Chicken Dissection

Name__________________________________ LAB Dissecting a Chicken Leg Please write all of your answers on the answer sheet in complete sentences. Procedure: 1. Put on gloves. 2. Thoroughly rinse and dry one chicken leg. Place it in the dissecting tray. 3. Examine the outside skin tissue. Then, using scissors and forceps, begin to cut the skin and peel it away from the muscle below. Notice the clear connective tissue that holds the skin to the muscles. As you peel off the skin, you may need to cut away some of this connective tissue. Work slowly and carefully with scissors and forceps until all skin is removed. 4. Describe what the connective tissue looks like under the dissecting scope. You may use pictures to help describe it. Put this information on your answer sheet. 5. Using the dissecting scope, observe the yellowish clumps of fat tissue found outside the skin. On the answer sheet, describe the fat. 6. Observe, with your naked eye bundles of pale, pink muscle tissue surrounding the bones. With your naked eye, do you see just one muscle, or are there many muscles present? How can you tell? 7. Use a probe if needed to find the tendons of the chicken leg: shiny, white tissue at the end of muscles. Tendons connect muscle to bone. On the answer sheet, sketch and label a picture of the tendon connected to the bone. Describe how it feels. 8. Remove a single muscle by cutting the tendons and peeling the muscle away from the bone.

9. Remove all remaining muscle to expose the bones of the chicken leg. 10. Ligaments connect bone to bone and can be found where two bones come together. Find any ligaments. If there is a thigh attached, cut the ligaments at the joint between the upper and lower leg. Examine how the bones fit into each other. 11. Dispose of the chicken leg as directed. Wash your tools, dry, and put away. Disinfect the countertop and wash your hands.

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Questions: 1. What type of tissue (general and specific) makes up the "meat" of a chicken?

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