In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.

A crab eviscerating disc is used in a crab processing machine and a method for processing a crab to a market condition. The disc is used to mill a groove along the underside of a crab body without completely cutting the crab body. Each tooth on that disc has a cut clearance angle of zero degree, and a hook angle of zero degree. Because of these teeth, the depth of the groove is limited by a bony plate and a bony ridge in the crab body. The visceral cavities of the crab body are cleaned by high pressure water sprays oriented in the groove while the crab body is still attached.

A novel method for automated extraction of crawfish tail meat comprises placing cooked crawfish on a tray having a bottom slot, applying a downward pressure to the cooked crawfish, extending a rotating brush through the bottom slot to urge the cooked crawfish into a horizontally exposed position, extending a rotating blade through the bottom slot to an incision, then applying a vacuum force to the bottom slot simultaneous to an increase in the downward pressure, causing the cooked crawfish to bulge and the tail meat to be extracted through the slot, after which the carcass is ejected. A plurality of trays can either be rotated in a circular path or conveyed along a linear path above the various tools as cooked crawfish are loaded and carcasses are ejected.

A crab eviscerating disc is used in a crab processing machine and a method for processing a crab to a market condition. The disc is used to mill a groove along the underside of a crab body without completely cutting the crab body. Each tooth on that disc has a cut clearance angle of zero degree, and a hook angle of zero degree. Because of these teeth, the depth of the groove is limited by a bony plate and a bony ridge in the crab body. The visceral cavities of the crab body are cleaned by high pressure water sprays oriented in the groove while the crab body is still attached.

A crab butchering machine removes the carapace, mandibles and tail from a crab by timing actuation of tools depending upon the measured dimensions of the carapace. A measuring tool determines the location of the front and rear of the carapace relative to the saddle, securing and advancing the crab through the machine. The positions of the ends of the tools that operate on the crab are known. After measuring, the crab is advanced into a calculated position relative to a first tool, whereby an arm moves upwards, separating the carapace from the crab. The crab is next advanced past a second tool that lifts the carapace away from the crab carcass, allowing a third tool to move upwards, separating the carapace and tail from the carcass when the saddle is in a second calculated position. The remaining leg clusters are separated and released from the saddle for further processing.

A crab meat removal device that is extremely easy and fast to remove crab meat and eliminates the need for traditional more tedious devices and methods associated with removing crab meat. The crab meat removal device includes a handle, an elongated stem, and a contact head. The contact head may be circular or oval and may push or pull the crab meat from the crab leg that accommodates the anatomy of the crab shell and tendons. The crab meat removal device may be made from stainless steel that is subjected to an electro phasing process to prevent corrosion and to meet Food and Drug Administration (FDA) rules and regulations. The crab meat removal device also includes a corresponding method for removing crab meat.

A crab meat removal device that is extremely easy and fast to remove crab meat and eliminates the need for traditional more tedious devices and methods associated with removing crab meat. The crab meat removal device includes a handle, an elongated stem, and a contact head. The contact head may be circular or oval and may push or pull the crab meat from the crab leg that accommodates the anatomy of the crab shell and tendons. The crab meat removal device may be made from stainless steel that is subjected to an electro phasing process to prevent corrosion and to meet Food and Drug Administration (FDA) rules and regulations. The crab meat removal device also includes a corresponding method for removing crab meat.

A vision guided intelligent system for automated crab meat picking operates in a fully automated or semi-automatic modes of operation using a crab meat picking routine based on (a) the CNN model localization of back-fin knuckles algorithm, and/or (b) the Deep Learning model which accurately locates not only knuckle positions, but also crab legs and crab cores, with a high pixel accuracy (up to 0.9843), and low computation time. The subject system uses a concept of analyzing crab morphologies obtained from digital crab images, and, using a Deep Learning architecture integrated in the system, segments crab images into five regions of interest in a single step with high accuracy and efficiency. The image segmentation results are used for generating crab cut lines in XYZ and angular directions, determining starting cutting points in Z plane, and guiding cutting tools and end effectors to automatically cut crabs and harvest crab meat.

A crustacean butchering apparatus is disclosed. The crustacean butchering apparatus may include at least one carapace grip sized to secure a carapace of a crustacean to a conveyor. When activated, the conveyor carries the crustacean secured by the carapace grip in a machine direction along a processing path. A plurality of tools may be placed along the processing path for butchering the crustacean. Optionally, a claw removing tool may be positioned along the processing path. When activated, the claw removing tool separates at least one claw of the crustacean from the carapace of the crustacean. Optionally, a tail removing tool may be positioned along the processing path. When activated, the tail removing tool may separate a tail of the crustacean from the carapace of the crustacean.

In one embodiment, a minimally-processed microwaveable lobster product including a lobster tail, a fat-containing composition, and a microwaveable package. The lobster tail has a shell containing lobster meat. The shell has a longitudinal axis with at least one cut formed generally parallel to the longitudinal axis. The fat-containing composition is disposed in a region above the lobster tail. The microwaveable package has first and second resilient layers. The first resilient layer is disposed under the lobster tail and contacts the lobster tail. The second resilient layer is disposed above the lobster tail and contacts the lobster tail and the fat-containing composition.