Fig. 1
From: Intact gastro-intestinal tract removal from pig carcasses in a novel Meat Factory Cell approach
Meat Factory Cell schematic cutting pattern. The Meat Factory process deviates from conventional slaughter and cutting processes. After the pig carcass has been scalded and singed, the primary cutting is undertaken when the carcass is still warm. Then, the forelimbs and hindlimbs are removed and brought out of the cell to a rack. Then the body, (truncus), is turned 180° around its longitudinal axis. In front of the coxa wing, the soft belly wall is punctured and a cut moving cranially is made laterally to the loin (M. longissimus dorsi) (blue line). The saddle (hip bone, loins, neck and head) is then lifted up and the viscera loosened from mesentery ventral to the spine (columna)