LPT 312: Abattoir Practices and Animal Products Technology (1+1)

EVISCERATION

• Evisceration is commenced simultaneously with rumping, by cutting the abdominal wall just ahead of the pelvis taking care not to puncture the intestines.
• The carcass is opened in the midline and eviscerated as the carcass is lifted.
• The fat and membrane that hold the bung, gut and bladder are loosened.
• The intestines and stomachs are pulled out, leaving kidney fat in the carcass.
• Liver is removed, the gall bladder pulled off, then liver washed, weighed and hung on a hook.
• Stomachs and intestines are weighed and ruffle fat from intestines stripped.
• The diaphragm membrane is removed and pulled.
• The lungs, heart, trachea and esophagus are removed.
• Heart is removed from thoracic entrails, washed and weighed.
• Pluck is also weighed.
• Skinning is completed over the shoulders and neck.
• The hide is pulled off, weighed, salt applied and placed in hide room.