Bulletin #4297, High-Pressure Processing of Vacuum-Packaged Scallops and Lobster Tails for Sous Vide Cooking - Cooperative Extension Publications - University of Maine Cooperative Extension

Developed by Jason Bolton, Assistant Extension Professor for Food Safety, University of Maine Cooperative Extension, Denise Skonberg, Associate Professor of Food Science and Human Nutrition, University of Maine, and Ph.D. students Sami Humaid and Dhriti Nayyar. Table of Contents: Scallops and lobsters: Valuable, healthful, and delicate Purpose What is sous vide? What is HPP and