Table I-l. — Organoleptic evaluation of frozen-stored blue crab meat. 



Results (9 point scale) after storing samples at 

 indicated temperature and number of months^ 



Type 



of 

 meat 



Method 



of 

 freezing 



Packaging 

 used' 



0° F 



-20° F 



Part 1. Overall taste results. 



See footnotes at end of table. 



