CHARLOTTETOWN, Prince Edward Island (AP) – Prince Edward Island researchers have developed a new device to make it easier to measure the meat content of live lobsters – work that is currently done by hand.

The patented Shellfish Sonde was developed at the Atlantic Veterinary College’s Lobster Science Centre.

The device, which resembles a movable drill press, helps processors determine with greater certainty where to divert live lobsters – to pounds, to the live market or to canning facilities.

The invention clamps on to the live lobster’s crusher claw and then ultrasonic soundwaves are transmitted through the lobster.

The meat content of most lobsters ranges from 5 percent of their weight, for lobsters with poor meat quality, to 21 percent for a fully meated lobster.

Currently the determination on meat content is made by workers who have years of experience in the field.

More than $500,000 has been invested in the technology by the participating corporate sponsors, said Rick Cawthorn, the Lobster Science Centre’s senior director.

The partners include Canadian Gold Seafood from Nova Scotia and Guigne International Ltd., of St. John’s Newfoundland.

Cawthorn said there was no reason the device couldn’t be applied to other valuable shellfish once it is perfected.

Ken Campbell, spokesman for the Prince Edward Island Fishermen’s Association, said news of the development has circulated throughout the industry and there is growing interest in its commercial applications.

Canadian Gold Seafood is the testing ground for the product, applying a pre-production unit to the company’s live lobster processing operations in Halifax, Nova Scotia.

“We have proven the technology (works). We are happy with the results,” said Doug McRae, the company’s owner.

It is currently used on small lots of lobsters, providing valuable information to the company and to researchers.

Work is under way on a second model capable of working faster and handling much larger volumes of lobster.

AP-ES-02-14-04 1653EST