mm early to bed like an old woman
but maybe i will be less of a zombie tomorrow! yay!
until then i will leave you with episode one of Vegantastic
The animals are led individually and stunned in a standing position. To prevent reflex muscular action cattle are sometimes pithed before the next stage, bleeding. Pithing is the insertion of a rod into the hole made by the bolt of the pistol to destroy the medulla oblongata, the part of the brain which controls motor action.
After stunning the animals are hoisted by one or both hind legs to an overhead rail leading to the sticking point where the throat is cut, usually by severing all the neck vessels with one transverse cut. In some abattoirs bleeding is carried out with the animals on the floor. The advantages of a rail system, however, is that it allows centralised collection of the blood. The animals should be bled for 6 minutes before the head is removed from the body and the horns sawn off.
The carcass is lowered, by means of a mechnical dropper on to a dressing bed where the feet ar removed and the hide is partly removed. The carcass is then raised by a hoist to a dressing conveyer and the hide is completely removed. The hind legs are separated to a distance of about a meter to make the removal of the internal organs easier. The viscera drop on to a table covered by a washable material. With the hind legs further extended the carcass is sawn into two halves and then four quarters. The internal organs (heart, lungs, kidneys, spleen and liver) and the intestines are put in a tray and the four quarters are hung up on hookes ready for inspection. All parts of the animal should be properly labelled so they can be identified without any doubt.
More fun excerpts from The Economic Application of Modern Technological Developments will be coming soon!
who would have thought the library held such gems as this
- pirate z
but maybe i will be less of a zombie tomorrow! yay!
until then i will leave you with episode one of Vegantastic
The animals are led individually and stunned in a standing position. To prevent reflex muscular action cattle are sometimes pithed before the next stage, bleeding. Pithing is the insertion of a rod into the hole made by the bolt of the pistol to destroy the medulla oblongata, the part of the brain which controls motor action.
After stunning the animals are hoisted by one or both hind legs to an overhead rail leading to the sticking point where the throat is cut, usually by severing all the neck vessels with one transverse cut. In some abattoirs bleeding is carried out with the animals on the floor. The advantages of a rail system, however, is that it allows centralised collection of the blood. The animals should be bled for 6 minutes before the head is removed from the body and the horns sawn off.
The carcass is lowered, by means of a mechnical dropper on to a dressing bed where the feet ar removed and the hide is partly removed. The carcass is then raised by a hoist to a dressing conveyer and the hide is completely removed. The hind legs are separated to a distance of about a meter to make the removal of the internal organs easier. The viscera drop on to a table covered by a washable material. With the hind legs further extended the carcass is sawn into two halves and then four quarters. The internal organs (heart, lungs, kidneys, spleen and liver) and the intestines are put in a tray and the four quarters are hung up on hookes ready for inspection. All parts of the animal should be properly labelled so they can be identified without any doubt.
More fun excerpts from The Economic Application of Modern Technological Developments will be coming soon!
who would have thought the library held such gems as this
- pirate z