Shrimp Defect Library – Picture and Definition
Defect Picture Definition
Black Spot Black spot on flesh – more than
three instances the size of a
pencil point or any areas larger
than a pencil point that
penetrate the flesh
Black spot or the shell or
membrane is equal to or
greater than the smallest
segment
Black Tail Tail that has black discoloration
that would be objectionable to
the consumer. Generally 50%
or more of the tail is black or
dark in colour.
Broken/Missing Tail Missing Tail – Is tail no on
forms that the tail is to be on
Broken tail – Missing tail fins
(uropod) but may still have
telson.
Clipped Tail Tail that has been cut to
remove the endpoint of the tail.
Not a defect if it product is to
be a clipped tail market form.
Damaged/Broken Broken shrimp – a shrimp
having a break in the flesh
greater than a thickness of the
shrimp.
Damaged shrimp – crushed or
mutilated to materially affect its
appearance or usability
Dehydration Refers to a general drying
(white or yellowing) of the
shrimp flesh that is noticeable
after the glaze and shell or
removed. Defect is 10% by
weight of the shrimp or surface
area. This penetrates the
surfaces of the flesh.
Discolouration Any shrimp that is 10% or more
of the surface area significantly
different in colour than the
other shrimp. Blackening,
Green, Yellow or Sunburned –
Bright Pink and Red in raw
Shrimp)
Foreign Material Any material that is not part of
the shrimp (not limited to metal,
plastic, glass, wood, paper,
other animal parts, insects, etc.
Full/Excessive Curl The shrimp is curled into
almost or into a ball shape
(see specification of curl
defects as some forms prohibit
slight curl defects too or other
forms don’t prohibit any curl
defects)
Improperly Deveined Refers to the presence of dark
vein (alimentary canal)
containing sand or sediment or
roe that should have been
removed from deveined market
forms.
(see specification for number of
segments vein length to be
classified as a defect)
Improperly/Inadvertently Refers to the presence or
Peeled absence of head, shell
segment, swimmeret, or tail fin
which should or should not
have been removed of certain
market forms
Neck (Throat) Meat - Ragged portion of flesh and/or
Excessive extraneous material from the
head that remain attached to
the first segment after the head
is removed
(half width or width of first
segment to be a defect – see
specifications)
Pieces Count 70 or less – any shrimp
that has fewer than five
segments, with or without the
tail fin attached
Count 70 or more – any shrimp
that has fewer than four
segments, with or without the
tail fin attached
(see specification for number of
segments to be classified as a
defect)
Red Nape Red discoloration on the neck
meat
(Note: any discoloration of the
neck meat is a defect)
Shells/Swimmerets/Legs Any shell, swimmerets or legs
that is on a market form that
that doesn’t have this or it
loose (not on the shrimp
segments)
Soft/Shell Tail Soft shell and tails – visibly
have collapsed/shrunken areas
and/or have a soft, not rigid
texture
Yellow Nape Yellow discoloration on the
neck meat
(Note: any discoloration of the
neck meat is a defect)