III. PREPARATION OF MEAT

Giant clams (Tridacna derasa) were harvested and stored in a nursery raceway close to the processing site. They were opened and the meat extracted immediately prior to processing. As the whole extracted animal contains a large volume of water, weights were recorded after butchering in three parts and discarding the kidney (5–10 g in six year old animals). The parts where then drained in a large colander for 5 minutes before weighing. Small animals (2 year olds) were treated differently.

The meat was divided in three parts as follows:

• 1: the mantle was cut open through the inflow and outflow apertures to lay bare the adductor muscle and guts.

• 2: the adductor muscle and guts were cut loose from the mantle leaving as much white tissue as possible to the mantle.

• 3: the adductor muscle and guts were separated, leaving as much solid white tissue as possible to the muscle, but avoiding pieces of kidney to remain on the muscle meat. The muscle was then sliced open to reduce its thickness.

• 4: the dark brown kidney was scraped from the visceral mass and discarded, while trying not to damage the gonads.

• 5: All pieces were rinsed under tap water to wash off slime and remains of kidney, and drained in a large colander.

The kidney has to be removed as it not only has a bitter taste, but is also known to contain appreciable amounts of heavy metals such as Arsenic. It was said that the consumption of an entire kidney could kill an adult man (Heslinga, pers.comm.).

Analyses of the meat were found in Saunders (Undated) and Heslinga (1985).

Yields after butchering for all experiments involving six year old clams are listed in table 1.