Instrumental meat quality of veal calves reared under three management systems and color evolution of meat stored in three packaging systems.
This study evaluated the meat quality of grazing suckling calves (GR), suckling plus supplemented calves (SUP) and weaned calves finished on concentrates (FIN) and the color evolution of meat packaged in film (FILM), modified atmosphere packaging (MAP) and vacuum packaging (VAC). Intramuscular fat was quite low for all treatments and GR meat had greater percentages of PUFA and lower SFA, MUFA and n6/n3 than SUP and FIN. FIN and SUP meat had more L* and was more tender when aged than GR. GR meat was tough and dark. The packaging system was more influential on meat color than the feeding management. VAC had the lowest values of metmyoglobin when aged. MAP had the greatest L* and hue angle and the lowest redness after 13 d of aging, thus MAP was the packaging with the shortest shelf life.
Centro de Investigación y Tecnología Agroalimentaria de Aragón, Avda Montañana 930, 50059 Zaragoza, Spain. gripoll@aragon.es
G
G
Ripoll
P
P
Albertí
I
I
Casasús
M
M
Blanco
D000822:Animal Husbandry / Q000379:methods*; D000818:Animals; D002417:Cattle; D003116:Color; D005227:Fatty Acids / Q000032:analysis; D018857:Food Packaging / Q000379:methods*; D063427:Food Quality; D008297:Male; D008460:Meat / Q000032:analysis*; D008786:Metmyoglobin / Q000032:analysis; D018482:Muscle, Skeletal / Q000737:chemistry; D010100:Oxygen / Q000378:metabolism; D014618:Vacuum
D005227:Fatty Acids; D008786:Metmyoglobin; D010100:Oxygen