Carcase: Difference between revisions
CSV import |
CSV import |
||
| Line 31: | Line 31: | ||
[[Category:Food processing]] | [[Category:Food processing]] | ||
{{Meat-industry-stub}} | {{Meat-industry-stub}} | ||
{{No image}} | |||
Revision as of 12:17, 10 February 2025
Carcase A carcase (also spelled carcass) refers to the body of a dead animal, particularly one that has been slaughtered for meat. The term is commonly used in the context of butchery, meat processing, and animal husbandry. Carcases are processed to extract various types of meat and by-products, which are then used for human consumption, animal feed, and other purposes.
Types of Carcases
Carcases can be categorized based on the type of animal they come from. Common types include:
Processing
The processing of a carcase involves several steps: 1. Slaughtering: The animal is humanely killed in a slaughterhouse. 2. Bleeding: The carcase is bled to remove as much blood as possible. 3. Skinning and Evisceration: The skin is removed, and the internal organs are taken out. 4. Chilling: The carcase is chilled to prevent bacterial growth. 5. Cutting and Deboning: The carcase is cut into various cuts of meat and bones are removed.
Uses
Carcases are used for various purposes:
- Meat Production: Different cuts of meat such as steak, chops, and roasts are obtained from carcases.
- By-products: By-products such as leather, gelatin, and animal fat are also derived from carcases.
- Animal Feed: Some parts of the carcase are processed into animal feed.
Health and Safety
Proper handling and processing of carcases are crucial to ensure food safety. Regulations and guidelines are provided by organizations such as the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) to ensure that carcases are processed in a hygienic manner.
