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Newspaper Cites Lobster Institute Study

In a story about eating lobster, the Toronto Star cited a 1998 study by the UMaine-Lobster Institute that determined the taste of the claw meat of a
lobster is not affected by rubber bands frequently used on lobster claws. According to the study, in which 20 judges tasted the claw meat of lobsters cooked with natural rubber bands, synthetic bands and no bands, “panelists detected no significant difference in the taste of the three samples.”

Contact: Jessica Bloch, 207-581-3777

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