Glossary entry (derived from question below)
Portuguese term or phrase:
acabamento de carcaça
English translation:
carcass subcutaneous fat width/thickness
Added to glossary by
Marlene Curtis
Jan 18, 2013 20:37
11 yrs ago
7 viewers *
Portuguese term
acabamento de carcaça
Portuguese to English
Other
Livestock / Animal Husbandry
As raças bovinas de corte têm crescimento rápido e um bom acabamento de carcaça, mas exigem manejo sanitário.
Proposed translations
(English)
Change log
Feb 8, 2013 02:13: Marlene Curtis Created KOG entry
Proposed translations
2 hrs
Selected
carcass subcutaneous fat width/thickness
[PDF]
Qualidade e Avaliação de Carcaças e Carnes Bovinas Ana Maria ...
www.uel.br/.../... - Translate this page
File Format: PDF/Adobe Acrobat - Quick View
by AM Bridi - Cited by 1 - Related articles
Em bovinos, a precocidade é importante porque o animal deverá ter um grau de acabamento da carcaça (ESPESSURA DE GORDURA SUBCUTÂNEA) espessura de gordura subcutânea) mínimo de 2,5 a 3 .
[PDF]
Estimation of light lamb carcass composition by in vivo real-time ...
www.journalofanimalscience.org/content/87/4/1455.full.pdfFi... Format: PDF/Adobe Acrobat - View as HTML
by G Ripoll - 2009 - Cited by 8 - Related articles
CARCASS FAT THICKNESS were less than differences between ultrasound ..... subcutaneous fat thickness at 2 cm, 4 cm, or 1/3 of the LM width; US_FDG = ultrasound .
Qualidade e Avaliação de Carcaças e Carnes Bovinas Ana Maria ...
www.uel.br/.../... - Translate this page
File Format: PDF/Adobe Acrobat - Quick View
by AM Bridi - Cited by 1 - Related articles
Em bovinos, a precocidade é importante porque o animal deverá ter um grau de acabamento da carcaça (ESPESSURA DE GORDURA SUBCUTÂNEA) espessura de gordura subcutânea) mínimo de 2,5 a 3 .
[PDF]
Estimation of light lamb carcass composition by in vivo real-time ...
www.journalofanimalscience.org/content/87/4/1455.full.pdfFi... Format: PDF/Adobe Acrobat - View as HTML
by G Ripoll - 2009 - Cited by 8 - Related articles
CARCASS FAT THICKNESS were less than differences between ultrasound ..... subcutaneous fat thickness at 2 cm, 4 cm, or 1/3 of the LM width; US_FDG = ultrasound .
4 KudoZ points awarded for this answer.
4 mins
carcass appearance/look
:)
30 mins
external fat
O acabamento de carcaça, também chamado de gordura de cobertura, é determinado visualmente logo após o abate, ou após o resfriamento, com base numa estimativa da espessura de gordura subcutânea.
http://www.pubvet.com.br/artigos_det.asp?artigo=161
Yield grades are intended to estimate the pounds of boneless closely trimmed retail cuts from the carcass. Closely trimmed refers to approximately ¼ inch of external fat. The yield grade is determined by considering 4 carcass characteristics: external fat, Kidney Pelvic and heart fat, Ribeye area, and Hot carcass weight. The amount of external fat is measured at the ribbed surface between the 12th-13th ribs. The ribbing of carcasses is described in the US standards for beef grading. External fat is measured at a distance of ¾ the length of the ribeye from the chine bone end. This initial number can be adjusted up or down depending on any abnormal fat deposits. As the amount of external fat increases, the percent of retail cuts decreases.
http://en.wikipedia.org/wiki/Beef
http://www.pubvet.com.br/artigos_det.asp?artigo=161
Yield grades are intended to estimate the pounds of boneless closely trimmed retail cuts from the carcass. Closely trimmed refers to approximately ¼ inch of external fat. The yield grade is determined by considering 4 carcass characteristics: external fat, Kidney Pelvic and heart fat, Ribeye area, and Hot carcass weight. The amount of external fat is measured at the ribbed surface between the 12th-13th ribs. The ribbing of carcasses is described in the US standards for beef grading. External fat is measured at a distance of ¾ the length of the ribeye from the chine bone end. This initial number can be adjusted up or down depending on any abnormal fat deposits. As the amount of external fat increases, the percent of retail cuts decreases.
http://en.wikipedia.org/wiki/Beef
+1
31 mins
well finished carcass
The usual term would be "finish" which means getting the animal to the ideal point for slaughter.
49 mins
carcase fat cover (EN-GB); carcass fat cover (EN-US)
Em Europa as duas medidas das carcaças são a da conformation e a da fat cover.
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