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| Nutritional Analysis of Veal |
| 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 |
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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.
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