FSCI 3446 Anatomy Lab

Cranial or Anterior

toward the head

caudal or posterior

toward the tail

dorsal

toward the backbone

ventral

away from the backbone

proximal

closer to the vertebral column

distal

farther from the vertebral column

What are the primary parts of the skeletal structure

axial, appendicular, and splanchnic (viscera)

Axial

Head, vertebral column, ribs, sternum

appendicular

appendages attached to vertebral column by joints and/or muscle

splanchnic (viscera)

removed from carcass; developed in soft organs, not attached to bones

Vertebral column

central portion of the axial skeleton and is composed of a variable number of smaller sections called vertebra (plural – vertebrae).

Typical vertebrae consist of

body, arch, and process

Body of vertebrae

central mass of bone which the other parts are attached/built. Between each two vertebrae there is a cartilaginous disk that binds the bone firmly together in the spinal column 

Arch of vertebrae

a structure built on the upper surface of the body that completes the canal for the spinal canal

Process of vertebrae

Articular processes project forward and backward, Transverse processes project outward from the lower part of the arch and Spinous process project upward from the arch. 

Vertebral column

cervical, thoracic, lumbar, sacral, coccygeal

Cervical

first seven, first or most anterior is atlas and the second the axis.  The atlas articulates with the occipital condyles at the back of the skull

thoracic

vertebrae to which the ribs are attached

Lumbar (loin)

long transverse and short spinous dorsal processes

sacral

form the roof of the pelvic canal

coccygeal

from the tail

Cervical in cattle

7

cervical in sheep

7

cervical in swine

7

Thoracic in cattle

13t

Thoracic in sheep

13

Thoracic in Swine

14-16

What completes the axial skeleton

ribs, sternum, and head

What contributes to locomotion

appendicular skeleton

4 segments of Thoracic Limb

shoulder, arm, forearm, and manus

4 segments of pelvic limb

pelvic girdle, thigh, leg, pes (foot)

Carcass components

bone, connective tissue, muscle, and fat

Bone of carcass

• Gives rigidity, support and form to the body 

• Serves as a lever for locomotion 

• Vital organ protection 

• Store minerals 

• Forms components of blood 

Connective tissue of carcass

• Forms a part of the skeletal system 

• Forms the firm attachment against which a muscle pulls 

• Surrounds, collects and forms a harness to regulate and control muscle fibers, bundles and entire muscle during contraction and relaxation 

Muscle of carcass

Converts energy into mechanical motion or work 

Fat of carcass

• Provides a medium for the storage of excess nutrients (fat depots) 

• Insulates the body against extreme weather changes 

• Protects vital organs 

Perinephric: surrounds kidney and heart 

internal

Subcutaneous

external

intermuscular

seami

intramuscular

marbling

3 methods of immobilization

mechanical, electrical, chemical

1st step of harvest

stun/immobilization

2nd step of basic harvest

Sticking

What happens in sticking step

1. Severe the carotid artery and jugular vein 

1. About 50% of the blood is removed at this time 

2. Rodding the weasand- used in beef only 

1. Separates the esophagus (weasand) from the trachea to aid in preventing any ingesta contamination 

3rd step of basic harvest

hair/hide removal

Beef hide removal

multi-step process; head removal prior to head removal

lamb hide removal

pelt is removed by fisting the hide, leaving the fell membrane on the carcass

pork hair removal

scalded to loosen hair from hide

4th step in basic harvest

Head is removed at atlas/axis joint or occipital condyle

5th step in basic harvest

evisceration-Pizzle removal (male) 

2. Bunging 

3. Split the sternum and open the abdominal cavity in order to remove the viscera 

6th step in basic harvest

carcass splitting in beef and pork only

7th step in basic harvest

7. Trim, Weigh, Wash  

1. Trim for FMI (Feces, milk, and ingesta) 

2. Weigh carcass 

3. Wash from top to bottom with water 

4. Spray with lactic acid (2% minimum; ASU uses 3 – 3.5%).