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 ?
(2014) reported greater averages for hot carcass weight and hot carcass dressing in males.
(2010) reported a hot carcass dressing below 51% in Mestizo horses, without differences due to weight, age and gender.
(2010) reported an interaction between sex and age, in which males over 8 years were those with the largest hot carcass dressing. However, SALGUEIRO et al.
The diets did not affect the hot weight, hot carcass dressing or carcass conformation (Table 6).
Item Diets CON (1) PRO (2) OIL (3) N 10 10 10 Hot carcass weight, kg 249c 252b 260a Hot carcass dressing, % 54.5 53.8 53.9 Conformation, points (4) 11.9 11.8 12.5 Muscle, % 59.4 58.3 59.7 Fat, % 25.1 27.2 25.6 Bone, % 15.5 14.5 14.7 Item Diets SEM (4) p < F N Hot carcass weight, kg 4.66 0.05 Hot carcass dressing, % 0.23 0.31 Conformation, points (4) 0.14 0.22 Muscle, % 0.86 0.70 Fat, % 0.76 0.34 Bone, % 0.55 0.45 (1) Control, (2) Propolis dry, (3) Essential oils.
Genetic groups that contain zebu genes in their composition present high hot carcass dressing. However, the Longissimus muscle of genetic groups with zebu genes present low marbling.
Carcass characteristics of bulls and steers finished on pasture system Parameters Bulls Steers Final live weight (kg) 502.06 513.70 Hot carcass weight (kg) 251.47 249.40 Hot carcass dressing (%) 50.07 (a) 48.50 (b) Fat thickness (mm) 1.90 (b) 3.47 (a) Longissimus area (c[m.sup.2]) 64.41 64.70 Color (points) 3.33 (b) 4.00 (a) Texture (points) 4.12 4.20 Marbling score (points) 3.80 (b) 5.77 (a) Parameters CV (1) p>f Final live weight (kg) 11.76 NS Hot carcass weight (kg) 12.67 NS Hot carcass dressing (%) 2.98 0.02 Fat thickness (mm) 54.35 0.02 Longissimus area (c[m.sup.2]) 10.15 NS Color (points) 16.99 0.02 Texture (points) 13.08 NS Marbling score (points) 49.38 0.06 (1) Coefficient of variation; different letters in the same line are significantly different.
Hot carcass dressing was greater (p<0.05) for PUB animals as compared to animals in the other two treatments, PUR and CHC.
Hot carcass dressing percentage was similar (p>0.10) between PUR1 (50.4%) and PUCA (53.8%), and higher (p<0.10) than PUR2 (48.6%).
The lower carcass weight for the PUR2 group was determined by the lower final weight and low carcass dressing in animals from this genetic group.