Improved tenderness of alpaca carcasses using combined processing techniques

This project will:- 1) determine the effects of applying two processing techniques to improve tenderness of alpaca carcasses. 2) develop Australian standards for alpaca meat processing through the introduction of carcass conditioning and determination of the impact on meat quality and food safety. 3) Guidelines will be established for best practice processing techniques of whole alpaca carcasses. 4) the impact of transportation of alpacas prior to slaughter, on meat quality traits will be determined.