139 male and female possums were trapped and classified into age-groups from tooth wear patterns. 42 animals were classified as juvenile (aged 1 yr), 62 as immature (2-4 yr), and 36 as mature (ï5 yr). The animals were slaughtered after capture, or after feeding in captivity for 14 or 28 days. Body weight of juvenile and immature animals averaged 67 and 96% resp. of that of mature animals. Dissected carcasses contained 78-80% lean meat and 1-2% fat. Cooked meat contained 25-26% protein and 1-2% fat, determined by chemical analysis. The cooked meat was rated as tender, based on shear force measurement, despite a pH of about 6.3 in the uncooked muscle 24 h after slaughter. Feeding in captivity before slaughter decreased the percentage of lean meat in the carcass and increased the shear force value of the muscle; the composition of the cooked meat was not affected.
|Author||B. W. Hogg, L. M. Catcheside, G. J. K. Mercer, A. J. Pearson, M. G. Ashby and D. M. Duganzich|
|Secondary title||Meat Science|