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1. an abattoir term for the thoracic viscera plus the liver, after separation from the esophagus and the diaphragm. Includes the larynx, trachea, lungs, heart and liver, plus the spleen in sheep.
2. removal of the feathers from birds during the preparation of the carcass for meat. Scalding for 2 minutes in water plus detergent at 134°F is a great aid.
3. removal of wool from the carcass of a sheep dead long enough for the wool to become loose.