TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record number: 1, 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 1, English, - laboratory%2Dgrown%20beef%20burger

Record 1,  Textual support,  French

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record number: 1, 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 1, French, - hamburger%20in%20vitro

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Protein analysis is an essential tool for quality control in the food and animal feed industry...  2, record 2, English, - protein%20analysis

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

L'analyse protéique est un outil essentiel pour le contrôle de la qualité dans l'industrie alimentaire et animale [...]  2, record 2, French, - analyse%20prot%C3%A9ique

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A chemical compound having the formula MgO which appears under the form of a noncombustible, white, alkaline powder, either light or heavy depending upon whether it is prepared by heating magnesium carbonate or the basic magnesium carbonate, is slightly soluble in water, soluble in acids and ammonium salt solutions, insoluble in alcohol, combines with water to form magnesium hydroxide, occurs naturally as the mineral periclase, is derived(1) by calcining magnesium carbonate or magnesium hydroxide,(2) by treating magnesium chloride with lime and heating or by heating it in air,(3) from seawater via the hydroxide, and is used as an inorganic rubber accelerator, a polycrystalline ceramic for aircraft windshields, in refractories, especially for steel furnace linings, for electrical insulation, in fertilizers, oxychloride and oxysulfate cements, paper manufacture, pharmaceuticals and cosmetics, semiconductors, for the removal of sulfur dioxide from stack gases and as a feed additive and in the food industry(mainly for the deacidification of butter, cooa, and some canned or frozen foods).  7, record 3, English, - magnesium%20oxide

Record number: 3, Textual support number: 1 OBS

Two forms are produced, one termed "Light," a fluffy material prepared by a relatively low-temperature dehydration of the hydroxide, the other termed "Heavy," a dense material made by high-temperature furnacing of the oxide after it has been formed from the carbonate or hydroxide.  7, record 3, English, - magnesium%20oxide

Record number: 3, Textual support number: 2 OBS

Also known under a large number of commercial designations, among which: Akri-Mag; Anima; Granmag; Magchem 100; Magox; Magox 85; Marmag; Oxymag; seawater magnesia.  7, record 3, English, - magnesium%20oxide

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 OBS

Poudre alcaline blanche utilisée principalement pour désacidifier le beurre, le cacao, certaines denrées en boîte ou congelées.  4, record 3, French, - oxyde%20de%20magn%C3%A9sium

Record number: 3, Textual support number: 2 OBS

[On distingue notamment la] magnésie calcinée légère, ou magnésie française, et la magnésie calcinée lourde, ou magnésie anglaise [...]  5, record 3, French, - oxyde%20de%20magn%C3%A9sium

Record number: 3, Textual support number: 3 OBS

Formule chimique : MgO  6, record 3, French, - oxyde%20de%20magn%C3%A9sium

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Many of the newer grains developed in Canada came forward in response to efforts by the grain industry to diversify small grains production in the early 1970s. The emphasis now has shifted increasingly to finding grain varieties with the capacity for increased yields and quality suitable to meet the growing export requirements for food and feed grains. The Wheat Board's market development program has built-in flexibility to ensure that Canada will be in a position to meet changing market demands in future years.  2, record 4, English, - new%20grain%20variety

Record number: 4, Textual support number: 2 CONT

Developing a new grain variety is a lengthy process, taking up to ten years or longer.  3, record 4, English, - new%20grain%20variety

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

C'est à la Commission canadienne du blé que revient la plus grande part de la responsabilité d'évaluer les débouchés pour les principaux grains des Prairies. [...] Bon nombre des nouvelles variétés de grain récemment développées au Canada ont été mises au point pour répondre aux efforts de l'industrie céréalière pour diversifier la faible production de grain du début des années 1970. L'accent est maintenant surtout mis sur la recherche de nouvelles variétés ayant des rendements supérieurs et une qualité permettant de répondre à un volume croissant des exportations de grains pour la consommation humaine et animale. Le programme de développement des marchés de la Commission canadienne du blé est suffisamment flexible pour que le Canada puisse faire face aux fluctuations des marchés dans les années à venir.  1, record 4, French, - nouvelle%20vari%C3%A9t%C3%A9%20de%20grains

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 CONT

The potatoes themselves are not intended to be sold as a consumer product. However, their starch is to be used as any other potato starch in the potato starch industry, in food as well as in animal feed.  3, record 5, English, - potato%20starch%20industry

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 DEF

Industrie de la fécule.  1, record 5, French, - f%C3%A9culerie

Record number: 5, Textual support number: 1 CONT

La capacité excédentaire de l'industrie de la fécule en Thaïlande place le pays en bonne position pour couvrir les besoins de tous les nouveaux marchés à travers le monde.  2, record 5, French, - f%C3%A9culerie

Record number: 5, Textual support number: 2 CONT

D'excellentes variétés [de pommes de terre] ont également été développées pour les transformateurs de pommes de terre, où des variétés adaptées sont requises pour les frites, les croustilles, les friandises, les salades et l'industrie féculière.  3, record 5, French, - f%C3%A9culerie

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 OBS

The Western Barley Growers Association was formed in 1978 to represent barley growers in the four western provinces in their dealings with governments and other organizations. The Association's effort are dedicated to : Grower representation on policy making and research boards affecting the barley producer; grower investigation into current marketing, handling and transportation procedures for both malt and feed varieties; grower liaison with the livestock industry; grower liaison with the malting, brewing and food industries and providing pertinent findings and information to the grower.  3, record 6, English, - Western%20Barley%20Growers%20Association

Record number: 6, Textual support number: 2 OBS

Information confirmed with the organization which is established in Calgary, Alberta.  4, record 6, English, - Western%20Barley%20Growers%20Association

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 OBS

La Western Barley Growers Association a été fondée en 1978 pour représenter les producteurs d'orge des quatre provinces de l'Ouest auprès des gouvernements et des autres organismes. Elle s'applique à : représenter les producteurs à des conseils de recherches et à des comités de direction susceptibles de les intéresser; étudier les techniques de commercialisation, de manutention et de transport actuellement utilisées pour les différentes variétés brassicoles et fourragères; entretenir des relations avec les éleveurs; entretenir des relations avec les industries de la malterie, de la brasserie et de l'alimentation et informer et conseiller les producteurs.  3, record 6, French, - Western%20Barley%20Growers%20Association

Record number: 6, Textual support number: 2 OBS

Renseignement confirmé auprès de l'organisme établi à Calgary (Alberta).  4, record 6, French, - Western%20Barley%20Growers%20Association

Record 6,  Textual support,  Spanish