This study investigated the effects of using medium voltage (~300 V) electrical stimulation (ES) and ageing on
alpaca meat. A total of 50 huacaya alpacas were distributed across three age groups (18, 24 and 36 months)
and two genders (females and castrated males). At 24 h post mortem the m. longissimus thoracis et lumborum
(LL) and m. semimembranosus (SM) muscles were removed and aged for either 5 or 10 days. In comparison to
non-ES samples, ES significantly reduced: LL purge values by 3.0% and LL shear force (SF) at 5 and 10 days (by
21.6 N and ageing further reduced tenderness by 6.6 N), and SM SF by 5.8 N with significant age effects observed
in both ES and non-ES SM samples, such that SF increased by 0.53 N with each month increase in animal age.
Consumers rated ES samples higher on tenderness, juiciness, flavour and overall rating. ES and ageing of alpaca
carcasses are recommended.