Abstract
This study investigated the effects of using medium voltage (~300V) electrical stimulation (ES) and ageing on alpaca meat. A total of 50 huacaya alpacas were distributed across three age groups (18, 24 and 36months) and two genders (females and castrated males). At 24h post mortem the m. longissimus thoracis et lumborum (LL) and m. semimembranosus (SM) muscles were removed and aged for either 5 or 10days. In comparison to non-ES samples, ES significantly reduced: LL purge values by 3.0% and LL shear force (SF) at 5 and 10days (by 21.6N and ageing further reduced tenderness by 6.6N), and SM SF by 5.8N with significant age effects observed in both ES and non-ES SM samples, such that SF increased by 0.53N with each month increase in animal age. Consumers rated ES samples higher on tenderness, juiciness, flavour and overall rating. ES and ageing of alpaca carcasses are recommended.
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