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Author Beilken, Shane

Title Nutritional composition of kangaroo meat : fat content and lipid composition / by Shane Beilken and Ron Tume
Published Barton, A.C.T. : RIRDC, 2008
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Location Call no. Vol. Availability
 W'PONDS  338.1769222 Bei/Nco  AVAILABLE
Description vi, 30 pages : color illustrations ; 30 cm
Series RIRDC publication, 1440-6845 ; no. 08/142
RIRDC publication ; no. 08/142
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 Bibliography: page 15
Audience "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
Notes 2008 Rural Industries Research and Development Corporation. All rights reserved
Subject Kangaroo meat -- Quality -- Australia.
Kangaroo meat industry -- Australia.
Wildlife as food -- Australia.
Author Tume, Ron
Rural Industries Research and Development Corporation.
ISBN 1741517311