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Influence of rearing and age at slaughter on carcass and meat quality of veal calves



Influence of rearing and age at slaughter on carcass and meat quality of veal calves



Proceedings of the Australian Society of Animal Production 17: 350-353



After weaning veal calves were reared by 2 methods: inside on milk and outside on grass (both with access to pellets). Calves were slaughtered at 10, 12, 14, 16 and 18 weeks of age. Carcass and meat quality characteristics were measured. Calves reared outside on pasture produced carcasses which were lighter in weight, leaner and had a lower conformation score. In addition, the meat was darker, redder and had a higher pigment content than the meat from calves reared inside on milk.

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Accession: 001618079

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