{"id":52993,"date":"2023-10-16T18:57:04","date_gmt":"2023-10-16T16:57:04","guid":{"rendered":"https:\/\/www.hiperbaric.com\/hpp-seafood-shucking\/"},"modified":"2024-01-25T10:17:20","modified_gmt":"2024-01-25T09:17:20","slug":"extraccion-carne-crustaceos-bivalvos-hpp","status":"publish","type":"page","link":"https:\/\/www.hiperbaric.com\/es\/extraccion-carne-crustaceos-bivalvos-hpp\/","title":{"rendered":"Extracci\u00f3n de carne de crust\u00e1ceos y bivalvos con HPP"},"content":{"rendered":"\r\n<h1>HPP SHUCKING<\/h1>\r\n<p>OYSTER, BIVALVE &amp; CRUSTACEAN SHUCKING WITH HPP<\/p>\r\n<table>\r\n<tbody>\r\n<tr>\r\n<td><img decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/10\/OysterIcon.png\" alt=\"Image 1\" \/><\/td>\r\n<td>\r\n<p><strong>Effortless Shucking: 100% Meat Removal<\/strong><\/p>\r\n<\/td>\r\n<\/tr>\r\n<tr>\r\n<td><img decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/10\/shelflifeICON.png\" alt=\"Image 2\" \/><\/td>\r\n<td>\r\n<p><strong>Shelf-life Extension: Up to 14-21 days<\/strong><\/p>\r\n<\/td>\r\n<\/tr>\r\n<tr>\r\n<td><img decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/10\/SafetyIcon.png\" alt=\"Image 3\" \/><\/td>\r\n<td>\r\n<p><strong>Food Safety: Vibrio &amp; Norovirus Risk Reduction<\/strong><\/p>\r\n<\/td>\r\n<\/tr>\r\n<tr>\r\n<td><img decoding=\"async\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/10\/nonthermalIcon.png\" alt=\"Image 4\" \/><\/td>\r\n<td>\r\n<p><strong>Non-Thermal 100% Natural Process<\/strong><\/p>\r\n<\/td>\r\n<\/tr>\r\n<\/tbody>\r\n<\/table>\r\n<p><iframe loading=\"lazy\" title=\"YouTube video player\" src=\"https:\/\/www.youtube.com\/embed\/MGtkl_lRgk4?si=lKI0uiJ4xA9N-OiY?autoplay=1\" width=\"100%\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/p>\r\n<p>High Pressure Processing (HPP) is widely used in the seafood industry for shellfish shucking. The technology uses cold water at high pressure to<strong> recover 100% of the edible meat<\/strong> of oysters, lobsters, mussels, and other shellfish, which helps <strong>maximize yield<\/strong>, <strong>reduce labor costs,<\/strong> and <strong>avoid operator injuries<\/strong>.<\/p>\r\n<p>Without the use of heat, <strong>HPP<\/strong> <strong>extends the shelf life of shucked shellfish meat up to 21 days<\/strong>, while <strong>enhancing food safety<\/strong> by inactivating viruses, bacteria, and parasites without affecting the natural freshness and taste of the meat.<\/p>\r\n<h3>Value-Added Seafood Products<\/h3>\r\n<p><img decoding=\"async\" loading=\"lazy\" title=\"4\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/10\/4.png\" alt=\"4\" width=\"360\" height=\"240\" \/><\/p>\r\n<h3>Lobster Shucking<\/h3>\r\n<p>HPP improves food safety by destroying pathogens, increases productivity and maximizes labor usage, while extending lobster meat shelf life up to 18 days.<\/p>\r\n<p><img decoding=\"async\" loading=\"lazy\" title=\"3\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/10\/3.png\" alt=\"3\" width=\"360\" height=\"240\" \/><\/p>\r\n<h3><a title=\"Bivalves Opening\" href=\"https:\/\/www.hiperbaric.com\/es\/tecnologia-hpp\/equipos\/hpp-in-bulk\/\" target=\"_self\" rel=\"noopener\"> Bivalves Opening <\/a><\/h3>\r\n<p>Pressure applied to oysters during the HPP process infuses the meat with a salty taste and separates the adductor muscle making the bivalve shells easier to open<\/p>\r\n<p><img decoding=\"async\" loading=\"lazy\" title=\"Shucking Card Images\" src=\"https:\/\/www.hiperbaric.com\/wp-content\/uploads\/2023\/10\/Shucking-Card-Images-3.png\" alt=\"Shucking Card Images\" width=\"360\" height=\"240\" \/><\/p>\r\n<h3>Crab Meat Extraction<\/h3>\r\n<p>HPP preserves crab meat&#8217;s fresh flavor and texture while extending shelf life and allowing for ready-to-cook convenience without preservatives.<\/p>\r\n<h2 data-element-id=\"hmap-4\"><strong>Download HPP Shucking Flyer<br \/><\/strong><\/h2>\r\n<p><iframe loading=\"lazy\" src=\"https:\/\/forms.marketing.hiperbaric.com\/l\/881883\/2020-10-06\/6ykx?Language=English&amp;Sector=Seafood&amp;PDF_file=hpp_shucking_flyer&amp;Business_line=HPP&amp;Source_text=HPP%20Shucking%20Landing%20Page%0A%20\" width=\"100%\" height=\"335\" frameborder=\"0\"><\/iframe><\/p>\r\n<h5 id=\"exampleModalLongTitle\">Contact us<\/h5>\r\n<p><button type=\"button\" data-dismiss=\"modal\" aria-label=\"Close\"> \u00d7 <\/button> <iframe loading=\"lazy\" src=\"https:\/\/forms.marketing.hiperbaric.com\/l\/881883\/2020-10-01\/6k8l?Language=English&amp;Business_line=HPP&amp;Source_text=Pagina%20apps\" width=\"100%\" height=\"530\" frameborder=\"0\"><\/iframe><\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>HPP SHUCKING OYSTER, BIVALVE &amp; CRUSTACEAN SHUCKING WITH HPP Effortless Shucking: 100% Meat Removal Shelf-life Extension: Up to 14-21 days Food Safety: Vibrio &amp; Norovirus Risk Reduction Non-Thermal 100% Natural Process High Pressure Processing (HPP) is widely used in the seafood industry for shellfish shucking. The technology uses cold water at high pressure to recover&#8230;<\/p>\n","protected":false},"author":15,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","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":""},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Extraer carne de crust\u00e1ceos y c\u00f3mo abrir ostras y bivalvos<\/title>\n<meta name=\"description\" content=\"La tecnolog\u00eda HPP utiliza agua y alta presi\u00f3n para abrir ostras, mejillones y otros bivalvos, as\u00ed como para extraer la carne de langosta o bogavante sin esfuerzo, al mismo tiempo que mejora la seguridad alimentaria y prolonga la vida \u00fatil del 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