Effect of Animal Weight on Palatability of Veal Leg Roasts

Abstract

LEG roasts from three weight groups of male Holstein veal calves were evaluated by a taste panel. Highly significant differences in overall palatability existed between veal leg roasts from the weight groups of calves studied. The greatest differences in palatability existed between roasts of Group I from light veal and those of Group III from heavy veal, while the least differences existed between those of Group II and Group III. Using Warner-Bratzler Shear values it was concluded that the tenderness of veal leg roasts was significantly influenced by the weight of the calf. Roasts from Group I calves were more tender than those from either Group II or Group III. However, it was noted that the age and carcass grade also may have been a factor in tenderness differences. The side of the carcass from which the roast was removed, the location of the leg roast used as the sample (proximal or distal), and the percent cooking and drip losses did not significantly affect tenderness of the leg roasts. Copyright © 1972. American Society of Animal Science. Copyright 1972 by American Society of Animal Science.