Dissection Recipes for Engineers:

Space-Saving Dissection Methods for Robotic Laboratories

Abstract

The inability to see, touch, and feel the inside of an animal is a major obstacle for engineers who are fascinated by living organisms Because there are many challenges for engineers who are not accustomed to performing dissections, such as hygiene, odor control, and space allocation. In this paper, we present a recipe for the dissection of meat in engineering laboratories for engineers who are interested in the structure of animal bodies.