Nutritional characteristics of veal

Abstract

This study formed part of a major project on the determination of the nutritional and quality characteristics of red meat (beef and veal) in South Africa, sponsored by the South African Meat Board. The study on veal was divided into two phases. Phase 1 included evaluation of the physical composition and proximate chemical analysis, total collagen and collagen solubility determinations, as well as the sensory evaluation of each veal cut, raw and prepared according to the most appropriate dry or moist heat cooking method. Phase 2 consisted of the determination of the nutrient content of both raw and cooked veal cuts of carcasses found in the South African Carcass Classification System. However, for the purpose of this dissertation, only the nutritional characteristics (phase 2) and the proximate chemical analyses (phase 1 and 2) will be reported and discussed. The data obtained from the physical analysis was used to determine the contribution of each cut to the carcass.