carcass

Etymology

Dated from the late 13th Century C.E.; from Anglo-Norman carcois, possibly related to Old French charcois. Cognate with French carcasse.

noun

1. The body of a dead animal.
   Plate 31, figure B shows a desiccated carcass in the ventral position with a sharp S curvature in the vertebral column. Such pronounced drying-out of a carcass probably happens only when it is quickly carried to a dry place and exposed to the strong rays of the sun. 1989, Johannes Weigelt, Recent Vertebrate Carcasses and Their Paleobiological Implications, page 152
   Despite all of the groups' experiences with leopards and carcasses in trees, neither the vervets nor the baboons gave alarm calls at the sight of the carcass alone. 1992, Dorothy L. Cheney, Robert M. Seyfarth, How Monkeys See the World: Inside the Mind of Another Species, page 284
   Instead, the majority of studies involve freezing the carcasses until time permits the analysis. 2005, Maria S. Johnson, Tim R. Nagy, “Chapter 10: Animal Body Composition Methods”, in Steven B. Heymsfield, Timothy G. Lohman, ZiMian Wang, Scott B. Going, editors, Human Body Composition, 2nd edition, page 141
2. (meat trade) The body of a slaughtered animal, stripped of unwanted viscera, etc.
   1961, D. M. Doty, John C. Pierce, Beef Muscle Characteristics as Related to Carcass Grade, Carcass Weight, and Degree of Aging, US Department of Agriculture, Technical Bulletin No. 1231, page 33, Lean flavor scores for this muscle were lower than those for ribeye, especially in Prime grade carcasses.
   The most important is the carcass but the liver, kidneys and, to a limited extent, various other visceral components also have value as food items.[…]For example, the carcasses from sheep and cattle have the head removed immediately after slaughter but in pigs this may be delayed until after chilling and further butchery. 2000, P. D. Warriss, Meat Science: An Introductory Text, page 20
   In some countries, there is still a significant trade in chicken carcasses that have been plucked, but not eviscerated, by the producer. Subsequently, the carcass may be eviscerated by a butcher or in the kitchen of the consumer. 2000, Geoffrey C. Mead, Fresh and Further-Processed Poultry, Barbara Lund, Tony C. Baird-Parker (editors), Microbiological Safety and Quality of Food, page 464
3. The body of a dead human, a corpse.
4. The framework of a structure, especially one not normally seen.
   The tyres used on DC-8s have a tread portion that contains three fabric re-enforcing layers. These layers protect the tyre carcass to some extent against foreign object damage. A tyre tread, however, does not contribute to the carcass integrity; even when a tyre is worn to the third fabric layer, the normal change point, it does not lose any structural integrity. The mandatory change point for a tyre is when it is worn to the carcass layer; however, at this point, the tyre could not undergo a retread. 1993 June, Presidency of Civil Aviation of the Kingdom of Saudi Arabia, “1.16.5 Wear Characteristics of Aviation Tyres”, in McDonnell-Douglas DC-8-61, C-GMXQ, accident at King Abdulaziz International Airport, Jeddah, Saudi Arabia, on 11 July 1991, archived from the original on 2022-05-14
5. (nautical) An early incendiary ship-to-ship projectile consisting of an iron shell filled with saltpetre, sulphur, resin, turpentine, antimony and tallow with vents for flame.