CHEMICAL COMPOSITION AND INSTRUMENTAL QUALITY OF BOVINE, LLAMA (LAMA GLAMA) AND HORSE MEAT UNDER AN EXTENSIVE PRODUCTION SYSTEM

Abstract

This study compared the chemical composition and instrumental meat quality of bovine, llama and horse from animals finished under grazing systems. The bovines (n=31), llamas (n=21) and horses (n=27) were slaughtered using Chilean standard procedures. Carcasses were stored for 24 h in a cold room (4 ºC). The Longissimus lumborum muscle (LL) was collected for determining the chemical composition, cholesterol, collagen content, pH, colour (L*, a*, b*, H*, C*), water holding capacity (WHC) and Warner–Bratzler shear-force (WBSF). Llama meat had higher levels of protein and total collagen (p<0.05), and lower level of fat and cholesterol (p<0.05) than bovine and horse meat. No statistical differences were found in moisture and ash percentages between species. The L* (lightness) and b* (yellowness) values of llama LL were higher (p<0.05) than those in the bovine and horse, while the values of a* (redness) and C* (chroma) of LL bovine were greater (p<0.05). The pH in LL bovine meat was higher than in llama (p<0.05). WHC, total cooking loss and evaporation cooking loss were similar, while WBSF in horse was greater (p<0.05).