Trigger
Triggering or, in the context of hunting , cutting is a preparatory process in food production and refers to the manual dismantling of carcasses or body parts into parts suitable for further processing. In particular, elements that are inedible and unsuitable for consumption such as bones , cartilage and fats are removed.
A variant of the release is boning or boning, in which the bones of animals for slaughter , game or poultry are removed.
The term breaking out is used less often for triggering. Only in cooked poultry and crustaceans such as crabs is the separation called this.
literature
- Manfred Rohatsch u. a .: Food production technology. 1st edition. VEB Fachbuchverlag, Leipzig 1987, ISBN 3-343-00305-0 .