Key Words



1.      
Bristles: Short stiff hairs spread all over the
external body surface of the pig.



2.       Beef:
Meat of adult cattle.



3.       Chevon:Meat
of goat



4.       Dehiding
: Removal of hide.



5.       Dressing
percentage: It is the carcass weight expressed as percentage of live weight.



6.       Evisceration:
Removal of visceral organs.



7.       Haying:
Removal of skin.



8.       Hide:
The skin of a fully grown large animal (for example, cattle).



9.       Live
weight: Weight of the animal before slaughter and dressing.



10.   Lamb:
Meat of young sheep.



11.   Mutton:
Meat of adult sheep.



12.   Scalding:
To dip or spray hot water to facilitate defeathering in poultry and dehairing
in pigs.



13.   Singeing:
Burning of small hairs on body surface of poultry and pig left after defeathering
/dehairing respectively.



14.  
Skinning: Removal of skin