IMAS Metadata Catalogue
Measuring the effect of cooking on carapace length on Southern Rock Lobster (Jasus edwardsii)
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.
Simple
Identification info
- Date (Creation)
- 2007-03-29T00:00:00
Point of contact
Principal investigator
- 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.
- Status
- Completed
Point of contact
- Topic category
-
- Biota
Extent
))
Temporal extent
- Time period
- 1999-10-01T00:00:00 1999-10-01T00:00:00
Vertical element
- Minimum value
- 1
- Maximum value
- 20
- Identifier
- EPSG::5715
- Name
- MSL depth
- Maintenance and update frequency
- Not planned
Resource format
- Title
- Microsoft Excel (xls)
- Date
- Edition
- 2003
- CAAB - Codes for Australian Aquatic Biota v2.
-
- 28 820001
- Jasus edwardsii
- Southern rock lobster
- Keywords (Place)
-
- TASMANIA
- Keywords (Theme)
-
- Carapace Length
- Global Change Master Directory (GCMD) Earth Science Keywords Version 8.0
- Keywords (Theme)
-
- Carapace length
Resource constraints
- Access constraints
- Copyright
- Use constraints
- Copyright
- Other constraints
- See point of contact for access to the data.
Resource constraints
- Classification
- Unclassified
Resource constraints
- Use limitation
- The data described in this record are the intellectual property of the University of Tasmania through the Tasmanian Aquaculture and Fisheries Institute.
- Language
- English
- Character encoding
- UTF8
- Environment description
- cooking lob data.xls, cooking lob data b.xls, change in CL.xls Uni_file_Id: TAS_CG_20070329_02
- Supplemental Information
- Ibbott S., Gardner C., Frusher S. (2000) The Effect of Cooking on Carapace Length of Southern Rock Lobster, Jasus edwardsii (Hutton, 1875); (Decapoda, Palinuridae) Crustaceana, 74(2):221-224. Animal: Jasus edwardsii
Content Information
- Content type
- Physical measurement
- Name
-
Carapace length
- Identifier
- http://vocab.nerc.ac.uk/collection/P06/current/UXMM
- Name
- Millimetres
Distribution Information
- Distribution format
-
-
Microsoft Excel (xls)
-
Microsoft Excel (xls)
Distributor
Point of contact
- Title
- Microsoft Excel (xls)
- Date
- Edition
- 2003
- OnLine resource
-
DATA - change in carapace length [direct download]
- OnLine resource
-
DATA - lobster cooking data A [direct download]
- OnLine resource
-
DATA - lobster cooking data B [direct download]
- OnLine resource
-
imas:TAF_CGardner_Measuring_effect_cooking_carapace_length_rock_lobster_GV
MAP - study location
Metadata
- Metadata identifier
-
afb5e440-44a8-11dc-8cd0-00188b4c0af8
- Language
- English
- Character encoding
- UTF8
Point of contact
Type of resource
- Resource scope
- Dataset
- Metadata linkage
-
https://metadata.imas.utas.edu.au/geonetwork/srv/eng/catalog.search#/metadata/afb5e440-44a8-11dc-8cd0-00188b4c0af8
Point of truth URL of this metadata record
- Date info (Creation)
- 2021-03-30T21:26:20
- Date info (Revision)
- 2021-03-30T21:26:20
Metadata standard
- Title
- ISO 19115-3:2018
Overviews
Spatial extent
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