Pigs in a Blanket
Lay the pig on the tray ventral side up (on its back) on the dissection tray.
Begin with small incision at the throat made with the scalpel. Then using the scissors, cut down the center of the pig, carefully going around the umbilical cord, between the legs and up to the opening below the tail.
Begin with small incision at the throat made with the scalpel. Then using the scissors, cut down the center of the pig, carefully going around the umbilical cord, between the legs and up to the opening below the tail.
Once your incisions have been made down the center of the pig, you can then cut up and around the limbs on one side of the pig. Cut the skin and connective tissue around the wrist and ankle and work your way towards the spine. During this process, it is important to be cautious of what you are cutting. A good way to prevent any unwanted cuts into muscles or organs is to point the end of the scissors upwards when making a cut. By doing this, you are more likely to only cut the skin and the connective tissue. While using a blunt probe, forcefully push connective tissue to remove it from the skin. When all the connective tissue is removed the skin should come off like a blanket or raincoat.
While using a blunt probe, forcefully push connective tissue to remove it from the skin. The skin should then come off like a blanket or raincoat. Make sure while you are using the blunt probe that you are not probing through muscle or anything that is not connective tissue. Anything that appears to be striated is most likely muscle so be sure to not rip or cut through it. When you have finished skinning, the inside layer of the skin should be a light color without any appearances of striations.
This you can get rid of connective tissue, which is the white, fibrous substance. |
Watch closely in the later part of the video for the striated muscles, keep anything that looks like that. |