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Product details
File Size: 2116 KB
Print Length: 272 pages
Publisher: Wiley-Blackwell; 1 edition (June 9, 2008)
Publication Date: June 9, 2008
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B0014D4D50
Text-to-Speech:
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Amazon Best Sellers Rank:
#1,413,774 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
There is a nifty amount of detail here for the shrimp farmer and processor. As well as for the casual reader, interested in how shrimp gets to her table. A global business, where safety is the overriding consideration.For example, when a shrimp is killed, its head must be promptly removed. Because this contains powerful digestive enzymes that can rapidly decay the meat in the tail. This removal is either done by machines (in developed countries), or by hand (in developing countries).The book describes how shrimp tails (actually abdomens) are tested for quality. And how they must be rapidly frozen. There are diagrams of various shrimp processing machines. The most common processing steps are given. Like treating with phosphates. These improve the retention of water during the freezing and thawing cycles. The text sets out what is essentially a recipe, fully detailing how this should be done.
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