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

EVISCERATION

• The mid-line of the ventral side form the rectum to the point of the jaw is opened down.
• The breastbone is split.
• The bung loosened and pulled out several inches to be sure that it is free.
• Then tied with string.
• Body cavity is opened (be careful to avoid cutting entrails).
• If a barrow or boar, the penis must be loosened.
• The intestines are loosened.
• The kidney and Kidney fat are left intact.
• Intestines, liver and stomach are lifted out.
  • Hands are slipped down the inside of the body cavity, then forward along the diaphragm, lifting out all abdominal entrails with an upward motion.
  • Oesophagus is cut.
  • Liver is removed - gal bladder stripped off - liver washed and weighed.
  • All abdominal entrails are weighed.
• Diaphragm is removed.
• Membrane only has to be cut out, leaving muscle intact.
• With a downward motion, lungs and heart are pulled out, including the aorta.
• These are known as the thoracic entrails, sometimes called the pluck.
• Inside of each jawbone is cut down, and then along the dorsal side of the tongue to loosen, and then the pluck is to be pulled out.
  • Heart and tongue are removed - washed, weighed and plattered.
• Head at the atlas joint is removed, leaving the jowls on the carcass.
• The head is weighed.
  • Cheek meat and other head trimmings including brain are removed.
• The inside of the carcass is washed.