Veal Carcasses Research Articles

Carcass composition of “bob” and “special-fed” veal and its prediction

Percentage of lean, fat, and bone were determined in 18 bob veal (BV) and 28 special-fed veal (SFV) carcasses. Carcasses were subjected to a set of visual conformation scores and a variety of physical measurements. No significant differences were found regarding carcass percentage of lean, fat, and bone within the three BV weight groups (P > .05). On average, SFV were 12% fatter than BV and did not have a greater percentage of lean (P > .05), except for SFV carcasses weighing 88.2 to 97.7 kg. Bob veal had less fat (internal, external, and intermuscular) and a higher bone percentage than SFV (P < .05). The round and shoulder primals had the greatest proportion of lean in both the BV and SFV carcasses. Bob veal carcasses had an average conformation score of average Good and SFV carcasses had an average conformation score of average Choice. In addition, a parsimonious subset of variables was identified for predicting total percentage of lean (TPLEAN) for both BV and SFV separately, using "stepwise" regression model building procedures. For BV, all four identified predictor variables were subjective conformation scores (i.e., muscling, appearance, leg thickness, loin-back plumpness) (R = .73, P < .03). For SFV, four predictor variables were also identified: kidney and pelvic fat, fat thickness, carcass length, and lateral thickness (R = .61, P < .03). Although both regression equations were significant predictors of TPLEAN, confidence limits for predicting future TPLEAN value were wide relative to the variation in the actual TPLEAN values. Thus, the practical utility of the regression equations is limited.

Evaluation of a method for colour classification of veal.

In the Netherlands veal carcasses are classified according to colour with the aid of a colour scale. The colour scale, existing of five coloured chips, and the results of its application in the classification system were evaluated both theoretically and practically. The result was that theoretically 75% of the samples were assigned to the same and 25% to a different colour class when assessed by two people. In practice the standardized colour classification of veal in the Netherlands is carried out 45 min post mortem by an independent organization, the 'Centraal Bureau voor Slachtveediensten' (CBS). The correlation coefficient of the results of parallel classifications of 12,659 carcasses between CBS employees and inspectors was 0.88. The CBS employees assigned 80.1% of the carcasses to the same colour class, 10.5% to a colour that was one class lighter and 9.4% to a colour that was one class darker than the inspectors did. It is concluded that high reproducibility and comparability can be achieved uniform implementation of a visual colour classification system.

Contenidos de isómeros trans de los ácidos grasos en productos cárnicos, (II) Tejido adiposo y grasa intramuscular del cerdo

We give the results obtained for the determination of trans fatty acids in subcutaneous and intramuscular fats from different veal carcasses, using gas chromatography. FA composition differs clearly between both tissues, showing mean values of 58.7% SFA, 39.1% MUFA and 2.7% PUFA in the adipose tissue, and of 44.7% SFA, 46.1% MUFA and 9.4% PUFA in the muscle. Trans fatty acid values obtained in muscle and adipose tissue show statistically significant differences (mean values of 7% total trans fatty acids in intramuscular fat and 10.5% in adipose tissue fat). Besides, we observed a clearly different distribution for C 16: 1t, that didn't show these differences, while C 18: 1t showed a similar distribution than total trans fatty acids. Related to the factors that could determine the trans fatty acid contents in veal carcasses, we found that the race showed more differences between groups than the origin of the animal and their commercial category. On the other hand, correlations we found between trans fatty acids and the total of saturated, mono and polyunsaturated fatty acids showed an opposite sign according to the type of tissue (muscular or adipose). Thus, an increase in the trans fatty acid content was associated with a parallel increase of saturated and decrease in polyunsaturated fatty acid contents in the intramuscular fat. On the contrary, an increase of trans fatty acid content in adipose fat was correlated to a decrease of saturated and an increase of mono and polyunsaturated fatty acid contents.

Evaluation of invasive instruments for assessment of veal colour at time of classification

In a random selection of 480 veal carcasses, invasive measurements were made on the longissimus lumborum (LL) and biceps femoris (BF) with the Colormet, Hennessy Grading Probe (HGP4; LL only) and Invasive Meat Colour Meter. Surface colour of the rectus abdominis (RA) was determined instrumentally with the Minolta Chromameter and Surface Meat Colour Meter and visually by two persons, using a colour standard. All measurements were made at 30–40 min post mortem. Of the measurements made on the RA, the Surface Meat Colour Meter was best related to both visual judgements (r = −0·79; −0·73). The correlation coefficient between both visual judgements was 0·77. Clear differences were found between the invasive instruments in their ability to determine veal colour. The correlation coefficients between the invasive measurements and both visual judgements varied for the Colormet L ∗-value from −0·18 to −0·35, for the HGP4 from −0·40 to −0·49, and for the Invasive Meat Colour Meter from −0·69 to −0·74. Both for LL and BF the best relationships were found between the Invasive Meat Colour Meter and the Surface Meat Colour Meter (RA).

Antibiotic and sulfonamide residues from Food Safety Inspection Service bob veal calf tissues by region, from October 1987 to September 1988

Summary Of 3,095 bob veal carcasses declared positive to the calf antibiotic and sulfonamide test (cast) performed by USDA-FSIS personnel during the fiscal year 1988, 967 were submitted to USDA-FSIS laboratories for intensified antimicrobial evaluation of kidney, liver, and muscle specimens. In the western region, cast-positive specimens were analyzed from certified calves, that is, calves declared free of antimicrobials by their producers. In the midwestern and eastern regions, 20% of the cast-positive carcass submissions were certified and 20% had not been certified. Among the regions, neomycin was the most commonly reported agent from kidney specimens; however, there were some distinct differences among regions (24.6% of the specimens in the Midwest, 37. 4% in the East, and 46.8% in the West). Reports of gentamicin in specimens also were different among regional laboratories (9.0% in the Midwest, 12.1% in the East, 3.1% in the West). Sulfamethazine was less frequently reported by the western laboratory, never exceeding 2% among the 3 tissues tested, whereas the eastern and midwestern laboratories had at least 1 tissue type that was ≥9%. Not all specimens were subjected to sulfonamide evaluation. Regional patterns were noticed for unidentified microbial inhibitors, which were most evident for liver in which 24.6% of the specimens at the western laboratory were classified as having unidentified microbial inhibitors, and only 6.3% of specimens at the eastern laboratory were classified as having unidentified microbial inhibitors.

Improvement effect of cernitin pollen extract (CN-009) on the difficulty of urination and its age-independent vesical contractile effects

In a random selection of 480 veal carcasses, invasive measurements were made on the longissimus lumborum (LL) and biceps femoris (BF) with the Colormet, Hennessy Grading Probe (HGP4; LL only) and Invasive Meat Colour Meter. Surface colour of the rectus abdominis (RA) was determined instrumentally with the Minolta Chromameter and Surface Meat Colour Meter and visually by two persons, using a colour standard. All measurements were made at 30–40 min post mortem.Of the measurements made on the RA, the Surface Meat Colour Meter was best related to both visual judgements (r = −0·79; −0·73). The correlation coefficient between both visual judgements was 0·77. Clear differences were found between the invasive instruments in their ability to determine veal colour. The correlation coefficients between the invasive measurements and both visual judgements varied for the Colormet L∗-value from −0·18 to −0·35, for the HGP4 from −0·40 to −0·49, and for the Invasive Meat Colour Meter from −0·69 to −0·74. Both for LL and BF the best relationships were found between the Invasive Meat Colour Meter and the Surface Meat Colour Meter (RA).

Predictive Value of the Pectoralis Muscle on the Color of Veal

Forty grain fed Holstein veal carcasses were studied to evaluate the correlation between the color measurements made on the pectoralis muscle (P) and that made on the longissimus dorsi (LD) at two time points (48 hours and 144 hours). The Agriculture Canada colorimeter (Criterion) was used to determine the color score and a laboratory instrument (Photovolt) was utilized to make subsequent color measurements. Results show significant correlations between the P and the LD for color measured at 48 hours (r=0.642, P<0.01). Furthermore, a significant correlation (r=0.721, P<0.01) was found between measurements taken on the LD at 48 hours and 144 hours. It is concluded that the P is a good compromise to evaluate the color of the carcass pending other more thorough studies.

Prevalence of Salmonella and Thermophilic Campylobacter in Fresh Pork, Beef, Veal and Poultry in Canada

A national surveillance program was undertaken in Canada to establish the prevalence and distribution of Salmonella and thermophilic Campylobacter biotypes in slaughter animals and poultry. During the years 1983 to 1986, samples were collected from federally inspected abbatoirs across Canada and tested at regional laboratories. The laboratory isolation procedure for thermophilic Campylobacter included selective enrichment and isolates were characterized according to Lior's biotyping scheme. Salmonella were isolated from 17.5% pork, 2.6% beef and 4.1% veal carcasses. Thermophilic Campylobacter were isolated from 16.9% pork, 22.6% beef and 43.1% veal carcasses. Salmonella were isolated from 69.1 % turkey and 60.9% chicken carcasses, and thermophilic Campylobacter were isolated from 73.7% and 38.2% turkey and chicken carcasses, respectively. Salmonella typhimurium was the most frequently isolated serotype, and predominant in broiler chickens from 1983 to 1985. Salmonella brandenburg was predominant in pork, and Salmonella schwarzengrund was the primary serotype from turkey carcasses. Campylobacter jejuni biotypes I and II were the most frequently isolated biotypes from beef, veal and poultry. Although Campylobacter coli biotype I was the predominant thermophilic Campylobacter in pork, 41.1% of the biotyped isolates from pork were C. jejuni biotypes I and II.

INSTRUMENT FOR GRADING VEAL CARCASSES1

ABSTRACTOne of the main components of grading veal carcasses is color. A commercially altered, light‐weight and portable color meter is discussed. The color is numerically expressed in CIE (International Commission on Illumination) units, which are (x, y) chromaticity coordinates and illuminance Y. As the color meter is placed on the carcass, the light reflected from the meat is detected by three detectors. Each detector has a different filter red, green, and blue providing three separate spectral signals. From these signals a microprocessor calculates the chromaticity corrdinates and illuminance. The instrument is provided with an easy means of calibration. It is designed to be used for four hours of continuous operations, before the batteries need to be recharged.

Color Measurements on Pork and Veal Carcasses by Fiber Optic Spectrophotometry

Meat color was assessed from its internal reflectance measured with a portable fiber optic spectrophotometer. The probe had a flat tip with illuminating fibers arranged around a central core of fibers connected to a spectrometer. Illumination was by a xenon flash and the spectrometer was a prism coupled to a synchronized photodiode array. PSE (pale, soft, exudative) pork had a higher reflectance than normal pork at all wavelengths. With measurements made on pork loins 24h post-mortem, reflectance measurements from 600 to 700nm were more strongly correlated with pH (r=0.73 to 0.74), with meat paleness (r=0.68 to 0.73) and with measurements at other muscle sites in the loin (r=0.72 to 0.74) than were measurements between 400 and 600 nm. Bilateral differences in the severity of PSE were detected in hams. In the separation of veal carcasses with a desirable degree of paleness from those that were at the threshold of rejection as acceptable white veal, the greatest spectrophotometric separation was at wavelengths near to the absorbance peak of myoglobin (around 555 nm) and at lower wavelengths.

Observations on the Microstructure of Veal and on the Detection of Cooked Pork

The microstructure of raw and cooked meat was examined in frozen sections of samples from 14 veal calves (carcass weight < 150kg) and eight older bovines (carcass weight ⋝150kg). None of the veal carcasses had a muscle fiber cross sectional area that exceeded 0.0025mm2 (raw semimembranosus, n=13, and raw pectoralis profundus, n=9). Histochemical fiber types were categorized on the basis of their myofibrillar adenosine triphosphatase (ATPase) and mitochondrial succinate dehydrogenase (SDH) activity into three fiber types: (1) high ATPase with low SDH, (2) high ATPase with high SDH, and (3) low ATPase with high SDH. Fiber typers were scattered throughout their fasciculi (pectoralis and diaphragm) and there was no exclusive grouping of high SDH fibers to a central location in their fasciculi (as in pork). The mitochondrial distribution indicated by SDH activity in raw veal was mirrored, after cooking, in the distribution of hematoxylin-stained particles within muscle fibers. In a survey of 35 samples of pale-colored meat sold as veal, several instances (n=5) of the substitution of pork were detected by the central grouping within fasciculi of muscle fibers containing hematoxylin-stained particles derived from mitochondria. The overall mean fiber cross sectional area in these samples with fiber type grouping characteristic of pork samples was 0.00249mm2 with a range from 0.00155±0.00054to 0.00362±0.00122mm2. Thus, fiber diameters alone cannot be used to distinguish pork from veal.

Enhancement of lean characteristics of veal carcasses by electrical stimulation

Forty Holstein vealers (approximately 16 weeks of age) were slaughtered, skinned, split longitudinally and one side was electrically stimulated (700 V, 2 A and seventeen impulses) for 1 min. Internal temperatures of the rib and round were recorded at 1 h and 24 h post mortem. Approximately 24 h post mortem, lean colour scores were assigned to the cross-section of the longissimus muscle at the 11th–12th rib interface, to the outside surface of the biceps femoris muscle and to the rectus abdominis and transverse abdominis muscles of the flank; lean texture and firmness scores were also assigned to the cut surface of the longissimus muscle. ‘House grades’ were assigned to each side of each carcass by plant personnel. Initial (1 h) rib and round temperatures were significantly higher for the electrically stimulated sides; however, at 24 h, neither round nor rib temperatures differed between control and electrically stimulated sides. Lean colour, firmness and texture scores for longissimus muscles were significantly ( P < 0·0001) improved by electrical stimulation. Electrically stimulated sides also had lighter lean colour scores in the rectus and transverse abdominis and biceps femoris muscles. Electrical stimulation increased the number of carcasses receiving the top ‘house grade’ and reduced the number of carcasses in the lowest ‘house grade’. These data indicate that electrical stimulation will improve lean colour, firmness and texture of veal carcasses when ribbed and evaluated after a 24 h chill.

Body composition and carcass characteristics of calves fed on different levels of whole milk relative to body weight

Abstract The influence of level of feeding on body composition and carcass characteristics of veal calves was examined. Friesian bull calves. in four groups of nine, were offered reconstituted whole milk at levels of 12%, 15%, and 18% of body weight and to appetite. Only the first group consumed their total allowance. All calves were slaughtered at 15 weeks of age. Body weight tended to increase with feeding level, but the proportions of body parts, relative to body weight, were generally unaffected. A higher feeding level increased the proportions of fat and decreased the proportions of edible meat, water, and protein in the veal carcasses, but group differences were small after adjustment for variation in carcass weight. Feeding level had little or no influence on the proportion of carcass bone or on the chemical composition of the fat-free carcass. Total feed intake was highly correlated with body weight, carcass weight, weight of edible meat, carcass fatness, and carcass energy value.

The Effect of Age and Grade on the Collagen and Elastin Content of Beef and Veal

Data have been secured to determine the effect of age and grade on the collagen and elastin content of the longissimus dorsi of beef animals. The samples for analysis were selected from three grades of cow carcasses, four grades of steer carcasses, and four grades of veal carcasses. Considerable variation in the collagen and elastin content was found within grades for each age group and in no case were the differences in these measurements between grades significant. There was no difference between the collagen and elastin content of samples from steers and cows, but the samples from both of these older groups contained less collagen and elastin than veal. Because veal is more tender than meat from more mature animals, it is concluded on the basis of these data that the percentage of collagen and elastin in the longissimus dorsi of beef animals is not a critical measure of tenderness of meat.