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

P. Polidori, M. Antonini, D. Torres, D. Beghelli, C. Renieri

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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. © 2007 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)599 - 601
Number of pages3
JournalMeat Science
Issue number4
Publication statusPublished - Dec 2007
Externally publishedYes


All Science Journal Classification (ASJC) codes

  • Food Science

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