The effect of wrapping veal carcasses in viscose foil on some carcass and meat quality traits
DOI:
https://doi.org/10.31914/aak.1985Keywords:
calves, chilling, meat qualityAbstract
Fifty veal calves were used to study the effect of wrapping carcasses in viscose foil on carcass and meat quality traits. Half of them were wrapped in viscose foil before they were exposed to chilling, and half of them served as a control. Veal calves were around 4 months old at slaughter and reached on average 84 kg warm carcass weight. After 24 hours of conventional chilling wrapped veal calves had for 0.45 kg or 0.5% lower
(P < 001) chilling loos and 0.1 lower (P < 0.001) pH value in longissimus dorsi muscle. Wrapping had no significant (P > 0.05) effect on meat colour of flenk muscle.
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