TERMIUM Plus®

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

partially defatted pork fatty tissue [1 record]

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Alphabetical list of terms

Record 1 2015-07-20

English

Subject field(s)
  • Meats and Meat Industries
DEF

[A] pork by-product derived from the low temperature rendering (not exceeding 120 °F) of fresh pork fatty tissue, exclusive of skin.

CONT

... partially defatted beef or pork fatty tissue must be declared as such in the ingredient listing and shall only be used in cooked sausages and loaves ...

French

Domaine(s)
  • Salaison, boucherie et charcuterie
CONT

Il faut faire une distinction entre la viande de bœuf ou de porc hachée et partiellement dégraissée et les tissus adipeux de bœuf et de porc partiellement dégraissés.

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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