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Close up of steamed blue crab meat pieces

HPP Crabmeat Sensory Evaluations

Explore consumer feedback on crabmeat quality and performance

High-Pressure Processing Atlantic Blue Crab Meat

Using High-Pressure Processing (HPP) to Extend the Shelf Life of Fresh-picked, Atlantic Blue Crab Meat

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HPP Crabmeat Publications and Resources

Read the latest publications from this project

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HPP Crabmeat Consumer Survey

  • Consent to take survey.
  • Sample crabmeat out of the container and numerically score the flavor, texture, aroma and appearance as 1 = Unacceptable; 2 = Very Poor; 3 = Poor; 4 = Fair; 5 = Good; 6 = Very Good; and 7 = Excellent. 
  • Explain scoring decisions.
  • If crabmeat was acceptable, make a home meal with it and numerically score the flavor, texture, aroma and appearance.
  • Explain how the crabmeat performed in the recipe.
  • Demographic questions in Week-1 survey.

NCSU Results

Similar Results from Maryland and Louisiana

  • MD: 28 participants
  • LA: 15 participants

The survey results also showed that sensory quality of the HPP crab meat was acceptable throughout the 3-week storage period.