carcass

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car·cass

(kar'kăs),
The body of a dead animal; in reference to animals used for human food, the body after the hide, head, tail, extremities, and viscera have been removed.
[F. carcasse, fr. It. carcassa]

carcass

Food industry
The body of a livestock animal from which the head, hide, legs, tail and viscera have been removed before rendering it into cuts of meat.

Vox populi
Any dead animal, including a human, for which the term cadaver is generally preferred.

carcass

(kăr′kăs)
A dead body; the term is usually used to describe nonhuman bodies such as the remains of a steer or a sheep.
References in periodicals archive ?
Based on the results of the present study, it can be noted that formic acid administration in the drinking water does not have beneficial effects on performance, microbiological profile of the intestine and carcass contamination in broilers under high ambient temperature.
At a late October Food Safety and Inspection Service conference on methods for achieving zero tolerance for beef carcass contamination, comparisons of steam vacuuming plus trimming with simply trimming reported a 0.5-1 log reduction in aerobic plate counts for the dual process.