TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

CCW is about 1% less than HCW(hot carcass weight) and is due to the loss of water content during the cooling period. Very lean carcasses will have greater moisture losses than fat carcasses.  7, record 1, English, - cold%20carcass%20weight

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Le PCF est inférieur d'environ 1 % au PCC [poids de la carcasse chaude], la perte de poids étant attribuable à la perte d'eau subie durant la phase de refroidissement. Les carcasses très maigres subissent des pertes d'eau plus grandes que les carcasses grasses.  3, record 1, French, - poids%20de%20carcasse%20froide

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 CONT

Una vez [los animales] desollados, eviscerados y lavados se determinó el peso de canal caliente y tras 24 h a 4 °C, se determinó el peso de canal fría.  2, record 1, Spanish, - peso%20canal%20fr%C3%ADa

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 DEF

... the percentage or yield of hot carcass weight, in comparison with the weight of the animal on foot.  3, record 2, English, - dressing%20percentage

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 DEF

Rapport entre le poids d'un animal vivant et celui de sa carcasse pesée à l'abattoir, ce qui équivaut à sa valeur bouchère.  3, record 2, French, - rendement%20de%20la%20carcasse

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Relación entre el peso de la canal y el peso vivo expresado en porcentaje.  2, record 2, Spanish, - rendimiento%20de%20la%20canal

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Hot carcass weight should be obtained [to the nearest pound] immediately after dressing and prior to carcass chilling. Equations for estimating carcass lean were developed using skin-on, head-off carcasses. The carcasses should be weighed without any of the offal(liver, heart, tongue, kidney, leaf fat). Jowls and feet should be left on the carcass. Hot carcass weights should be adjusted to a skin-on, head-off basis. If pork carcasses are skinned, the hot carcass weights should be multiplied by 1. 06 to adjust to skin-on weight. If carcasses are head-on, the hot carcass weights should be multiplied by 0. 94 to adjust to head-off weight. If the carcasses are skinned and head-on, no adjustment is necessary because skin-off, head-on carcasses weigh approximately the same as skin-on, head-off carcasses.  3, record 3, English, - hot%20weight

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Le gain net par jour d'engraissement (poids mort chaud moins le demi-poids vif au début, divisé par le nombre de jours d'engraissement) est également calculé [...]  3, record 3, French, - poids%20de%20carcasse%20chaude

Record number: 3, Textual support number: 1 OBS

À l'abattoir, les demi-carcasses ont été pesées chaudes environ une heure après l'abattage et froides environ 40 heures après l'abattage.  3, record 3, French, - poids%20de%20carcasse%20chaude

Record number: 3, Textual support number: 2 OBS

poids mort : Poids de la carcasse d'un animal de boucherie [...] Il faut préciser si le poids est indiqué avec ou sans la réfaction de chaud.  5, record 3, French, - poids%20de%20carcasse%20chaude

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 DEF

Medición en kilogramos de una canal, posterior a su lavado y que se realiza inmediatamente después del sacrificio.  5, record 3, Spanish, - peso%20de%20la%20canal%20caliente

Record number: 3, Textual support number: 1 CONT

El peso de la canal caliente se obtiene a la salida de las canales del túnel de oreo, que dura aproximadamente unos 20 minutos. El peso de la canal en frío se obtiene a las 24h. del oreo, realizado en cámara frigorífica a temperatura de unos 20 °C.  6, record 3, Spanish, - peso%20de%20la%20canal%20caliente

Record number: 3, Textual support number: 2 CONT

Una vez [los animales] desollados, eviscerados y lavados se determinó el peso de canal caliente y tras 24 h a 4 °C, se determinó el peso de canal fría.  4, record 3, Spanish, - peso%20de%20la%20canal%20caliente