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Dressing Process and Deboning

Dressing is a post-process activities slaughtering blooded animals, including pengkulitan process, spending entrails / innards, cutting unused portions and washing. Separation of the head, feet, skin (carcass sheep and cattle carcasses), excess fat and offal (edible and inedible) is separated from the carcass. The notion of dressing has a similar meaning to the trimming, but only applied to post-harvest animal produce.

Dressing is also often associated with the term pengkarkasan or activities to obtain carcass. Carcass is part of the body healthy animals that have been slaughtered in a halal, skinned, the innards, head, legs from tarsus / carpus downward, reproductive organs and udder, tail as well as excess fat. Carcasses can be a fresh carcass warm (hot carcass), chilled fresh (chilled carcass) or frozen carcass (frozen carcass).

Known as the abdominal evisceration evisceration, is the removal of stomach contents including intestines and innards. In the handling of fish entrails expenditure goal is to get rid of the part that causes decay, ie bacteria and enzymes. To eviscerate use clean, sharp knife to make clean cuts. Fish cleaved from the esophagus to the sewer, but not exceeding the sewer until the tail meat.

All the contents of the intestinal cavity should be discarded. To maintain the freshness of the fish that was on the deck of the ship because it was awaiting execution abdominal evisceration, it can be given a little ice on it to minimize spoilage.

Deboning
Deboning is trimming activities aimed to separate the bones from the meat. Deboning performed on the results of animal and fish. In the fish processing is identical to the bone separation fileting process, namely separating meat from bones in order to obtain fish filet fish products. Deboning process is usually done using bone puller machine (deboning machine). If the means of removing it using the manual method, then first of all the raw materials difilet, then cut into a square (cube) of 5 mm using a knife.

Deboning machine image can be seen in the following figure.
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Figure 27. Pemmisahan fish meat from fish bones using deboning machine

Pengeprisan commodity tubers done by removing parts of the plant and the roots attached to the bulb, for example in carrots and taro. Pengeprisan the vegetables are usually done for leaf-shaped vegetable crop by removing the outermost part on the type of cabbage, lettuce and the like. Criteria leaves ditrimming is 2-3 outer leaves, leaf perforated (bites of insects and pests), the leaves are wilted or yellow and the leaves are damaged by harvesting and processing errors penggangkutan.

As with other commodities, the roots are also carriers of impurities such as soil or compost.
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Figure 28. Separation of chicken meat from the bones

Prior to trimming the fish is done to prevent the discharge of blood meat becomes sour due to the formation of lactic acid. You do this by cutting the heart and then slashed the back of the pectoral fin as deep as 2-3 cm. Furthermore caudal peduncle cut. After the blood is removed, gills and entrails removed. The gills are cut at the point of attachment of, then the membrane behind the gills and entrails pulled out through gill slits.

Entrails removed by inserting a knife as deep as 3-5 cm right in the curve behind the base of the pectoral fins on both sides. Entrails drawn and the anal canal is cut near the base. All fins are also cut. Pictures of fish and its parts are presented in the following figure.
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Figure 29. Fish and parts