Display options
Cite
Hogg BW, Catcheside LM, Mercer GJ, et al. Carcass composition and meat quality of brush-tail possums (Trichosurus vulpecula). Meat Sci. 1992;31(3):327-41doi: 10.1016/0309-1740(92)90062-9.
Hogg, B. W., Catcheside, L. M., Mercer, G. J., Pearson, A. J., Ashby, M. G., & Duganzich, D. M. (1992). Carcass composition and meat quality of brush-tail possums (Trichosurus vulpecula). Meat science, 31(3), 327-41. https://doi.org/10.1016/0309-1740(92)90062-9
Hogg, B W, et al. "Carcass composition and meat quality of brush-tail possums (Trichosurus vulpecula)." Meat science vol. 31,3 (1992): 327-41. doi: https://doi.org/10.1016/0309-1740(92)90062-9
Hogg BW, Catcheside LM, Mercer GJ, Pearson AJ, Ashby MG, Duganzich DM. Carcass composition and meat quality of brush-tail possums (Trichosurus vulpecula). Meat Sci. 1992;31(3):327-41. doi: 10.1016/0309-1740(92)90062-9. PMID: 22059633.
Copy Download .nbib Format: NLM
Share it on

Meat Sci. 1992;31(3):327-41. doi: 10.1016/0309-1740(92)90062-9.

Carcass composition and meat quality of brush-tail possums (Trichosurus vulpecula).

Meat science

B W Hogg, L M Catcheside, G J Mercer, A J Pearson, M G Ashby, D M Duganzich

Affiliations

  1. MAFTech, Ruakura Agricultural Centre, Private Bag, Hamilton, New Zealand.

PMID: 22059633 DOI: 10.1016/0309-1740(92)90062-9

Abstract

One-hundred-and-thirty-nine possums, balanced as far as possible for sex (68 male, 71 female) and age (1 year, 42; 2-4 years, 61; 5+ years, 36), were slaughtered and the dissected carcass composition, muscle, and cooked meat composition measured. Possums were slaughtered at time in captivity TIC 0 (n = 58), TIC 14 days (n = 20) and TIC 28 days (n = 61). Compared with the 5+ years (mature) age group the 1 year olds (juveniles) were 67% and the 2-4 year olds (immature) 96% of the live weight of the mature possums. Carcass composition was characterised by high lean (78-80%) and low fat (around 1-2%). The cooked meat from possums is very high in protein (∼ 25%) and low in fat, suggesting it should be a valuable source of animal protein with a low total fat, high unsaturated fat content. In all cases cooked meat was rated as tender, based on shear force values, despite having a pH of around 6·3.

Copyright © 1992. Published by Elsevier Ltd.

Publication Types