. Commercial rabbit raising. Rabbits. COMMERCIAL RABBIT RAISING 59. 83079-B Figure 29.—Steps in skinning rabbits and removing internal organs. Small jets of water from pipe beneath rack wash blood from back panel and trough. the left leg. Carefully separate the edges of the skin from the carcass, taking special pains to leave all fat on the carcass as the skin is pulled down over the animal. This makes a more attractive meat product, fa- cilities drying the skin, and pre- vents "fat burns" on the pelt in drying. Even small cuts lessen the value of a skin. As soon as you remove the sk
. Commercial rabbit raising. Rabbits. COMMERCIAL RABBIT RAISING 59. 83079-B Figure 29.—Steps in skinning rabbits and removing internal organs. Small jets of water from pipe beneath rack wash blood from back panel and trough. the left leg. Carefully separate the edges of the skin from the carcass, taking special pains to leave all fat on the carcass as the skin is pulled down over the animal. This makes a more attractive meat product, fa- cilities drying the skin, and pre- vents "fat burns" on the pelt in drying. Even small cuts lessen the value of a skin. As soon as you remove the skin, place it on a stretcher, secure it and hang it up for drying. (See section on ";) After skinning the carcass, make a slit along the median line of the belly and remove the entrails and gall bladder. Leave the liver and kidneys in place. Remove the right hind foot by severing at the hock. Take particular care not to get hairs on the carcass; they are difficult to remove, detract from the appearance, and are unsani- tary. Rinsing the carcass in cold water facilitates removal of hair and blood and also cleans the car- cass. Brush the rabbit's neck thoroughly in water to remove any blood. Do not leave the carcass in water more than 30 minutes; prolonged soaking causes it to ab- sorb water, and water in the meat is adulteration. Chill the carcass in a refriger- ated cooler. Arrange the carcass on a cooling rack so that moderate air movements and a suitable tem- perature within the cooler will re- duce the internal temperature of the carcass to no less than 36° F. and to no more than 40° within 24 hours. Hanging by the hind legs for chilling may cause a carcass to be drawn out of shape, so that the pieces will not fit satisfactorily into a carton. Some processors. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly r
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Keywords: ., bookcentury1900, bookcollec, bookleafnumber63, booksubjectrabbits
