Sensory Characteristics, Texture, Color, and Selected Nutrient Content of Veal Muscle

Abstract

ABSTRACTEffects of cooking methods, internal end‐point temperatures, cut and type of veal on yield, sensory characteristics, color and texture were determined. Fatty acid profiles and fat, cholesterol and iron content were also determined for selected cuts of veal. In general, veal cooked at higher temperatures and to a higher end‐point temperature had greater cooking losses and less moisture and was less tender. HunterLab color and Instron compression values also were affected by end‐point temperature. Muscle from the bottom round was redder and darker in color, contained less moisture and more fat and had a more metallic flavor than muscle from the sirloin. Bob veal was more red and contained more moisture, cholesterol and iron but less fat than special‐fed veal (SFV). More meaty and sour flavor was detected in SFV than in Bob veal.