TERMIUM Plus®
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LOSS BLOOM [2 records]
Record 1 - internal organization data 1992-01-30
Record 1, English
Record 1, Subject field(s)
- Meats and Meat Industries
- Freight Service (Rail Transport)
Record 1, Main entry term, English
- loss of bloom 1, record 1, English, loss%20of%20bloom
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
Term used in freight claims to describe meat which is deteriorated. 1, record 1, English, - loss%20of%20bloom
Record 1, French
Record 1, Domaine(s)
- Salaison, boucherie et charcuterie
- Trafic marchandises (Transport par rail)
Record 1, Main entry term, French
- perte de fraîcheur
1, record 1, French, perte%20de%20fra%C3%AEcheur
feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 OBS
Pour qualifier la viande dans cet état, on parle de viande défraîchie. 1, record 1, French, - perte%20de%20fra%C3%AEcheur
Record 1, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1988-11-15
Record 2, English
Record 2, Subject field(s)
- Meats and Meat Industries
Record 2, Main entry term, English
- loss of bloom 1, record 2, English, loss%20of%20bloom
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 OBS
Discoloration of packaged fresh meat in the retail case is known as loss of bloom. 1, record 2, English, - loss%20of%20bloom
Record 2, French
Record 2, Domaine(s)
- Salaison, boucherie et charcuterie
Record 2, Main entry term, French
- désoxygénation
1, record 2, French, d%C3%A9soxyg%C3%A9nation
proposal, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- détérioration de la couleur 2, record 2, French, d%C3%A9t%C3%A9rioration%20de%20la%20couleur
feminine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Le conditionnement sous vide a pour but, entre autres, de rendre la teneur en oxygène si faible autour de telles pièces que la myoglobine reste à l'état réduit et puisse, par oxygénation à l'ouverture, leur rendre une couleur rouge vif appétissante. 3, record 2, French, - d%C3%A9soxyg%C3%A9nation
Record 2, Spanish
Record 2, Textual support, Spanish
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