580 Journal of Agricultural Research vol. vi, no. 16 



of the family knew the age of the veal. All appeared to enjoy the meat 

 and made no remarks which would indicate that they were aware of its 

 nature. No physiological disturbances were noted during these tests. 



In general, it was noticed that when bob veal was cooked as a roast it 

 presented a less appetizing appearance than did the more mature meats. 

 This is due principally to the greater amount of water in the meat and 

 to the less firm structure of the muscular tissue; consequently, when the 

 meat is roasted or broiled — methods of cooking which cause the evapo- 

 ration of considerable of the water — the meat shrinks away from the bones, 

 producing an abnormal and undesirable appearance. However, if the 

 veal is removed from the bone, it may be roasted, broiled, or used to 

 make stews with very satisfactory results. 



The younger veal was found to take the place quite satisfactorily of 

 the common market veal. In practice, the shrinkage in cookery due to 

 loss of water would mean the purchase of a larger quantity for the table 

 if the same amount of meat is to be eaten. The deficiency in fat can 

 be made up by adding fat in cookery. No study was made of the 

 effects of handling upon market quality, or of the general question of 

 legal regulation with respect to the marketing of young veal. 



DIGESTION EXPERIMENTS 



SELECTION AND COMPOSITION OF MATERIAL 



The series of digestion experiments reported was made in this laboratory 

 at the request of the Bureau of Animal Industry. The age of the calves 

 used (in every case supplied by the Bureau of Animal Industry) was 

 never more than five days, this age being arbitrarily selected in order to 

 have as great a difference in maturity as possible between this type of 

 veal and market veal. This was done so that any difference in the diges- 

 tibility of the two types would be easier of detection should a difference 

 exist. The calves used were procured without regard to breed or size 

 and were healthy individuals passed by the Federal meat inspectors. 



The calf was slaughtered the day preceding the cooking of the meat, 

 and the carcass was stored in the meantime in a well-cooled refrigerator, 

 no attempt being made, however, to study the keeping quality of the 

 meat under ordinary trade and household conditions, a matter which 

 apparently has not been studied. The cut most generally used in the 

 digestion experiments was the leg, while the remainder was used for the 

 dietary studies. This cut was chosen since it was easy to obtain the same 

 cut of market veal for check experiments. The waste material (bone, 

 tendon, etc.) in the legs of the very young veal was determined and found 

 to be approximately 40 per cent. This amount of waste is much greater 

 than that of mature veal, which is reported as 12 per cent (maximum, 25 

 per cent; 1, p. 31-32). Since muscular tissue is less developed in younger 

 animals, it is logical to expect that there will be less tissue in proportion 

 to bone. 



