Pilot Scale Assessment of High-Pressure Processing (HPP) to Enhance Microbiological Quality and Shelf Life of Fresh Ready-to-Eat (RTE) Blue Crab Meat.

Blue crab () is a highly valuable wild fishery species of crab native to the waters of the western Atlantic Ocean and the Gulf of Mexico. The annual commercial production of live blue crabs is approximately 50,000 metric tons with a dockside value of USD 200 million. Presently the US blue crab processing industry sells crab meat in three basic forms: fresh crab meat, pasteurized crab meat, and frozen crab meat.

Variation in the terminology and methodologies applied to the analysis of water holding capacity in meat research.

Studies examining meat quality variation, possibly resulting from animal physiology, processing, or ingredient additions, are likely to include at least one measure of water holding capacity (WHC). Methods for evaluating WHC can be classified as direct or indirect. Direct methods either gauge natural release of fluids from muscle or require the application of force to express water.