Meat release and yield
For suitable species and products, pressure-assisted shell release may offer a route to improved recovery or less manual work. Trials should measure usable yield, labour and final quality.
Seafood & shellfish
Could more of your catch become value?
Explore meat-release opportunities for suitable shellfish, alongside separate questions about quality, microbial control and chilled shelf life.
Tell us about your product →
Start with your product
Picked and prepared seafood
Already-picked crab meat and other prepared seafood raise a different question: can a validated process improve microbial control or usable shelf life while retaining the qualities customers want?
The commercial question
Compare value recovered and waste avoided with processing, packaging, testing and chilled transport costs. The most useful result is contribution per saleable kilogram.
What would a useful trial tell us?
Measure the difference
- Product quality before and after treatment.
- Safety and shelf life under the intended storage conditions.
- Packaging performance and usable yield.
- Processing and logistics costs against the business benefit.
Build the right evidence
Shell release and microbial reduction are different objectives and may require different processes. HPP does not replace harvest controls, cold-chain management or species-specific safety assessment. Any live-shellfish application also requires a separate welfare assessment.
Explore the questions together →Start with a conversation
You do not need a finished technical brief. Tell us what you make, what you want to improve and where you would like to sell.
Could HPP work for your product? →We are exploring shared-access HPP for the South West. A regional processing service is not currently available.