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The Effect of Cooking on Carapace Length of Southern Rock Lobster, Jasus Edwardsii (Hutton, 1875) (Decapoda, Palinuridae)
Citation
Ibbott, SJ and Gardner, C and Frusher, SD, The Effect of Cooking on Carapace Length of Southern Rock Lobster, Jasus Edwardsii (Hutton, 1875) (Decapoda, Palinuridae), Crustaceana: International Journal of Crustacean Research, 74 pp. 221-224. ISSN 0011-216X (2001) [Refereed Article]
DOI: doi:10.1163/15685400151067173
Abstract
In several Australian states, the claimed potential for shrinkage of rock lobsters during cooking is a problem for enforcement of rock lobster fisheries regulations based on a minimum legal size. In Tasmania. uncertainty about the potential for shrinkage of rock lobster (Jasus edwardsii) regularly prevents prosecution. We tested the potential for shrinkage of rock lobsters by cooking 21 animals under typical industry protocols. Cooking had no statistically detectable effect on carapace length.
Item Details
| Item Type: | Refereed Article |
|---|---|
| Research Division: | Agricultural, Veterinary and Food Sciences |
| Research Group: | Fisheries sciences |
| Research Field: | Aquaculture and fisheries stock assessment |
| Objective Division: | Animal Production and Animal Primary Products |
| Objective Group: | Fisheries - wild caught |
| Objective Field: | Fisheries - wild caught not elsewhere classified |
| UTAS Author: | Ibbott, SJ (Mr Sam Ibbott) |
| UTAS Author: | Gardner, C (Professor Caleb Gardner) |
| UTAS Author: | Frusher, SD (Professor Stewart Frusher) |
| ID Code: | 23140 |
| Year Published: | 2001 |
| Web of Science® Times Cited: | 4 |
| Deposited By: | TAFI - Marine Research Laboratory |
| Deposited On: | 2001-08-01 |
| Last Modified: | 2011-09-30 |
| Downloads: | 0 |
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