TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

DRESSED CARCASS [11 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2017-04-20

English

Subject field(s)
  • Meats and Meat Industries
DEF

An edible part of a slaughter animal that is cut away when the carcass is dressed including liver, kidney, brain, spleen, pancreas, thymus, tripe, and tongue.

CONT

But as we’ve grown further away from the farm, our food tastes have become more homogenized and pickier. The meat cases of sleek supermarkets reflect this: You may find a few lonely packages of liver. Brains, kidneys and other innards are seldom seen except at ethnic markets and specialty butcher shops. Most restaurant menus are likewise almost bereft of what the French call abats de boucherie, the British "offal" and Americans, somewhat euphemistically, "variety meats," which include one of the most luscious delicacies of all, sweetbreads.

Key term(s)
  • variety meat
  • fancy meat

French

Domaine(s)
  • Salaison, boucherie et charcuterie
DEF

Ensemble des parties comestibles du cinquième quartier des animaux de boucherie.

OBS

On distingue les abats blancs [tête, pieds, panse], et les abats rouges [foie, cœur, rate, langue].

OBS

En France, les termes «abats» et «abats comestibles» sont synonymes. Par contre, au Canada, on distingue entre les abats comestibles et les abats non comestibles (nommés «issues» en France), le terme «abats» étant plus général.

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
DEF

Todas aquellas partes comestibles [destinadas al consumo humano] que se extraen de los animales destinados a carne y que no están comprendidas dentro del término canal, salvo alguna excepción como los riñones, patas y cabeza.

OBS

despojo: No confundir con menudencias o vísceras comestibles ya que estas solo comprenden los órganos internos y no partes como las patas, que sí se consideran despojos.

OBS

despojo de matadero; despojo de carnicería: No son despojos destinados al consumo humano, sino que a veces se utilizan para elaborar harina de carne para alimentación de animales. Algunos de ellos se consideran materiales especificados de riesgo ya que pueden causar epizootias tales como la encefalopatía espongiforme bovina.

OBS

canal: Cuerpo de los animales de las especies citadas para carne, desprovistos de vísceras torácicas, abdominales y pelvianas.

OBS

despojo; despojo comestible: términos utilizados generalmente en plural.

Save record 1

Record 2 2017-01-25

English

Subject field(s)
  • Regulations and Standards (Food)
  • Slaughterhouses
DEF

The weight of a live animal as distinct from the weight of a dressed carcass of the animal.

CONT

As the differences in the carcass yield are small ..., the results on live weight or on carcass weight basis show great similarity.

French

Domaine(s)
  • Réglementation et normalisation (Alimentation)
  • Abattoirs
CONT

Le poids vif est celui de l'animal sur pied.

OBS

Le poids vif s'oppose au poids en carcasse.

Spanish

Campo(s) temático(s)
  • Reglamentación y normalización (Alimentación)
  • Mataderos
Save record 2

Record 3 2016-10-26

English

Subject field(s)
  • Slaughterhouses
CONT

The per capita estimates of supplies of food are shown as retail or product weight with exceptions of meat and poultry which are calculated on a cold dressed carcass and eviscerated weight basis.

OBS

cold dressed carcass : term extracted from the “Glossaire de l'agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.

French

Domaine(s)
  • Abattoirs
OBS

carcasse froide parée : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.

Spanish

Save record 3

Record 4 2016-10-26

English

Subject field(s)
  • Quality Control (Management)
  • Slaughterhouses
  • Regulations and Standards (Food)
  • Animal Diseases
CONT

Carcass rail inspection. Carcasses should be split prior to rail inspection. The rail inspection consists of a careful external and internal examination of dressed carcasses, including visual inspection of the iliac lymph nodes. The spinal cord shall have been completely removed from split carcasses.

OBS

When significant deviations are found during any of the above inspections, the carcass shall be tagged and railed out onto the held rail for subsequent veterinary inspection. ... Whenever a carcass is held due to a pathological condition which necessitates veterinary inspection, all viscera previously detached, blood (if harvested) and head (if detached) must also be held and made available to the veterinarian. During the rail inspection those carcasses which have trimmable demerits are identified, so that they may be trimmed and the trimmable demerits weighed.

OBS

rail inspection: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.

French

Domaine(s)
  • Contrôle de la qualité (Gestion)
  • Abattoirs
  • Réglementation et normalisation (Alimentation)
  • Maladies des animaux
CONT

Inspection de la carcasse sur rail. Les carcasses devraient être fendues avant l'inspection sur rail. Cette opération consiste à examiner attentivement l'extérieur et l'intérieur des carcasses éviscérées, ainsi qu'un examen visuel des ganglions iliaques. La moelle épinière doit avoir été entièrement enlevée des demi-carcasses.

OBS

Lorsque des différences appréciables sont observées lors d'une de ces inspections, la carcasse devra être étiquetée et dirigée vers le rail de retenue pour une inspection vétérinaire subséquente. [...] Lorsqu'une carcasse est retenue à cause d'une condition pathologique et nécessite une inspection vétérinaire, les viscères, la tête (si détachée) et le sang (si récolté) doivent également être retenus, bien identifiés et mis à la disposition du vétérinaire. Durant l'inspection sur rail, identifier les carcasses dépréciées pour cause de parage; celles-ci seront ensuite parées, et les portions parées pesées au dernier poste d'inspection.

Spanish

Save record 4

Record 5 2013-06-27

English

Subject field(s)
  • Slaughterhouses
  • Regulations and Standards (Food)
DEF

The weight of a dressed carcass.

OBS

Deadweight is an indication to a butcher of the meat available on a carcass.

OBS

Do not confuse with "carcass weight" or "slaughter weight."

Key term(s)
  • dead weight

French

Domaine(s)
  • Abattoirs
  • Réglementation et normalisation (Alimentation)
DEF

Poids de la carcasse d'un animal de boucherie. Il faut préciser si le poids est indiqué avec ou sans la réfaction de chaud.

CONT

Au moment de l'abattage, les veaux devaient avoir atteint le poids mort d'au moins 100 kg [...]

Spanish

Campo(s) temático(s)
  • Mataderos
  • Reglamentación y normalización (Alimentación)
CONT

[...] la venta del ganado listo para matadero se puede realizar [...] de dos formas diferentes: ganado en pie, valorando su peso vivo o el animal ya sacrificado, valorando el peso muerto de la canal o pieza homogénea de medio cuerpo del animal (2 por animal).

Save record 5

Record 6 2012-09-10

English

Subject field(s)
  • Meats and Meat Industries
OBS

offal : With reference to meat the term includes all parts that are cut away when the carcass is dressed including liver, kidney, brain, spleen, pancreas, thymus, tripe, and tongue. In the USA the term used is "organ meats" or "variety meat. "

OBS

offal: Term used at the Canadian Pork Council.

OBS

The pork cuts illustrated and described in the Canadian Pork Buyer’s Manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

abats de porc : terme en usage au Conseil canadien du porc.

Spanish

Campo(s) temático(s)
  • Industria cárnica, de fiambres y embutidos
OBS

menudencia de cerdo; víscera de cerdo; víscera de porcino: Términos utilizados generalmente en plural.

Save record 6

Record 7 2003-12-18

English

Subject field(s)
  • Slaughterhouses
  • Meats and Meat Industries
CONT

Abattoirs and meat-canning factories. On the basis of the weight of the dressed carcass produced, which can easily be ascertained from the abattoir, the following flows can be assumed...

French

Domaine(s)
  • Abattoirs
  • Salaison, boucherie et charcuterie
CONT

Abattoirs et conserveries de viande. Sur la base, facilement connue à l'abattoir, du poids de carcasse parée produit, on peut admettre les débits suivants [...]

Spanish

Save record 7

Record 8 1992-09-08

English

Subject field(s)
  • Food Industries
  • Slaughterhouses
CONT

Method for enhancing the dressed carcass weight of meat-producing animals by increasing lean meat deposition and improving the lean meat to fat ratio, comprising administering to said animals before slaughter, either orally or parenterally, an effective amount of a compound X.

French

Domaine(s)
  • Industrie de l'alimentation
  • Abattoirs

Spanish

Save record 8

Record 9 1991-05-03

English

Subject field(s)
  • Meats and Meat Industries
CONT

With the head, hind legs and waste off, the(steer's) dressed out carcass weighs 800 pounds.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

La tête enlevée au niveau de la vertèbre atlas, l'extrémité des membres coupés aux genoux ou aux jarrets, les abats contenus dans le thorax et l'abdomen (y compris les rognons), les parties tendineuses de la gorge pour les gros bovins.

Spanish

Save record 9

Record 10 1986-08-14

English

Subject field(s)
  • Slaughterhouses
DEF

A calf dressed with hide intact, skinned after chilling and offered to the trade as a whole carcass unsplit.

French

Domaine(s)
  • Abattoirs

Spanish

Save record 10

Record 11 1986-08-14

English

Subject field(s)
  • Slaughterhouses
DEF

A muslin sheet used for covering the dressed carcass.

French

Domaine(s)
  • Abattoirs
CONT

[L'enveloppeur de carcasses] peut laver et stériliser les toiles de mousseline et les broches de métal pour qu'elles puissent servir de nouveau.

Spanish

Save record 11

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