| Description |
x, 61 pages : illustrations ; 30 cm |
| Series |
RIRDC publication, 1440-6845 ; no. 04/151 |
|
RIRDC publication ; no. 04/151
|
| Summary |
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 |
| Notes |
RIRDC project no. US-94A |
|
"October 2004" |
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"New animal products R&D"--Cover |
|
"New and emerging industries"--Cover |
| Bibliography |
Bibliography: pages 50-61 |
| Notes |
Also available in an electronic version on the Internet. Address as of 01/02/05: http://www.rirdc.gov.au/reports/NAP/04-151.pdf |
|
System requirements: Adobe Acrobat Reader required to view/print PDF files |
|
2004 Rural Industries Research and Development Corporation |
| Subject |
Kangaroo meat industry -- Australia -- Quality control.
|
|
Kangaroo products industry -- Australia.
|
|
Kangaroo meat industry -- Australia.
|
| Author |
Beaton, Andrew, active 2004.
|
|
Spiegel, Nicole.
|
|
Rural Industries Research and Development Corporation.
|
| ISBN |
1741510597 |
|
