Data

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

Australian Ocean Data Network
Gardner, Caleb, Dr ; Ibbott, Sam
Viewed: [[ro.stat.viewed]] Cited: [[ro.stat.cited]] Accessed: [[ro.stat.accessed]]
ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rfr_id=info%3Asid%2FANDS&rft_id=https://metadata.imas.utas.edu.au/geonetwork/srv/eng/catalog.search#/metadata/afb5e440-44a8-11dc-8cd0-00188b4c0af8&rft.title=Measuring the effect of cooking on carapace length on Southern Rock Lobster (Jasus edwardsii)&rft.identifier=https://metadata.imas.utas.edu.au/geonetwork/srv/eng/catalog.search#/metadata/afb5e440-44a8-11dc-8cd0-00188b4c0af8&rft.description=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.Maintenance and Update Frequency: notPlanned&rft.creator=Gardner, Caleb, Dr &rft.creator=Ibbott, Sam &rft.date=2007&rft.coverage=westlimit=147.20; southlimit=-43.10; eastlimit=147.50; northlimit=-42.70&rft.coverage=westlimit=147.20; southlimit=-43.10; eastlimit=147.50; northlimit=-42.70&rft.coverage=uplimit=20; downlimit=1&rft.coverage=uplimit=20; downlimit=1&rft_rights=See point of contact for access to the data.&rft_rights=The data described in this record are the intellectual property of the University of Tasmania through the Tasmanian Aquaculture and Fisheries Institute.&rft_subject=biota&rft_subject=28 820001&rft_subject=Jasus edwardsii&rft_subject=Southern rock lobster&rft_subject=TASMANIA&rft_subject=Carapace Length&rft_subject=CRUSTACEANS&rft_subject=EARTH SCIENCE&rft_subject=BIOLOGICAL CLASSIFICATION&rft_subject=ANIMALS/INVERTEBRATES&rft_subject=ARTHROPODS&rft_subject=Fisheries Sciences not elsewhere classified&rft_subject=AGRICULTURAL AND VETERINARY SCIENCES&rft_subject=FISHERIES SCIENCES&rft_subject=Carapace length&rft.type=dataset&rft.language=English Access the data
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The data described in this record are the intellectual property of the University of Tasmania through the Tasmanian Aquaculture and Fisheries Institute.

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Brief description

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.

Lineage

Maintenance and Update Frequency: notPlanned

Notes

Purpose
To determine if the effect of cooking on carapace length on Southern Rock Lobster (Jasus edwardsii) is a problem for enforcement of rock lobster fisheries regulations based on a minimum legal size.

Created: 29 03 2007

Data time period: 10 1999 to 10 1999

This dataset is part of a larger collection

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147.5,-42.7 147.5,-43.1 147.2,-43.1 147.2,-42.7 147.5,-42.7

147.35,-42.9

text: westlimit=147.20; southlimit=-43.10; eastlimit=147.50; northlimit=-42.70

text: uplimit=20; downlimit=1

Subjects
28 820001 | Agricultural and Veterinary Sciences | ANIMALS/INVERTEBRATES | ARTHROPODS | BIOLOGICAL CLASSIFICATION | CRUSTACEANS | Carapace Length | Carapace length | EARTH SCIENCE | Fisheries Sciences | Fisheries Sciences Not Elsewhere Classified | Jasus edwardsii | Southern rock lobster | TASMANIA | biota |

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Other Information
(DATA - change in carapace length [direct download])

uri : https://data.imas.utas.edu.au/attachments/afb5e440-44a8-11dc-8cd0-00188b4c0af8/change_in_CL.xls

(DATA - lobster cooking data A [direct download])

uri : https://data.imas.utas.edu.au/attachments/afb5e440-44a8-11dc-8cd0-00188b4c0af8/cooking_lob_data_a.xls

(DATA - lobster cooking data B [direct download])

uri : https://data.imas.utas.edu.au/attachments/afb5e440-44a8-11dc-8cd0-00188b4c0af8/cooking_lob_data_b.xls

Identifiers
  • global : afb5e440-44a8-11dc-8cd0-00188b4c0af8
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