The effect of cooking on carapace length of southern rock lobster, Jasus edwardsii (Hutton, 1875) (Decapoda, Palinuridae)

Authors
Ibbott, S Gardner, C Frusher, S
Citation
S. Ibbott et al., The effect of cooking on carapace length of southern rock lobster, Jasus edwardsii (Hutton, 1875) (Decapoda, Palinuridae), CRUSTACEANA, 74, 2001, pp. 221-224
Citations number
4
Categorie Soggetti
Aquatic Sciences
Journal title
CRUSTACEANA
ISSN journal
0011216X → ACNP
Volume
74
Year of publication
2001
Part
2
Pages
221 - 224
Database
ISI
SICI code
0011-216X(200102)74:<221:TEOCOC>2.0.ZU;2-J
Abstract
In several Australian states, the claimed potential for shrinkage of rock l obsters during cooking is a problem for enforcement of rock lobster fisheri es regulations based on a minimum legal size. In Tasmania. uncertainty abou t the potential for shrinkage of rock lobster (Jasus edwardsii) regularly p revents prosecution. We tested the potential for shrinkage of rock lobsters by cooking 21 animals under typical industry protocols. Cooking had no sta tistically detectable effect on carapace length.