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

Abstract

BACKGROUND Beef is a highly nutritious and valuable food. In order to complete its nutritional information, this study determined the chemical and physicochemical parameters and fatty acid, amino acid and mineral contents in seven primal cuts from veal carcasses (shoulder clod (SC), inside round (IR), eye of round (ER), bottom round (BR), heel of round (HR), knuckle (KK) and tenderloin (TL)). RESULTS The intramuscular fat content was higher and the cholesterol content was lower in TL than in the other cuts. The colour parameters also varied in the different primal cuts. The L* and b* values were highest in ER. Cooking losses were significantly (P < 0.001) affected by the cut of meat ranging from 20.85% in HR to 29.01% in ER. Determination of the shear force values permitted us to establish more tender muscle (TL with shear force 16.45 N cm−2) and less tender muscle (IR with shear force 47.27 N cm−2). The nutritional indices and fatty acid profile indicated that HR is the healthiest cut. All cuts evaluated provide important levels of dietary amino acids, although the contents of both essential and non‐essential amino acids were highest in HR. Finally, K, Zn and Fe were affected by the type of veal cut. CONCLUSIONS All primal cuts of veal provide important nutrients for human diets. The information of this research allows consumers to make healthful food choices, creating diets aimed at trying to correct deficiencies and providing objective data that differentiate between differently priced cuts of veal. © 2018 Society of Chemical Industry

Influence of birth weight and weaning weight on performance and veal quality

“…Content of saturated fatty acids did not differ, but content of monounsaturated and polyunsaturated fatty acids differ significantly (P<0.05) between some LBW groups (Table 3). Contrariwise to Blanco et al (2010) and Gálvez et al (2018), we found higher content of monounsaturated fatty acids in veal loin. Content of palmitic acid, which is known to have a cholesterolemic effect was significantly higher (P<0.001) in the lightest group of calves.…”

Cooperative and Independent Functions of the miR-23a~27a~24-2 Cluster in Bovine Adipocyte Adipogenesis

“…The pivotal issue for genomic selection is to establish the reference population and candidate population for better selection of the paternal and maternal candidates [57]. To improve the meat quality of beef, increasing the marbling (or intramuscular fat) content is an efficient and necessary approach [58]. Understanding the molecular basis of the miR-23a~27a~24-2 cluster in adipogenesis can provide new insights for selecting candidates with more intramuscular fat content.…”

Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability

“…Before color measurements, muscles were freshly cut and allowed to bloom directly in contact with air for 20 min. Colorimetric parameters (L*, a*, and b*) were measured as described by Gálvez et al [ 21 ], using a Minolta CR-300 colorimeter (Light Source D65, Minolta Camera Co., Osaka, Japan). Measurements were collected from a 0° viewing angle with A-pulsed xenon arc lamp, with a reading surface of 8-mm diameter.…”