Assessment of cooked alpaca and llama meats from the statistical analysis of data collected using an 'electronic nose'.

As part of an EU-funded project to assist in developing the production chain of meat from camelids in South America we have investigated the possibility of using an electronic nose to distinguish between the different types of meat of commercial interest. On-site monitoring of freshly cooked camelid meat using a Bloodhound electronic nose has been carried out in Peru and Bolivia. Sampling was carried out using inert, collapsible plastic bags. Linear discriminant analysis of data generated by the electronic nose classified the samples of meat. Some problems experienced in analysing the data relating to sample size are discussed.