Automating Lobster and Oyster Meat Extraction & Inactivating Vibrio and Norovirus using HPP

High pressure processing (HPP) is revolutionizing shellfish shucking, enabling businesses to dramatically reduce labor, increase yield, and access automation once thought impossible. By exposing bivalves and crustaceans to pressures of 3,000 bar / 43,500psi, their shells and connective tissues are rapidly weakened for instant shucking upon decompression.

In this webinar, we will provide you with an overview of HPP technology and science before diving into successful validation testing parameters for oysters and lobsters. We share details on specialized HPP equipment configurations used by pioneering seafood processors to take the pain out of shucking these high-value shellfish varieties.

Attendees will discover how HPP can slash tedious manual efforts to extract meats while boosting productivity and reducing injuries.

We also do a deep dive on validated food safety, analyzing HPP microbial reduction results on dangerous pathogens like Vibrio and Norovirus that can affect raw seafood.

In this webinar, you will learn:

• How HPP works and is applied for seafood shucking
• Successful HPP parameters (pressure and holding time) used for bivalves and crustaceans
• Food safety studies on the effect of HPP on Vibrio spp. and Norovirus
• HPP lobster and oyster commercial applications
• Shucking demo using Hiperbaric HPP Technology

Register now to uncover how HPP technology can revolutionize your shellfish operation's productivity, quality, safety and profits.

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Thank you for registering for the on-demand webinar: Automating Lobster and Oyster Meat Extraction & Inactivating Vibrio and Norovirus using HPP, sponsored by Hiperbaric USA.

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