08-Lancaster Farming, Saturday, February 25, 1995
Research Extends Veal’s Reach
CHICAGO, 111. Great pro
ducts have the most opportunities
for success. Great products made
better are even easier, as the veal
industry is helping to demonstrate.
Although it is already conve
nient, versatile, tasty and nutri
tious, veal is becoming better
through product development and
meat science research. Through
their checkoff funds, veal produc
ers have invested more than
$67,500 over the past four years in
research projects that explore
desirable veal qualities with the
intention of enhancing them.
Five major projects have been
conducted through National Live
Stock and Meat Board-managed
reserach projects since 1990. The
projects have been able to use and
build on information from an orig
inal project, which determined the
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primary differences between types
of veal carcass (bob and special
fed) in terms of percentage of
lean, fat and bone. Each of the
projects was designed to increase
veal profitability by finding ways
of improving the product
According to Wanda Cooper,
chairman of the Meat Board Veal
Committee and a veal producer
from Michigan, the results of the
project point to ways veal market
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ing by the Meat Board and other
groups and companies can be
targeted to the needs of end users,
including both retail shoppers and
restaurant patrons.
“Scientific research expands
veal’s ability to compete in the
marketplace, M Cooper said, “In
that sense, it is one of the wisest
possible uses of checkoff dollars.
While we know we have an excel
lent product, investigations of spe-
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The recent veal checkoff-spon
sored research has included:
• A comparison of carcass com
position between bob and special
fed veal.
• An exploration of the fats and
related compounds found in diffe
rent types of veal.
• A look at factors that may
influence product color changes in
ground veal, such as the possible
presence of iron and zinc.
• A comparison of amino acid
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and collagen contents in different
types of veal.
• An examination of methods to
accurately predict veal carcass
composition.
“the veal industry recognizes
the importance of cultivating
research that keeps us up-to-date
for stabilizing and building con
sumer demand,” Cooper said.
“New research leads to the poten
tial for value-added products as
well as a better understanding of
nutrition composition and other
product benefits that are effective
promotion and information tools.”
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