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

Two regulations have been used to control the size of landed scallops. First vessels [that] shuck scallops at sea and land scallop meats are subject to [restrictions of] a maximum average meat count or number of meats per pound(MPP)... The current management standards are 30 MPP... A meat is defined as the retained part of the scallop adductor muscle...  6, record 2, English, - scallop%20meats%20per%20pound

Record 2,  Textual support,  French

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Fresh or quick frozen roe-on scallop meat are prepared by completely removing the adductor muscle and attached roe from the shell and detaching all other viscera to the extent practical. The roe should remain attached to the adductor muscle. Roe-on scallop meat contains no added water, phosphates, or other ingredients. The adductor muscle and roe are presented whole.  1, record 3, English, - roe%2Don%20scallop%20meat

Record 3,  Textual support,  French

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

The meat is technically cooked at 160 degrees but would be tough and full of unrendered fat. A long slow cook is needed to melt that fat and break down the collegan holding the muscle fibers together.  1, record 4, English, - unrendered%20fat

Record 4,  Textual support,  French

Record number: 4, Textual support number: 1 CONT

Lors de la cuisson des aliments, n'utilisez du beurre que pour les œufs et les légumes. Le gras naturel des viandes les empêchera de coller.  1, record 4, French, - gras%20naturel

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

Salami : A type of dry sausage made from raw muscle meat of pork, beef, veal, chicken, or turkey, that is ground up and mixed with fat... The raw meat is not cooked but instead is cured to make it safe for eating. As it is processed, garlic, pepper, hot chiles, and other seasonings are added before being cured, air-dried, and tightly packed into a natural or synthetic membrane casing.  2, record 5, English, - beef%20salami

Record 5,  Textual support,  French

Record 5,  Textual support,  Spanish

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 CONT

Chuck Short Ribs contain ribs 2 through to 5 of the cow in the area where the Chuck on top meets the Brisket below(after rib 5, the Rib area proper begins). The ribs have meat between the bones and muscle on top of the bones. Usually, the fat on top of the muscle will be trimmed off. The strip of ribs will usually be cut for sale between the ribs into rectangular pieces two to three inches long(5 to 7. 5 cm), with a two inch(or so) tall(5 cm) piece of rib in each  3, record 6, English, - chuck%20short%20ribs

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 CONT

Bœuf - Diagramme des coupes de viande [...] HAUT-DE-CÔTES : une partie alternative du bloc d'épaule. Il est séparé du collier et de l'épaule [...] et de la palette par une coupe franche passant sur le bord supérieur du corps de la septième (7ième) vertèbre cervicale et à travers le centre de l'omoplate (scapula) et des côtes croisées par une coupe franche passant sous (ventral) la pointe antérieure de l'omoplate (scapula) et à proximité de l'articulation de l'épaule. NOTA : La palette et les côtes croisées qui résultent de l'enlèvement du haut-de-côtes sont des portions alternatives du bloc d'épaule.  2, record 6, French, - haut%2Dde%2Dc%C3%B4tes

Record 6,  Textual support,  Spanish

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Meat tenderness is influenced by either the contractile state of the muscle(tough if the fibres have shortened) or by the amount of cross-linking in the collagen(tough if cross-linking is excessive, as in some older animals)...  2, record 7, English, - tenderness

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 DEF

Aptitude d'une viande à être tranchée [...], cisaillée [...] et broyée [...]  2, record 7, French, - tendret%C3%A9

Record number: 7, Textual support number: 1 CONT

[...] les propriétés de la viande (que les consommateurs) sont eux-mêmes en mesure de pouvoir apprécier comme par exemple la tendreté, la succulence, la saveur, la couleur [...].  2, record 7, French, - tendret%C3%A9

Record number: 7, Textual support number: 1 OBS

La tendreté étant très appréciée par le consommateur, diverses techniques sont appliquées pour l'améliorer : attendrissement mécanique, maturation en atmosphère contrôlée, emploi d'additifs ou d'enzymes.  3, record 7, French, - tendret%C3%A9

Record 7,  Textual support,  Spanish

Record number: 7, Textual support number: 1 DEF

Dificultad o facilidad con la que una carne se puede cortar o masticar.  1, record 7, Spanish, - terneza

Record number: 7, Textual support number: 1 CONT

[...] los métodos de determinación [...] de apreciación objetiva [...] intentan predecir un valor de terneza en forma cuantitativa. El método objetivo mundialmente más usado es la Cizalla Warner-Bratzler, que consiste en un método directo, mediante el cual una cizalla mide la fuerza de corte en libras o en kg, es decir la resistencia de la carne a ser cortada, brindando un dato objetivo (a mayor valor de fuerza de corte, menor terneza).  1, record 7, Spanish, - terneza

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 CONT

How to shuck an oyster? This method of oyster shucking is often used by restaurants for presentation purposes. Hold the oyster cup side down, flat side up, with the hinged or narrow end in your hand. Insert the knife about 1/3 back from the wide end of the oyster. Go in using the knife and cut the muscle. Be careful to keep your fingers out of the path of the knife. Detach the muscle from the bottom shell. Carefully roll the meat over, taking care to neatly detach the muscle underneath.  1, record 8, English, - oyster%20shucking

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 OBS

Écaillage : [...] 3. Action d'ouvrir (des huîtres).  1, record 8, French, - %C3%A9caillage%20des%20hu%C3%AEtres

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 DEF

A marked contraction of the muscles occurring in meat which has been removed from the bone pre-rigor, frozen and then thawed.  3, record 9, English, - thaw%20rigor

Record number: 9, Textual support number: 1 CONT

The carcass is chilled immediately after slaughter to prevent spoilage. If the carcass is chilled too rapidly, the result is "cold shortening" and subsequent toughness. Cold shortening occurs when the muscle is chilled to less than 60°F before the completion of rigor mortis. If the carcass is frozen before completion of rigor mortis, the result is "thaw rigor" and subsequently extremely tough meat.  4, record 9, English, - thaw%20rigor

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 DEF

Forte contraction musculaire apparaissant, à la décongélation, dans la viande qui a été désossée à l'état pré-rigor avant d'être congelée.  2, record 9, French, - contracture%20de%20d%C3%A9cong%C3%A9lation

Record number: 9, Textual support number: 1 CONT

La congélation de la viande avant l'établissement de la rigidité cadavérique n'est pas souhaitable. Elle risque de conduire à un « choc de décongélation », qui se traduit par une contracture de décongélation et un durcissement.  1, record 9, French, - contracture%20de%20d%C3%A9cong%C3%A9lation

Record number: 9, Textual support number: 1 OBS

[Le muscle] perd son élasticité après l'abattage, pour se rigidifier progressivement jusqu'à un stade de raidissement maximal appelé rigidité cadavérique ou rigor mortis, atteint environ 24 heures post mortem. Ce raidissement provient de l'arrêt progressif de la consommation de glycogène par le muscle, quelques heures après la mort : en l'absence d'oxygène (arrêt de la circulation sanguine), l'utilisation du glycogène perd de son efficacité et devient insuffisante pour répondre aux besoins de contraction et de relaxation du muscle. D'où une perte des propriétés élastiques de celui-ci et sa rigidification progressive.  1, record 9, French, - contracture%20de%20d%C3%A9cong%C3%A9lation

Record number: 9, Textual support number: 2 OBS

rigor de décongélation : Équivalent proposé par un spécialiste d'un laboratoire de microbiologie alimentaire du Québec.  4, record 9, French, - contracture%20de%20d%C3%A9cong%C3%A9lation

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

The edible flesh of any of various crabs.  3, record 10, English, - crabmeat

Record number: 10, Textual support number: 1 OBS

The colour is usually white except for red pigmented muscle meat from legs and chelae.  2, record 10, English, - crabmeat

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 OBS

La chair des crabes est fine et délicate. [...] On trouve dans le commerce des conserves de crabe au naturel (miettes ou morceaux de chair).  2, record 10, French, - chair%20de%20crabe

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Roasters are generally older birds with more muscle, flavor and fat. The fat is favorable for roasting because it adds flavor and moisture to the meat as it is cooking and will eventually melt off through the cooking process.  4, record 11, English, - roaster

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Le poulet à rôtir. Sa chair est moins tendre que le poulet à frire. On l'utilise plutôt pour les plats en sauce et pour faire des sandwichs.  2, record 11, French, - poulet%20%C3%A0%20r%C3%B4tir

Record number: 11, Textual support number: 1 OBS

Le poulet frais [...] On le trouve en deux catégories soit le poulet à rôtir ou gros poulet et le poulet à frire.  2, record 11, French, - poulet%20%C3%A0%20r%C3%B4tir

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record number: 12, Textual support number: 1 CONT

Results indicated that a major quantity of volatile compounds detected in the processed meat were derived from the smoking process. Color variations were mainly explained by muscle pigment modification due to the cooking process, and by the input of volatile compounds of smoke.  1, record 12, English, - volatile%20compound

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 CONT

En ce qui concerne la mesure directe des propriétés aromatisantes d'un composé volatil, il est possible, au moyen de l'analyse sensorielle, de définir plusieurs propriétés qui peuvent se classer en trois groupes : sa qualité odorante ou caractère, c'est-à-dire, le type d'odeur que ce composé volatil dégage et le degré de préference [...]  1, record 12, French, - compos%C3%A9%20volatil

Record number: 12, Textual support number: 1 OBS

L'adjectif «volatile», avec un «e», est à éviter dans ce sens. Il signifie «Qui peut voler, qui a des ailes», ou encore «formé d'oiseaux»!  2, record 12, French, - compos%C3%A9%20volatil

Record 12,  Textual support,  Spanish

Record 13,  Textual support,  English

Record number: 13, Textual support number: 1 CONT

Around the corner, another team of employees prepares 9-lb. cook-in-bag turkey breasts. Using a mechanical filler, ground and whole muscle breast meat are blended and transferred to a vacuum packaging machine.  1, record 13, English, - cook%2Din%2Dbag%20turkey

Record number: 13, Textual support number: 2 CONT

The convenient cook-in-bag packaging ensures juicy, tender meat that slices just right.  2, record 13, English, - cook%2Din%2Dbag%20turkey

Record 13,  Textual support,  French

Record 13,  Textual support,  Spanish

Record 14,  Textual support,  English

Record number: 14, Textual support number: 1 CONT

The main purpose for investigating postmortem metabolism of muscle is to help explain and control things such as PSE that have a practical, commercial importance in the meat trade. Watery pork that appears unusually pale and which has a high fluid loss when cut and presented for sale has been around for a long time, with the first scientific reports dating back to the early 1900s. In the scientific literature the condition is most commonly called PSE, standing for pale, soft, and exudative pork... PSE pork that was avoided in the fresh state by a customer because of its unattractive appearance is just as likely to be rejected by a meat processor.  1, record 14, English, - PSE%20pork

Record 14,  Textual support,  French

Record number: 14, Textual support number: 1 OBS

Source(s) : Agriculture, mai 1995.  1, record 14, French, - viande%20de%20porc%20p%C3%A2le%2C%20molle%20et%20suintante

Record 14,  Textual support,  Spanish

Record 15,  Textual support,  English

Record number: 15, Textual support number: 1 CONT

Enhanced well productivity potential from a new high-density reservoir drilling fluid. ... The new fluid system ... derives its viscosity solely from an interaction between a specially modified starch (DFS) and an inorganic magnesium compound (HRMgO) [= highly reactive magnesium oxide].  3, record 15, English, - inorganic%20magnesium%20compound

Record number: 15, Textual support number: 2 CONT

Dietary Mg [magnesium] supplementation using inorganic Mg sources such as MgSO₄ and MgCl₂ have... been shown to improve meat quality. Studies comparing the influence of organic and inorganic magnesium compounds on meat quality indicate that the improvements in muscle colour, drip loss, and the reductions in the incidence of PSE [pale, soft and exudative pork] were greater with organic magnesium compounds such as magnesium aspartate and magnesium Bioplex.  4, record 15, English, - inorganic%20magnesium%20compound

Record 15,  Textual support,  French

Record 15,  Textual support,  Spanish

Record 16,  Textual support,  English

Record 16,  Textual support,  French

Record number: 16, Textual support number: 1 OBS

Source(s) : Agriculture, mai 1995.  1, record 16, French, - viande%20musculaire

Record 16,  Textual support,  Spanish

Record 17,  Textual support,  English

Record 17,  Textual support,  French

Record number: 17, Textual support number: 1 OBS

Source(s) : Agriculture, mai 1995.  1, record 17, French, - viandes%20musculaires%20rouges

Record 17,  Textual support,  Spanish

Record 18,  Textual support,  English

Record number: 18, Textual support number: 1 CONT

Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of meat.  1, record 18, English, - muscle%20fiber

Record 18,  Textual support,  French

Record number: 18, Textual support number: 1 CONT

Viande [...] La consistance propre des fibres musculaires est responsable de la fermeté et de la tenue de la viande.  1, record 18, French, - fibre%20musculaire

Record 18,  Textual support,  Spanish

Record 19,  Textual support,  English

Record number: 19, Textual support number: 1 CONT

Both products are whole muscle products containing only white turkey meat.  1, record 19, English, - whole%20muscle%20product

Record 19,  Textual support,  French

Record 19,  Textual support,  Spanish

Record 20,  Textual support,  English

Record number: 20, Textual support number: 1 OBS

(meat) prerigor meat subjected to rapid chilling can be cold shucked leading to pronounced shortening of the muscle tissues, the cold shocking often results, in a very considerable toughening of the meat processing toughness.  1, record 20, English, - cold%20shocking

Record 20,  Textual support,  French

Record number: 20, Textual support number: 1 OBS

(De la viande) la dureté due à la transformation est causée par le choc frigorifique qui provoque un raccourcissement frigorifique des fibres musculaires Sc. et techn. du froid ann 1970-1973, p. 131, TA.  1, record 20, French, - choc%20frigorifique

Record 20,  Textual support,  Spanish