Key Words
1. Bristles: Short stiff hairs spread all over the external body surface of the pig.
2. Beef: Meat of adult cattle.
3. Chevon:Meat of goat
4. Dehiding : Removal of hide.
5. Dressing percentage: It is the carcass weight expressed as percentage of live weight.
6. Evisceration: Removal of visceral organs.
7. Haying: Removal of skin.
8. Hide: The skin of a fully grown large animal (for example, cattle).
9. Live weight: Weight of the animal before slaughter and dressing.
10. Lamb: Meat of young sheep.
11. Mutton: Meat of adult sheep.
12. Scalding: To dip or spray hot water to facilitate defeathering in poultry and dehairing in pigs.
13. Singeing: Burning of small hairs on body surface of poultry and pig left after defeathering /dehairing respectively.
14. Skinning: Removal of skin
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