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see carcass.

carcass, carcase

1. the body of an animal killed for meat. The head, the legs below the knees and hocks, the tail, the skin and most of the viscera are removed. The kidneys are left in and in most instances the body is split down the middle through the sternum and the vertebral bodies. Pig carcasses are dehaired (see below). Bird carcasses are not split; the feathers are removed after scalding but the skin is not removed and no viscera are left in place. In New York dressed poultry the viscera are left in.
2. the body of any dead animal.

carcass condemnation
meat inspection is carried out on the live animal and on viscera but the principal activity is during the carcass stage. If specific abnormalities are found which indicate that the carcass, or part of it, is unfit for human consumption it is condemned. It may be used for other purposes, e.g. after special processing inclusion in animal feeds.
carcass contamination
bacterial contamination of the carcass is a serious cause of deterioration of meat during storage. It is contributed to by having the animal come onto the abattoir floor with the hair and hide badly contaminated, by careless handling of the hide and the viscera, especially the alimentary tract, contamination of the water in scalding tanks for birds and pigs, and by lack of personal hygiene on the part of abattoir workers.
carcass dehairing
pig carcasses are not skinned. They are scalded and the bristles and superficial layers of skin scraped off. The scalding vat can be a source of serious contamination.
carcass differentiation
identification of the species, sex and age of a carcass is an important function of meat hygiene because of the need to guarantee the authenticity of the description of meat at the retail point. Much of this can be done on gross examination but final determination may require laboratory tests, especially in cases where fraudulent substitution is suspected.
carcass disposal
is necessary in an abattoir for condemned carcasses. Complete incineration is necessary in cases of highly infectious disease. Heat treatment sufficient to sterilize the tissues is carried out on less dangerous materials, leading to the preparation of animal feeds or agricultural fertilizer.
At practice premises the problem is a serious one if local government provisions do not include incineration of animal material. On site incineration may be prohibited by local legislation and the need to avoid unpleasant smells. Burial is satisfactory but tedious.
carcass dressing
removal of the hide, appendages and viscera.
carcass drip
see weeping.
carcass electrical stimulation
a method of tenderizing meat by the application of electrical stimulation so as to cause muscle contraction, lowering of pH and faster autolysis.
fevered carcass
congestion of the vessels so that the surfaces of tissues have a redder appearance, and individual vessels are more readily seen.
carcass merit
scale used in assessing carcass traits.
carcass setting
rigor mortis. The muscles are hard, the joints fixed, muscle tissue loses its translucence. Proper setting is an indication of satisfactory preparation for storage of the meat without deterioration.
carcass traits
criteria used in assessing quality of a carcass. Important in determining price, suitability of breeding program, value of sire. Includes length, weight, proportion of fat and lean, distribution of fat, relative size of valuable cuts.
carcass yield
proportion of the animal's liveweight salvaged at carcass point. Called also dressed weight, killing out percentage.
References in periodicals archive ?
Yesterday he denied five charges of failing to dispose of animal by-products correctly and one of allowing live animals access to carcases, but was found guilty by magistrates in Bedlington.
Overall, MLC carcase classification reports for more than 148,000 prime cattle slaughtered in England in 2005 show 41% of prime beef meeting the preferred "R4L or Better" specification.
MLC beef scientist Mary Browne said: "Average carcase weights varied widely at any given slaughter age, with large proportions weighing under 250kg and over 300kg at every age.
MLC technical manager Duncan Pullar said: "The increased growth potential is already having a positive effect on English beef production by allowing more heifers to meet the target 280-360 kg carcase range more easily.
Coupled with valuable gains in conformation, improvements in the level of finish achieved led both steer and heifer carcase quality to improve markedly over the year.
The quality of English beef carcases showed marked across-the-board improvements over the past year, according to the latest annual carcase classification figures from the English Beef and Lamb Executive.
The splitting of the carcase takes place when the sheep has two broad teeth showing.
According to the NBA the undefined nature of carcase tissue removal under the New EU specification allows variations in dressing standards between plants, when there should be conformity, and prevents prices paid by one abattoir being accurately compared with another.
Ling says there is always room to improve animal quality in areas such as nucleus breeding and improving specific traits such as efficient lean growth rate, reduced fat and improved carcase conformation.
Practical guidance to support continued improvements in carcase quality is available free of charge to English levy payers through the EBLEX Beef Better Returns Programme, accessible at www.
A consistent objective carcase grading machine will help remove suspicion and mistrust from that element of the supply chain.
Prime beef carcase weights have risen between 6kg and 9kg across all classes to average 337kg.