Publisher's Synopsis
Excerpt from Influence of Mechanical Processing on the Quality and Yield of Bay Scallop Meats
The purpose of this study therefore was to compare the quality and yield of bay scallops processed by mechanical means with the corresponding values of those pro cessed by the typical hand method. The mechanical method included heat-shocking of the shell-stock, roller-vibration removal of the meats and viscera and the subsequent separation of the viscera from the meats.
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