Chicken Wing Dissection

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Introduction: At first glance, the chicken wing appeared to be a yellowish color. The texture seemed moist and slimy. I assumed that the wing had been pulled of the left side of the chicken’s body, because we compared it to a human arm. My hypothesis was that the chicken wing would be very similar to a human arm in structure. I thought that it would be difficult to remove the skin, and extremely difficult to tear the bone apart. My partner and I had to put on gloves and make sure that we didn’t spread what we touched onto anything else. Materials: * Scalpel * Scissors * Gloves * Needle * Paper towels * Tweezers * Tray Procedure: * Obtain a chicken wing and dissecting equipment. * Rinse the chicken wing under cool, running water and thoroughly dry it with a paper towel. * Pick up the wing and imagine it is still on the chicken. Answer Observation Question #1. * Imagine that the wing is your arm. Move the joints, look at Figure 1 and answer Observation Question #2. * Examine the skin covering the chicken wing. Fill in #1 on the Observations Table. * At the cut end of the upper wing slip the tip of the scissors between the skin and the muscles underneath. Answer Observation Question #3. * Cut the skin lengthwise along the entire length of the chicken wing to the joint between the upper wing and the lower wing. Try not to cut through the muscles below the skin. * Remove the skin from the joint between the upper wing and lower wing. Be sure not to cut any tendons or ligaments. This is difficult. It works best if you slide your finger around under the skin to break some of the connective tissues then grab the skin, cut and pull hard from top to bottom. * Notice the yellowish tissue found in small clumps on the inside of the skin. This is called “fat tissue.” Fats are a kind

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