TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
RENDEMENT VIANDE [2 records]
Record 1 - internal organization data 2018-01-29
Record 1, English
Record 1, Subject field(s)
- Animal Husbandry
- Slaughterhouses
Record 1, Main entry term, English
- beef yield
1, record 1, English, beef%20yield
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
The aim of all beef producers is to increase the quantity (kg) and quality of beef sold off the property, within the given resources. Retail Beef Yield is determined primarily by the weight of the animal, the degree of fatness, and to a lesser extent, by eye muscle area (EMA). 1, record 1, English, - beef%20yield
Record 1, French
Record 1, Domaine(s)
- Élevage des animaux
- Abattoirs
Record 1, Main entry term, French
- rendement en viande
1, record 1, French, rendement%20en%20viande
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
Le classement d'une carcasse comprend aussi une évaluation de son rendement. Lorsqu'une carcasse obtient la classe Canada Primé ou une des classes A, une prédiction quant au rendement en viande est aussi estimée [...] Le rendement en viande est différent du pourcentage d'habillage (pourcentage mort/vivant). Agence canadienne de classement du bœuf, Bovins du Québec, juin-juillet 2002. 1, record 1, French, - rendement%20en%20viande
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Cría de ganado
- Mataderos
Record 1, Main entry term, Spanish
- rendimiento cárnico
1, record 1, Spanish, rendimiento%20c%C3%A1rnico
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
Cantidad de carne producida por un animal. 1, record 1, Spanish, - rendimiento%20c%C3%A1rnico
Record 2 - internal organization data 1988-11-08
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
Record 2, Main entry term, English
- killing out percentage
1, record 2, English, killing%20out%20percentage
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
After slaughter each pig is drained of blood and its digestive tract, lungs and other inedible materials are removed. The remaining meat, which includes the bones, is then weighed to obtain the deadweight. The killing out percentage = deadweight X 100/liveweight 1, record 2, English, - killing%20out%20percentage
Record number: 2, Textual support number: 1 OBS
Cited from Introduction to Livestock Husbandry, p. 90. 1, record 2, English, - killing%20out%20percentage
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
Record 2, Main entry term, French
- rendement en viande
1, record 2, French, rendement%20en%20viande
correct, masculine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- rendement net en viande 2, record 2, French, rendement%20net%20en%20viande
masculine noun
- rapport poids vif/poids carcasse 3, record 2, French, rapport%20poids%20vif%2Fpoids%20carcasse
masculine noun
Record 2, Textual support, French
Record 2, Spanish
Record 2, Textual support, Spanish
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