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Executive Summary

The prototypes developed and evaluated in this project are

• Buffalo leg cuts coated with Smokey Mountain BBQ Pepper glaze
• Camel rump coated with Winzersteak encapsulated coating
• Crocodile boneless body meat coated with Tandoori Masala seasoning
• Emu steak/small fillets coated with Native Mint and Mustard
• Kangaroo topside or rump coated with Madras Curry encapsulated coating
• Ostrich steak coated with Smokey Mountain BBQ Pepper glaze
• Rabbit thigh fillets coated with Lemon Myrtle and Chilli glaze.


There is the opportunity to expand this range with these, as yet unexplored, products

• Buffalo coated with Bush tomato salsa glaze
• Buffalo coated with Buffalo encapsulated coating
• Camel coated with Native mint and mustard coating
• Camel with Native pepper leaf seasoning
• Crocodile coated with Native mint and mango glaze
• Crocodile coated with Wild lime, honey ginger and chilli glaze
• Crocodile coated with Lemon myrtle and chilli glaze
• Emu coated with Wild lime, honey ginger and chilli glaze
• Emu with Cajun seasoning
• Kangaroo coated with Wattleseed and garlic glaze
• Kangaroo with Native pepper leaf seasoning
• Rabbit coated with Bush tomato salsa glaze.


All prototypes were assessed by an untrained consumer taste panel with the crocodile, kangaroo and rabbit products proving the most acceptable, followed by the ostrich, buffalo and emu products, with camel being the least acceptable of the products. However, overall all products were well received with the majority of panellists grading the products as either average and would buy on some occasions, above average and would probably buy the product or premium and would definitely buy the product.

The individual components of the prototypes, the dry ingredients and the different meat species, and combined as the prototype were of good microbiological quality with respect to foodborne pathogenic bacteria that can be associated with such products.
 

• The types of products developed in this project have limited shelf life potential, therefore it is not recommended that they be stored aerobically. Under aerobic conditions at temperatures at or above 4°C such products will usually spoil within days of preparation. The shelf life of such products can be extended by packaging under vacuum or replacing the atmosphere with 100% CO2. Specifically,
• The buffalo prototype can be expected to exhibit a one week storage life under either vacuum or gas flushed packaging at 4°C
• The camel prototype can be expected to have a 2 week shelf life in either packaging system at 4°C
• At 4°C, the crocodile prototype will survive 2 weeks of storage in both packaging systems
• The emu product performed best in vacuum packaging where it would exhibit a 2 week shelf life at 4°C, but only a 1 week storage life under gas at 4°C
• The kangaroo product could reasonably be expected to reach at least a 3 week storage life at 4°C when packaged either under vacuum or gas
• The ostrich product should survive 2 weeks of storage at 4°C, under modified atmosphere conditions
• The rabbit prototype has at least a 3 week shelf life potential at 4°C under vacuum but only a 2 week shelf life under CO2.

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Last updated: 21 March 2003
Copyright RIRDC
http://www.rirdc.gov.au/reports/NAP/03-036sum.html