Teodora PopovaLeslie TejedaJ. Mauricio PeñarrietaMelanie A. SmithR. D. BushDavid Hopkins2026-03-222026-03-22202010.1016/j.meatsci.2020.108285https://doi.org/10.1016/j.meatsci.2020.108285https://andeanlibrary.org/handle/123456789/85583Citaciones: 47enHayTendernessBiologyNutrientMeat packing industryFood scienceMeat tendernessAnimal scienceBiotechnologyMeat of South American camelids - Sensory quality and nutritional compositionreview