Sensory evaluation of kangaroo meat

Abstract

Grilled kangaroo meat was evaluated by consumer taste panel to determine the magnitude of preharvest effects on meat quality. Discriminant analysis resulted in the weightings of 0.20 for tenderness, juiciness and flavour, and 0.40 for overall acceptability. These weightings were used to combine the results into the one dimension of palatability. Flavour was found to be the predominant factor influencing the acceptability of grilled kangaroo, showing a high correlation with overall acceptability. A muscle by species interaction was seen to be significant for palatability, as well as muscle by dressed weight. Red kangaroo cuts were evaluated as being more palatable than Western Grey cuts, while heavier carcasses yielded tougher meat from the leg muscles, but not from the loin fillet.