and can be separated from the trachea by insert- ing your thumb between the two and pulling it away like a elastic band, once this has been done tie off with sterile wax thread in two places then cut in between the two which keeps any un- wanted stomach or gullet contents contained within the tube. Then cut out a 100mm section of trachea which is like a convoluted pipe and remove from the car- cass as photographs show.


The most important procedure next is to make an incision in the neck to remove a section of the oesophagus a 100mm cut is made running in line with the trachea, the oesophagus is the food tube from the gullet that needs to be tied off so the con- tents of the rum en do not come back up the tube as the minutest trace of these on the meat contaminate the carcass with enzymes and bacte- ria that are harmful to human health if eaten.


The oesophagus is about the thickness of a pencil


I Shoot and Fish E-Zine December 2011


28


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76