Kangaroo, loin fillet, grilled

By March 28, 2014

Kangaroo, loin fillet, grilled

Flesh from the loin portion of kangaroo, all skin removed. Cooked by grilling.

Proximates, vitamins, minerals and fatty acids were analysed from a composite of 20 kangaroo loin fillet raw samples supplied by the producers (10 each x Macro meats, SA and Southern Game Meat, NSW) in February 1996. All the samples were grilled for nearly 10 minutes turning several times until medium to rare in the centre. 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). Moisture, iodine, iron, zinc and nitrogen were analysed from 6 kangaroo steak (3x Macro Meats, 2x unbranded and 1x Red gum Commodities) purchased from supermarkets in Melbourne in 2005 (FSANZ, Iodine Project 2006).
Meat and Meat Products
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 0.18
Omega-3 0.06
Protein 0.06
Total Fat 1.2
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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