Meat and its inspection : a practical guide for meat inspectors, students, and medical officers of health / by Arthur R. Litteljohn.

Date:
1911
Catalogue details

Licence: In copyright

Credit: Meat and its inspection : a practical guide for meat inspectors, students, and medical officers of health / by Arthur R. Litteljohn. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

    35/436 (page 19)
    which the butcher expects to be condemned is often carelessly ' dressed.' If possible, the carcases should always be examined in daylight, as jaundice and other changes in colour may otherwise be easily overlooked. Slaughter and Dressing of the Carcases of Pigs.—The pig is caught, and held steady by a running noose over the upper jaw behind the tusks. Thus held, it is stunned by a Loin. Breast and flank. Back. Shoulder. Neck. Fig. 3.—London Classification of Mutton. blow on the forehead with a hammer, and the large vessels at the entrance to the thorax severed by a knife-thrust, the knife usually at the same time piercing the heart. The pig is held till the death spasms occur, and is then raised by the hind-legs to assist the bleeding. When dead, the carcase is thrown into a trough of boiling water, and the process of ' scraping' is commenced with small hoes. When most of the hair has been removed, the carcase is lifted out by a pulley, deposited on a trolley, and the remainder of the hair removed with sharp knives. If