Factors affecting the meat quality of veal

Abstract

AbstractOver the last 50 years the veal industry has seen a number of changes, in particularly in production systems with the introduction and acceptance of grain‐fed and heavier calves and the progressive move from individual pens to group housing. Reasons for the changes are multi‐faceted of which two important players are the well‐being of the animal and the public perception of the industry. Regardless of the reasons for the changes, breeders strive to attain veal conforming to the rigorous standards reflecting consumer demands. Consequently a multitude of publications exists on production factors in veal farming. However, many of these reports stop at the ‘farm gate’, or more correctly, the slaughterhouse, where carcass characteristics in particular are assessed. Changes in production systems generally aim to improve feed efficiency and weight gains, but often overlook meat quality aspects which ultimately dictate financial gains. This review aims to summarise the existing and available literature on factors affecting the quality of veal meat. The topics covered include the effects of breed, sex, weight or age, diet composition and dietary treatments, environment and pre‐slaughter handling, and processing factors such as stunning, electrical stimulation, ageing and packaging. Copyright © 2006 Crown in the right of Canada. Published by John Wiley & Sons, Ltd.