Meats Lab (lamb slaughter)

Great care must be taken during lamb slaughter to

Ensure carcass not soiled

Prevent rupture of fell membrane

What stunning method do we use at rosenthal for sheep

Mechanical- captive bolt

The pluck is composed of the

Heart, lungs, and trachea

What is this

Fell membrane

The viscera is composed of what

Rumen, small intestine, large intestine, liver

Another name for the esophagus is the

Weasand

What is this? Why do we evaluate them?

Break joints, age

Why do we withhold feed 12-24 hours prior to slaughter?

Make evisceration easier

Minimizing migration of bacteria to the GI tract

Why do we allow free access to water

Pelt removal

Lean color

Complete bleeding

What is this

A frame hook

What is this procedure

Fisting

How to calculate dressing percentage

(Dressed carcass weight / live animal weight) x 100

How to calculate carcass cost basis

(Live price per cwt/dressing percentage) x 100