ABSTRACT
The heat shock method of preparing shellfish for shucking is used in several geographical regions and for several species of shellfish. The process is not intended to open the shellfish but rather to cause the shellfish to relax it’s adductor muscle(s) so it can be more easily shucked. Short-term heat shock also resulted in a reduction of coliform and fecal streptococci numbers in the shucked meats and does not impair the keeping qualities of packed, refrigerated shellfish meats.
