Learn More
The color stability of fresh ground veal from four different muscles (biceps femoris, longissimus dorsi, psoas major and supraspinatus) was characterized, and the effects of lipid oxidation, iron and zinc on this degradative process were investigated. Samples were minced and prepared in a manner consistent with retail production and analyzed for pH,(More)
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(More)
  • 1