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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 OBS

offal: With reference to meat the term includes all parts that are cut away when the carcass is dressed including liver, kidney, brain, spleen, pancreas, thymus, tripe, and tongue. In the USA the term used is "organ meats" or "variety meat."  1, record 1, English, - pork%20offal

Record number: 1, Textual support number: 2 OBS

offal : Term used at the Canadian Pork Council.  1, record 1, English, - pork%20offal

Record number: 1, Textual support number: 3 OBS

The pork cuts illustrated and described in the Canadian Pork Buyer’s Manual represent the industry’s basic standard for the primal cuts in the Canadian pork industry.  2, record 1, English, - pork%20offal

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 OBS

abats de porc : terme en usage au Conseil canadien du porc.  2, record 1, French, - abats%20de%20porc

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 OBS

menudencia de cerdo; víscera de cerdo; víscera de porcino: Términos utilizados generalmente en plural.  4, record 1, Spanish, - menudencia%20de%20cerdo

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Hot carcass weight should be obtained [to the nearest pound] immediately after dressing and prior to carcass chilling. Equations for estimating carcass lean were developed using skin-on, head-off carcasses. The carcasses should be weighed without any of the offal(liver, heart, tongue, kidney, leaf fat). Jowls and feet should be left on the carcass. Hot carcass weights should be adjusted to a skin-on, head-off basis. If pork carcasses are skinned, the hot carcass weights should be multiplied by 1. 06 to adjust to skin-on weight. If carcasses are head-on, the hot carcass weights should be multiplied by 0. 94 to adjust to head-off weight. If the carcasses are skinned and head-on, no adjustment is necessary because skin-off, head-on carcasses weigh approximately the same as skin-on, head-off carcasses.  3, record 2, English, - hot%20weight

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le gain net par jour d'engraissement (poids mort chaud moins le demi-poids vif au début, divisé par le nombre de jours d'engraissement) est également calculé [...]  3, record 2, French, - poids%20de%20carcasse%20chaude

Record number: 2, Textual support number: 1 OBS

À l'abattoir, les demi-carcasses ont été pesées chaudes environ une heure après l'abattage et froides environ 40 heures après l'abattage.  3, record 2, French, - poids%20de%20carcasse%20chaude

Record number: 2, Textual support number: 2 OBS

poids mort : Poids de la carcasse d'un animal de boucherie [...] Il faut préciser si le poids est indiqué avec ou sans la réfaction de chaud.  5, record 2, French, - poids%20de%20carcasse%20chaude

Record 2,  Textual support,  Spanish

Record number: 2, Textual support number: 1 DEF

Medición en kilogramos de una canal, posterior a su lavado y que se realiza inmediatamente después del sacrificio.  5, record 2, Spanish, - peso%20de%20la%20canal%20caliente

Record number: 2, Textual support number: 1 CONT

El peso de la canal caliente se obtiene a la salida de las canales del túnel de oreo, que dura aproximadamente unos 20 minutos. El peso de la canal en frío se obtiene a las 24h. del oreo, realizado en cámara frigorífica a temperatura de unos 20 °C.  6, record 2, Spanish, - peso%20de%20la%20canal%20caliente

Record number: 2, Textual support number: 2 CONT

Una vez [los animales] desollados, eviscerados y lavados se determinó el peso de canal caliente y tras 24 h a 4 °C, se determinó el peso de canal fría.  4, record 2, Spanish, - peso%20de%20la%20canal%20caliente