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

Abstract

Effects 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 specialfed veal (SFV). More meaty and sour flavor was detected in SFV than in Bob veal.

Packing plant differences in meat quality for grain-fed veal

“…Grain-fed veal production is well established in Ontario and Quebec, producing a meat that is considered lower in fat, more tender, but with less flavour than beef (Bowers et al 1989). Consumers have an expectation for tenderness when consuming veal, and dissatisfaction with veal usually involves consumption of a less tender product.…”

Nutrient composition of four cuts of British Columbia grainfed veal

“…Whereas roasting and broiling resulted in 87 and 89% moisture retention, braising and stewing resulted in only 80 and 84%. Other authors (Bowers et al 1989;Nasvadi et al \992; Ono et al 1986) have agreed that veal prepared by dry-heat methods retains more moisture than veal prepared with added moisture.…”

EFFECTS OF VISUAL MASKING TECHNIQUES ON THE INTENSITY RATING OF SWEETNESS OF GELATINS AND LEMONADES1

“…Visual masking techniques are frequently used in sensory science to prevent panelists from making distinctions among samples on the basis of color differences only. Colored lights (Red: O'Mahoney and Goldstein 1986;Sanders et al 1989;Bowers et al 1989;Guichard et al 1990;McDaniel et al 1990; Green: Price and Greene 1978;Blue: Pangborn et al 1971), colored containers (Red: Joseph 1986; Gifford and Clydesdale 1987;Blue: GuitiCrrez et al 1989;Black: Berg et al 1955;Guichard et nl. 1990;McDaniel et al.…”

“…1990;McDaniel et al. 1990; White: Kelly and Heymann 1989;Brown: King 1987), dyes (Helm and Trolle 1946) and blindfolds (Christensen 1983;Cardello and Segars 1989) are frequently used as masking techniques.…”