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The effect of electrical stimulation and tenderstretching on colour and oxidation traits of alpaca (Vicunga pacos) meat

Biffin, Tamara E., Smith, Melanie A., Bush, Russell D., Collins, Damian, Hopkins, David L.
Meat science 2019 v.156 pp. 125-130
alpacas, castration, cold treatment, color, electric potential difference, electrical treatment, food quality, lipid peroxidation, oxidation, pelvic bones, red meat, sensory evaluation, thiobarbituric acid-reactive substances
The effects of tenderstretching (TS; carcase suspension by the pelvic bone) combined with medium voltage electrical stimulation (ES) on alpaca colour and oxidative traits was investigated. Castrated huacya alpacas were processed and treatments applied to the 36 split carcases, in a 2 × 2 factorial arrangement (Achilles hung; AH/TS and ES/non-ES). After 24 h chilling, colour stability analysis and thiobarbituric acid reactive substances evaluation (TBARS) was conducted on samples of longissimus and adductor femoris. An additional 30 cm of longissimus was prepared for TBARS evaluation and sensory assessment using an untrained consumer panel. Electrical stimulation increased lipid oxidation within the longissimus. However, overall oxidation levels were extremely low and as a result ES effects on oxidation were not detected at the consumer level. Therefore, the combined processing treatments did not dramatically impact alpaca meat eating quality or colour stability. Results also indicate that alpaca displays advantageous colour and oxidation traits when compared to other red meats.