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Color Stability, Lipid Stability, and Nutrient Composition of Red and White Veal
Author(s) -
FAUSTMAN C.,
YIN M.C.,
NADEAU D.B.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05481.x
Subject(s) - food science , chemistry , lipid oxidation , composition (language) , pigment , nutrient , biochemistry , antioxidant , linguistics , philosophy , organic chemistry
Surface spectra of the two veal types revealed that red veal was more discolored than white veal by day 6 of 4° C storage (P<0.05). Measurements of MetMb accumulation in minced muscle revealed a greater concentration of oxidized pigment for red veal on days 2 and 4 of 4° C storage (P<0.05). Data support a tendency of red veal to undergo more rapid lipid oxidation than white veal during storage. There were no differences between the two veal types for pH, proximate analysis or fatty acid composition (P < 0.05). However, red veal contained higher levels of iron and zinc, and lower levels of cholesterol than white veal (P<0.05). The results indicate that while red veal has a more limited shelf‐life than white veal, it also has potential nutritional advantages.