(biology, food) The fourth digestive compartment of the stomach of a cow or other ruminant, after the omasum;
1996 [1991, Ellis Horwood Limited], R. K. Robinson, A. Y. Tamime, Feta & Related Cheeses, Woodhead Publishing Limited, page 54,
Traditionally, coagulation of the milk for Feta cheese manufacture was achieved using rennet produced by cheesemakers themselves from the abomasa of lambs and kids slaughtered before weaning.
The fourth digestive compartment of the stomach of a cow or other ruminant, after the omasum;
the lining of said compartment, considered as a foodstuff.