A 180 pound carcass was separated into right and left sides and the right side was frozen to 26 degrees F. The lower portions of the pelvic and thoracic limbs were removed at the tibiotarsal and radiocarpal joints, and the head was removed just cranial to the atlanto-occipital joint. The right side was cut into cross-sections 1 inch in thickness to show the longitudinal progression of muscles and their relationship to the skeleton and to fat depositis. The cross-sections were allowed to thaw and pictures were taken with the cross-section being illuminated with strobe flashes. Sections A through DDD are transverse to the longitudinal axis of the carcass and extend from the distal extremities of the fibula (d) and tibia (o) to the posterior extremities of the skull. The posterior view of each section is shown. The shoulder portion of the left side of the carcass was removed at a location between the fifth and sixth rib. Then cross-sections, cut perpendicular to the longitudinal axis of the thoracic limb, begin above the fibularcarpal joint. Sections EEE to VVV illustrate the muscles paralleling the longitudinal axis of the thoracic limb from a region dorsal to the scapula cartilage (l) and to the distal extremities of the radius (k) and ulna (p). Only portions of some of the muscles that run from the body to the limb are included. The diagrams accompany ing each of the photographs serve to help identify the items in the photographs more easily. In the diagrams, individual muscles are shown in a reddish pink color, bones are shown in a dark maroon, and cartilage is shown in solid black. The creamy brown areas represent fat. Each diagram’s position is identified anatomically by terms appearing to the right and below the diagram. The cross-sectional views follow the design of the porcine myology publication of R.G. Kauffman and L.E. St Clair in Bulletin 715 "Porcine Myology" published in 1965 by the University of Illinois College of Agriculture Agricultural Experiment Station.
The right side of a second 180 lb carcass was dissected by removing skin, fat and muscles to expose the various layers of muscle on the carcass. After a layer of muscles was removed the carcass was photographed. Each muscle that was removed was identified so the reader can have an understanding of the depth of each muscle. The muscles removed from each layer are indicated as follows:
- Layer 1: Skin, subcutaneous fat and some fascia removed
- Layer 2: The following muscles have been removed from layer one: cutaneous colli, cutaneous trunci, extensor carpi ulnaris, obliquus abdominis interni, and trapezius.
- Layer 3: The following muscles have been removed from layer two: tensor faciae latae.
- Layer 4: The following muscles have been removed from layer three: auriculares posteriores, extensor carpi radialis, gluteus superficialis, iliacus, latissimus dorsi, obliquus abdominis externi, omo-transversarius, and pectoralis profundi.
- Layer 5: The following muscles have been removed from layer four: biceps femoris, brachiocephalicus, common digital extensor, deep digital flexor- thoracic, deltoideus, extensor carpi ulnaris, flexor carpi ulnaris, iliocostalis, infraspinatus, rectus abdominis, rhomboideus, semitendinosus, serratus dorsalis-cranialis, serratus dorsalis-caudalis, supraspinatus, teres major, and triceps brachii-lateral head.
- Layer 6: The following muscles have been removed from layer five: cutaneous faciei, pectoralis profundi, retractor costae, serratus ventralis, splenius, tensor faciae antibrachii, and triceps brachii-long head.
A pork side was scanned in 5 millimeter increments to insure accuracy using the CT Scanner at Iowa State University College of Veterinary Medicine. The CT scan images were imported into a professional medical imaging program where each scanned image was outlined for muscle and bone separation. Scans were then converted using complex surface geometry then exported to a professional 3-D modeling and animation software program. In the 3-D modeling and animation software program the carcass was reassembled afterwhich, clean up and compression were done in preparation for web use. The carcass was then brought into interactivity software where it was made active.