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Nutritional composition of kangaroo meat : fat content and lipid composition / by Shane Beilken and Ron Tume
Bib ID 4558195
Format BookBook, OnlineOnline
Author
Beilken, Shane
 
Online Versions
Description Barton, A.C.T. : RIRDC, 2008 
vi, 30 p. : col. ill. ; 30 cm. 
ISBN 1741517311
Series

RIRDC publication ; no. 08/142.

Technical Details

System requirements: Adobe Acrobat Reader required to view/print PDF files 

Summary

"This research examined commercially representative samples of meat from the red kangaroo (Macropus rufus) and the grey kangaroo (Macropus giganteus) species collected from two geographical locations - Wertaloona Station, South Australia and Blackall, Queensland. These samples were analysed using standard procedures, and the industry was provided with information regarding specific lipid nutrients in their products. In addition to fat content, information was sought on cholesterol contents, fatty acid profiles, omega-3 and CLA contents."--RIRDC website.

Notes

"November 2008".

"RIRDC project no. PRJ-000854".

Bibliography: p. 15.

"This data can be used by people when they are preparing information for Nutritional Information Panels on Product labels and by wholesalers and retailers of kangaroo meat. "--RIRDC website.

Also available online. On 17/12/08 available from RIRDC website at: http://www.rirdc.gov.au/reports/NAP/08-142.pdf.

Subjects Kangaroo meat -- Quality -- Australia.  |  Kangaroo meat industry -- Australia.  |  Wildlife as food -- Australia.
Other authors/contributors Tume, Ron  |  Rural Industries Research and Development Corporation (Australia)
Terms of Use 2008 Rural Industries Research and Development Corporation. All rights reserved. 

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NLq 338.10994 RIR
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Nq 338.10994 RIR
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