carcass

(redirected from carcass dressing)
Also found in: Dictionary, Thesaurus, Encyclopedia.

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.

Gender and live weight on carcass and meat characteristics of donkeys/Efeitos do genero e peso ao vivo nas caracteristicas de carcaca e carne de burros

Hot carcass weight and carcass dressings were similar (p > 0.05) between the two levels of fat thickness, with averages of 282 kg and 54.4%, respectively (Table 4).

Meat quality of crossbred bulls fed with sorghum silage or sugar cane and slaughtered at two levels of fat thickness/Qualidade de carne de bovinos mesticos alimentados com silagem de sorgo ou cana-de-acucar e abatidos com dois niveis de gordura de cobertura

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.

Propolis and essential oils additives in the diets improved animal performance and feed efficiency of bulls finished in feedlot/Propolis e oleos essenciais na dieta melhoraram o desempenho animal e eficiencia alimentar de bovinos nao castrados terminados em confinamento

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.

The effects of genetic groups, nutrition, finishing systems and gender of Brazilian cattle on carcass characteristics and beef composition and appearance: a review

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.

Carcass characteristics, chemical composition and fatty acid profile of Longissimus muscle of bulls and steers finished in a pasture system bulls and steers finished in pasture systems

Hot carcass dressing was greater (p<0.05) for PUB animals as compared to animals in the other two treatments, PUR and CHC.

Carcass characteristics, chemical composition and fatty acid profile of the Longissimus muscle of bulls (Bos taurus indicus vs. Bos taurus taurus) finished in pasture systems

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.

Carcass characteristics and chemical composition of the Longissimus muscle of Puruna and 1/2 Puruna vs. 1/2 Canchin bulls meat quality of bulls