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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

The Canadian Cattle Association (CCA)[, formerly the Canadian Cattlemen’s Association,] is the national voice of Canada’s 60,000 beef farms and feedlots. Founded by producers and led by a producer-elected board, CCA works to address issues that concern Canada’s beef producers.  4, record 1, English, - Canadian%20Cattle%20Association

Record number: 1, Textual support number: 2 OBS

Established in 1932, the Canadian Cattlemen's Association is the only national association representing the interests of Canada's 90, 000 beef producers. The Canadian Cattlemen's Association provides the leadership and unity necessary to speak as one voice for the beef industry. This includes assisting in its development, adaptation to new ideas and technologies, and in its prosperity. The Canadian Cattlemen's Association is structured to represent every phase of the production system; the purebred, cow/calf, backgrounding and feedlot sectors. The Canadian Cattlemen's Association is involved in a wide range of issues that are of concern to Canadian beef producers. These include trade, animal health, environment and animal care, fiscal and monetary policy, and grading/inspection, to name just a few. In addition the Canadian Cattlemen's Association works closely with other sectors of the agriculture and food industries on matters of mutual concern.  3, record 1, English, - Canadian%20Cattle%20Association

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

L'Association canadienne des bovins (ACB) est la voix nationale des 60 000 exploitations bovines et parcs d'engraissement du Canada. Fondée par des producteurs et dirigée par un conseil d'administration élu par les producteurs, l'ACB s'efforce de résoudre les problèmes qui concernent les producteurs de bœuf du Canada.  3, record 1, French, - Association%20canadienne%20des%20bovins

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

The world’s first laboratory-grown beef burger was flipped out of a petri dish and into a frying pan on Monday, with food tasters declaring it tasted "close to meat." Grown in vitro from cattle stem cells at a cost of 250,000 euros ($332,000), the burger was cooked and eaten in front of television cameras to gain the greatest media coverage for the culmination of a five-year science experiment. Resembling a standard circular-shaped red meat patty, it was created by knitting together 20,000 strands of laboratory-grown protein, combined with other ingredients normally used in burgers, such as salt, breadcrumbs and egg powder. Red beet juice and saffron were added to give it color.  1, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 1 OBS

The first laboratory-produced meat patty (cultured beef burger) presented in London on August 5, 2013, by Dr. Mark Post, a physiologist from Maastricht University in the Netherlands, was dubbed the "Frankenburger." The professor and his colleagues produced the meat-like substance by cultivating muscle tissue from cow stem cells in fetal serum and other growth-promoting materials (vitamines, amino acids, growth hormones, sugar, etc.). The laboratory-grown meat at this stage of development is prohibitively expensive, but might one day become a substitute for "real" meat. The product needs to be enhanced to improve its texture, taste and appearance. Some scientists predict that cultured meat might be commercially available within a decade. Others say that it will be possible to grow it in one’s own kitchen within 20 years.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 2 OBS

The development of meat substitutes is praised on ethical grounds by animal rights or welfare activists since these products have the potential to greatly reduce the inhumane raising and slaughtering of animals raised for meat. Environmentalists, economists and scientists support these products since they might one day be a cost-effective means of meeting world demands for meat, while greatly reducing greenhouse gas emissions and waste, as well as the use of water, farmland and animal feed that make intensive animal farming unsustainable. On the other hand, natural food advocates have serious doubts concerning ingredients needed to grow and enhance these products, and the long term safety of their consumption; and meat industry proponents argue that the technology still requires stem cell donors(the cells from a single donor cannot replicate indefinitely) and that the product remains a far cry from "real" meat. Only time will tell if these products will, in a perhaps not so distant future, entirely replace, or only supplement, the meat industry.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 3 OBS

cultured beef hamburger: A "hamburger" is a minced beef patty. Terms such as "cultured beef hamburger" could therefore be considered pleonastic. The term "burger" is the shortened form of "hamburger." While burgers are traditionally made of beef, non-beef burgers have become popular, and modifiers such as "veggie," "tuna," "chicken," "nut," and "soya" are used to describe them. Given this relatively new reality, the use of seemingly pleonastic terms such as "cultured beef burger" may be justified.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 4 OBS

The combination of terms such as "hamburger," "cultured," "laboratory," "in vitro" and their short forms to create neologisms designating this product yields an impressive number of synonyms. This will remain the case as long as terminology used to describe this relatively new concept is not well established.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 5 OBS

synthetic hamburger; artificial hamburger: The terms "synthetic meat" and "artificial meat" designate products that imitate meat but that are not necessarily laboratory-grown from animal cells. Hence, the use of qualifiers such as "synthetic" and "artificial" might lead to confuse a cultured hamburger with, for example, a soy-based burger.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 6 OBS

Terms such as "Frankenburger" that do not include the modifier "beef" might very well be used some day to designate similar laboratory-grown products made from animal cells other than beef.  13, record 2, English, - laboratory%2Dgrown%20beef%20burger

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Cet hamburger synthétique, surnommé le «Frankenburger», a été élaboré dans le laboratoire de l'université de Maastricht en trois mois à [partir] de cellules souches de bœuf. En septembre 2011, un expert en physiologie de cette université, Mark Post, avait annoncé son projet de développer avec son équipe une viande de synthèse. [...] Les 20 000 fibres de muscles ont été cultivées en laboratoire, pressées ensemble, colorées avec du jus de betterave et assaisonnées de safran afin de donner une couleur rouge au «Frankenburger» qui aurait eu un aspect naturel gris sans ces modifications.  15, record 2, French, - hamburger%20in%20vitro

Record number: 2, Textual support number: 1 OBS

Il s'agit du premier hamburger créé en laboratoire et présenté à Londres le 5 août 2013 pour dégustation. Ce steak haché de viande synthétique a été confectionné à partir de cellules souches de vache cultivées dans un milieu contenant des acides aminées, des vitamines, du sérum fœtal et des hormones de croissance. On y a ajouté de la chapelure, du sel, de la poudre d'œuf ainsi que du jus de betterave et du safran pour la couleur. Certains scientifiques disent que ce type de produit pourrait être cultivé à la maison d'ici vingt ans. C'est une solution envisageable pour diminuer les émissions de gaz à effet de serre attribuables aux animaux d'élevage tout en répondant à la demande mondiale en viande bovine qui risque de doubler d'ici 2050.  16, record 2, French, - hamburger%20in%20vitro

Record number: 2, Textual support number: 2 OBS

steak in vitro; steak cultivé en laboratoire à partir de cellules souches; steak de viande artificielle : Ce nouveau produit ayant davantage l'apparence et la consistance de viande hachée que de bifteck, ces termes sont employés pour évoquer l'idée de «steak haché» tel que lorsqu'on parle de «steak tartare».  16, record 2, French, - hamburger%20in%20vitro

Record number: 2, Textual support number: 3 OBS

La terminologie n'est pas bien établie pour désigner ce concept, comme en témoigne le nombre de termes utilisés. La combinaison de termes tels que burger, hamburger, steak, cellules souches, cultivé, laboratoire et in vitro, se décline à l'infini, et on compte, parmi les synonymes utilisés, de nombreuses locutions plus ou moins longues.  16, record 2, French, - hamburger%20in%20vitro

Record number: 2, Textual support number: 4 OBS

steak de viande artificielle; hamburger synthétique; hamburger artificiel : Étant donné l'emploi des termes «viande synthétique» et «viande artificielle» pour désigner des produits imitant la viande qui ne sont pas nécessairement cultivés en laboratoire à partir de cellules animales, il y a, sans contexte, risque de confusion avec des imitations à base de soja, par exemple.  16, record 2, French, - hamburger%20in%20vitro

Record number: 2, Textual support number: 5 OBS

burger de cellules souches : Le produit est fabriqué à partir de cellules souches, mais le produit fini est constitué de cellules de muscles plutôt que de cellules souches. (Les cellules souches se transforment en myocytes ou cellules musculaires qui forment des fibres musculaires.)  16, record 2, French, - hamburger%20in%20vitro

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A food produced by freezing, while stirring, a pasteurized mix consisting of safe and suitable ingredients including, but not limited to, milk-derived nonfat solids and animal or vegetable fat, or both, only part of which may be milkfat.  2, record 3, English, - mellorine

Record number: 3, Textual support number: 1 OBS

Mellorine is sweetened with nutritive carbohydrate sweetener and is characterized by the addition of flavoring ingredients.  2, record 3, English, - mellorine

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Certains produits alimentaires contenant du lait ne sont pas énumérés séparément par la FAO [Organisation des Nations Unies pour l'alimentation et l'agriculture], par exemple la crème glacée aux œufs, les sorbets, le lait malté, les boissons lactées au chocolat et la mellorine.  2, record 3, French, - mellorine

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

Imitación de helado de leche o crema (mellorine). Es el producto obtenido a partir de mezclas pasteurizadas, homogenizadas, batidas y refrigeradas por medios manuales o mecánicos, que tengan en su composición todos los ingredientes según la definición de mezclas para helados de leche o crema, a excepción de la grasa que es de origen vegetal y su porcentaje será de 4 a 10 %.  2, record 3, Spanish, - mellorine

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

... an area will be identified as an equivalent risk area for a specified species of a regulated animal if an evaluation by the CFIA [Canadian Food Inspection Agency] shows that the importation of a regulated animal of that species from that area would pose only a negligible risk of any disease to which the species is susceptible, or that can be transmitted by an animal of that species, being introduced into Canada or being spread within Canada.  2, record 4, English, - equivalent%20risk%20area

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

[...] une région est désignée comme une région à risque équivalent pour une espèce précise d'animal réglementé dans la mesure où une évaluation de l'ACIA [Agence canadienne d'inspection des aliments] montre que l'importation d'un animal réglementé de l'espèce en question provenant de la région en question représente un risque négligeable au regard de toute maladie à laquelle l'espèce en question est sensible, ou qui peut être transmise par un animal de l'espèce en question, introduite au Canada ou propagée au Canada.  2, record 4, French, - r%C3%A9gion%20%C3%A0%20risque%20%C3%A9quivalent

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

[The] silkworm egg is very tiny[ :] it weighs only 1/30, 000th of an ounce, it's almost the size of a poppy seed, [and it's] oval-shaped and dark gray. Each little egg has in it not only the live beginning of a new animal, but also enough liquid food to keep it alive until hatching time. Keep silkworm eggs in a warm place(65-75°F). When the larva inside the egg is ready to hatch(7 to 10 days), depending on the climate, it will eat the eggshell to poke it and come out from it.  3, record 5, English, - silkworm%20egg

Record number: 5, Textual support number: 2 CONT

The eggs of the silkworm, which are also called silk seeds, are minute.  2, record 5, English, - silkworm%20egg

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Nom donné à l'œuf de Bombyx mori [ver à soie].  3, record 5, French, - graine

Record number: 5, Textual support number: 1 OBS

Le poids de la graine est compris entre 0,5 et 1 mg.  3, record 5, French, - graine

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

The turning of living cells toward or away from a food source.  1, record 6, English, - sitotropism

Record number: 6, Textual support number: 1 CONT

The single-celled animal most commonly studied by medical students is the paramecium, found in stagnant water.... Under the microscope these tiny animals are seen to possess the ability to respond to certain external stimuli such as light, heat, food, etc. These responses to stimuli are called tropisms, from the Greek word tropein, meaning to turn. Response to chemical action is called chemotropism; to light, heliotropism; to heat, thermotropism; to food, sitotropism; to electricity, electropism or galvanotropism; to touch, thigmotropism; to oxygen, oxytropism; to gravity, geotropism.... By sitotropism, or response to food, a cell has power not only to be attracted by food but also to select the kind of food best suited to its need by what we call selective absorption.  2, record 6, English, - sitotropism

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Tendance des cellules à être attirées ou repoussées par certains aliments nutritifs.  1, record 6, French, - sitotropisme

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Principles of Organic Aquaculture. "Even though we don’t have standards, "says Dolinski, "we can assume the same principles used for organic livestock production will apply for aquatic animal production". The water will have to be clean and free of contaminants. It is very likely the water will have to be more strictly monitored than other types of organic production. Residue analysis may be required on a regular basis. The production area will have to be surrounded by a barrier zone to prevent contamination. If there is risk from spray drift for example, a buffer zone will be required depending on your location. The fish will have to be fed organically certified food supplements. The only useable fish medications would be identified on a permitted list, if there are any approved at all. The fish would have to be reared so they could behave "naturally"...  2, record 7, English, - organic%20aquaculture

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Avec d'autres réseaux de l'enseignement agricole (agriculture biologique, développement durable...) une réflexion est menée sur l'aquaculture biologique.  1, record 7, French, - aquaculture%20biologique

Record 7,  Textual support,  Spanish