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Tenderness evaluation and mineral levels of llama (Lama glama) and alpaca (Lama pacos) meat

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Title: Tenderness evaluation and mineral levels of llama (Lama glama) and alpaca (Lama pacos) meat
Authors: Polidori, P.1 paolo.polidori@unicam.it, Antonini, M.2, Torres, D.3, Beghelli, D.1, Renieri, C.1
Source: Meat Science. Dec2007, Vol. 77 Issue 4, p599-601. 3p.
Subjects: Meat science, Food of animal origin, Animal products, Meat industry
Abstract: Abstract: Tenderness and mineral levels were determined in the Longissimus thoracis taken from 20 llama and 30 alpaca males reared in Peru and slaughtered at 25 months of age. Mineral contents were determined using an inductively coupled plasma emission spectrometer. Tenderness evaluation was determined two and seven days post slaughter using a Warner-Bratzler shear force device. Potassium is the mineral with the highest content, with a significant difference (P <0.05) between the two species of camelids. The other mineral contents were, in decreasing order, phosphorus, sodium, magnesium and calcium, in addition to smaller percentages of zinc and iron. Shear force values determined seven days post slaughter were significantly (P <0.01) lower in both the species compared with the results obtained two days post slaughter. [Copyright &y& Elsevier]
Copyright of Meat Science is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 27356312
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Tenderness evaluation and mineral levels of llama (Lama glama) and alpaca (Lama pacos) meat
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  Data: &lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Polidori%2C+P%2E%22&quot;&gt;Polidori, P.&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;i&gt; paolo.polidori@unicam.it&lt;/i&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Antonini%2C+M%2E%22&quot;&gt;Antonini, M.&lt;/searchLink&gt;&lt;relatesTo&gt;2&lt;/relatesTo&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Torres%2C+D%2E%22&quot;&gt;Torres, D.&lt;/searchLink&gt;&lt;relatesTo&gt;3&lt;/relatesTo&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Beghelli%2C+D%2E%22&quot;&gt;Beghelli, D.&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;&lt;br /&gt;&lt;searchLink fieldCode=&quot;AR&quot; term=&quot;%22Renieri%2C+C%2E%22&quot;&gt;Renieri, C.&lt;/searchLink&gt;&lt;relatesTo&gt;1&lt;/relatesTo&gt;
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  Data: &lt;searchLink fieldCode=&quot;JN&quot; term=&quot;%22Meat+Science%22&quot;&gt;Meat Science&lt;/searchLink&gt;. Dec2007, Vol. 77 Issue 4, p599-601. 3p.
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  Data: Abstract: Tenderness and mineral levels were determined in the Longissimus thoracis taken from 20 llama and 30 alpaca males reared in Peru and slaughtered at 25 months of age. Mineral contents were determined using an inductively coupled plasma emission spectrometer. Tenderness evaluation was determined two and seven days post slaughter using a Warner-Bratzler shear force device. Potassium is the mineral with the highest content, with a significant difference (P &lt;0.05) between the two species of camelids. The other mineral contents were, in decreasing order, phosphorus, sodium, magnesium and calcium, in addition to smaller percentages of zinc and iron. Shear force values determined seven days post slaughter were significantly (P &lt;0.01) lower in both the species compared with the results obtained two days post slaughter. [Copyright &amp;y&amp; Elsevier]
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  Data: &lt;i&gt;Copyright of Meat Science is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder&#39;s express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.&lt;/i&gt; (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.meatsci.2007.05.011
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        Text: English
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      – SubjectFull: Food of animal origin
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      – SubjectFull: Animal products
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      – SubjectFull: Meat industry
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      – TitleFull: Tenderness evaluation and mineral levels of llama (Lama glama) and alpaca (Lama pacos) meat
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            NameFull: Torres, D.
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              M: 12
              Text: Dec2007
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              Y: 2007
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