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Method of dissection of turkey carcases

Published online by Cambridge University Press:  18 September 2007

G. Hahn  and
M. Spindler
G. Hahn
Affiliation:
Institute for Meat Production and Marketing, Federal Centre for Meat Research, 95326 Kulmbach, Germany, e-mail: f-hahn@baff-kulmbach.de
M. Spindler
Affiliation:
Institute for Meat Production and Marketing, Federal Centre for Meat Research, 95326 Kulmbach, Germany, e-mail: f-hahn@baff-kulmbach.de
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Abstract

This paper gives a detailed description of the working method of dissection of the turkey carcase into its parts and additionally, the cutting of the breast and leg (thigh and drumstick) to obtain the proportions of tissues. The particular cuts during the dissection are explained step by step by means of twenty-eight colour photos. The paper is completed with a definition of terms concerning the carcase and with anatomical illustrations. The objective of the description is to establish a recommended standard for the dissection of the turkey carcase in order to allow comparisons of results.

Keywords

turkeycarcasedissectioncomponent partbreastleg
Type
Reviews
Information
World's Poultry Science Journal , Volume 58 , Issue 2 , June 2002 , pp. 179 - 197
Copyright
Copyright © Cambridge University Press 2002

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References

Mack, R. (1988) Dictionary for Veterinary Science and Biosciences. Wörterbuch fur Veterinärmedizin und Biowissenschaften. Paul Parey Scientific Publishers, Berlin and Hamburg.Google Scholar
Nickel, R., Schummer, A., Seiferle, E. (1973) Lehrbuch der Anatomie der Haustiere. Band V: Anatomie der Hausvöogel. Paul Parey in Berlin und Hamburg.Google Scholar
Wpsa (n.d.), World's Poultry Science Association, European Federation, Working Group V: Method of Dissection of Broiler Carcases and Description of Parts. Terms used for parts of poultry in different languages. Edited by Fris Jensen, J., Denmark.Google Scholar