Shrimp processing not immune.
A shrimp has also the right to know life. It has a head and eyes. At least in most consumer markets – unless highly processed – shrimp have heads.
Growing cells and calling the meat produced shrimp is not correct.
This is about labelling, marketing and clear information for consumer knowledge.
Maybe one day to go back upstream to primary processing…
But main point of interest for shrimp is “that the yields were not those expected” of the machinery developed and, thus, this is understood as not being competitive to Moroccan hand peel.
Of course this is local EU caught sustainable MSC certified quota thick shelled brown shrimp. Mainly day boats. Product trucked to Morocco can be kept in polyphosphate soak. Loosens up shell from flesh. Processing aid not additive so no labelling required.
Minimal human manual food manipulation and interaction going forward is one path for food.
STiP wrote a bit of a skewed article somewhere about this technology….while the premise is right that manual labour is always ripe for disruption, other factors play their parts….
Prawnmaster looks forward to the sound blasting shrimp sheller – EU patent granted dec 2019
Bio-film build up on shrimp processing equipment and associated food safety important.
To stop bio-films developing…
Processing aids versus processing additives in shrimp.
Well processing aids – such as polyphosphate (e451) – is used in whole coldwater prawn to help break down the membrane between shell and meat – but use does not need to be declared.
Contrary to when e451 is used on shrimp meat – with a resultant water pickup and weight gain. Here this is a processing additive – and need to be declared.
Prawnmaster says: Using processing aids and additives are not conducive for producing natural clean deck shrimp…