TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

POULTRY SKIN [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2007-03-22

English

Subject field(s)
  • Meats and Meat Industries
CONT

The use of pork or poultry skin without the normally underlying tissues is permitted in prepared comminuted meat products, provided it is added to skinless meat from the same species and the level of addition does not exceed 8%. The percentage is to be calculated by weight relative to the boneless pork or poultry meat content (including the skin) as applicable.

French

Domaine(s)
  • Salaison, boucherie et charcuterie
CONT

On peut utiliser de la peau de porc ou de volaille sans les tissus sous-jacents qui y adhèrent normalement dans les produits de viande hachés préparés pourvu qu'on ajoute la peau dérivée de la même espèce et en quantité qui ne dépasse pas 8 % du poids de viande de porc ou de viande de volaille désossée (incluant la peau) selon le cas.

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: