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The Government of Canada’s terminology and linguistic data bank.
CAGE INTERNE [1 record]
Record 1 - internal organization data 2008-12-09
Record 1, English
Record 1, Subject field(s)
- Industrial Standardization
- Food Industries
- Foreign Trade
- Pig Raising
Record 1, Main entry term, English
- loin
1, record 1, English, loin
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
Cut from a point on the rib perpendicularly down from the ventral side of the thoracic vertebrae, where shoulder was removed, to a point about 25 mm from the tenderloin at the ham end. Cut from belly to leave a 12 cm maximum rib measured from backbone. 1, record 1, English, - loin
Record number: 1, Textual support number: 1 OBS
Source: Canadian Pork Buyer's Manual. The pork cuts illustrated and described in this manual represent the industry's basic standard for the primal cuts in the Canadian pork industry. 2, record 1, English, - loin
Record 1, French
Record 1, Domaine(s)
- Normalisation industrielle
- Industrie de l'alimentation
- Commerce extérieur
- Élevage des porcs
Record 1, Main entry term, French
- longe
1, record 1, French, longe
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
Prélevée en tranchant à angle droite de l'échine, du côté interne de la cage thoracique, à partir du point d’où on a prélevé l'épaule jusqu'à environ 25 mm de l'extrémité du filet près de la cuisse. La coupe du flanc doit laisser un maximum de 12 cm de côte à partir de l'échine. 1, record 1, French, - longe
Record number: 1, Textual support number: 1 OBS
Source : Manuel de l’acheteur de porc canadien. Les coupes illustrées et décrites dans ce manuel constituent les normes de base de l’industrie canadienne du porc. 2, record 1, French, - longe
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Normalización industrial
- Industria alimentaria
- Comercio exterior
- Cría de ganado porcino
Record 1, Main entry term, Spanish
- lomo
1, record 1, Spanish, lomo
correct, masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
- chuleta 1, record 1, Spanish, chuleta
correct, feminine noun
- entrecot 1, record 1, Spanish, entrecot
correct, masculine noun
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
Cortar desde un punto de la costilla perpendicularmente hacia abajo del lado ventral de la vértebra torácica de donde se extrajo la paleta, hasta un punto a unos 25 mm del filete en el extremo de jamón. Cortar desde el pecho para dejar una costilla de 12 cm como máximo medida desde el espinazo. 1, record 1, Spanish, - lomo
Record number: 1, Textual support number: 1 OBS
Fuente: Manual del Comprador de Carne de Cerdo Canadiense. Los cortes de carne de cerdo ilustrados y descritos en dicho manual representan las normas básicas de la industria porcina canadiense. 2, record 1, Spanish, - lomo
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