Kangaroo Meat as a Valuable Raw Material for Dietary Products

Roman Yur’evich Shul’gin, Yuriy VadimovAich Prikhod’ko and Yuriy Pavlovich Shul’gin

Far Eastern Federal University (FEFU), Russia, 690950, Vladivostok, Suhanova Street, 8, Russia.

ABSTRACT: Kangaroo meat has appeared on the meat and meat products markets of many countries in recent decades. It costs by as much as 30% lower than that of the traditional slaughter animals. Non availability of extensive and reliable information about the kangaroo meat quality and its properties causes doubts and distrust in the kangaroobased meat products among customers. Kangaroo meat was analyzed for safety and quality to develop the ways of its efficient application. It was found that kangaroo meat was a safe raw material. It contains more than 23% of proteins and not more than 2.6% of fat, which considerably distinguishes it from beef. Kangaroo meat proteins are complete as the score of all essential amino acids in the kangaroo muscle tissue exceeds 100%. The index of the relative biological value of kangaroo meat is somewhat higher than that of the traditional meat raw material and amounts to 99%. Kangaroo meat lipids contain up to 12.8% of phospholipids, about 60.0% of unsaturated fatty acids, which are essential food factors for a human body. Kangaroo meat considerably exceeds the traditional kinds of meat in riboflavin, thiamine, potassium, phosphorus, iron and zinc content. Samples of cooked sausage and canned food were produced. Their beef weight fraction was substituted for kangaroo meat. Kangaroo meat -based ready-made products were characterized by super organoleptic properties, foreign flavours and smell were non available.

KEYWORDS: Kangaroo meat; Chemical composition; Energy value; Sausages; Canned food; Diet products

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