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Measuring the effect of cooking on carapace length on Southern Rock Lobster (Jasus edwardsii)

Abondance et diversité de poissonsAbondance et distribution des invertébrés

To test if the carapace length of lobsters changes during cooking, 21 legal-sized southern rock lobsters were collected in pots from Alum Cliffs, south-eastern Tasmania, Australia in October 1999 (42.95±S 147.35±E). The sample consisted of 7 female and 14 male lobsters ranging in carapace length from 106 mm to 153 mm (mean 120 mm). Each animal was abdominally tagged using individually marked t-bar tags (Hallprint T-bar anchor tag, TBA1; Hallprint Pty Ltd, 27 Jacobsen Crescent, Holden Hill, SA 5088, Australia). The carapace length of all lobsters were measured five times to the nearest 0.1 mm in a random manner, before and after processing. This repeated measurement of all specimens in random order was intended to evaluate measurement error. Processing was typical of that used commercially and involved killing the lobsters in fresh water before cooking in pre-boiling salted water for 12 minutes.

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Informations supplémentaires

Étendue temporelle1999-10-01 – 1999-10-01
Date (creation)2007-03-29
Statutcompleted
Fréquence de mise à journotPlanned
Langue des métadonnéesen
LicenceThe data described in this record are the intellectual property of the University of Tasmania through the Tasmanian Aquaculture and Fisheries Institute.
Métadonnées sourcesISO 19115 XML
Dernière mise à jour2026-11-05
Créé2026-11-05
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