Browsing by Author "FELÍCIO, Pedro Eduardo de"

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    Classificação e tipificação de carcaças bovinas
    (Fundação de Estudos Agrários Luiz de Queiroz, 2010-07-30) FELÍCIO, Pedro Eduardo de
    Bovine carcass, by definition, is slaughtered, bled, skinned, gutted, devoid of head, paws, tail, mammary gland (female), lintel (penis), except its roots, and testicles (male). After its longitudinal division into half carcasses, before weighing, washing and cooling, a toilet consisting of removing the kidneys, perirenal (kidney tallow) and inguinal (capping) fat, bleeding wound, spinal cord, diaphragm and their pillars (BRAZIL, 1990). This definition is important because from one country to another, or within the same country, the toilet procedure may vary. Thus, for example, in the United States, the definition of carcass includes KPH fat (kidney, pelvic and heart), or perirenal, pelvic and internal chest fat, while in the United Kingdom the presence or absence of such fat may be specified.