Fifty-eight possums (28 male, 30 female) were captured from the wild. Animals were grouped into ages of 1, 2-4 and 5+ years. Males were always heavier than females of the same age, while carcass weight increased significantly with age up to 5+ years. Age had a more pronounced effect on carcass composition and meat quality than sex. At all ages, and in both sexes, possums produced carcasses which were high in dissected lean (78-80%) and low in fat (0.8-2.6%). Their meat was very high in protein (24-26%) and low in fat (1.4-2.0%). Tenderometer results showed that all age groups produced meat which would be rated as acceptably tender.
Proceedings of the New Zealand Society of Animal Production, Volume 50, , 255-260, 1990
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