Fig. 2From: Intact gastro-intestinal tract removal from pig carcasses in a novel Meat Factory Cell approachThe Meat Factory Cell’s “Carcass Handling Unit”. The limbs have been removed and the belly and ribs sawed approximately 12–15 cm from the spine. Then the truncus has been lifted up. Trachea, oesophagus with some soft tissue is available for the butcherBack to article page