Abstract
AbstractThe colour and pigment concentration of muscles from veal calves whose dietary iron intake was 10, 40 and 100 μg/g milk powder were measured. The colour was related to pigment content which was related to the dietary iron concentration and anatomical location of the muscle. The myoglobin content of veal from calves receiving 100 μg Fe/g was twice that of veal from calves receiving 40 μg Fe/g but there was no difference in myoglobin content between 10 and 40 μg Fe/g. Calves receiving 10 μg Fe/g contained less haemoglobin in their blood. The lightness of cooked veal was found to be linear with the lightness of the raw, with little change in saturation but a large change in hue.
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