Carne di vitello. Indagine sulle caratteristiche qualitative.
1994
Nanni Costa L. | Grossi A. de | Russo V. | Benatti L.
The aim of this survey was to evaluate various quality traits of veal. pH, temperature, colour (L*a*b* system), drip and cooking losses, shear force, pigment and collagen content and chemical composition were evaluated on longissimus dorsi muscle samples collected from 104 carcasses (average hot weight kg 135.8) (10.3) randomly chosen on the slaughter-line. The average values were found to be included in the range regarded as normal for this kind of meat. Nevertheless several quality traits, as pigment and intramuscular fat content and drip and cooking losses, showed a large variability. Meat of carcasses penalized at the visual commercial grading cause of an insufficient conformation or an intense pink colour of muscles was found similar, for the other characteristics, to the meat from higher graded carcasses. Differences raised only for the pigment content and for the drip loss which resulted respectively higher and lower in the meat from carcasses penalized for the colour. Results obtained show that an intense pink colour of veal does not worsen the other characteristics and the chemical composition. Therefore the consumers' request of pale veal does not appear justifiable from a quality and nutritional point of view.
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