Introduction: Rabbit meat is a high-protein, low-fat food, but rabbits have three pairs of glands with an extremely foul odor. If not removed before cooking, both the broth and the meat become inedible. Therefore, these glands must be removed during slaughter.
Rabbit Scent Glands
Rabbit meat is a high-protein, low-fat food, but rabbits have three pairs of glands with an extremely foul odor. If not removed before cooking, both the broth and the meat become inedible. Therefore, these glands must be removed during slaughter. The first is the white inguinal gland. In male rabbits, it is located under the skin on either side of the base of the penis. In female rabbits, it is under the skin on the dorsal side of the clitoris. The secretion from this gland is extremely foul. The second is the brown inguinal gland, located next to the white inguinal gland. The third is the rectal gland, located on both sides of the rectal end, appearing as a long chain and secreting a greasy, foul substance. All three pairs of scent glands are located near the external genitalia. The first two can be seen through the skin and are easy to identify and remove.
Livestock Thyroid Gland
Located directly in front of the entrance to the chest cavity, the thyroid is a paired organ. The weight of the thyroid gland in cattle, sheep, pigs, and other livestock varies, but it is generally over three grams. The main components of the thyroid are thyroxine and triiodothyronine, which are chemically stable and not easily destroyed by ordinary cooking. If consumed by humans, the amount of thyroid hormone in the body increases, interfering with normal endocrine function. This can lead to symptoms similar to hyperthyroidism, such as dizziness, headache, flushed face, palpitations, dry mouth, and in severe cases, nausea, vomiting, abdominal pain, diarrhea, and even high fever, unconsciousness, and angina. The ingestion of just 1 to 3 grams of thyroid tissue can cause poisoning. The thyroid of any livestock far exceeds this toxic amount, so it must be removed before consumption.
Livestock Adrenal Gland
Commonly known as the "suprarenal" or "little kidney," the adrenal gland is located at the front of the kidney and is brown in color. It is wrapped in a white fibrous capsule. The adrenal gland contains a certain amount of adrenaline. If accidentally consumed by humans, it leads to an "excess" of adrenaline, disrupting normal metabolism and causing poisoning. Symptoms include nausea, vomiting, headache, pain in the precordial area, palpitations, and diarrhea. In severe cases, clinical manifestations such as dilated pupils, pale complexion, and arrhythmias may occur. The incubation period for poisoning is only 15 to 30 minutes. Therefore, livestock adrenal glands must be thoroughly removed during slaughter to prevent accidental poisoning.
Livestock Lymph Nodes
These are mostly found in areas such as the groin and lower back of livestock, appearing round or oval. They are commonly known as "spotted meat" or "meat dates." A normal lymph node is grayish-white in color. If it appears congested, swollen, or hemorrhagic, it indicates a pathological condition. Lymph nodes are defensive organs in the animal body and also a site for the accumulation of various microorganisms and foreign substances. Consumption can easily lead to disease and may even induce cancer. Additionally, the large lymph nodes in the head and the submandibular lymph nodes of livestock are also toxic and must be removed after slaughter.
Supplementary Reading: Why Does Fish Spoil Faster Than Meat?
There are several reasons why fish spoils faster than meat. First, the gills and internal organs of fish harbor many bacteria and are extremely prone to decay. Once a fish dies, bacteria in these areas multiply rapidly, penetrating the large vessels near the gills and spine and quickly spreading into the muscle tissue along the blood vessels. In contrast, livestock meat (from pigs, cattle, sheep, etc.) is typically bled immediately after slaughter and the organs are promptly removed, reducing the opportunity for bacterial contamination. Inspections have shown that healthy livestock meat is sterile.
Second, fish muscle is divided into many small muscle groups by loose, small amounts of connective tissue, making it easy for bacteria to invade the muscle along these loose tissue spaces. In contrast, livestock muscle is bundled and surrounded by dense, tough connective tissue (i.e., sinew), making it more difficult for bacteria to penetrate.
Third, the sugar content in fish is generally only about 0.3%, while in livestock meat it is usually over 1%. After an animal dies, the sugar in the meat converts to lactic acid, increasing the acidity of the meat and causing it to stiffen. The increased acidity and stiffening of the meat both inhibit bacterial growth. Because fish contains less sugar, it produces less lactic acid, and the duration of its acidity and stiffness is shorter than that of livestock meat.