SLAUGHTERING MEAT CUTTING

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Across
  1. 1. Removing pig bristles after scalding
  2. 4. Removal of internal organs
  3. 8. Animal body after slaughter
  4. 10. The presence of harmful microorganisms or foreign substances in meat
  5. 11. Cutting blood vessels
  6. 12. Small organs in body cavity
  7. 13. Place where animals rest before slaughter
  8. 14. Reducing temperature of meat
Down
  1. 2. Raising animal’s body
  2. 3. gloves Protective hand device
  3. 5. LooseningSmall pig hair in hot water
  4. 6. pistol stunning device
  5. 7. Removing skin from cattle/sheep
  6. 9. Rendering animals unconscious