Project Summary: Improved tenderness of alpaca carcases using combined processing techniques

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Rapid growth within the Australian alpaca industry has increased interest in alpaca meat as a viable alternative to traditional fibre production. This has driven research into alpaca meat eating quality as a means to deliver a consistently high quality product to market. Recent studies have focused on post slaughter components such as carcase and muscle composition, salable meat yield, suitable processing techniques and product ageing. Such research has been fundamental in establishing a framework for the development of a competitive alpaca meat market.

This research was conducted to address the knowledge gaps in the areas of seasonality, transport and lairage stress and combined processing treatment effects on alpaca meat quality to maximise quality and efficiency throughout the alpaca meat supply chain.

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