THE CHEMICAL COMPOSITION OF EDIBLE VISCERA 
FROM MEAT-PRODUCING ANIMALS 1 
By Wilmer C. Powick, Biochemist, and Ralph Hoagland, Senior Biochemist, 
Biochemic Division, Bureau of Animal Industry, United States Department of 
Agriculture 
A study of the nutritive value of the edible viscera of meat-producing animals 
has been in progress in these laboratories for some time. Results pertaining to 
the antineuritic vitamin content of these organs have already been published by 
one of us {?), 2 while subsequent papers will probably deal with their value as 
sources of the other vitamins and with the biological value of their proteins. 
The present paper is concerned with the chemical composition of the edible 
viscera, upon which subject there seems to be but little information in the 
literature. 
The data which are here contributed represent the results of fairly extensive 
analyses of livers and of less extensive analyses of hearts, brains, kidneys, 
tongues, pancreas, spleens, lungs, and stomachs from the principal types of meat- 
producing animals, namely, cattle, hogs, and sheep. In some cases separate 
analyses were made of a number of specimens of the given organ, while in other 
cases the analyses were made upon composite samples made up from a number of 
individual organs. 
SOURCE AND PREPARATION OF ANALYTICAL MATERIAL 
The animals supplying the experimental material were selected from among 
average fat steers, butcher hogs, medium weight veal calves, and fat lambs that 
were being slaughtered at local abattoirs. 3 The organ to be studied was removed 
from the slaughtered animal and chilled, and when thoroughly cold it was trans¬ 
ported directly to the laboratory, where, after removal of extraneous fat and con¬ 
nective tissue, it was passed several times through a meat chopper and the 
ground material thoroughly mixed to form a homogenous sample for analysis. 
The determinations of such constituents as are subject to change through enzy¬ 
matic or bacterial action were begun immediately and carried on with dispatch 
to a point where no further change could occur. The other determinations were 
begun at convenience within a day or two, the sample being stored in the interim. 
in a closed glass container at a temperature of 34° F. Analytical work was 
generally begun within 24 hours after the slaughter of the animal. 
METHODS OF ANALYSIS 
The analytical methods employed have for the most part been amply described 
in the literature and had previously given satisfactory results in the hands of the 
authors. Appropriate references to or descriptions of these methods are given 
below. 
Moisture .—Moisture was determined by freezing a weighed portion of the 
sample and drying it to constant weight in vacuo over sulphuric acid. 
i Received for publication Mar. 6, 1924. 
* Reference is made by number (italic) to “Literature cited," p. 346. 
*Valuable assistance in the selection of these animals was rendered by Dr. H. K. Walter, of the Bureau 
of Animal Industry, inspector in charge of meat inspection at Washington, D. C., to whom the authors 
acknowledge their indebtedness. 
Journal of Agricultural Research, 
Washington, D. C. 
Vol. XXVIII, No. 4 
Apr. 26, 1924 
Key No. A-70 
