Date of Publication:
unknown

Publication:
Niche Meat Processor Assistance Network

Excerpt:
Looking for a USDA inspected processor for red meat or poultry? See the USDA Food Safety Inspection Service (FSIS) database here. You can search by plant name, state, type of processing, and other parameters.

Read the rest of the article: http://www.nichemeatprocessing.org/state-help

Date of Publication:
unknown

Publication:
Australian Micro Abattoirs

Excerpt:
Australian Micro Abattoirs builds and installs small scale abattoir solutions to offer farmers a new way to sell their livestock, control their supply chain and increase farmgate profits.

Read the rest of the article: https://australianmicroabattoirs.com/

Date of Publication:
December 2007

Publication:
Meat Science, Volume 77, Issue 4, December 2007, Pages 599-601

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.

Read the rest of the article: https://www.sciencedirect.com/science/article/abs/pii/S0309174007001696

Date of Publication:
March 2004

Publication:
Meat Science, Volume 66, Issue 3, March 2004, Pages 589-593

Abstract:
An experiment based on 20 llama males and 40 alpaca males reared in Peru has been carried out with the aim to evaluate the live growth performances, carcass quality, the nutritional characteristics of meat from animals slaughtered at 25 months of age, and to determine the physical and chemical parameters of meat obtained from these animals. The live body weights registered during the 25 months of the experiment were significantly lower in alpaca compared with llama. In llama carcasses were significantly higher both warm and cold carcass weight (P<0.001) but dressing percentage was higher in alpacas (P<0.01). The glycolityc fine-course was very similar both in llama and in alpaca muscle Longissimus Thoracis et Lumborum. Chemical composition of muscle Longissimus Thoracis et Lumborum taken from llama and alpaca carcasses was significantly different (P<0.01) in ash content; cholesterol content was significantly higher (P<0.001) in llama meat compared with alpaca.

Read the rest of the article: https://www.sciencedirect.com/science/article/abs/pii/S0309174003001748

Date of Publication:
unknown

Publication:
MyFitnessPal, Inc.

Summary:
Calories and nutritional value in generic 100g alpaca meat (burger).

Read the rest of the article: https://www.myfitnesspal.com/food/calories/generic-100g-alpaca-meat-burger-81118372

Date of Publication:
unknown

Publication:
To-Table

Excerpt:
Kristen Schmitt wrote in Modern Farmer (May 2014):

Alpaca meat is the byproduct of culling the herd – but it’s a tasty byproduct. Each mature alpaca harvested equates to about 60 pounds of meat – roughly the same amount of meat you can get from a deer. Lean, tender and almost sweet, alpaca meat is nutritionally superior to many of its red meat counterparts. Lower in calories, fat,and cholesterol, this high-protein, exotic meat is beginning to appeal to those seeking out alternatives to domesticated meat like beef or pork, and even wild meat, like venison. Ground alpaca is versatile enough to be substituted in place of ground turkey or beef in most recipes.

Read the rest of the article: https://to-table.com/blogs/recipes/16866749-alpaca-meat-recipes

Date of Publication:
2017

Publication:
Meat Sci. 2017 Jan;123:21-28

Abstract:
Meat quality parameters for 50 huacaya alpacas, representing three age groups (18, 24 and 36months) and two genders (females and castrated males) were studied. Prior to chilling, samples of m. longissimus thoracis et lumborum (LL) were taken to determine isocitrate dehydrogenase activity and glycogen concentration, and further meat quality samples were taken after 24h. Alpaca meat has low levels (<1%) of intramuscular fat in the LL, m. semimembranosus and m. biceps femoris, but the level in the LL increases with animal age, with levels of desirable polyunsaturated fatty acids (PUFA) ranging from 96.3 to 136.4mg/100g. Lipid oxidisation post retail display ranged from 1.27 to 1.96MDA/kg meat. Colour stability testing indicated alpaca meat was relatively stable during retail display with day of display having no significant effect on lightness (L*), or the 630nm/580nm ratio. These results may relate to the high proportion (76%) of glycolytic and type IIX muscle fibres in LL.

Read the rest of the article: https://www.ncbi.nlm.nih.gov/pubmed/27591815

Date of Publication:
April 22, 2016

Publication:
globalmeatnews.com

Excerpt:
Think-tanks all over the world have called for the need to diversify protein to ensure a more sustainable food economy, but is eating alpaca meat a step too far?

Read the rest of the article: https://www.globalmeatnews.com/Article/2016/04/22/Alpaca-meat-hot-on-Australia-s-menu