Four muscles were studied to determine the lipid composition of Bob (BV) and Special‐fed (SFV) veal. No differences existed for proximate analysis values of muscles from carcasses of different weight classes (P> 0.05). Muscles from SFV were higher in fat (P < 0.05) and generally displayed more protein and less moisture than the BV. BV contained more cholesterol than SFV (P< 0.001); however, there was no difference among the 4 muscles for cholesterol content (P > 0.05). SFV contained more 14:0 and 18:2, and less 16:1, 18:0 and 18:1 fatty acids than BV (P< 0.05). Fatty acid composition on a g per 100 g tissue weight basis was higher in 14:0, 16:0, 17:0, 18:2 and 20:4 (P< 0.05) for SFV. The longissimus contained more 14:0, 16:0, 18:0 and 18:1 than the other muscles studied (P< 0.05). The results indicate that veal is an appropriate low‐fat muscle food which meets modern dietary guidelines concerning fat consumption.
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Faustman et al. (1992) studied this question.
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