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

被引：66
作者：
Biffin, Tamara E. [1 ]
Smith, Melanie A. [1 ]
Bush, Russell D. [1 ]
Morris, Stephen [2 ]
Hopkins, David L. [3 ]
机构：
[1] Univ Sydney, Fac Sci, Sch Vet Sci, 425 Werombi Rd, Camden, NSW 2570, Australia
[2] Wollongbar Primary Ind Inst, NSW Dept Primary Ind, Wollongbar, NSW 2477, Australia
[3] Ctr Red Meat & Sheep Dev, NSW Dept Primary Ind, Cowra, NSW 2794, Australia
来源：
MEAT SCIENCE | 2020年 / 164卷
关键词：
Alpaca; Medium voltage electrical stimulation; Tenderstretch; Actinidin; Meat quality; VICUGNA-PACOS MEAT; LAMB MEAT; TENDERNESS; TRAITS; COLOR; KIWIFRUIT; IMPACT; FAT; AGE;
D O I：
10.1016/j.meatsci.2020.108107
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
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页数：10
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