Determined the difference of brisket, tenderloin, topside from 120 d dairy veal calf. The muscle was sampled at slaughter and subjected to volatile flavor compounds analysis by SPME—GC—MS. The results showed that: the same type of volatile flavor compounds was different in different parts of the veal. Brisket had the least amount of aldehydes, which was only 32.181%. Brisket had the largest amount of hydrocarbons, which is twice as much as tenderloin, and topside. Topside had the lowest level of ketones, which is only 2.928%. Different parts of meat sample had different type and proportion of total volatiles flavor compounds. 64 kinds flavor compounds were detected from brisket, 48 kinds from tenderloin, 34 kinds from topside. Previous studies suggested that we often choose tenderloin as the optimal part of the carcass during beef processing, but for veal the brisket had the largest number of flavor compounds rather than tenderloin.

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