TERMIUM Plus®

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TENDER-STRETCH PROCESS [1 record]

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Alphabetical list of terms

Record 1 2011-12-29

English

Subject field(s)
  • Slaughterhouses
  • Meats and Meat Industries
CONT

The process is called pelvic suspension or hip free suspension. The stretching of the muscles results in more tender meat after cooking. It was originally described for beef carcasses in North America ... and became known as the tenderstretch method.

CONT

The tenderstretch process changes the tension on the muscles during cooling and affects meat tenderness, particularly of the greater value loin muscles ...

Key term(s)
  • tender-stretch process
  • tender-stretch method

French

Domaine(s)
  • Abattoirs
  • Salaison, boucherie et charcuterie
OBS

Consiste à suspendre la demi-carcasse non pas par la crosse mais par le quasi, ce qui a pour effet de maintenir le muscle long dorsal en extension et donc de réduire au minimum les effets de contractures au froid.

Spanish

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