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THE EFFECT OF COOKING ON CARAPACE LENGTH OF SOUTHERN ROCK LOBSTER, JASUS EDWARDSII (HUTTON, 1875) (DECAPODA, PALINURIDAE) BY SAM IBBOTT 1,2 / , CALEB GARDNER 1,3 / and STEWART FRUSHER 1,4 / 1 / Tasmanian Aquaculture and Fisheries Institute, G.P.O. Box 252-49, Hobart 7001, Tasmania, Australia ABSTRACT In several Australian states, the claimed potential for shrinkage of rock lobsters during cooking is a problem for enforcement of rock lobster sheries 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. RÉSUMÉ Dans plusieurs états australiens, la potentiel de rétraction des langoustes à la cuisson, avancé dans les revendications, constitue un problème pour faire respecter la législation de la pêche de la langouste fondée sur une taille légale minimale. En Tasmanie, l’incertitude sur la rétraction de taille de la langouste ( Jasus edwardsii ) est un obstacle régulier aux poursuites judiciaires.Nous avons testé le potentiel de rétraction des langoustes chez 21 animaux soumis à la cuisson suivant les
Crustaceana – Brill
Published: Jan 1, 2001
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