An acid dip is generally used when processing plants employ the 

 batch-cook method for cooking crab sections. The outside of the body- 

 cavity meat that is exposed to the boiling brine, often turns a slight-gray 

 color when cooked by this method. To minimize off-color, the meat is 

 generally dipped for about 1 minute into a dilute organic acid solution which 

 acts as a bleach. Citric acid is preferred, although acetic acid or lactic 

 acid is also used. 



After the excess moisture from the rinse or the acid dip has 

 been drained away, the meat is taken to the packing room and packed in 

 containers for either the fresh-and-frozen trade or for canning. For the 

 fresh-and-frozen trade the meat is normally packed in No. 10 C-enamel 

 (seafood formula) cans and sealed with a tight-fitting cover. The bottom 

 half of the No. 10 can is filled with body meat and the top half with leg 

 meat. The leg meat is considered a higher grade than the body meat, since 

 it has a better appearance, with streaks of orange and purple color, and 

 generally has a firmer texture. 



All of the equipment pans -- mallets, table tops, and other 

 surfaces -- that comes in contact with the meat is made of stainless steel. 

 At the close of each day's operation, all of the equipment is thoroughly 

 washed and sterilized. 



Canning 



Since 1952 most 

 canned crab meat has been 

 packed in the standard tuna- 

 size can, containing about 

 6 ounces of meat (fig. 9). 



Figure 9 



Crab meat hand-packed in 

 containers for canning. 



10 



