FORMATION OF HEMATOPORPHYRIN IN OX MUSCLE 
DURING AUTOLYSIS 
By Ralph Hoagland 1 
Senior Biochemist , Biochemic Division , Bureau of Animal Industry 
INTRODUCTION 
In the course of a series of autolysis experiments with ox muscle certain 
changes in the color of the tissue were noted, which, on closer study, 
were found to be due to the formation of hematoporphyrin. While this 
compound is a well-known derivative of hemoglobin, yet this is the first 
instance, so far as the author has been able to determine by a careful 
search in the literature, where the formation of hematoporphyrin in this 
manner has been reported. Since the method and place of the produc¬ 
tion of hematoporphyrin in the human body are not at all clearly under¬ 
stood, the results of these observations are offered with the hope that 
they may throw some light on that subject. 
EXPERIMENTAL WORK 
A series of experiments was conducted for the purpose of studying the 
chemical changes which take place in ox muscle during autolysis. A 
detailed description of these experiments has been reported in a previous 
paper by Hoagland and McBryde, 2 and only such details as seem pertinent 
to this paper will be described here. 
Both aseptic and antiseptic experiments were conducted, but the 
observations now to be reported pertain to the aseptic experiments. 
These were carried on under strict bacteriological control. Thirty-six 
samples of muscular tissue from the hind quarter of an ox were secured 
by aseptic methods and were transferred to sterile covered crystallizing 
dishes. The dishes were sealed by means of adhesive tape and were 
incubated at 37 0 C. for periods ranging from 7 to 220 days. The samples 
weighed from 274 to 51S gm., the average being 377 gm. Out of the 33 
samples 21 showed visible evidences of bacterial contamination and were 
discarded. Of the remaining 12 samples 9 were submitted to careful 
bacteriological examination and proved to be sterile. The remaining 3 
samples, which were incubated for 103/123, and 220 days, respectively, 
showed no apparent evidences of bacterial growth, and while they were 
not submitted to careful bacteriological examination, yet their appearance 
1 The author desires to extend his thanks to Dr. C. N. McBryde, of the Biochemic Division, who prepared 
the samples of muscle for incubation and who exercised bacteriological control over the experiments. 
2 Hoagland, Ralph, and McBryde, C. N. Effect of autolysis upon muscle creatin. In Jour. Agr. 
Research, v. 6, no. 14 , P- 535 _ 547- 1916 . Literature cited, p. 546-547- 
(41) 
Journal of Agricultural Research, 
Dept, of Agriculture, Washington, D. C. 
fn 
Vol. VII, No. 1 
Oct. 2, 1915 
A-2S 
