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

被引：23

作者：

Smith, M. A. ^{[1
]}

Bush, R. D. ^{[1
]}

van de Ven, R. J. ^{[2
]}

Hopkins, D. L. ^{[3
]}

机构：

[1] Univ Sydney, Fac Vet Sci, Camden, NSW 2570, Australia

[2] NSW Dept Primary Ind, Orange Agr Inst, Orange, NSW 2800, Australia

[3] NSW Dept Primary Ind, Ctr Red Meat & Sheep Dev, Cowra, NSW 2794, Australia

来源：

MEAT SCIENCE | 2016年 / 111卷

关键词：

Alpaca; Electrical stimulation; Ageing; Meat quality; Sensory evaluation; WATER-HOLDING CAPACITY; LLAMA LAMA-GLAMA; SHEAR FORCE; ANIMAL AGE; BEEF; TENDERNESS; PROTEOLYSIS; IMPACT; SEMIMEMBRANOSUS; TENDERIZATION;

D O I：

10.1016/j.meatsci.2015.08.013

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the effects of using medium voltage (similar to 300 V) electrical stimulation (ES) and ageing on alpaca meat. A total of 50 huacaya alpacas were distributed across three age groups (18,24 and 36 months) and two genders (females and castrated males). At 24 h post mortem the m. longissimus thoracis et lumborum (LL) and m. semimembranosus (SM) muscles were removed and aged for either 5 or 10 days. In comparison to non-ES samples, ES significantly reduced: LL purge values by 3.0% and LL shear force (SF) at 5 and 10 days (by 21.6 N and ageing further reduced tenderness by 6.6 N), and SM SF by 5.8 N with significant age effects observed in both ES and non-ES SM samples, such that SF increased by 0.53 N 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. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：38 / 46

页数：9

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