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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 and Veterinary Sciences
Research Group:Fisheries Sciences
Research Field:Aquatic Ecosystem Studies and Stock Assessment
Objective Division:Animal Production and Animal Primary Products
Objective Group:Fisheries - Wild Caught
Objective Field:Fisheries - Wild Caught not elsewhere classified
Author:Ibbott, SJ (Mr Sam Ibbott)
Author:Gardner, C (Professor Caleb Gardner)
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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