Kangaroo, rump, baked
Proximates, vitamins, minerals and fatty acids were analysed from a composite of 10 kangaroo rump samples supplied by the producers (5 each x Macro meats, SA and Southern Game Meat, NSW) in February 1996. Each raw sample was baked in a moderate oven at 180 degrees celcius for 50-60 minutes. The meat was wrapped in aluminium foil for first 40 minutes then removed to allow browning. Then it was again wrapped and allowed to cool. Minerals and contaminants (As, Cd, Hg, Pb, Sb, Se, Cu, Zn) were analysed in 24 samples purchased nationally and were lightly grilled during 1994 survey (AMBS, 1994).
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 0.2 |
| Omega-3 | 0.07 |
| Protein | 0.07 |
| Total Fat | 2.5 |
| Total Fructose | 0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Meat and Meat Products
Game and Other Meat
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