TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

BROWN MEAT [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1993-04-23

English

Subject field(s)
  • Meats and Meat Industries
DEF

The legs and thighs of cooked fowls.

OBS

As distinct from light meat. Darkness is a characteristic of poultry meat and is not to be confused with "dark-cutting meat" in beef where darkness is considered a fault.

Key term(s)
  • brown meat

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

Après désossage, la viande crue (de dinde) se répartit en viande blanche (de couleur rose pâle) et en viande rouge (de couleur franchement rouge).

Spanish

Save record 1

Copyright notice for the TERMIUM Plus® data bank

© Public Services and Procurement Canada, 2024
TERMIUM Plus®, the Government of Canada's terminology and linguistic data bank
A product of the Translation Bureau

Display options

Change the order of display of the official languages of Canada
Option to display the non-official languages (Spanish or Portuguese)
Display definitions, contexts, etc., on records

Features

Language Portal of Canada

Access a collection of Canadian resources on all aspects of English and French, including quizzes.

Writing tools

The Language Portal’s writing tools have a new look! Easy to consult, they give you access to a wealth of information that will help you write better in English and French.

Glossaries and vocabularies

Access Translation Bureau glossaries and vocabularies.

Date Modified: