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Butchering
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed. Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272. Since the 20th century, many countries and local jurisdictions offer trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have formal certification or training. Trade qualification in English-speaking countries is often earned through an apprenticeship although some training organisations also certify their students. In Canada, once a butcher is trade qualified, they can learn to become a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Primal Cut
A primal cut or cut of meat is a piece of meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ... initially separated from the carcass of an animal during butchering. Examples of primals include the round, loin, rib, and chuck for beef or the ham, loin, Boston butt, and picnic for pork. Different countries and cultures make these cuts in different ways, and primal cuts also differ between type of carcass. The British, American and French primal cuts all differ in some respects. For example, rump steak in British and Commonwealth English is commonly called ''sirloin'' in American English. British ''sirloin'' is called ''porterhouse'' by Americans. Another notable example is fatback, which in Europe is an important primal cut of pork, but in North America is regarded as trimmings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butcher Shops
A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishments. A butcher may be employed by supermarkets, grocery stores, butcher shops and fish markets, slaughter houses, or may be self-employed. Butchery is an ancient trade, whose duties may date back to the domestication of livestock; its practitioners formed guilds in England as far back as 1272. Since the 20th century, many countries and local jurisdictions offer trade certifications for butchers in order to ensure quality, safety, and health standards but not all butchers have formal certification or training. Trade qualification in English-speaking countries is often earned through an apprenticeship although some training organisations also certify their students. In Canada, once a butcher is trade qualified, they can learn to become a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guilds
A guild ( ) is an association of artisans and merchants who oversee the practice of their craft/trade in a particular territory. The earliest types of guild formed as organizations of tradespeople belonging to a professional association. They sometimes depended on grants of letters patent from a monarch or other ruler to enforce the flow of trade to their self-employed members, and to retain ownership of tools and the supply of materials, but most were regulated by the local government. Guild members found guilty of cheating the public would be fined or banned from the guild. A lasting legacy of traditional guilds are the guildhalls constructed and used as guild meeting-places. Typically the key "privilege" was that only guild members were allowed to sell their goods or practice their skill within the city. There might be controls on minimum or maximum prices, hours of trading, numbers of apprentices, and many other things. Critics argued that these rules reduced free competitio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacuum Packing
Vacuum packing is a method of packaging that removes air from the package prior to sealing. This method involves placing items in a plastic film package, removing air from inside and sealing the package. Shrink film is sometimes used to have a tight fit to the contents. The intent of vacuum packing is usually to remove oxygen from the container to extend the shelf life of foods and, with flexible package forms, to reduce the volume of the contents and package. Vacuum packing reduces atmospheric oxygen, limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. It is also commonly used to store dry foods over a long period of time, such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and potato chips ( crisps). On a more short-term basis, vacuum packing can also be used to store fresh foods, such as vegetables, meats, and liquids, because it inhibits bacterial growth. Vacuum packing greatly reduces the bulk of non-food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Refrigeration
Refrigeration is any of various types of cooling of a space, substance, or system to lower and/or maintain its temperature below the ambient one (while the removed heat is ejected to a place of higher temperature).IIR International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.php ASHRAE Terminology, https://www.ashrae.org/technical-resources/free-resources/ashrae-terminology Refrigeration is an artificial, or human-made, cooling method. Refrigeration refers to the process by which energy, in the form of heat, is removed from a low-temperature medium and transferred to a high-temperature medium. This work of energy transfer is traditionally driven by work (physics), mechanical means (whether ice or electromechanics, electromechanical machines), but it can also be driven by heat, magnetism, electricity, laser cooling, laser, or other means. Refrigeration has many applications, including household refrigerators, industrial freezers, cryogenics, and air conditioni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sagittal Plane
The sagittal plane (; also known as the longitudinal plane) is an anatomical plane that divides the body into right and left sections. It is perpendicular to the transverse and coronal planes. The plane may be in the center of the body and divide it into two equal parts ( mid-sagittal), or away from the midline and divide it into unequal parts (para-sagittal). The term ''sagittal'' was coined by Gerard of Cremona. Variations in terminology Examples of sagittal planes include: * The terms '' median plane'' or ''mid-sagittal plane'' are sometimes used to describe the sagittal plane running through the midline. This plane cuts the body into halves (assuming bilateral symmetry), passing through midline structures such as the navel and spine. It is one of the planes which, combined with the umbilical plane, defines the four quadrants of the human abdomen. * The term ''parasagittal'' is used to describe any plane parallel or adjacent to a given sagittal plane. Specific named pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viscera
In a multicellular organism, an organ is a collection of tissues joined in a structural unit to serve a common function. In the hierarchy of life, an organ lies between tissue and an organ system. Tissues are formed from same type cells to act together in a function. Tissues of different types combine to form an organ which has a specific function. The intestinal wall for example is formed by epithelial tissue and smooth muscle tissue. Two or more organs working together in the execution of a specific body function form an organ system, also called a biological system or body system. An organ's tissues can be broadly categorized as parenchyma, the functional tissue, and stroma, the structural tissue with supportive, connective, or ancillary functions. For example, the gland's tissue that makes the hormones is the parenchyma, whereas the stroma includes the nerves that innervate the parenchyma, the blood vessels that oxygenate and nourish it and carry away its metabolic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brachial Artery
The brachial artery is the major blood vessel of the (upper) arm. It is the continuation of the axillary artery beyond the lower margin of teres major muscle. It continues down the ventral surface of the arm until it reaches the cubital fossa at the Elbow-joint, elbow. It then divides into the radial artery, radial and ulnar artery, ulnar artery, arteries which run down the forearm. In some individuals, the bifurcation occurs much earlier and the ulnar and radial arteries extend through the upper arm. The pulse of the brachial artery is palpation, palpable on the anterior aspect of the elbow, medial to the tendon of the Biceps brachii muscle, biceps, and, with the use of a stethoscope and sphygmomanometer (blood pressure cuff), often used to measure the blood pressure. The brachial artery is closely related to the median nerve; in proximal regions, the median nerve is immediately lateral to the brachial artery. Distally, the median nerve crosses the medial side of the brachial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carotid
In anatomy, the left and right common carotid arteries (carotids) () are arteries that supply the head and neck with oxygenated blood; they divide in the neck to form the external and internal carotid arteries. Structure The common carotid arteries are present on the left and right sides of the body. These arteries originate from different arteries but follow symmetrical courses. The right common carotid originates in the neck from the brachiocephalic trunk; the left from the aortic arch in the thorax. These split into the external and internal carotid arteries at the upper border of the thyroid cartilage, at around the level of the fourth cervical vertebra. The left common carotid artery can be thought of as having two parts: a thoracic (chest) part and a cervical (neck) part. The right common carotid originates in or close to the neck and contains only a small thoracic portion. There are studies in the bioengineering literature that have looked into characterizing the geo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Exsanguination
Exsanguination is the loss of blood from the circulatory system of a vertebrate, usually leading to death. The word comes from the Latin 'sanguis', meaning blood, and the prefix 'ex-', meaning 'out of'. Exsanguination has long been used as a method of animal slaughter. Humane slaughter must ensure the animal is rendered insensible to pain, whether through a captive bolt or other process, prior to the bloodletting. Depending upon the health of the individual, a person usually dies from losing half to two-thirds of their blood; a loss of roughly one-third of the blood volume is Critical condition, considered very serious. Even a single deep cut can warrant Surgical suture, suturing and Inpatient care, hospitalization, especially if Trauma (medicine), trauma, a vein or artery, or another comorbidity is involved. In the past, bloodletting was a common medical procedure or therapy, now rarely used in medicine. Slaughtering of animals Exsanguination is used as a Animal slaughter, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
