Journal
MEAT SCIENCE
Volume 164, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2020.108107
Keywords
Alpaca; Medium voltage electrical stimulation; Tenderstretch; Actinidin; Meat quality
Categories
Funding
- AgriFutures Australia [PRJ-010045]
- Illawarra Prime Alpaca, Australia
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The effect on alpaca meat quality from applying medium voltage electrical stimulation (ES) in combination with tenderstretching (TS; pubic symphysis suspended) to whole carcases was investigated, along with the effect of actinidin infusion on alpaca longissimus (LTL) quality. Carcases (n = 36) were allocated to either no ES + achilles hung; or ES + TS. The left- and right-hand side LTL of each carcase was allocated to one of three infusion treatments; no infusion (control), infusion with water or infusion with enzyme. Processing treatments reduced LTL and semimembranosus shear force without negatively impacting colour or oxidation traits. Infusion with enzyme reduced LTL shear force relative to control and water treatments but resulted in reduced consumer acceptance. The use of TS with ES in commercial alpaca processing is supported. There was no advantage to infusing alpaca LTL with actinidin as results indicate a net negative effect on consumer acceptance of this novel meat.
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