Nutrient composition and sensory characteristics of Canadian grain-fed veal cutlets

Abstract

Nutrient analysis indicated grain-fed veal is significantly higher in polyunsaturates, iron and copper and lower in total lipids, sodium, potassium and niacin than given by U.S. data. Sensory evaluation by trained panelists revealed panfried samples were significantly more tender and more juicy and had a more intense, meaty flavor than braised samples. Key words: Veal, Canadian veal, grain-fed veal, Canadian grain-fed veal, nutrient composition, sensory evaluation