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

• Electrical stimulation should be used to minimise cold shortening occurring in alpaca carcasses.
• Electrical stimulation and ageing alpaca meat improve shear force values.
• Electrically stimulated product was rated higher on all levels of consumer sensory evaluation.
• Alpaca meat has its own unique colour characteristics and meat quality parameters.

This study investigated the effects of using medium voltage (~ 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.