Influence of rearing and age at slaughter on carcass and meat quality of veal calves.

Veal calves were reared post-weaning using two methods: inside on milk and outside on grass (both with access to pellets). Calves were serial slaughtered at 10, 12, 14, 16 and 18 weeks of age. Carcass and meat quality characteristics were measured. Calves reared outside on pasture produced carcasses which were lighter in weight, leaner and had a lower conformation score. In addition, the meat was darker, redder and had a higher pigment content than the meat from calves reared inside on milk. Meat tenderness was similar in both treatments. Calves slaughtered at an older age (14-18 weeks) generally produced heavier carcasses with meat which was redder and yellower in the M semimembranosus (SM) with variable lightness. Age at slaughter had no effect on the meat colour of the M longissimus dorsi (LD). Meat in the LD and in the SM tended to be less tender from older calves. There was no interaction of age with method of rearing in any parameter measured. (