Characterization of the Increase in Paleness of Milk‐fed Veal During Refrigerated Storage

Ninety‐five Holstein bull calves raised on milk replacer were used to study the development of meat color during storage. Luminous reflectivity (Y) of the pectoralis profundus muscle increased an average of 22 lux units after a 3‐day aging period. Forty‐five‐minute color measurements correlated with 3‐day color measurements (r = 0.69) and pre‐slaughter hemoglobin (r = 0.53), which also correlated with 3‐day color measurements (r = 0.65). Meat color at 45 min and pre‐slaughter hemoglobin concentration contributed significantly to predict 3‐day Y values (R 2 = 0.59). However, this procedure was not accurate to predict color of meat at 3 days after slaughter.