Kangaroo Meat Sulphite and Thiamine

Summary

It is proposed that Biologic Pty Ltd would invite major processors of Kangaroo meat (for the Australian pet market) along with petfood supplier companies to complete a confidential survey. This would seek baseline data about the levels of sodium metabisulphie (SMBS) and exogenous thiamine currently added to kangaroo meat, through the supply chain.

Program

Kangaroo

Research Organisation

BIOLOGIC PTY LTD

Objective Summary

1. To assess the relationship between various concentrations of SO2 and thiamine concentrations in kangaroo meat over the normal product shelf life (deemed 28 days).2. To explore the the degree of thiamine supplementation necessary to counter the inactivation of thiamine in kangaroo meats preserved with SO2, to ensure that the minimum nutrient level for thiamine in pet meat is met at levels consistent with current industry practice.

Project Code

PRJ-008154

Project Stage

Closed

Project Start Date

Friday, September 30, 2011

Project Completion Date

Monday, February 20, 2012

Journal Articles From Project

Not Available

National Priority

Frontier technologies for building and transforming Australian industries

National Priority

Adoption of R&D

National Priority

KAN-Enhance industry success through targeted industry-specific RD&E

Contact

Related publications

14.03.13

Building Confidence in Kangaroo Meat for Pet Nutrition