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Unformatted text preview: FSS WEEK 5 FSS WEEK 5 Slaughterhouses run in a very organized and efficient manner. Cows are first lined up single file using gates outside. Upon reaching the front of the line, they are given a preslaughter inspection for any signs of disease, and stunned with a large jolt of electricity to the back of the head. After they are stunned, they are hung upside down by one leg on a moving conveyor and their jugular veins are cut. After they have been bled, they begin the skinning process. While the carcass is being skinned with pullers, the head is cut off, and the organs are removed. The tongue is cut from the head and collected. The heart, lungs, liver, and other internal organs are removed from the body, and the tongue is removed from the head. All of these are inspected for signs of disease and parasites. Moving on, the carcass is brought to a separate area where it is cut in half and the meat is cut off the bones. The bones are sent through an advanced meat recovery process, and the meat is bones....
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This note was uploaded on 04/24/2008 for the course FSS 101 taught by Professor Sterling during the Fall '07 term at Paul Smith's College.
- Fall '07