Table 1 The amount of by-products generated from the different lobster processing industries
Lobster processing industries | Types of by-products | Percentage of by-products based on starting material (%) | References |
|---|---|---|---|
Canning of Canadian lobsters | Lobster body | 45 | Ross (1927) |
Canadian lobster meat | Lobster head, hard carapace, viscera, mandibles, and gills | >75 | Tu (1991) |
Brazilian lobster tails | Lobster head (cephalothorax) | 75 | Vieira et al. (1995) |
Fresh meat picked from Australian rock lobster | Lobster head, shell, and viscera | 60 | Lien (2004) |
High hydrostatic pressure production of American lobster meat | Lobster shells, viscera, residual meat | 75–80 | Denise and Jason (2012) |