Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality

Meat Sci. 2016 Jan:111:38-46. doi: 10.1016/j.meatsci.2015.08.013. Epub 2015 Aug 21.

Abstract

This study investigated the effects of using medium voltage (~300 V) electrical stimulation (ES) and ageing on alpaca meat. A total of 50 huacaya alpacas were distributed across three age groups (18, 24 and 36 months) and two genders (females and castrated males). At 24h post mortem the m. longissimus thoracis et lumborum (LL) and m. semimembranosus (SM) muscles were removed and aged for either 5 or 10 days. In comparison to non-ES samples, ES significantly reduced: LL purge values by 3.0% and LL shear force (SF) at 5 and 10 days (by 21.6N and ageing further reduced tenderness by 6.6N), and SM SF by 5.8 N with significant age effects observed in both ES and non-ES SM samples, such that SF increased by 0.53 N with each month increase in animal age. Consumers rated ES samples higher on tenderness, juiciness, flavour and overall rating. ES and ageing of alpaca carcasses are recommended.

Keywords: Ageing; Alpaca; Electrical stimulation; Meat quality; Sensory evaluation.

Publication types

  • Comparative Study
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Animals, Domestic / growth & development*
  • Animals, Domestic / metabolism
  • Camelids, New World / growth & development*
  • Camelids, New World / metabolism
  • Electric Stimulation*
  • Female
  • Food Handling*
  • Food Quality*
  • Food Storage*
  • Hardness
  • Humans
  • Hydrogen-Ion Concentration
  • Male
  • Meat / analysis*
  • Muscle, Skeletal / chemistry
  • Muscle, Skeletal / metabolism
  • New South Wales
  • Orchiectomy / veterinary
  • Pigments, Biological / analysis
  • Pigments, Biological / biosynthesis
  • Sensation
  • Shear Strength
  • Taste

Substances

  • Pigments, Biological