Abstract
Drip loss is an indicator of water holding capacity in fresh meat that can be measured using the bag method and the newer EZ method. However, to our knowledge, no previous study has investigated the application of these methods to assess drip loss of fresh alpaca meat. Over a year, 160 alpaca (Vicugna pacos) loins were sampled using the two different drip loss methods. There was no difference (P = 0.490) in drip loss percentage between the bag (3.39 ± 0.24%) and EZ method (3.16 ± 0.22%). The 24 h pH had a significant (P = 0.03) impact on drip loss percentages, such that as pH increased the drip loss percentage decreased. A greater (P < 0.001) drip loss was found using the bag method if the sample weighed 80 g (4.04 ± 0.15%) compared to 60 g (3.38 ± 0.12%).
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