Abstract
Oyster shucking has been the focus of research and development for over 100 years, but to date there is no low cost automated oyster shucking machine commercially available. Automating oyster shucking is a difficult task due to the construction of the oyster shell and meat, the wide variation in oyster shell shape, and the effects of environmental parameters on oyster growth and shell shape. This paper describes areas where additional research is needed that will advance the science of oyster shucking. Oyster physical and thermal properties, various methods of applying energy to shuck oysters, automated oyster orientation, and oyster meat grading are discussed. Research needs are described and ideas are provided to stimulate further research on automation of oyster shucking and oyster orientation.
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