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Effect of dietary iron on the colour and pigment concentration of veal

✍ Scribed by D. B. Macdougall; I. Bremner; A. C. Dalgarno

Publisher
John Wiley and Sons
Year
1973
Tongue
English
Weight
465 KB
Volume
24
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The colour and pigment concentration of muscles from veal calves whose dietary iron intake was 10, 40 and 100 ΞΌg/g milk powder were measured. The colour was related to pigment content which was related to the dietary iron concentration and anatomical location of the muscle. The myoglobin content of veal from calves receiving 100 ΞΌg Fe/g was twice that of veal from calves receiving 40 ΞΌg Fe/g but there was no difference in myoglobin content between 10 and 40 ΞΌg Fe/g. Calves receiving 10 ΞΌg Fe/g contained less haemoglobin in their blood. The lightness of cooked veal was found to be linear with the lightness of the raw, with little change in saturation but a large change in hue.

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