10-234 LABS

LAB 1: Beef Slaughter and Digestive System

Abattoir methods for beef and the structure of the digestive system.

LAB 2: Pork Slaughter and Digestive system

Abattoir methods for pork and the structure of the digestive system.

LAB 3: Sheep & Lamb Slaughter and Meat Inspection

Abattoir methods for lamb and mutton, plus some information on inspection for parasites.

LAB 4: Poultry Dissection

Dissection and commercial slaughter method for chickens.

LAB 5. Teeth, Brain & Nasal Structure

Main features of the animal's head.

LAB 6: Mammalian Reproductive System

Male and female reproductive systems.

LAB 7: Heart, Lungs & Kidney

Structure and function for circulation, respiration and excretion .

LAB 8: Forequarter Skeleton and Muscles

Major muscles and bones of the forelimb,  neck and chest.

LAB 9: Hind quarter Skeleton and Muscles

Major muscles and bones of the hindlimb and abdomen.

LAB 10: Poultry Skeleton & Muscles

Skeleton and major muscles of the chicken.

LAB 11: Egg Structure & Grading

Structure and grading of eggs.

LAB 12: Looking at Meat


Videos showing some of the topics covered in lectures.