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Veal is widely prized by consumers for its excellent nutritional value. Calf meat is generally obtained from young (immature) bovine animals up to 8months of age, or in some cases from older animals, but no older than 12months. Classification of calf carcasses and specification of cuts are quite well regulated in the European market, in contrast with feeding systems and meat characteristics. There are several calf production systems, but in terms of consumer health the most beneficial meat is obtained from animals reared on pasture with natural suckling. In view of the above, this review is limited in scope to Member States of the European Union and focuses on the main factors influencing the carcass quality, proximate composition, intrinsic properties, cholesterol content, fatty acid composition and mineral composition of veal from calves reared on pasture with their mothers., (Copyright © 2017 Elsevier Ltd. All rights reserved.)

The aim was to evaluate the influence of organ and calf type on the chemical composition, mineral concentration, fatty acid profile and inherent properties in offal. Organ type influenced (p<0.01) all evaluated characteristics, whereas calf type to a lesser extent affected mineral content. The highest contents of K, Zn and Fe were found in liver. The heart of veal calves contained the highest contents of Mg and Mn. In addition, the most favorable fatty acid profile was also found in hearts, by reason of the lowest SFA and highest PUFA percentage and h/H ratio. Significantly higher values of PUFA percentage, PUFA/SFA ratio, and content of CLA were found in organs of suckler beef, which is associated with the beneficial effects of grazing on the fatty acid profile. Results could help to increase the consumption of calves' offal and its utilization in meat processing., (Copyright © 2011 Elsevier Ltd. All rights reserved.)