Meat

Meat and carcass quality from Peruvian llama (Lama glama) and alpaca (Lama pacos). http://agris.fao.org/agris-search/search.do?recordID=US201300939454

Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity. https://www.ncbi.nlm.nih.gov/pubmed/27434177

Concha-Albornoz, I. 2010. Anatomy of the osseous external acoustic meatus, middle ear and surrounding soft tissue in llamas (Lama glama). Oregon: Oregon State University.

Concha-Albornoz, I., S. M. Stieger-Vanegas & C. K. Cebra (2012) Computed tomographic features of the osseous structures of the external acoustic meatus, tympanic cavity, and tympanic bulla of llamas (Lama glama). American Journal of Veterinary Research, 73, 42-52.

Condori, G., C. Renieri, C. Ayala, T. Rodriguez & Z. Martínez. 2001. Study and characterization of meat production in llamas (Lama glama). 211-236. Wageningen: Wageningen Pers.

Cristofanelli, S., M. Antonini, D. Torres, P. Polidori & C. Renieri (2004) Meat and carcass quality from Peruvian llama (Lama glama) and alpaca (Lama pacos). Meat Science, 66, 589-593.

--- (2016) Meat and carcass quality from Peruvian llama (Lama glama) and alpaca (Lama pacos). Meat science.

Delgado Santivañez, J., A. Valle Zaráte & C. Mamani. 2001. Fibre quality of a Bolivian meat-oriented llama population. 101-109. Wageningen: Wageningen Pers.

Fontana, C., D. Bassi, C. López, V. Pisacane, M. C. Otero, E. Puglisi, A. Rebecchi, P. S. Cocconcelli & G. Vignolo (2016) Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity. Int J Food Microbiol, 236, 17-25.

Fontana, C., D. Bassi, C. López, V. Pisacane, M. C. Otero, E. Puglisi, A. Rebecchi, P. S. Cocconcelli & G. Vignolo (2016) Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on lactobacilli diversity. International Journal of Food Microbiology, 236, 17-25.

Gallinger, M. M., S. Arevalo & C. Garriz (1995) Rheological meat quality characters in llamas. Revista Argentina de Producción Animal, 15, 973-975.

Hashimoto, K. (2006) Commodification of farm products in Andes highlands, production of llama meat of Bolivia. Japanese Journal of Tropical Agriculture, 50, 288-292.

Lieven, C. 1985. Utilization of the meat of llama, alpaca and capybara in tropical South America. 136pp.: Tierärztliche Fakultät der Ludwig-Maximilians-Universität München.

Mamani-Linares, L. W., F. Cayo & C. Gallo (2013) Effect of season on proximate composition and fatty acids profile of llama meat in extensive rearing. Revista de Investigaciones Veterinarias del Perú (RIVEP), 24, 417-424.

--- (2014) Carcass characteristics, quality of meat and chemical composition of meat llama: a review. Revista de Investigaciones Veterinarias del Perú (RIVEP), 25, 123-150.

Mamani-Linares, L. W. & C. B. Gallo (2014) Meat quality, proximate composition and muscle fatty acid profile of young llamas (Lama glama) supplemented with hay or concentrate during the dry season. Meat Science, 96, 394-399.

Pereyra, J. E. & L. M. Campero (2005) Determination of meat antigens in llamas (Lama glama) and sheep Ovis aries, using the immunodiffusion method. Veterinaria Argentina, 22, 344-351.

Polidori, P., M. Antonini, D. Torres, D. Beghelli & C. Renieri (2007) Tenderness evaluation and mineral levels of llama (Lama glama) and alpaca (Lama pacos) meat. Meat Science, 77, 599-601.

Polidori, P., C. Renieri, M. Antonini & G. Lebboroni (2007) Llama meat nutritional properties. Italian Journal of Animal Science, 6, 857-858.

Polidori, P., C. Renieri, M. Antonini, P. Passamonti & F. Pucciarelli (2007) Meat fatty acid composition of llama (Lama glama) reared in the Andean highlands. Meat Science, 75, 356-358.

Rodríguez C, T. & G. Torres-Hernández (1982) A genetic study of some production traits in the llama (Lama glama) on the high plateau in Bolivia. 1. Meat production. Memoria, Asociación Latinoamericana de Producción Animal, 17, 35-44.

Sammells, C. A. 1995. The negotiation of ethnic identity : multifaceted images of llama meat in La Paz, Bolivia.

Schenone, H. & A. Rojas (1988) Epidemiology of animal fascioliasis in Chile. Trends in the prevalence rates, by regions, in 5 species of meat producing animals slaughtered at Chilean abattoirs, 1977-1986. Boletín Chileno de Parasitología, 43, 68-70.

Smith, M. A., R. D. Bush, P. C. Thomson & D. L. Hopkins (2015) Carcass traits and saleable meat yield of alpacas (Vicugna pacos) in Australia. Meat Sci, 107, 1-11.

Smith, M. A., R. D. Bush, R. J. van de Ven & D. L. Hopkins (2016) Effect of electrical stimulation and ageing period on alpaca (Vicugna pacos) meat and eating quality. Meat Sci, 111, 38-46.

United Nations. Economic Commission for Europe. Working Party on Agricultural Quality Standards. 2008. Llama / alpaca meat : carcases and cuts : UNECE standard. New York: United Nations.

last Updated: 13.01.2020

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