The Effect of Tenderstretching and Electrical Stimulation on Alpaca (Vicugna Pacos) Meat Tenderness

T.E. Biffin; M.A. Smith; R.D. Bush; D.L. Hopkins

The Effect of Tenderstretching and Electrical Stimulation on Alpaca (Vicugna Pacos) Meat Tenderness

In: 63rd International Congress of Meat Science and Technology

Authors:

T.E. Biffin

T.E. Biffin ¹The University of Sydney, Faculty of Veterinary Science, 425 Werombi Road, Camden, NSW 2570, Australia

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M.A. Smith

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

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R.D. Bush

R.D. Bush ¹The University of Sydney, Faculty 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, P.O. Box 129, Cowra NSW 2794, Australia; tamara.biffin@sydney.edu.au

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Type:: Chapter

Pages:: 295–296

DOI:: https://doi.org/10.3920/9789086868605_125

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Tenderstretching (TS) and electrical stimulation (ES) were applied to 36 split alpaca carcases in a 2×2 factorial arrangement. At 24 hours, the m. semitendinosus (ST), m. psoas major (TL) and m. adductor femoris (AF) were removed. A 5 g sample was frozen prior to sarcomere length (SL) measurement and 80 g aged for 10 days prior to shear force (SF) and ultimate pH testing. Two SF blocks were prepared from the AF of each carcase half for intramuscular comparison. The ST was unaffected by treatment. Tenderstretching improved tenderness and reduced variability within the AF, without negatively affecting the TL. Electrical stimulation improved tenderness of the TL. Results indicate that when applied in combination, ES and TS will maximize the tenderness and consistency of alpaca carcases on a whole carcase basis.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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The Effect of Tenderstretching and Electrical Stimulation on Alpaca (Vicugna Pacos) Meat Tenderness

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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