Table 1. Physicochemical composition of three batches of veal meat

Batch Moisture (%) Crude protein (%) Ash (%) Lipid (%) pH
1 76.05±0.050 18.60±0.300 0.73±0.050 1.27±0.045 5.59±0.005
2 75.40±0.300 20.95±0.450 0.56±0.015 2.55±0.050 5.58±0.005
3 75.60±0.001 18.80±0.100 0.60±0.010 1.15±0.020 5.61±0.005
Mean±SD 75.68±0.145 19.45±0.496 0.63±0.036 1.66±0.284 5.59±0.006