The effect on alpaca meat quality from applying medium voltage electrical stimulation (ES) in combination with tenderstretching (TS; pubic symphysis suspended) to whole carcases was investigated, along with the effect of actinidin infusion on alpaca longissimus (LTL) quality. Carcases (n = 36) were allocated to either no ES + achilles hung; or ES + TS. The left- and right-hand side LTL of each carcase was allocated to one of three infusion treatments; no infusion (control), infusion with water or infusion with enzyme. Processing treatments reduced LTL and semimembranosus shear force without negatively impacting colour or oxidation traits. Infusion with enzyme reduced LTL shear force relative to control and water treatments but resulted in reduced consumer acceptance. The use of TS with ES in commercial alpaca processing is supported. There was no advantage to infusing alpaca LTL with actinidin as results indicate a net negative effect on consumer acceptance of this novel meat.

研究了中压电刺激（ES）结合招标（TS;耻骨联合悬吊）对整个畜体的应用对羊驼肉品质的影响，以及猕猴桃素输注对羊驼长肌（LTL）品质的影响。尸体（n  = 36）被分配给没有悬挂的ES +跟腱；或ES + TS。将每个屠体的左侧和右侧LTL分配给三种输液治疗中的一种。不输注（对照），不输注水或不输注酶。加工处理减少了零担和半膜剪切力，而不会负面影响颜色或氧化性状。相对于对照和水处理，酶的注入降低了LTL的剪切力，但导致消费者的接受度降低。支持在商业羊驼加工中将TS与ES结合使用。羊驼毛LTL中加入肌动蛋白没有优势，因为结果表明这种新型肉类对消费者的接受程度有净负面影响。