Abstract
One-hundred-and-thirty-nine possums, balanced as far as possible for sex (68 male, 71 female) and age (1 year, 42; 2–4 years, 61; 5+ years, 36), were slaughtered and the dissected carcass composition, muscle, and cooked meat composition measured. Possums were slaughtered at time in captivity TIC 0 ( n = 58), TIC 14 days ( n = 20) and TIC 28 days ( n = 61). Compared with the 5+ years (mature) age group the 1 year olds (juveniles) were 67% and the 2–4 year olds (immature) 96% of the live weight of the mature possums. Carcass composition was characterised by high lean (78–80%) and low fat (around 1–2%). The cooked meat from possums is very high in protein (∼ 25%) and low in fat, suggesting it should be a valuable source of animal protein with a low total fat, high unsaturated fat content. In all cases cooked meat was rated as tender, based on shear force values, despite having a pH of around 6·3.
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