CMAR is investigating a mechanism to determine when a lobster is dead or if it can be processed.  Findings will mitigate potential value loss due to misclassification of lobster that could otherwise be processed since dead lobsters are ineligible to be processed.  The current definition of “dead” according to the Canadian Food Inspection Agency is the absence of voluntary movement in any limbs.  Identification and standardizing measurable condition factors are required to determine the dead, moribund, or alive lobster to reduce concerns of lost value/revenue due to avoiding the risk of sending unacceptable product to the processor.