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Standard
Carcase Definition
A
Standard Camel Carcase is a body of a slaughtered
animal species Camelus dromedarius
after:
bleeding,
skinning,
evisceration of all internal digestive,
respiratory, excretory, reproductive and
circulatory organs,
minimum trimming required by the meat inspection
services to only that degree which is needed to
enable the carcase to be passed as fit for human
consumption,
and the removal of:
the head between the occipital bone (skull) and the
first cervical vertebrae, by a square cut
transversely across the neck muscles,
the feet between the carpus and metacarpus (knee
joint) and the tarsus and metatarsus (hock
joint),
the tail at the junction between the sacral and
coccygeal vertebrae,
the thick skirt by separating the connective
tissue,
the kidney and kidney fat and the removal of the
pleura fat from the internal abdomen,
the udder, testes, penis and external fat on the
ventral abdomen,
all fat on the channel rim (anal fold) from the
tuber ischia to the sacro - coccygeal junction not
deeper than to expose the sacro - sciatic
ligament,
the external fat deposit that is predominantly
(hump fat) on the dorsal edge of the carcase is
removed to within approximately 12mm of the
underlying muscle,
xiphoid cartilage and thoracic fat.
The carcase must be weighed hot (including the neck
which is weighed on the corresponding side after
separation or weighed as a separate item) and must
be recorded as a full carcase weight
(HSCW).
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