UNITED STATES DEPARTMENT OF COMMERCE 



Maurice H. Stans, Secrefary 



NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION 

 Dr. Robert M. White, Admin'isirafor 



NATIONAL MARINE FISHERIES SERVICE 

 Philip M. Roedel, Direcfor 



Blueing of Processed Crab Meat. 



II. Identification of Some Factors Involved in the 



Blue Discoloration of Canned Crab Meat 



(Ca///nec/es sopidus) 



By 



MELVIN E. WATERS 



Special Scientific Report — Fisheries No. 633 



Seattle, Washington 

 May 1971 



