Meat quality of kangaroos

71 pages
Code:
04-151
Published:
1 Oct 2004
Author(s):
Peter Wynn, Andrew Beaton, Nicole Speiegel
Contributor(s):
ISBN:
1-74151-059-7
Covers results from a series of trials to define the major factors influencing consumer acceptance of the product. The research has investigated the relationships between genotype, sex and age of kangaroo at slaughter with the key meat quality parameters of tenderness, flavour and juiciness; established an understanding of the effect of harvesting and post-slaughter carcass storage methods on the rate of change of muscle pH, the ultimate pH, muscle shortening, losses due to drip from meat, cooking losses and ultimately consumer evaluation of the product; and developed a series of recommendations to establish the major factors determining kangaroo meat quality for human consumption. 2004, 70p, Pub No 04/151: $ 16