TERMIUM Plus®

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carcass evaluation [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2007-08-29

English

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

[A] technique by which the components of quality (overall palatability of the edible portion) and the components of quantity (amount of salable meat) are measured.

French

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

Les critères d'appréciation des carcasses sont dans l'ordre d'importance : la conformation, l'état d'engraissement, la qualité du gras, la couleur de la graisse, le poids de la carcasse et les qualités organoleptiques de la viandes.

Spanish

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TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
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