This study investigates the opening force required for shucking farmed oysters to support the development of automated oyster-shucking systems. Oysters sourced from Yeosu and Tongyeong were tested for shell length, width, height, total weight, meat weight, and opening force. Results showed an average opening force of 8.1 kgf for one-year-old Yeosu oysters, 7.4 kgf for one-year-old Tongyeong oysters, and 8.7 kgf for two-year-old Tongyeong oysters, with correlations to shell width, height, and meat weight depending on production sea area and growing age. These findings highlight production sea area and growing age-based differences in oyster characteristics, contributing foundational data to advancing automation in oyster shucking.

서 론
재료 및 방법
    시험에 사용한 생 굴 시료
    생 굴의 개방력 측정 방법
결 과
    생 굴의 크기(각고, 각폭, 각장, 전중량, 육중량)와 개방력과의 관계
고찰 및 결론
References

• 민은비(전남대학교 수산과학과 학생) | Eun-Bi MIN (Student, Department of Fisheries Science, Chonnam National University, Yeosu 59626, Korea)
• 신중로(전남대학교 수산과학과 학생) | Joong-Ro SHIN (Student, Department of Fisheries Science, Chonnam National University, Yeosu 59626, Korea)
• 강태종(전남대학교 수산과학과 학생) | Tae-Jong KANG (Student, Department of Fisheries Science, Chonnam National University, Yeosu 59626, Korea)
• 황두진(전남대학교 해양생산관리학과 교수) | Doo-Jin HWANG (Professor, School of Marine Technology, Chonnam National University, Yeosu 59626, Korea) Corresponding author