Meat quality of veal: Discriminatory ability of weaning status

Abstract

The physicochemical and fatty acid compositions of meat from 81 calves were measured in order to prove whether the extension of suckling period could distinguish “Normal” from “Suprema” class calves. Three groups of animals were investigated depending on their weaning status: NW (animals were milk-fed until seven months), W1 and W2 (animals which were weaned at different ages and reared either in family farms or in feedlot, respectively). There was no difference among animals in relation to the main components (moisture, protein and ash). Significant differences (p<0.05) were found regarding intramuscular fat; the contents were higher in animals weaned at early ages. Color and texture parameters were significantly affected by weaning status. The intramuscular fatty acid composition in the three types of animals showed that saturated fatty acids were the predominant ones in the three groups with values ranging between 48.71% and 49.52% of total methyl esters. Significant differences (p<0.001) were found depending on weaning status in linolenic acid and in the n-6/n-3 ratio, obtaining the highest values in NW animals. Factor analysis method using principal component was applied to the data. The data matrix constructed was subjected to a canonical discriminant analysis in order to classify the NW, W1 and W2 groups. These results showed that 96.6% for the NW group, and 66.7% and 82.4% for W1 and W2 groups respectively, were correctly classified.

Carcass and meat quality characteristics from Iberian wild red deer (Cervus elaphus) hunted at different ages

“…Cooking loss was calculated as described by Pateiro et al . Briefly, steaks were cooked in vacuum package bags placed in a water bath with automatic temperature control (JP Selecta, Precisdg, Barcelona, Spain) until they reached an internal temperature of 70 °C.…”

“…Cooking loss was calculated as described by Pateiro et al 34 Briefly, steaks were cooked in vacuum package bags placed in a water bath with automatic temperature control (JP Selecta, Precisdg, Barcelona, Spain) until they reached an internal temperature of 70 ∘ C. The temperature was controlled by type K thermocouples (Comark, PK23M, UK), connected to a data logger (Comark Dilligence EVG, N3014, UK). After cooking, samples were cooled in a circulatory water bath set at 18 ∘ C for 30 min and the percentage of cooking loss was calculated.…”

Effect of crossbreeding with Limousine, Rubia Gallega and Belgium Blue on meat quality and fatty acid profile of Holstein calves

“…The PGI comprises the RG purebred and its crosses, and classifies the animals as calves (98%) and steers (2%), depending on whether the slaughter is earlier or later than 10 months, respectively (Pateiro et al . ). This breed shows a high growth rate and a low development of fat depots at slaughter age, thus a concentrate‐based diet is frequently used to produce the traditional non‐weaned calf (Monserrat & Sánchez ).…”

Nutritional and meat quality characteristics of seven primal cuts from 9‐month‐old female veal calves: a preliminary study

“…marbling or IMF content of meat is important because of its relationship with flavour, tenderness and juiciness. Apart from the chemical composition, other indicators of meat quality include ultimate pH, drip loss, water holding capacity (WHC), colour, cooking loss and tenderness …”

“…Results were expressed as milligrams of cholesterol per 100 g of meat. The WHC was calculated as cooking loss and the Warner-Braztler test was performed following procedure described in Pateiro et al 7 Briefly, steaks were cooked placing vacuum package bags in a water bath with automatic temperature control (JP Selecta, Precisdg, Barcelona, Spain) until they reached an internal temperature of 70 ∘ C, controlled by thermocouples type K (Comark, PK23M, UK), connected to a data logger (Comark Dilligence EVG, N3014, UK). After cooking, samples were cooled in a circulatory water bath set at 18 ∘ C during a period of 30 min and the percentage cooking loss was recorded.…”