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3 What's wrong with a two-week old dead kangaroo ?
Russia has banned kangaroo meat imports from Australia due to microbial contamination.This is due to the lag time of up to 2 weeks between when the kangaroo is killed and when it is chopped up and plastic wrapped.
One may argue that the Outback is a long way from an abattoir. So is it too much a risk for contamination to occur between death of the kangaroo then two weeks til packaging for human consumption ?
I reckon the Russians are onto something.
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I would suggest that it would have a lot to do with the correct handling of the meat in a 'cold chain'.
If the carcase was immediately put into a cold room from the time of slaughter until it was processed and packaged, it would be no different to conventional butchering practices. I know of some beef which has 'hung' in a cold room (a commercial type, temperature controlled big fridge) for up to a month, without detrimental microbial contamination.
If the carcase was immediately put into a cold room from the time of slaughter until it was processed and packaged, it would be no different to conventional butchering practices. I know of some beef which has 'hung' in a cold room (a commercial type, temperature controlled big fridge) for up to a month, without detrimental microbial contamination.
