198 DESCRIPTION OF IMPORTANT FISHERIES AND THEIR PRODUCTS 



for shorter or longer periods; however, boiling in water for ten to fifteen 

 minutes resulted in a superior yield and flavor compared to that obtained 

 by steaming. The study further showed that refrigeration of the crabs 

 and good sanitation in the post-cook handling were of greatest impor- 

 tance in the improvement of the product. The pasteurization process, by 

 which the internal temperature of the meat was raised to 170°F for one 



Figure 14.1. Picking the meat from blue crab in an East coaril plant. {i'.S. Fish and 

 Wildlife Service.) 



minute, extended the limited storage life of the fresh meat to six months 

 at 33 to 38°F'2 



In picking the meat (Figure 14.1), the crabs are allowed to cool and 

 the worker removes the back shell, legs, claws and viscera. The meat is 

 picked from the shell with a small, sharp knife and graded according to 

 size and style. The usual styles are: (1) backfin lump, the highest quality 

 consisting of the unbroken muscle lump; (2) special body meat topped 

 with broken lump; (3) regular, small body meat; (4) claw meat, the lowest 

 priced. The meat is usually packed in one pound cans and iced for ship- 

 ment. Pickers can produce up to five or six pounds of meat per hour. 



