CHEN Zhen1, LIU Tao1, GU Qianhui2,3, LIAO Xinyan1, HUANG Junyi1,*
1.Laboratory of Food Nutrition and Function, School of Life Sciences, Shanghai University, Shanghai 200444, China;
2.Nanjing Yurun Food Co. Ltd., Nanjing 210041, China;
3.State Key Laboratory of Meat Processing and Quality Control, Nanjing 210041, China
Abstract：Proximate nutrient composition of veal was analyzed in this study. The results showed that the contents of protein, crude fat, moisture, ash, carbohydrate and energy in veal were 23.76%, 1.38%, 77.66%, 1.35%, 0.85% and 469.43 kJ/100 g respectively. Veal was found to contain abundant microelements with iron and copper being 10 times higher than in beef. Veal showed a marginal decrease in total amino acid content but a higher proportion of some functional amino acids in total amino acids when compared with beef. These findings suggest that veal has a higher nutritional value and health value.
