Analyses are reported for seventy-seven samples of meat. They include beef muscle, tongue, liver, kidney and brain. A few samples of lamb and veal muscle were analyzed. The significant features of these analyses have been considered in the previous discussion. In order to have a good check on the values of the various foodstuffs consumed when meat makes up a considerable portion of the diet to be studied, it is important to make analyses of samples of meat which duplicate as closely as possible the meat eaten.