The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality

• Published in: Meat science Vol. 164; p. 108107
• Main Authors: Biffin, Tamara E., Smith, Melanie A., Bush, Russell D., Morris, Stephen, Hopkins, David L.
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.06.2020
• Subjects: Abattoirs; Actinidin; Adult; Alpaca; Animal Feed - analysis; Animals; Camelids, New World; Consumer Behavior; Cysteine Endopeptidases; Diet - veterinary; Electric Stimulation; Female; Food Handling - methods; Humans; Male; Meat quality; Medium voltage electrical stimulation; Middle Aged; Muscle, Skeletal; New South Wales; Red Meat - analysis; Shear Strength; Tenderstretch; New South Wales; Alpaca; Actinidin; Tenderstretch; Medium voltage electrical stimulation; Meat quality
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2020.108107

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.