TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
LOIN [4 records]
Record 1 - internal organization data 2016-03-14
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
Record 1, Main entry term, English
- loin
1, record 1, English, loin
correct, noun
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
Record 1, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
Record 1, Main entry term, French
- longe
1, record 1, French, longe
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Industria cárnica, de fiambres y embutidos
Record 1, Main entry term, Spanish
- lomo
1, record 1, Spanish, lomo
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2008-12-09
Record 2, English
Record 2, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 2, Main entry term, English
- loin
1, record 2, English, loin
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
Cut from a point on the rib perpendicularly down from the ventral side of the thoracic vertebrae, where shoulder was removed, to a point about 25 mm from the tenderloin at the ham end. Cut from belly to leave a 12 cm maximum rib measured from backbone. 1, record 2, English, - loin
Record number: 2, Textual support number: 1 OBS
Source: Canadian Pork Buyer's Manual. The pork cuts illustrated and described in this manual represent the industry's basic standard for the primal cuts in the Canadian pork industry. 2, record 2, English, - loin
Record 2, French
Record 2, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 2, Main entry term, French
- longe
1, record 2, French, longe
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Prélevée en tranchant à angle droite de l'échine, du côté interne de la cage thoracique, à partir du point d'où on a prélevé l'épaule jusqu'à environ 25 mm de l'extrémité du filet près de la cuisse. La coupe du flanc doit laisser un maximum de 12 cm de côte à partir de l'échine. 1, record 2, French, - longe
Record number: 2, Textual support number: 1 OBS
Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc. 2, record 2, French, - longe
Record 2, Spanish
Record 2, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 2, Main entry term, Spanish
- lomo
1, record 2, Spanish, lomo
correct, masculine noun
Record 2, Abbreviations, Spanish
Record 2, Synonyms, Spanish
- chuleta 1, record 2, Spanish, chuleta
correct, feminine noun
- entrecot 1, record 2, Spanish, entrecot
correct, masculine noun
Record 2, Textual support, Spanish
Record number: 2, Textual support number: 1 DEF
Cortar desde un punto de la costilla perpendicularmente hacia abajo del lado ventral de la vértebra torácica de donde se extrajo la paleta, hasta un punto a unos 25 mm del filete en el extremo de jamón. Cortar desde el pecho para dejar una costilla de 12 cm como máximo medida desde el espinazo. 1, record 2, Spanish, - lomo
Record number: 2, Textual support number: 1 OBS
Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense. 2, record 2, Spanish, - lomo
Record 3 - internal organization data 2008-12-09
Record 3, English
Record 3, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 3, Main entry term, English
- loin
1, record 3, English, loin
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 DEF
(C200) Skinless. Maximum fat ranging from 6 mm to 12 mm (to be specified by buyer). All loose fat removed. 1, record 3, English, - loin
Record number: 3, Textual support number: 1 OBS
Source: Canadian Pork Buyer's Manual. The pork cuts illustrated and described in this manual represent the industry's basic standard for the primal cuts in the Canadian pork industry. 2, record 3, English, - loin
Record 3, French
Record 3, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 3, Main entry term, French
- longe
1, record 3, French, longe
correct, feminine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 DEF
(C200) Couenne et gras superflu enlevés. L'épaisseur de gras peut varier entre 6 et 12 mm, selon les spécifications de l'acheteur. 1, record 3, French, - longe
Record number: 3, Textual support number: 1 OBS
Source : Manuel de l'acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l'industrie canadienne du porc. 2, record 3, French, - longe
Record 3, Spanish
Record 3, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 3, Main entry term, Spanish
- lomo
1, record 3, Spanish, lomo
correct, masculine noun
Record 3, Abbreviations, Spanish
Record 3, Synonyms, Spanish
Record 3, Textual support, Spanish
Record number: 3, Textual support number: 1 DEF
(C200) Sin piel. Máximo de grasa: de 6 a 12 mm (según lo acordado con el cliente). Se saca toda la grasa suelta. 1, record 3, Spanish, - lomo
Record number: 3, Textual support number: 1 OBS
Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense. 2, record 3, Spanish, - lomo
Record 4 - internal organization data 1977-06-22
Record 4, English
Record 4, Subject field(s)
- Horse Husbandry
Record 4, Main entry term, English
- loin
1, record 4, English, loin
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record number: 4, Textual support number: 1 CONT
The loin includes the portion of the top which extends from the last ribs to the hips. Short, heavy loin muscles are demanded because they furnish the chief means of support for the lumbar vertebrae. 1, record 4, English, - loin
Record 4, French
Record 4, Domaine(s)
- Élevage des chevaux
Record 4, Main entry term, French
- rein
1, record 4, French, rein
correct
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 CONT
Rein. (...) Situé entre le dos et la croupe, limité latéralement par les flancs, sa forme est liée à celle du dos et sa base est formée par les vertèbres lombaires. Il doit être large (...), bien musclé derrière la selle (...), plutôt court, mais sans excès (...) 2, record 4, French, - rein
Record 4, Spanish
Record 4, Textual support, Spanish
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
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: