Alpaca Meat Research Articles

Detection of adulteration of Alpaca (Vicugna pacos) meat using a portable NIR spectrometer and NIR-hyperspectral imaging

Alpaca meat has high protein content; good tenderness and low intramuscular fat content, being more expensive than meat from other animals (e.g., beef). Hence, alpaca meat may face adulteration, which demands chemical analytical methods to be identified. In this study, chemical-free methods, e.g., portable NIR spectrometer and NIR-HSI were employed to detect adulteration of alpaca meat with pork, chicken, and beef (0 – 50% w/w). Spectral analysis revealed significant differences in the spectra of pure alpaca meat samples using NIR-HSI. Principal Component Analysis (PCA) grouped samples into pure and non-pure alpaca meat using both devices as sources of spectra. Next, we developed and validated one-class Data Driven Soft Independent Class Analogy (DD-SIMCA) models to authenticate pure alpaca meat. DD-SIMCA models using spectra acquired by both devices achieved 100% sensitivity and 100% specificity for external set of samples. Besides, Partial Least Squares Regression (PLSR) based on NIR-HSI outperformed the portable NIR spectrometer to predict the concentration of adulterant in alpaca meat. In conclusion, both devices supported by chemometric approaches can be implemented as screening methods to detect adulteration in alpaca meat.

Discovery of Antigens and Cellular Mechanisms in the Protozoan Parasite Sarcocystis aucheniae Using Immunoproteomics

Sarcocystis aucheniae is a coccidian parasite that produces macroscopic sarcocysts in South American camelid (SAC) muscles and causes a disease known as SAC sarcocystosis. This parasitosis hampers the commercialization of llama and alpaca meat, a vital economic activity in the Andean regions. No control or prevention methods are available, and diagnosis is based on postmortem visual inspection of carcasses. The aim of this study was to identify S. aucheniae B-cell epitopes suitable for the development of diagnostic methods for SAC sarcocystosis. To this end, sarcocyst immunoreactive protein bands were analyzed via mass spectrometry, and proteins in each band were identified in silico by searching in the parasite transcriptome. Five highly antigenic, hydrophilic B-cell epitopes, predicted not to cross-react with antibodies against other coccidia, were selected for future development of peptide-based serological tests. In addition, conserved domains present in the identified proteins allowed us to unravel metabolic pathways and mechanisms active in the parasitic stages present in sarcocysts, including aerobic respiration, antioxidant activity, signal transduction, protein synthesis and processing, and host–pathogen interactions. This study provides novel information on the biology of S. aucheniae, as well as new protein sequences that can be used for the development of diagnostic tests and chemotherapeutic approaches for SAC sarcocystosis.

Effect of Propolis as a Preservative Applied to Alpaca (Vicugna Pacos) Meat Hamburger, Huancavelica, Peru

Natural preservatives have less of a negative effect on human health and other systems, making them the superior choice over conventional preservatives. The purpose of this study was to evaluate the impact of propolis, a natural preservative, affected the flavour and texture of an artisanal hamburger made with alpaca meat (Vicugna pacos). An experimental design with 5 treatments was established, a control treatment of alpaca hamburger with artificial preservative (T1) and four experimental treatments with the addition of propolis (0.25 ml, 0.50 ml, 0.75 ml and 1.0 ml in 100 g of meat mixture). The Kruskal-Wallis non-parametric variance test and the Mann-Whitney non-parametric test were utilised to examine the data collected from the randomised full blocks design of the experiment. Thirty semi-trained tasters evaluated propolis on its general look, smell, taste, colour, and texture, in addition to its antibacterial effects on Staphylococcus aureus. The results showed that the bacterial count of S. aureus was kept at 1.5x10 CFU/g, which is between the allowable ranges of 102 and 103, suggesting that propolis has the ability to inhibit this bacteria. The sensory tests showed that the addition of propolis does not produce negative effects on the general appearance, smell, taste and texture compared to the control treatment (p > 0.05), only the color was affected (p < 0.05) only in doses greater than 0.5 ml per 100 g of meat mixture. In conclusion, the applicability of propolis as a preservative in the alpaca meat hamburger is verified.

EFFECT OF ESSENTIAL OILS OF ROSMARINUS OFFICINALIS AND PETROSELINUM CRISPUM ON ARTISANAL HAMBURGERS, HUANCAVELICA, PERU

The present work aimed to formulate an artisanal hamburger using alpaca (Vicugna pacos) meat and essential oils from rosemary (Rosmarinus officinalis) and parsley (Petroselinum crispum) at concentrations of 0.5% and 1.0%. For this, essential oils were extracted. Microbiological analysis for Escherichia coli, Salmonella sp., and Staphylococcus was carried out for seven days. In addition, sensory attributes (color, odor, flavor, and texture) were characterized by 30 untrained panelists (university students). Essential yield oils of 0.734% were obtained for each essential oil. After seven days of monitoring, the hamburgers did not show the presence of microbiological parameters. Significant (p < 0.001) differences for concentrations and attributes were observed. However, essential oil of parsley at 0.5% presented higher scores of odors, taste, and texture than rosemary. It was concluded that our methodology allowed us to improve the product's shelf life, antimicrobial effect, and acceptability, guaranteeing good quality and nutritious products.

Cadmium, Lead and Zinc in the Soil-Plant-Alpaca System and Potential Health Risk Assessment Associated with the Intake of Alpaca Meat in Huancavelica, Peru

The consumption of contaminated natural pastures with highly dangerous and toxic heavy metals such as cadmium (Cd) and lead (Pb) by Andean camelids could cause harmful effects on the health of people exposed via consumption of contaminated alpaca meat. The concentration of Cd, Pb and Zn in the soil-plant-alpaca system was determined and the potential health risk associated with the intake of alpaca meat was evaluated. Soil and grass samples were collected in grazing areas of the South American camelid, and in the Municipal Slaughterhouse of Huancavelica, 30 samples of alpaca pectoral muscle were collected. The concentrations of Cd in the soil, grass and alpaca muscle exceeded the threshold values of national and international standards. Bioaccumulation factor (BAF) values of the three elements studied was less than 1, Cd was the element with the highest bioavailability and mobility in the soil-plant-alpaca muscle system. The mean concentration of Cd in muscle was 0.335 ± 0.088 mg/kg which exceeded the maximum level allowed by the FAO/WHO and the European Commission, the concentration of Pb and Zn did not exceed the regulated limits. No significant differences were detected in accumulation according to sex. The non-carcinogenic hazard index (HI) values for the studied metals indicated that there is no adverse health risk (HI <1) for children and adults from alpaca meat intake, but they could experience carcinogenic risk (CR) from prolonged exposure to Cd, and for exceeding the 1x10-4 limit threshold. It is recommended to conduct further studies on the accumulation of potentially toxic elements in alpaca tissues in order to determine the possible total risk of heavy metals in consumer’s health.

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

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.

The effects of season and post-transport rest on alpaca (Vicunga pacos) meat quality

The effects of season (summer, autumn, winter and spring) and post-transportation rest on alpaca meat quality were investigated in 160 castrated male alpacas (23 ± 1 month of age) over a 12 month period. Twice per season, animals were randomly allocated to consignment groups of 20, transported 4 h to slaughter and allocated to either of two treatment groups: (1) overnight lairage pre slaughter (Direct) and (2) seven day rest period with access to feed pre slaughter (Rested). At slaughter, blood was collected for the analysis of plasma cortisol and a longissimus core sample obtain pre rigor for glycogen content determination. Alpaca muscle moisture loss increased through summer and spring in the longissimus thoracics. Seasonal differences did not reflect pasture seasonality or muscle glycogen content. Resting alpacas for 7 days pre-slaughter reduced muscle glycogen content and tenderness. Drip loss and purge was greater for rested animals indicating that resting alpacas post transport is not advantageous to alpaca meat quality.

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

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.

Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display

The longissimus thoracis et lumborum (LL), and adductor femoris (AF) muscles from 39 castrated, 23 (±1) month old huacaya alpacas were used to determine vitamin E content and the impact on lipid oxidation levels. At 24 h post death the LL and AF muscles were removed and sampled for meat quality analysis and subjected to simulated retail display. Vitamin E content of either muscle had no significant impact on colour stability or oxidation traits during retail display. This is thought to be due to the high levels of vitamin E (>5.4 mg/kg) in both muscles. Lipid oxidation levels were 0.2 mg MDA/kg higher in both muscles post retail display. However, overall differences in TBARS levels detected pre and post display were very low (<1.19 mg MDA/kg) and well below sheep threshold values of >3 mg MDA/kg. The mechanism behind why alpaca meat has such high vitamin E levels compared to other species requires further investigation.

Measurement of drip loss in alpaca (Vicugna pacos) meat using different techniques and sample weights

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%).

The effect of combining tenderstretching and electrical stimulation on alpaca (Vicugna pacos) meat tenderness and eating quality

The effect of combining tenderstretching (TS; carcase suspension by the pelvic bone) with medium voltage electrical stimulation (ES) during processing on the tenderness of alpaca muscles was investigated. Thirty-six split alpaca carcases were randomly allocated to treatments in a 2 × 2 factorial arrangement (Achilles hung/TS and ES/non-ES). Samples were collected from the m. longissimus thoracis (LT), m. adductor femoris (AF), m. semimembranosus (SM), m. semitendinosus (ST) and m. psoas major (TL) at 24 h post slaughter for shear force, sarcomere length, collagen and myofibre (particle size) measurement. Additional samples were taken from the m. longissimus lumborum (LL) for sensory assessment using an untrained consumer panel. Tenderstretching reduced shear force and variability within the alpaca AF, without negatively affecting the TL, while ES significantly improved TL and LT tenderness. Consumers were able to detect ES treated LL, rating ES samples higher for all sensory traits. Combining ES and TS maximizes alpaca carcase tenderness when considered on a multiple muscle basis.

The effect of grain supplementation on alpaca (Vicugna pacos) production and meat quality

The objective of this study was to determine the effects of grain supplementation on alpaca production and meat quality, from animals raised under a pasture based system in Australia. A total of 56 castrated male alpacas were randomly assigned to one of eight groups (n=7 per group). The eight groups represented two nutritional treatments (pasture-only or pasture+grain supplementation), with each treatment having four replicates. Supplemented animals were incrementally introduced to the ration over a two week period and fed a total grain ration (calculated on 300g/animal/day fed on a paddock basis to reflect commercial feeding) for 8 weeks prior to slaughter. The ration was comprised of whole oats, rolled barley, cracked lupins, cracked corn, black sunflower seeds plus an oil and mineral premix. There was a similar pasture base across all treatments. Supplemented animals displayed larger weight gains (0.64kg/week) across the experiment in comparison to pasture-only animals (0.54kg/week). Although not statistically significant, supplemented animals generated on average, larger eye muscle areas (26cm2 compared to 25cm2) and higher percentages of intra muscular fat (IMF) in the m. longissimus thoracis et lumborum (0.76% compared to 0.67%). Supplementation had minimal effect on fatty acids profiles, including health claimable fatty acids and total omegas. This is likely due to the ration being fed to complement a pasture based system, which is typical for this industry, rather than if it was a substitution ration which would reflect a more intensive system. Overall, grain supplementation was found to increase alpaca production (growth rate) without compromising any of the health benefits associated with this red meat product. The evidence in this study suggests that increasing IMF content of alpaca meat, particularly in m. biceps femoris, will enhance health claimable fatty acid levels within alpaca meat. Greater differences between nutritional treatments would be expected during less favourable pasture conditions such as when pasture is limited due to unfavourable environmental conditions and below average rainfall leading to drought.

The combined effects of grain supplementation and tenderstretching on alpaca (Vicugna pacos) meat quality

This study investigated the effects of feeding a mixed grain supplement and tenderstretching (TS) alpaca carcasses on meat quality. A total of 56 castrated 24month old alpacas were divided into two treatments (pasture-only, and pasture plus supplementation). Supplemented groups were fed a mixed grain ration in addition to ad lib pasture for 10weeks. Animals were slaughtered across two kill days (n=28). One half of each carcass was suspended by the pelvis (TS) prior to chilling, and the other half was Achilles tendon hung (AH). After 24h, muscles were removed and aged for 10 and 25d. TS significantly increased sarcomere length and reduced shear force and cooking loss in the m. semimembranosus. This trend was not observed in other muscles including the m. longissimus thoracis et lumborum (LL) and m. psoas major. Ageing period resulted in a marginal improvement in LL tenderness. There is clear evidence that TS improves tenderness in the hindquarter of alpacas.

The impact of gender and age on the nutritional parameters of alpaca (Vicugna pacos) meat, colour stability and fat traits

Meat quality parameters for 50 huacaya alpacas, representing three age groups (18, 24 and 36months) and two genders (females and castrated males) were studied. Prior to chilling, samples of m. longissimus thoracis et lumborum (LL) were taken to determine isocitrate dehydrogenase activity and glycogen concentration, and further meat quality samples were taken after 24h. Alpaca meat has low levels (<1%) of intramuscular fat in the LL, m. semimembranosus and m. biceps femoris, but the level in the LL increases with animal age, with levels of desirable polyunsaturated fatty acids (PUFA) ranging from 96.3 to 136.4mg/100g. Lipid oxidisation post retail display ranged from 1.27 to 1.96MDA/kg meat. Colour stability testing indicated alpaca meat was relatively stable during retail display with day of display having no significant effect on lightness (L*), or the 630nm/580nm ratio. These results may relate to the high proportion (76%) of glycolytic and type IIX muscle fibres in LL.

Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality

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.

Diseño tecnológico del procesamiento de salchichas de alpaca de alto contenido proteico

La finalidad de esta investigación es revalorar carnes no tradicionales, que en forma de embutidos lograrán ingresar al mercado en función a sus cualidades nutricionales, como es el bajo nivel de colesterol y alto contenido de proteínas que ostenta la carne de alpaca frente a la carne de cerdo, igualmente revalorar la carne de oveja. La presencia de Gigartina chamissoi (yuyo) en la formulación es importante por ser fuente de iodo, polisacáridos complejos (fibra) y gelificantes naturales que elevan su valor biológico. Gigartina chamissoi, aparte de elevar su valor nutritivo, se constituye en un producto prebiótico por contrarrestar propensiones a la generación de células cancerígenas que se presentan en tejidos como mucosas (esófago, estómago), glandulares (mamario) y glandular-vesicular (próstata). Para el efecto se ha elaborado un diseño experimental que permita fabricar embutidos en condiciones higiénicas sanitarias óptimas. El análisis químico proximal del producto terminado (Tabla Nº 9), demostró que la Formulación S-2, arroja un alto contenido proteico y bajo nivel de grasa. El nivel proteico del producto La Segoviana (por porción de 35 gramos) es 3,39 g y la Formulación S-2 (por porción de 35 gramos) es de 5,23 g. La evaluación sensorial que se efectuó mediante el Test Escala Hedónica (Tabla Nº 11) arrojó resultados óptimos en cuanto a textura y sabor frente a las marcas San Fernando y La Segoviana.

Elizabeth Finnis: Reimaging marginalized foods: global processes, local places

An insightful and stimulating read, this edited volume by Finnis, an associate professor in the Department of Sociology and Anthropology at the University of Guelph, explores the intellectual trajectory of marginality through contemporary food systems. From the distribution of alpaca meat in Peru to the arrival and consumption of pom in the Netherlands, each essay seriously considers and ultimately defends why the study of marginalized foods matter. In a time where once marginal food items are more frequently incorporated into mainstream consumption behaviors, the contributors successfully establish the importance of conversations around the renegotiation and representing of marginal cuisines and the populations who originally prepared them. The reimagining of marginal foods effectively becomes a site full of unexpected consequences and possibilities as social, political, and economic processes collide with the everyday lives of individuals. Emphasizing the symbolic aspects of food, from the outset, Finnis identifies her project as one focused on the interaction between marginalized or low status food and mainstream markets. With a strong anthropological orientation, Finnis has put together a collection of ethnographic work based upon themes of political economy, appropriation, culture, identity formation, and consumption. The strength of each case study is the recognition and engagement with the nuances that arise as individual, group, government and non-governmental actors participate in symbolic and physical movements around the ways food is experienced and understood in a particular locale. Contributing to existing discourse by seriously considering foods and cuisine from the Global South, this selection of works is somewhat limited by moments of ambiguity in relation to its theoretical framework. The issue of temporality runs throughout the collection but is most prominent in the chapters that explore the dissociation of a particular cuisine from its original producers. In ‘‘Highland Haute Cuisine: The Transformation of Alpaca Meat’’, Lisa Markowitz unravels the ongoing transformation of alpaca meat from a disparaged ‘‘Indian food’’ to an upscale item consumed by elites. While Markowitz does not cite the connection to Bourdieu, his theory on how tastes both reflect and perpetuate social difference and inequality is incredibly relevant (Bourdieu 1984). In keeping with Bourdieu’s tradition, Markowitz describes the ways in which avoidance of alpaca meat was legitimated by a desire to maintain the social hierarchy between Indians and white-mestizo Peruvians. The indigenous Andean peasant farmers who raised and sold alpaca meat were thus labeled with similar unsanitary and diseaseridden connotations that initially accompanied the meat itself. Over the course of a few years however, the same identification with Indians that once made the meat undesirable for upper and middle class populations transformed it into a much sought after ‘‘authentic food of the Incas’’. According to Markowitz, the shifts in meaning were made possible by timing, a period of national economic growth in Peru (Devaux et al. 2009), and the involvement of nongovernmental organizational (NGO) actors who were able to capitalize on the expansion of Peruvian culinary tourism. But while the study of alpaca meat reads as positively contributing to the livelihood of peasant farmers, other chapters suggest that similar strategies do not lead to as favorable an outcome. Lois Stanford’s chapter, ‘‘When the Marginal Becomes the Exotic: The Politics of Culinary Tourism in Indigenous T. Cain (&) Department of Sociology, Boston University, Boston, MA 02215, USA e-mail: tcain@bu.edu

SANEAMIENTO Y DETOXIFICACIÓN DE CARNE DE ALPACA (Vicugna pacos) CON SARCOCISTOSIS MEDIANTE TRATAMIENTOS FÍSICOS Y QUÍMICOS DE USO DOMÉSTICO

Physical and chemical methods of home use techniques for sanitation and detoxification of alpaca meat infected with macrocysts of Sarcocystis aucheniae were evaluated. The physical treatments were boiling and baking at 80 °C for 5 minutes and freezing for 10, 15 and 20 days; and the chemical treatments were salting for 15 and 30 days, and marinated for 24 hours. Dogs were fed with bouts of treated alpaca meat containing 180-200 macrocysts and the presence of oocysts were analyzed in faeces for 18 days. Besides, macrocysts lisates were injected to rabbits to evaluate the detoxifying effect of treatments on the protein content of the macrocysts. Only the physical treatments proved to be effective in sanitizing alpaca infected meat, whereas the toxin biological activity could not be altered.

ESTIMULACIÓN ELÉCTRICA DE CANALES DE ALPACAS PARA MEJORAR SU CALIDAD ORGANOLÉPTICA

Electrical stimulation is a technique that may reduce the lenght of maturity, rigor mortis and acidity of meat, as well as improving sensory characteristics. The objetive of the study was to show that the electrical stimulation has a significant effect on the quality of alpaca meat such as tenderness, juiceness, flavor, odor and sanitary condition. Twelve female alpacas from 4 to 5 year old and 50-60 kg of body weight were used. They were slaughtered and electrically stimulated 60 minutes later using electrodes on muscular tissue. All half carcasses were stimulated with 500 v per 60 s (T1), 500 v per 30 s (T2), 600 v per 60 s (T3), and 600 v per 30 s (T4). All other half carcasses were kept without electrically stimulation. The results indicated that the electrical stimulation had a significant effect (p=0.00) on the pH alpaca meat reducing microbial growth 24 h after stimulation (p=0.004), where treatment T2 (500 v/60s) showed the best effect. The evaluation of sensory characteristics showed a significant effect for odor on treatment T1 (p=0.009), flavor on treatment T4 (p=0.002), tenderness on treatments T2 (p=0.023) and T3 (p=0.004), and juiceness on treatment T4 (p=0.005).

DESARROLLO DE ESTADIOS ASEXUALES DE Sarcocystis Aucheniae EN CULTIVO DE CÉLULAS.

Cystozoites obtained from macrocysts of Sarcocystis aucheniae, collected from alpaca meat infected with sarcocystiosis, were inoculated onto primary monolayer cultures of alpaca turbinate (AT) and secondary monolayer of bovine kidney (BHK) and monkey kidney (VERO) cells. Sporozoites entered the cells, formed large and small multinucleate schizonts, and produced large numbers of cystozoites of perinuclear position. Continuous cultivation from the original cystozoite inoculum was maintained for more than 150 days by inoculating cystozoites onto new cultures of AT, BHK and VERO cells. During this time, the capacity to produce both types of schizonts was preserved. The reproduction of cystozoites of S. aucheniae in tissue culture was confirmed using the Giemsa stain and the fluorescence microscopy and immunoperoxidase test, both of them, using antibodies anti S. aucheniae produced in rabbit.