Each year 4-5,000 tonnes of western rock lobster are cooked and exported to countries such as Japan and Taiwan. When existing cooking methods are used a proportion of cooked western rock lobster go black, this results in a product that is unacceptable to the customer The blackening of the flesh is...

This project has identified the processing parameters required to optimise rock lobster processing using atmospheric steam cooking to ensure increased weight recovery, reduced melanosis and improved post processing sensory quality. The information arising from this project enables processors...