Abstract
The effects of cooking time, cooking method, storage conditions, crab size, crab sex, season, and crab sexual maturity on the total and differential yield of blue crab were determined under commercial processing condition. Crabs cooked for 8 min. yielded more meat than those processed for 12 min. and 10 min. Male crabs yielded more lump and claw meat than female crabs. Clean female crabs also produced more lump and top flake than sponge crabs. A computer program, VTBCP, containing the yield data and prediction equations was developed to predict and calculate the final meat yield (total and differential) based on biological and processing variables.
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