Chicken Leg Dissection PowerPoint, Muscular System, Skeletal System,

• Step 4
• 1) Separate the muscles into bundles
using your fingers until you have a small
pile of muscle bundles.
• 2) Look for tendons at the end of the
muscle bundles or still attached to the
bone.
– Record results in data table.
Copyright © 2010 Ryan P. Murphy

• Chicken Leg Dissection Available Sheet

• Lab Activity! Chicken Dinner.

• Lab Activity! Chicken Dinner.
– Caution! This lab will deal with raw meat.
Pathogens can be present.
– Do not put hands in mouth / rub eyes.
– Clean all surfaces thoroughly
– Watch out for cross contamination (Pencil
lands in raw meat and then you put
contaminated pencil in your mouth).
– Use refrigeration prior, and if lab carries over
another day.
– Dispose of meat properly at conclusion.
– Wash hands after clean-up.

Wear gloves and protective eyewear
during this lab.

during this lab.
Gloves to help you stay germ free,
and eyewear to prevent serious injury
as sharp objects will be used.

during this lab.
Gloves to help you stay germ free,
and eyewear to prevent serious injury
as sharp objects will be used.
Use common sense. Safety First,
Last, and Always.

• Picture of best tool to use in this lab.

• We need you to perform this dissection
like surgeons.

• We need you to perform this dissection
like surgeons.
– The goal is not to hack up the chicken leg as
fast you can.

• Please record the following chart in your journal.
Tissue Color Stretch
(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin
Muscle
Tendon
Ligament
Cartilage
Bone

• Materials required.
– One chicken leg quarter per group.
– Eyewear and gloves for all students.
– One dissection tray
– Dissection equipment (sharp – so watch out!)
– Refrigerator.

• Step 1:
• 1) Please put on eyewear and gloves.
• 2) Place chicken leg on dissection tray.
• 3) Sketch the chicken leg in your journal.

• Step 1:
Thigh

• Step 1:
Thigh Drumstick

• Step 1:
Thigh Drumstick
Hip

• Step 2
• 1) Look at the skin tissue and record its properties
in the results table.
– Make at least one observation of the skin.
• 2) Look at the hip bone / move it.
– What type of joint is it?
• 3) Gently move the knee joint?
– What type of joint is it? Can it move sideways?

• Step 3
• 1) Skillfully pull / cut to remove the skin using your
dissection tools.
– Is fat tissue present? Describe it in your journal
• 2) Look for fascia (shiny lining over muscles)
• 3) Examine the Muscle Tissue and record your
finding in the results table.

• Step 5
• 1) Look for arteries (blood vessels), and
thin nerves around the muscle and
tendons.
• 2) Carefully cut the tendons away near the
joint and look for ligaments.
– Record findings about the ligament in the data
table.
• 3) Identify the Femur, Tibia, and Fibula to
your teachers.

• Step 6
• 1) Skillfully remove excess material to
expose the joint A (knee).
– Don’t cut the ligaments / cartilage
• 2) Move this joint around and observe the
“Hinge”
– Make a sketch of this joint in your journal
• 3) Record properties of cartilage (Tissue
that lets joints slide easily and absorbs
shock) between joints on your data table.

• Step 7
expose the joint B (Hip).
“Ball and Socket”
– Make a sketch of this joint in your journal

• Step 7
expose the joint B (Hip).
“Ball and Socket”
– Make a sketch of this joint in your journal.

• Step 8
• 1) Skillfully cut the ligaments around each
joint and remove the bones.
– Complete the bone section of the data table.
• 2) Draw a sketch of the ends of each bone
and how they fit together.
• 3) Using your hands, break the Tibia in
half and make a sketch of the bone
marrow.
– Red =Place where blood cells are made.
– Yellow = Fats are made.

• Step 9
• 1) Dispose of all parts of chicken leg to
disposal area (trash bag).
• 2) Carefully bring all tools to clean up area
and clean properly.
• 3) Disinfect area properly.
• 4) Remove eyewear and gloves with
teacher approval and dispose of gloves
properly. –Watch for contamination!

• Activity for digestive system!
– Place small piece of chicken meat and bone
into a jar with vinegar.
– Take a similar size of meat and cut with a knife
into many pieces and place in another jaw
(simulated chewing)
– Add vinegar and cap jar and set aside until you
reach the digestion system / digestive juices.

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin
Muscle
Tendon
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Muscle
Tendon
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes
Muscle
Tendon
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No
Muscle
Tendon
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No
Muscle
Tendon
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle
Tendon
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Tendon
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes
Tendon
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No
Tendon
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes
Tendon
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Tough
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Tough Tough
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Tough Tough Yes
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Tough Tough Yes Thin
Cartilage
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Cartilage White /
Grey
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Cartilage White /
Grey
Tough
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Cartilage White /
Grey
Tough 1/2
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Cartilage White /
Grey
Tough 1/2 Yes
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Cartilage White /
Grey
Tough 1/2 Yes Thin
1/2
Bone

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Cartilage White /
Grey
Tough 1/2 Yes Thin
1/2
Bone Pink and
White

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Cartilage White /
Grey
Tough 1/2 Yes Thin
1/2
Bone Pink and
White
No

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Cartilage White /
Grey
Tough 1/2 Yes Thin
1/2
Bone Pink and
White
No Yes

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Cartilage White /
Grey
Tough 1/2 Yes Thin
1/2
Bone Pink and
White
No Yes Yes
CollagenCopyright © 2010 Ryan P. Murphy

(Y/N)
Hard
(Y/N)
Fibers
(Y/N)
Thick
(mm)
Skin Yellowish
White
Yes No No Thin
Muscle Pink
Yes No Yes Thick
Tendon White
Yes No Yes Thin
Ligament White /
Yellow
Cartilage White /
Grey
Tough 1/2 Yes Thin
1/2
Bone Pink and
White
No Yes Yes
Collagen
Thick
MarrowCopyright © 2010 Ryan P. Murphy

“Name that part
of a chicken leg
coming up.”

• Final Activity! The Muscular System Tour
– http://www.anatronica.com/systems.html

• Try and guess the mystery picture beneath
the boxes.
– Raise your hand when you think you know.
You only get one guess.

• How is your bundle coming along. You
should be close to page 7 by now.

• Video Link! Muscular System Crash Course.
– (Optional and Advanced)
– Preview for language.
– http://www.youtube.com/watch?v=jqy0i1KXUO4

• Review Game: Levels of Biological
Organization, Skeletal System, Muscular
System.

Bundled homework package, lesson notes, worksheets,
review games, and much more on the full unit.

Chicken Leg Dissection PowerPoint, Muscular System, Skeletal System,

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