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PORK PROCESSING [4 records]
Record 1 - internal organization data 2015-10-15
Record 1, English
Record 1, Subject field(s)
- Slaughterhouses
Record 1, Main entry term, English
- inedible rendering
1, record 1, English, inedible%20rendering
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
Both edible and inedible rendering occurs with raw materials collected from chicken, pork, beef, and other edible animal processing facilities, along with trimmings from supermarket butcher shops, expired meat products from grocery stores, and used cooking oils from restaurants and commercial kitchens. 2, record 1, English, - inedible%20rendering
Record 1, French
Record 1, Domaine(s)
- Abattoirs
Record 1, Main entry term, French
- équarrissage non comestible
1, record 1, French, %C3%A9quarrissage%20non%20comestible
correct, masculine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
- équarrissage de produits non comestibles 2, record 1, French, %C3%A9quarrissage%20de%20produits%20non%20comestibles
correct, masculine noun
Record 1, Textual support, French
Record 1, Key term(s)
- équarrissage incomestible
- équarrissable de produits incomestibles
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 2004-03-23
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
- Slaughterhouses
Record 2, Main entry term, English
- pork processing
1, record 2, English, pork%20processing
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
In order to ensure remunerative price to pig producers, bacon and pork processing plants were set up during Fourth Five Year Plan in different States in public sector. Apart from this, 150 meat processing plants which are mainly processing pork and pork products like sausages, bacon and ham are functioning on small scale in the private sector. 1, record 2, English, - pork%20processing
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
- Abattoirs
Record 2, Main entry term, French
- transformation du porc
1, record 2, French, transformation%20du%20porc
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
La transformation du porc est un secteur difficile. Le roulement du personnel est élevé et la formation, coûteuse. En outre, la découpe de la viande peut être dangereuse. Un engagement envers l'efficacité, la qualité et l'hygiène est indispensable pour demeurer rentable. Soucieux de recourir aux technologies les plus modernes, un des chefs de file de ce marché a entrepris de «dégraisser» ses opérations en automatisant les principales étapes de la transformation du porc. 1, record 2, French, - transformation%20du%20porc
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1993-07-16
Record 3, English
Record 3, Subject field(s)
- Meats and Meat Industries
- Slaughterhouses
Record 3, Main entry term, English
- flailing
1, record 3, English, flailing
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 OBS
a method of processing pork carcasses 1, record 3, English, - flailing
Record 3, French
Record 3, Domaine(s)
- Salaison, boucherie et charcuterie
- Abattoirs
Record 3, Main entry term, French
- flagellation
1, record 3, French, flagellation
correct, feminine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 OBS
par exemple séchage - flambage - grattage - douchage des carcasses de porc au moyen de machines à flagelles 1, record 3, French, - flagellation
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 1987-05-20
Record 4, English
Record 4, Subject field(s)
- Meats and Meat Industries
Record 4, Main entry term, English
- button bone
1, record 4, English, button%20bone
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
Record 4, Textual support, English
Record number: 4, Textual support number: 1 OBS
That portion of bone, cartilage and adherent connecting meat tissue that has been removed from the back ribs in the further processing of pork loins. 1, record 4, English, - button%20bone
Record 4, French
Record 4, Domaine(s)
- Salaison, boucherie et charcuterie
Record 4, Main entry term, French
- tête de côte
1, record 4, French, t%C3%AAte%20de%20c%C3%B4te
correct, feminine noun
Record 4, Abbreviations, French
Record 4, Synonyms, French
Record 4, Textual support, French
Record number: 4, Textual support number: 1 OBS
Source : L'établissement de noms spécifiques pour morceaux de Viande au détail. News Release Communique, Consumer and Corporate Affairs Canada, October 25, 1977. 1, record 4, French, - t%C3%AAte%20de%20c%C3%B4te
Record 4, Spanish
Record 4, Textual support, Spanish
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