What is carcass variation composition?
Variation in percent carcass lean was attributed to production focus (36.4%), sex (15.8%), and season (10.2%). Pig and other factors contributed the greatest percentage of total variation (39.4%).
What is considered carcass?
Definition of carcass 1 : a dead body : corpse especially : the dressed body of a meat animal Butchers trimmed the meat from the carcass. 2 : the living, material, or physical body It was nearly noon when he finally hauled his carcass out of bed.
What is carcass characteristic?
Currently meat quality is evaluated through visual appraisal of certain carcass characteristics, such as marbling (intramuscular fat), muscle color, and skeletal maturity.
What is carcass percentage?
Dressing percentage is one of the many factors affecting the value of a slaughter animal. Dressing percentage is calculated by dividing the carcass weight by the live weight of an animal and expressing the result as a percentage.
What is PSS and PSE?
14.1 Introduction. PSE stands for pale, soft and exudative. It is a description of meat – not live animals. Pork can be PSE, but there is no such thing as a PSE pig. Confusion originates from the fact there is a condition of live pigs called porcine stress syndrome, abbreviated to PSS.
Is animal carcass hazardous waste?
Animal carcasses, body parts, and bedding containing and/or contaminated with hazardous “chemical” materials can, in most cases, be disposed as infectious waste.
How do you calculate carcass percentage?
Dressing percentage is calculated by dividing the warm carcass weight by the shrunk live weight of the animal and expressing the result as a percentage.
How do you calculate carcass weight?
Dressing percentage is calculated as: (hot carcass weight ÷ the live weight) x 100. The hot carcass weight (HCW) is the weight of the unchilled carcass in pounds after the head, hide and internal organs have been removed. For most fed cattle, the HCW will be approximately 60 to 64 percent of live animal harvest weight.
What is PSE in slaughter?
Pale soft exudative (PSE) meat is the term used to describe a defective type of meat, seen predominantly in pork, but also in poultry.
What is DFD in pigs?
DFD pork (shown below) is dark, firm and dry. It is the opposite condition to PSE pork. The DFD condition is a major concern in beef. It is caused by factors such as shivering and aggressive behaviour causing glycogen depletion.
How is carcass quality measured?
The most direct method for measuring composition is to completely dissect the whole body into viscera, skin, bones, muscle, and fatty tissue. As this is very labor intensive, a more common, less-detailed method of dissection is separation of the carcass into primal meat cuts to estimate lean yield.
What is animal carcass?
noun. the dead body of an animal, esp one that has been slaughtered for food, with the head, limbs, and entrails removed. informal, usually facetious, or derogatory a person’s body. the skeleton or framework of a structure. the remains of anything when its life or vitality is gone; shell.
What is dressing of carcass?
This method consists of conveying the carcass by gravity or power through an overhead rail to various places after stunning and sticking. The process of dressing is divided up into various stages. Men will be standing at various places and carcass will reach them and they will attend to their allotted work.
What is DFD and PSE in meat quality?
They are defined in connection with the pH of meat at a specific time after slaughter. PSE is said to have occurred when the pH of meat is < 6 at 45 minutes after slaughter. DFD (also known as dark cutting in beef) is when the ultimate pH post mortem measured after 12 – 48 hours is ≥ 6.
What does DFD stand for in meat?
In meat processing: DFD meat. Dark, firm, and dry (DFD) meat is the result of an ultimate pH that is higher than normal. Carcasses that produce DFD meat are usually referred to as dark cutters.