VITAMIN B IN EDIBLE TISSUES OF OX, SHEEP, AND HOG. 21 
II. VITAMIN B IN THE EDIBLE VISCERA OF THE OX, SHEEP, 
AND HOG. 
IMPORTANCE OF EDIBLE VISCERA AS FOOD. 
In the commercial slaughter off cattle, sheep, and hogs in this 
country, practically every edible part of the animal for which there 
is a markét is saved for food purposes. The dressed carcass, of 
course, represents the largest proportion of the total food value of 
the animal; but the edible by-products, in packing-house parlance 
called “‘edible offal,’’ are an important source of food. The edible 
viscera, or internal organs, make up the bulk of the edible by-products. 
In addition to their other nutritive properties, it has been observed 
that several of the internal organs are rich in vitamins. 
In Tables 9 to 12, inclusive, which follow, are shown the yields of 
blood and edible viscera obtained in the commercial slaughter of 
several grades of cattle, sheep, and hogs.t' Potentially, all the prod- 
ucts named are available as food, but in practice some of them are 
saved only in limited quantities on acccunt of the restricted demand 
for the same, or because it is not profitable to save them. Also there 
must be deducted from the total yields of the products named those 
products which have been condemned as unfit for food in accordance 
with the meat-inspection law. However, even after such corrections 
have been made, the quantity of edible viscera and blood saved for 
food purposes represents a very material percentage of the dressed 
weight of the ox, the sheep, and the hog. 
TABLE 9.—Average yield of edible viscera and blood from cattle. 
Canner cows, 128 | Medium steers, 71 Prime steers, 65 
head. head. ead. 
Item. “: _ = 
er cent er cent er cent 
qe of dressed | aulaee of dressed eee of dressed 
| aa weight. oe weight. eat: weight. 
: Pounds. | Per cent.| Pounds. | Per cent.| Pounds. Per cent. 
Average live weleht. 2 o.. sees cc se ee se 805508 ane Ibert 134s Ob lis Sore sere STOO | ao eee 
Average dressed weight (chilled).......... SS2100 Sees 64050" (Soe se SO OR eee seeene 
DIGIT eo Os ae SRE = Re eee 30.0 7.85 55.0 8.59 80.0 9.99 
OTe eee eee ne a a 9.0 PAB 10.0 1.56 14.3 | 1.79 
JE VCE RA aoe Pes ee aca eat an a a 2.8 lou 3.8 .59 4.4 53) 
TPE TA SSIS Ss EE ee ea ee eS 6.0 is by/ 6.7 1.05 7.0 | . 87 
SUBST cis ete See me ee 2.0 52 2.2 34 2.2 27 
CHIT CVS Bee pert ss” os = es ee 2.0 .52 203 . 36 2.5 sail 
Stomach (edible part)..................... 15.5 4.06 | 19.0 2.97 | 19.0 2. 37 
IER ES So Saas e5es == eseta sas soe Boe eee eoe 8 7A 1.0 .16 1.0 12 
Monee; (Gmimmed) ean. es | 3.4 . 89 4.5 .70 5.8 AP 
HEATICEC ASSP eee ee ee ee eee [Recher pene ci | ee ARE | 114? «19 | 1.3 16 
ESTEE CI res BS) See AS Ak lle Se ee Seem [eee nee ee ek on ee a8 205 | 3 | 04 
Total viscera and blood.........-..- 7i5| 1870| tose 16.56| 137.8] 17.19 
! The data from which these tables have been prepared were kindly furnished by one of the large meat- 
packing establishments located in Chicago. 
