ESTIMULACIÓN ELÉCTRICA DE CANALES DE ALPACAS PARA MEJORAR SU CALIDAD ORGANOLÉPTICA

• DOI: 10.15381/rivep.v15i2.1591
• Publication Date: 2015-01-14T19:05:33Z
• Authors: Oscar Guerrero M.; Miguel Vilca L.; Daphne Ramos D.; Enrique Lucho C.; Néstor Falcón P.
• Keywords: Rigor mortis

Electrical stimulation is a technique that may reduce the lenght of maturity, rigor mortis and acidity meat, as well improving sensory characteristics. The objetive study was to show electrical has significant effect on quality alpaca meat such tenderness, juiceness, flavor, odor sanitary condition. Twelve female alpacas from 4 5 year old 50-60 kg body weight were used. They slaughtered electrically stimulated 60 minutes later using electrodes muscular tissue. All half carcasses with 500 v per s (T1), 30 (T2), 600 (T3), (T4). other kept without stimulation. results indicated had (p=0.00) pH reducing microbial growth 24 h after (p=0.004), where treatment T2 (500 v/60s) showed best effect. evaluation characteristics for T1 (p=0.009), flavor T4 (p=0.002), tenderness treatments (p=0.023) T3 juiceness (p=0.005).