F53^ Xibrar^ OF THE IRew l^orft State IPetcrinari? Colleae Cornell University Library TX 373.F53f Further observations on bob veal. "3""l'924 000 367 387 Cornell University Library The original of tiiis book is in tine Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www.archive.org/details/cu31924000367387 Further Observations on Bob Veal 3^1-^^ BY PIERRE A. FISH New -Yofk State Veterinary CoUeg;e Ithaca, H' Y." ' new york state veterinary college libraM ALBANY THE ARG0S COMPANY, PRINTERS 1912 -rx 373 \\\% ^o^ FUETHEK OBSERVATIONS ON BOB VEAL. PlEEEE A. ElSH. Department of Veterinary Phyaiology. In the preliminary paper published last year,* attention was called to facts of historical, legal, nutritive and economic interest. The samples then examined were necessarily somewhat restricted in number. Up to the present there has been a total of sixteen bob calves and from twenty to twenty-two specimens each of market veal and beef examined. As samples were usually taken from two regions — the loin and round, something like 115 determinations have been made of the freezing point and a lesser numbar of ob- servations made upon the specific gravity of the muscle juice and percentage of water present. Of the above-mentioned experiments the determination of the freezing point of the tissue juice seems the most promising. A Beckman's thermometer, graduated to 1-100 degrees, has been em- ployed. The fineness of the division of the scale has made it pos- sible to utilize 0.01 of a degree us the unit of calculation through- out the experiments. The freezing point Was determined twice for each sample and the average of the 'two tests was used in compiling the Statistics. The averages of the three series show that there is a difference of from 0.10 to 0.11 between the bob veal up to fourteen days of age and the market veal and beef. Occasional exceptions occur. In the sixteen specimens of bob veal, there were three samples each of the loin and round found, in which the freezing point was depressed far enough to rank with that of the market veal and beef. In the market veal there were four out of the twenty specimen* of the loin and two out of the twenty-one specimens of the round which showed a freezing point so slightly depressed as to class them with the bob veal. In the beef, six out of twenty samples of the loin and none from the round showed a freezing point similar to that of bob veal. In all three series the afetngm shewed that the freezing point * Preliminary Observations on Bob Veal. Report of the New York State Veterinary College for the year 1909-1910. of the tissue from the round was from 0.01 to 0.02 lower than that of the loin. In the case of the bob veal where the samples from the loin and round came from the same animal, the interest- ing fact was observed 'that the freezing point of the " round " tissue was less than that of the loin up to five days of age. From five days to fourteen days of age, the freezing point of the " round" tissue was depressed lower than that of the loin except in the case of one specimen ten days of age, in which the freezing point of the loin tissue was depressed 0.017 lower than that of the round. In the case of the market veal and beef, the samples of the loin and round probably did not come from the same animal as in the case of the bob veal. There was, therefore, greater fluctuation in the freezing point of the two tissues. This was more iioticeable in the beef than in the market veal, but in each series there was dis- tinctly a greater number of " round " samples with a lower freez- ing point than loin. The fact that six of the twenty samples from the loin of the beef gave freezing points similar to that of bob veal was somewhat unexpected. It may be explained, possibly, on the ground that in this tissue there is a larger proportion of water to the solids than there is, for example, in the round. The loin is one of the tender- est, juiciest and most sought-after portions of the carcass, and because the muscular tissue here is not subjected to as severe work as that of the round a larger proportion of water may be present and the tissue does not develop the toughness that other regions do which undergo more active exercise. In the case of the bob veal, as already noted from the freezing point, there is apparently a larger proportion of water present in the round up to the fifth day of life ; after that there is less than there is in the loin. This fact may, perhaps, be explained on the ground that for a short time after birth the calf, as a rule, is not very active with its limbs, but with increasing activity of the limb muscles as compared with the loin, there is a decrease in the pro- portion of the water present. The greater the proportion of solids present, the more is the freezing point depressed. This is well shown in the diagrams of Plate I. In the majority of the samples of each series the freezing point of the " round" is depressed further than that of the loin,. although there are occasional exceptions. If 1.0 degree below zero be taken as a standard for comparison, it will be seen from the dia- grams that in the case of the beef round that the freezing point of every one of the twenty-two samples was depressed lower than 1.0 degree ; while in the case of the loin the freezing point of some of the samples was not depressed so far as 1.0 degree. In the case of the market veal it is shown that out of the twenty-one samples of the round all but two were depressed more than 1.0 degree; while out of twenty samples of the loin there were four which were not depressed so far as 1.0 degree. In the sixteen specimens of bob veal, the freezing point was depressed lower than 1 degree in only three instances in case of the loin and round respectively. The following tables show the series of the freezing point, specific gravity and percentage of water in the bob veal, market veal and beef : Bob Veai — Fbeezing Point. No. Age. Loin. Round. 2 1 day (20 hours) -0.923° -0.894° 1 2 days -0.933° -0.913° 11 3 days -1.011° -0.9535 3 4 days -0.965° -0.959 8 4 days -0.972° -0.942° 12 5 days -0.970° -0.976° 4 6 days -0.924° -0.9855° 9 6 days -0.9345° -0.962° 10 7 days -0.950° -0.964° 5 8 days -0.795° -0.826° 14 9 days -0.951° -1.0085° 15 10 days -0.935° -0.918° 7 11 days -0.849° -0.987° 16 12 days -0.9305° -0.9675° 13 13 days -0.971° -0.987° 6 14 days -1.0885° -1.117° o o Average -0.9439° -0.9600° Mabket Veal — FEEEgiNa Point, No. Loin. 1 -1.1^8° 2 -1.085° 3 -1.192° 4 -1.234° 5 -1.0405° 6 -1.045° r -1.0125° 8 -1.087° 9 -1.159° 10 -0.980° 11 -1.101° 12 -1.0015° 13 -1.0515° 14 -1.0205° 15 ^1.0655° 16 -0.9910° 17 -0.9485° 18 -1.0975° 19 -1.019° 20 -0.961^ 21 Average -1.0625° Beef — ^Freezing Point. No. Loin. 1 -1.069° 2 , -1.142° 3 -1.175° 4 -1.1495° 5 -0.970° 6 -1.054° 7 -0.963° 8 -0.917° 9 -1.1455* 10 -0.977° 11 -1.175" 12 ". -i.oin.no Bound. -1.240° -1.111° -0,923° -1,035° -1.0645° -1.1315° -1.0055° -1.123° -1.091° -1.130° -0.9045° -1.082° -1.1165° -1.1045° -1.1095° -1.055° -1.079° -1.1155° -1.124° -1.092° -1.090° -1.0822° Round. -1.051° -1.044° -1.018° -1.311° -1.052° -1.0785° -1,0725° -1.013° -1.037° -1.108° -1,041" _1 nan.Ko No, Loin. Bound. 13 -1.047° -1.049° 14 -1,107° -1.057° 15 -0.9905° -1.109° 16 -1.0665° -1.0545° 17 -1.040° -1.099° 18. -1.179° -1.079° 19 -1.0675° -1.060° 20 -0.994° -1.125° 21 -1.095° 22 -1,177° Average -1.06195° r-1.080° StJMMAET of the FkEEZIISTG POIISTT EXPEEIMENTS. tioin. Bound. Bob veal -0.9439° -0.-9600i° Market veal -1.062-5° -1.0822° Beef -1.06195° -1.0800° ' ' - - ^ 'i,.r Bob Veal — Specific Geavity. Age, Loin. Eound. 1 day , .;. 1.023 1.033 3 days 1.026 1.025 4 days 1.027 1.020 5 days 1.027 1.027 6 days 1.025 1.025 6 days 1.027 1.030 7 days 1.027 1.032 8 days 1.018 1.020 9 days 1.030 1.032 10 days 1.028 1.025 11 days 1.020 1.030 12 days 1.031 1.033 13 d^ys 1.032 1.033 14 days 1.028 1.030 Average , . , . 1,0363 1.0281 8 Masket Veal — Specific GitAVirsr. No. 1 , 2 , 3 . 4 . 5 , 7 8 9 10 11 1.027 12 13 14 15 16 17 18 Loin. Bound. , 1.029 1.040 . 1.035 1.030 1.035 1.035 1.032 1.033 1.035 1.035 1.032 1.032 1.034 1.035 1.038 1.031 1.032 1.037 1.034 1.032 . 1.027 1.035 1.027 1.045 1.032 1.034 1.028 1.037 1.028 1.032 1.032 1.033 1.025 1.027 1.034 Average . 1.0314 1.0342 Beef — Specific Gravity. No. Loin. Round. 1 1.030 1.034 2 1.035 1.028 3 1.035 1.030 4 1.035 1.035 5 1.035 1.038 6 1.030 1.033 7 1.027 1.032 8 1.032 1.032 9 1.035 1.032 10 1.032 1.034 11 1.033 1.027 12 1.030 1.034 13 1.032 1.035? 14 1.033 1.040 y Beef — Specific Gravity — (Continued^. No. "~" Loin. Kound. 15 1.023 1.037 16 1.030 1.035 17 1.033 1.033 18 . 1.027 1.028 19 1.027 20 1.035 Average 1.0315 1.0328 SirMMAItT OF THE SPECIFIC GeAVITT TaBLES. Loin. Round. Bob veal 1.0263 1.0281 Market veal 1.0314 1,0342 Beef 1.0315 1.0328 Bob Veal — Pekcentage of Water. Loin. Bouiid. 78.48^ 78.17^ 77.55;^ 78.75^ 81.19^ 80.89^ 79.37^ 77.86^ 77.77j^ 79.21;^ 76.36^ 78.43^ 73,81^ 75.98^ 76.63^ 77.16^ 74.81^ 76.60^ 78.41^ 79.40^ 78.92^ 77.83^ 77,96J^ 71.81^ 81.31j^ Average . . 77.08^ 78.43^ xo Mapket Veal — ^ Pebcewtage of Watee. Loin. Round. 63.03^ 75.64^ 70.94^ 71.04^ 13A8si 78.43;^ 74.21^ 73.56^ 77.50^ 75.97^ 79.10^ 78.32^ 75.26^ 75.00^ 83.19^ 72.39^ 77.05^ 75.86^ 76.80^ 76.63^ 77.20^ 74.77^ 74.75^ 75.29^ 75.981^ 75.49^ 78.31^ 77.32^ 75.27^ 75.95^ 77.93^ I5.26f( 77.90^ Average. . 75.87^ 75A3f( #- - ■- !- Beef — '. Peecentaqe of Wa Loin. Rouna. 70.69^ 74.96J^ 69.30^ 70.99^ 76.20^ 77.06^ 74.18^ 59.40j^ 77.78^ 73.47;^ 75.81^ 77.33)^ 72.855^ 55.08^ 77.14^ 76.82^ 69.28^ 74.50^ 72.27^ 72.54^ 72.76^ 70.43j^ 72.82;^ 73.49j« 74.63^ 74.44;^ 75.07)^ u.m 74.19^ 71.42^ Average. . 73.66^ 71.76;^ 11 SiiMMAET OF Tables of Peecentage of Water. Loin, Round. Bob veal 17.08^ iSABfl, Market veal 75.87^ 75.43^ Beef 73.66^ 71.76^ Summary of All the Tables. Bob Veal. Market Veal. Beep. Loin. Round. Loin. Bound. Loin. Round Freezing point r-0.9439° -0.9600° -1.0625° -1.0822° -1.06195° -1.080° Specific gravity .... 1.0263 1.0281 1.0314 1.0342 1.0315 1.0328 Percentage of water. 77.08^ 78.43X 75.87!< 75.43^ 73.66^ 71. 76;* In analyzing the tables, a general correspondence is noted in respect to the averages of the freezing point, speiiific gravity and percentage of water. In the bob veal where more water is present in the tissues, there is less depression of the freezing point, a lighter specific gravity and a greater percentage, of water. In the market veal and beef, there is a greater depression of the freezing point, greater specific gravity and a less percentage of water. Although there is this general uniformity as regards the averages there are numerous individual instances in which it does not exist. Of these various methods the freezing point has appeared to be the most sensitive and is, therefore, considered to be the most reliable. There are certain conditions which may influence the results in experimental work of this kind. The amount of moisture in the tissue may be increased or decreased. If the meat has been frozen or kept in a cold temperature and then brought into a warm temperature it is quite probable that some of the juice will escape from the meat and the freezing point of what further juice may be obtained will have a freezing point lower than that which might have been expected from the original juice. If, on the other hand, the conditions of temperature and moisture are right, the tissue may absorb moisture and the freez- ing point in that event should not be depressed so much. An ejcperiroest was tried along this line by allowing samples from ihe round of the market veal aud beef to remain exposed to the or4isary temperature in a basement room for three days dur- 12 • ing the month of July. A portion of the meat was used each of the three days and its freezing point determined. The following tables show the results obtained: Maeket Veal. July 13. Freezing point — 1 .091° 14. Freezing point — 1 • 141° 15. Freezing point — 1 ■ 150° Beef. July 13. Freezing point —1.108° 14. Freezing point — 1 . 174° 15. Freezing point —1.102° The figures woidd indicate that in the case of the veal moisture was lost continuously as the freezing point was depressed each day. In the case of the beef it would appear that moisture was lost between the first and second days as shown by the lower freez- ing point, but that between the second and third days enough mois- ture had been absorbed so that the freezing point was not depressed quite so much as it was on the first day. Another fact which should be taken into account is the condi- tion of the calf at the time of birth. If it be premature and is bom two or three weeks before it is normally due, then the tissues naturally could not be expected to be so mature as those of a nor- mal calf. Yet such a calf four weeks after its premature birth may be sold as veal under the New York State law, while if its birth had been delayed until the normal time, the law would re- quire the usual four weeks to elapse before the veal could be put on the market. If on the other hand the calf is not bom until two or three weeks after it is due, we must consider that during this period of extra retention in the uterus, its tissues are still growing and developing in vigor. If the calf has run three weeks overtime is it, one week after its birth, still bob veal ? It is un- der the law and yet it may have gone as far in development as the prematiu-ely born calf which the law permits to be sold four weeks after its birth although this only brings it to about the time when its birth should have normally occurred. The law governing the sale of veal varies in different countries. In some parts of Germany veal may be offered for sale eight or ten days after birth ; in other parts two weeks must have elapsed 13 from the time of birth. In Great Britain it is said (A. E. Littlev John, Meat and Its Inspection) that " calves are seldom killed for meat before five weeks old, and never should be slaughtered before two weeks old." In this country the Federal law provides that the calf must be three weeks of age (it was formerly four weeks) . In the different States the laws vary from .three weeks in New Jersey and Pennsylvania to six weeks in Arkansas and Missouri. In a number of other States the laws prescribe four weeks. It would appear that in some portions of this country there has been a tendency to reduce the minimum age at which the veal may be offered for sale, and there is not much question but that uniform laws with an age limit similar to that fixed by the Federal government would mark a decided step in advance. It is not at all improbable that it may be desirable to reduce the minimum age to that fixed by Germany or even lower if it cannot be proven that the veal is unwholesome or unpalatable. The dietetic experiments have been continued. Seven families, including more than twenty persons, hav^ co-operated at various times in this part of the investigation by eating a portion of the veal. Children from two years up. have partaken of the flesh and have apparently enjoyed it as well as the elders. The families were ready to receive a portion of a carcass when it became avail- able. In none was there any evidence that could be detected of any detriment or disturbance of the normal physiological proc- esses of the body. Although the range of persons included chil-. dren of tender years up to those well along in maturity not a single complaint of distaste or injurious effect has been received. The claim that the flesh of very young animals has a laxative effect upon human beings (Walley) has not been verifled in the present experiments. Because of the lack of the fat in the immature animals, it has been found that the flesh is apparently rendered more palatable if this deficiency is supplied by cooking the veal with pork or other fat. The fact that carcasses are occasionally seized as bob veal by officials indicates that there is more or less of an attempt to sub- stitute immature for mature veal. Undoubtedly the attempt is sometimes successful. It such a case there is not much doubt that many people, ignorant of its character, would eat bob veal J.* with a relish, who would disdain to touch it if they were infoi'med of its true character iu advance. With some there is an idiosyn- crasy against veal whether it be mature or immature, as there may be with others against oysters, clams or other articles of food. There is, howeverj among many foreigners a demand for bob veal ; others, financially poor, would undoubtedly use it, since it could be put on the market for a lower price than, mature veal. There can be no harm in legalizing the sale of bob veal if it is properly labeled to prevent substitution and so that those who wish it may procure it. As to the charge of unwholesomeness or deleterious effect upon the human system, the burden of proof rests upon those who put forth such claiins ; our own experiments thus far show to the contrary. Such a law Would bring meat into the homes of the poor where it is now absent or but rarely used. It would also reduce the attempts, under the present law, to substitute immature for mature veal. The economic side of the question is of the highest si^ificance because it beai's upon the conservation of the meat supply. To the honest farmer who does not care to raise veal to maturity there must be considerable loss. The skin may be sold, but in the absence of any knowledge of the nutritive value of the flesh, which the present law tends to confirm, the rest of the carcass is usually thrown away or cooked up and fed to the poultry or sWine. JDoubtleas many thousand dollars worth of food of a definite nutritive value goes to waste in this way in the State of New York as well as many other 'States. Such a waste should be considered very seriously when statistics show an increasing population with a diminishing meat supply. The following tables compiled ffom the year book of the U. S. Department of Agriculture show the conditions existing as to milch cows and other cattle with their value in !N"ew York State and the United States. (See also Plates II, III and IV.) Cittfc^vu,. 1,0.000 CoAWi U»o.oo