Bibliographic Details
| 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] |
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| Database: |
Engineering Source |
