"perché quinto quarto? visto che l’animale è diviso in quattro quarti . Il quinto quarto era la parte meno pregiata e veniva presa da chi si occupava della macellazione dell’animale. era anche la cucina povera dell’epoca che si trovava nelle osterie o nelle fraschette accanto ad un boccale di vino. Non c’è regione italiana che ha le sue ricette più o meno difficili con questi parti, chi non immagina una bel piatto di trippa alla romana o la pajata con i rigatoni , o il lampredotto toscano ( stomaco), o il musetto lesso condito con sale e pepe della zona di Napoli, o le fettuccine con il sugo di rigaglie , o la coratella di agnello . Piatti che oltre ad essere di nascita povera sono anche piatti di consumo itinerante, vedi il musetto o il lampredotto"

Offal comes from the term, “to off-fall” from the animal, also known as the fifth quarter.

The animal has 4 quarters (legs). The fifth quarter is everything not part of the carcass.
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Dressing percentage and its relationship with some components of ...
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... to carcass fat and several components of the fifth quarter (visceral fat, ... carcass fat and visceral fat were not directly accounted for by the 5% ...
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Your browser does not support JavaScript! ... its relationship to carcass fat and several components of the fifth quarter (visceral fat, alimentary tract, ...
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Meat Science : Meat quality of designated South African indigenous ...
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The fifth-quarter items were weighed separately. The weights of tails, .... Although Dorper and Damara carcasses did not differ significantly for total carcass ..... Meat from Sudan desert sheep and goats: part 1—carcass yield, ...
linkinghub.elsevier.com/retrieve/pii/S0309174002002498 - Páginas similares
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45th stemebrae 0.03 NS 53.60 0.15 NS 54.65 0.01 NS 97.80 NS, not significant; .... of the Autonomie Government of Aragon (D.G.A.) as part of the research N 689 and 904. ... Sheep carcass classification in the E.E.C. The Fifth Quarter. ...
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Quinto quarto - Wikipedia, the free encyclopedia
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... quarto (literally the "fifth quarter") is the offal of butchered animals. ... because offal amounts to about a fourth of the weight of the carcass; ... Offal cuisine is particularly rich in Rome in spring, when not only beef and ...
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Graph 2 shows the total premium per carcass received for the certified lambs. ... In order to become part of the top 20 group at least 60% of the lambs ... Maximum weight had never been an issue as long as the lamb had not yet changed teeth. ... This also gives stronger negotiation powers to the fifth quarter which ...
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27 Feb 2008 ... carcasses and fifth quarter products are simultaneously at the same stage of .... slaughterhouses; not even screening to capture solids. ...
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industry in the southern part of Germany,. Austria and Italy. In this region red meat .... Extensive steer production on pasture – not very common in Germany. Fleckvieh steer with a life weight of 1.100 kg at the age of 3 years – Carcass weight: 650 kg. ... The fifth quarter of a Fleckvieh cow or bull ...
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With the similar energy intake (N, M, H1) liveweight gains were not ... gain response and in an increase of fat in the carcass and in the fifth quarter. ...
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Note added at 43 mins (2009-04-28 13:23:07 GMT)
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Fifth quarter: everything that is not part of the carcass.

il quinto quarto è quanto rimane di una carcassa animale dopo che sono state asportate le parti più pregiate per il consumo umano, viene spesso utilizzato nella preparazione di mangimi per cani, gatti ecc.

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Note added at 1 giorno2 ore (2009-04-29 15:35:51 GMT)
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in effetti è traducibile anche con "Meat by-products" come anche da definizione dell' AAFCO americano:
“meat by-product is the non-rendered, clean parts of slaughtered mammals other than the meat”.
Meat by-products exclude meat but do consist of fresh non-rendered parts of the slaughtered animal. Think of sources such as: lungs, spleens, kidneys, brains, livers, blood, bones, fat, stomachs and intestines. So in other words: the organs of the mammal are allowed and NOT any of the following: hair, horns, teeth and hoofs.