Figure 6.--Trimiiung meat from sea lion carcass. 



ground but were packaged whole or in 

 large pieces. 



The bags of meat and liver were 

 laid out individually on the freezer hold 

 deck to freeze before being stacked for 

 storage (fig. 10). Temperature of the 

 meat at the time it went into cold storage 

 was between 50° and 55° F. Hold tem- 

 peratures were usually maintained at 

 0° to 5° F. but, on some occasions, 

 temperature reached as high as 10° F. 

 for periods of as long as a day. It was 

 found that 10 to 20 hours were required 

 to bring the temperature of the bags of 



Figure 7,--Carcass, after flensing, ready to be 

 dropped overboard. 



meat to 30° F. and approximately 3 

 days to completely freeze them. 



The average yield of meat per 

 animal was 419 pounds and the average 

 yield of liver was 39 pounds (table 1). 

 However, the average weight of 84 

 whole livers that were weighed indi- 

 vidually was 48 pounds. The liver 

 weights ranged from 15 to 80 pounds. 

 Frequently during butchering only part 

 of the liver was recovered. This ac- 

 counts for the difference in the yield 

 of 39 pounds of liver per animal and 

 the average of 48 pounds for the livers 

 weighed individually. Also, blood 

 drained from the livers while they 

 were being cooled caused additional 

 weight loss. 



