Relationship between Objective Meat Quality Measures and Sensory Traits in Alpaca (Vicugna Pacos) Meat

M.A. Smith; R.D. Bush; D.L. Hopkins

Relationship between Objective Meat Quality Measures and Sensory Traits in Alpaca (Vicugna Pacos) Meat

于63rd International Congress of Meat Science and Technology

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M.A. Smith

M.A. Smith ¹The University of Sydney, Sydney School of Veterinary Science, 425 Werombi Road, Camden, NSW 2570, Australia

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R.D. Bush

R.D. Bush ¹The University of Sydney, Sydney School of Veterinary Science, 425 Werombi Road, Camden, NSW 2570, Australia

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, and

D.L. Hopkins

D.L. Hopkins ²NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra, NSW 2794, Australia; melanie.smith@sydney.edu.au

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类型:: 章节

Page Range:: 297–298

DOI:: https://doi.org/10.3920/9789086868605_126

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Currently it is unknown if meat quality acceptability thresholds can be established to help provide an indication of consumer acceptability of alpaca meat. A total of 50 M. longissimus thoracis et lumborum samples were taken from six treatments (three age groups (18, 24 and 36 months) and two genders (castrated males and females)). Each sample was tested for meat quality parameters including pH, shear force, cooking loss, intramuscular fat content and consumer sensory evaluation. After running a series of regressions on the data it was determined that objective meat quality measures and animal age were not strongly related to sensory traits and only a low level of accuracy was obtained (<10%). Therefore, based on the results reported here it is apparent that it is not feasible to reliably use objective meat quality threshold parameters to indicate whether alpaca meat will be acceptable to consumers based on the current sample.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

出版社:: Wageningen Academic

印刷出版日期:: 15 Nov 2017

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- Life Sciences

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Relationship between Objective Meat Quality Measures and Sensory Traits in Alpaca (Vicugna Pacos) Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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