TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
clasificación de la carne vacuna [1 record]
Record 1 - internal organization data 2018-01-29
Record 1, English
Record 1, Subject field(s)
- Slaughterhouses
- Regulations and Standards (Food)
- Meats and Meat Industries
Record 1, Main entry term, English
- beef grading
1, record 1, English, beef%20grading
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Beef Grading. Canadian beef is graded in two general ways: Tenderness - as indicated by youthfulness of the carcass. Grade A is the most tender, E the least. Fat level - as indicated by surface fat. 1 is the leanest, 4 the fattest. Most cuts of beef used in the food service trade grade A1, A2 or A3. The grade is most commonly indicated by the "Red Brand" ribbon-rolled down the entire beef side. Grade B shows as a blue ribbon brand. 1, record 1, English, - beef%20grading
Record 1, French
Record 1, Domaine(s)
- Abattoirs
- Réglementation et normalisation (Alimentation)
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- classement du bœuf
1, record 1, French, classement%20du%20b%26oelig%3Buf
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Classement du bœuf. La majeure partie du bœuf vendu au détail est classé. Pour déterminer le rendement en viande comestible des jeunes carcasses, on incise celles-ci entre la 11e et la 12e côte de façon à exposer le muscle long dorsal (faux-filet). Cela permet aux agents de classement d'évaluer la qualité de la viande et de mesurer la couche adipeuse à un point précis déterminé à partir de l'extrémité du faux-filet. La couleur de la couche adipeuse extérieure varie du blanc au bronze ou à l'ambre, selon la maturité de la carcasse. L'âge avancé de l'animal ou certains types de nourritures tels les fourrages verts donnent au gras une teinte jaunâtre, cependant la qualité de la viande n'en n'est pas diminuée. 1, record 1, French, - classement%20du%20b%26oelig%3Buf
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Mataderos
- Reglamentación y normalización (Alimentación)
- Industria cárnica, de fiambres y embutidos
Record 1, Main entry term, Spanish
- clasificación de la carne vacuna
1, record 1, Spanish, clasificaci%C3%B3n%20de%20la%20carne%20vacuna
correct, see observation, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
- clasificación de la carne de res 2, record 1, Spanish, clasificaci%C3%B3n%20de%20la%20carne%20de%20res
correct, feminine noun
- tipificación de la carne vacuna 1, record 1, Spanish, tipificaci%C3%B3n%20de%20la%20carne%20vacuna
correct, see observation, feminine noun, Argentina, Uruguay
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 OBS
La correcta clasificación de la materia prima en términos inequívocos y cuantificables (el novillo y su media res) junto con cualquier dato útil que la caracterice, es la base de todo sistema de tipificación ("grading"). Este consiste en evaluar objetivamente varios indicadores que hacen a la calidad de la carne, como su pH, el color, el marmóreo, el espesor de la grasa, la textura y consistencia de la carne, etc., según preferencias del mercado. 3, record 1, Spanish, - clasificaci%C3%B3n%20de%20la%20carne%20vacuna
Record number: 1, Textual support number: 2 OBS
clasificación de la carne vacuna; tipificación de la carne vacuna: En Argentina y Uruguay estos términos también se utilizan para referirse a la evaluación de la res antes de faenarla. 3, record 1, Spanish, - clasificaci%C3%B3n%20de%20la%20carne%20vacuna
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