wp-caption-text\">HPP oysters: in the shell, half-shell or the shucked meat alone with no shell<\/figcaption><\/figure>\n<h2>Versatility at its best<\/h2>\n<p>The same HPP unit can be used for shucking oysters, scallops, mussels or clams, as well as crustaceans, including lobster. This provides great versatility for those seafood companies with a wide product range. Don\u2019t miss <a href=\"https:\/\/www.hiperbaric.com\/en\/hpp-seafood-ditch-the-shucking-knife-use-hpp-shucking-for-100-shellfish-meat-extraction\/\">this blog article<\/a> where more details are given about crustacean shucking and the extraordinary <a href=\"https:\/\/www.youtube.com\/watch?v=1UGTh-kMV4Q\">story of Greenhead Lobster<\/a> a family-owned business from Maine that focuses on one product: wild-caught fresh HPP lobster.<\/p>\n<figure id=\"attachment_43753\" aria-describedby=\"caption-attachment-43753\" style=\"width: 400px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-43753\" title=\"HPP shucked lobster tail\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/RawTail_800x-300x196.png\" alt=\"HPP shucked lobster tail\" width=\"400\" height=\"262\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/RawTail_800x-300x196.png 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/RawTail_800x-768x502.png 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/RawTail_800x-630x412.png 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/RawTail_800x-420x275.png 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/RawTail_800x-315x206.png 315w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/RawTail_800x.png 800w\" sizes=\"(max-width: 400px) 100vw, 400px\" \/><figcaption id=\"caption-attachment-43753\" class=\"wp-caption-text\">HPP shucked lobster tail<\/figcaption><\/figure>\n<h2>HPP as a post packaging non-thermal pasteurization for seafood products<\/h2>\n<p>The most extended usage of HPP is as a clean label post-packaging preservation method to extend the shelf life of food and beverage products. This application offers a great variety of opportunities for the seafood industry to offer valued-added ready-to-eat and ready-to-cook products with an extended shelf life and guaranteed food safety. Raw cod and other lean fishes, pre-cooked octopus and crab meat or seafood-based wet salads and ready-to-eat meals are just some of the many products that can benefit from <a href=\"https:\/\/www.hiperbaric.com\/en\/hpp-for-seafood-productos-food-safety-extended-shelflife-and-valueadd\/\">this application<\/a>.<\/p>\n<figure id=\"attachment_43759\" aria-describedby=\"caption-attachment-43759\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" loading=\"lazy\" class=\"wp-image-43759\" title=\"HPP seafood products processed in their final packaging\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/HPP-seafood-products-1-300x127.png\" alt=\"HPP seafood products\" width=\"600\" height=\"254\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/HPP-seafood-products-1-300x127.png 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/HPP-seafood-products-1-1024x434.png 1024w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/HPP-seafood-products-1-768x325.png 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/HPP-seafood-products-1-1536x651.png 1536w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/HPP-seafood-products-1-1260x534.png 1260w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/HPP-seafood-products-1-630x267.png 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/HPP-seafood-products-1-420x178.png 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/HPP-seafood-products-1-840x356.png 840w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/HPP-seafood-products-1-315x133.png 315w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/HPP-seafood-products-1.png 1617w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-43759\" class=\"wp-caption-text\">HPP seafood products processed in their final packaging<\/figcaption><\/figure>\n<h2>Hiperbaric exhibiting in the most important seafood shows<\/h2>\n<p>In \u00a02023, we will be showcasing the benefits of this non-thermal technology at the most important seafood shows in the world.<\/p>\n<p>This includes presenting the widest and most reliable range of HPP equipment on the market and the multiple services we offer our customers at all stages before and after the acquisition of equipment.<\/p>\n<p>Meet with the Hiperbaric team to discover HPP for seafood processing at the following expos:<\/p>\n<ul>\n<li><strong>Seafood Expo North America<\/strong>: March 12-15 Boston (MA, USA). Booth: 2074<\/li>\n<\/ul>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-42721\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-North-America-Logo-1-300x132.jpg\" alt=\"Hiperbaric will be attending Seafood Expo North America\" width=\"300\" height=\"132\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-North-America-Logo-1-300x132.jpg 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-North-America-Logo-1-1024x451.jpg 1024w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-North-America-Logo-1-768x339.jpg 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-North-America-Logo-1-1260x556.jpg 1260w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-North-America-Logo-1-630x278.jpg 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-North-America-Logo-1-420x185.jpg 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-North-America-Logo-1-840x370.jpg 840w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-North-America-Logo-1-315x139.jpg 315w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-North-America-Logo-1.jpg 1447w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<ul>\n<li><strong>Seafood Expo Global<\/strong>: April 25-27 Barcelona (Spain). Booth: 3MM801<\/li>\n<\/ul>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-medium wp-image-42715\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-Global-Logo-300x132.jpg\" alt=\"Hiperbaric will be attending Seafood Expo Global\" width=\"300\" height=\"132\" srcset=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-Global-Logo-300x132.jpg 300w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-Global-Logo-1024x451.jpg 1024w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-Global-Logo-768x339.jpg 768w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-Global-Logo-1260x556.jpg 1260w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-Global-Logo-630x278.jpg 630w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-Global-Logo-420x185.jpg 420w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-Global-Logo-840x370.jpg 840w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-Global-Logo-315x139.jpg 315w, https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/01\/Seafood-Expo-Global-Logo.jpg 1447w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>HPP can be used to open and extract 100% of the meat from raw oysters and bivalve mollusks, ensuring food safety by controlling Vibrio and Norovirus. It also extends the shelf life of fresh oysters by up to 2 times, keeping them as fresh-tasting as possible. It also reduces labor costs and avoids operator injuries.<\/p>\n","protected":false},"author":6,"featured_media":43740,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_wp_rev_ctl_limit":""},"categories":[253,262],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Shucking Raw Oysters and Bivalve Mollusks Using HPP - Hiperbaric<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Shucking Raw Oysters and Bivalve Mollusks Using HPP - Hiperbaric\" \/>\n<meta property=\"og:description\" content=\"HPP can be used to open and extract 100% of the meat from raw oysters and bivalve mollusks, ensuring food safety by controlling Vibrio and Norovirus. It also extends the shelf life of fresh oysters by up to 2 times, keeping them as fresh-tasting as possible. It also reduces labor costs and avoids operator injuries.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/\" \/>\n<meta property=\"og:site_name\" content=\"Hiperbaric\" \/>\n<meta property=\"article:published_time\" content=\"2023-03-01T12:15:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-03-09T12:19:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1013\" \/>\n\t<meta property=\"og:image:height\" content=\"622\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Oscar Garc\u00eda\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Oscar Garc\u00eda\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/\"},\"author\":{\"name\":\"Oscar Garc\u00eda\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/e5fb946eccd464c20d398e760909b119\"},\"headline\":\"Shucking Raw Oysters and Bivalve Mollusks Using HPP\",\"datePublished\":\"2023-03-01T12:15:40+00:00\",\"dateModified\":\"2023-03-09T12:19:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/\"},\"wordCount\":553,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover.png\",\"articleSection\":[\"HPP\",\"Seafood Products\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/\",\"url\":\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/\",\"name\":\"Shucking Raw Oysters and Bivalve Mollusks Using HPP - Hiperbaric\",\"isPartOf\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover.png\",\"datePublished\":\"2023-03-01T12:15:40+00:00\",\"dateModified\":\"2023-03-09T12:19:08+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#primaryimage\",\"url\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover.png\",\"contentUrl\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover.png\",\"width\":1013,\"height\":622,\"caption\":\"ostras hpp\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.hiperbaric.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Shucking Raw Oysters and Bivalve Mollusks Using HPP\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#website\",\"url\":\"https:\/\/www.hiperbaric.com\/en\/\",\"name\":\"Hiperbaric\",\"description\":\"Procesado para la conservaci\u00f3n de alimentos\",\"publisher\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.hiperbaric.com\/en\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#organization\",\"name\":\"Hiperbaric\",\"url\":\"https:\/\/www.hiperbaric.com\/en\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2026\/01\/cropped-hiperbaric-logotipo-1-2.png\",\"contentUrl\":\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2026\/01\/cropped-hiperbaric-logotipo-1-2.png\",\"width\":340,\"height\":72,\"caption\":\"Hiperbaric\"},\"image\":{\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#\/schema\/logo\/image\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/e5fb946eccd464c20d398e760909b119\",\"name\":\"Oscar Garc\u00eda\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/6de0f788387dddf7e298dfa0c6355d09?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/6de0f788387dddf7e298dfa0c6355d09?s=96&d=mm&r=g\",\"caption\":\"Oscar Garc\u00eda\"},\"url\":\"https:\/\/www.hiperbaric.com\/en\/author\/oscar-garcia\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Shucking Raw Oysters and Bivalve Mollusks Using HPP - Hiperbaric","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/","og_locale":"en_US","og_type":"article","og_title":"Shucking Raw Oysters and Bivalve Mollusks Using HPP - Hiperbaric","og_description":"HPP can be used to open and extract 100% of the meat from raw oysters and bivalve mollusks, ensuring food safety by controlling Vibrio and Norovirus. It also extends the shelf life of fresh oysters by up to 2 times, keeping them as fresh-tasting as possible. It also reduces labor costs and avoids operator injuries.","og_url":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/","og_site_name":"Hiperbaric","article_published_time":"2023-03-01T12:15:40+00:00","article_modified_time":"2023-03-09T12:19:08+00:00","og_image":[{"width":1013,"height":622,"url":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover.png","type":"image\/png"}],"author":"Oscar Garc\u00eda","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Oscar Garc\u00eda","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#article","isPartOf":{"@id":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/"},"author":{"name":"Oscar Garc\u00eda","@id":"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/e5fb946eccd464c20d398e760909b119"},"headline":"Shucking Raw Oysters and Bivalve Mollusks Using HPP","datePublished":"2023-03-01T12:15:40+00:00","dateModified":"2023-03-09T12:19:08+00:00","mainEntityOfPage":{"@id":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/"},"wordCount":553,"commentCount":0,"publisher":{"@id":"https:\/\/www.hiperbaric.com\/en\/#organization"},"image":{"@id":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#primaryimage"},"thumbnailUrl":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover.png","articleSection":["HPP","Seafood Products"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/","url":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/","name":"Shucking Raw Oysters and Bivalve Mollusks Using HPP - Hiperbaric","isPartOf":{"@id":"https:\/\/www.hiperbaric.com\/en\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#primaryimage"},"image":{"@id":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#primaryimage"},"thumbnailUrl":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover.png","datePublished":"2023-03-01T12:15:40+00:00","dateModified":"2023-03-09T12:19:08+00:00","breadcrumb":{"@id":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#primaryimage","url":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover.png","contentUrl":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/03\/Cover.png","width":1013,"height":622,"caption":"ostras hpp"},{"@type":"BreadcrumbList","@id":"https:\/\/www.hiperbaric.com\/en\/shucking-raw-oysters-and-bivalve-mollusks-using-hpp\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.hiperbaric.com\/en\/"},{"@type":"ListItem","position":2,"name":"Shucking Raw Oysters and Bivalve Mollusks Using HPP"}]},{"@type":"WebSite","@id":"https:\/\/www.hiperbaric.com\/en\/#website","url":"https:\/\/www.hiperbaric.com\/en\/","name":"Hiperbaric","description":"Procesado para la conservaci\u00f3n de alimentos","publisher":{"@id":"https:\/\/www.hiperbaric.com\/en\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.hiperbaric.com\/en\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.hiperbaric.com\/en\/#organization","name":"Hiperbaric","url":"https:\/\/www.hiperbaric.com\/en\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.hiperbaric.com\/en\/#\/schema\/logo\/image\/","url":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2026\/01\/cropped-hiperbaric-logotipo-1-2.png","contentUrl":"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2026\/01\/cropped-hiperbaric-logotipo-1-2.png","width":340,"height":72,"caption":"Hiperbaric"},"image":{"@id":"https:\/\/www.hiperbaric.com\/en\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/e5fb946eccd464c20d398e760909b119","name":"Oscar Garc\u00eda","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.hiperbaric.com\/en\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/6de0f788387dddf7e298dfa0c6355d09?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6de0f788387dddf7e298dfa0c6355d09?s=96&d=mm&r=g","caption":"Oscar Garc\u00eda"},"url":"https:\/\/www.hiperbaric.com\/en\/author\/oscar-garcia\/"}]}},"_links":{"self":[{"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/posts\/43773"}],"collection":[{"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/comments?post=43773"}],"version-history":[{"count":2,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/posts\/43773\/revisions"}],"predecessor-version":[{"id":43775,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/posts\/43773\/revisions\/43775"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/media\/43740"}],"wp:attachment":[{"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/media?parent=43773"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/categories?post=43773"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hiperbaric.com\/en\/wp-json\/wp\/v2\/tags?post=43773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}