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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Three specimens of the Chinese mitten crab "Eriocheir sinensis"... were captured commercially... in Lake Erie in April... 1973.... The crab, a catadromous species with a thick mass of hair on each side of the chelipeds is indigenous to the low-lying areas of northern China.... In Europe... it was found in 1912.... The crab is a serious pest in Europe, where it causes erosion of river banks because of its burrowing habit....  1, record 1, English, - Chinese%20mitten%20crab

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

L'espèce Eriocheir sinensis a été introduite en Europe par hasard vers 1912, d'où elle a progressivement gagné la Baltique [...] Très reconnaissable aux touffes de poils des chélipèdes, particulièrement abondants chez les mâles. La croissance se fait en eau douce mais le crabe migre vers la mer pour la reproduction. Tonalité vert-gris.  1, record 1, French, - crabe%20chinois

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Blue discoloration in crab meat. The problem of the blue discoloration in canned crab meat has caused trouble until recent times. The blue meat often appears not only on the surface of crab meat in the cans, but also, though rarely, on crab meat several hours after boiling and cooling of the carcasses. The blue meat appears more often on the surface of joint of shoulder meat, claw meat and other leg joints. It appears in canned horse hair crab meat(“kegani”) more often than in king crab. The appearance of the blue meat is undoubtedly due to the cooper contained in haemocyanin which is a component of the blood of molluscs or arthropods.  1, record 2, English, - blue%20meat

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 OBS

Le bleuissement de la chair de crabe en conserve a été un problème jusque récemment. Il apparaît souvent non seulement à la surface de la chair de crabe en conserve, mais aussi, sur la chair de crabe plusieurs heures après cuisson et refroidissement des carcasses. La chair bleuit plus souvent à la surface de l'articulation de la chair de l'épaule, de la pince et d'autres articulations des pattes. Le bleuissement est plus fréquent sur la chair de «crab horsehair» («kegani») que sur celle du crabe royal. Il est dû sans aucun doute au cuivre contenu dans l'hémocyanine, qui est un composant du sang des mollusques ou des arthropodes.  1, record 2, French, - chair%20bleue

Record 2,  Textual support,  Spanish