TERMIUM Plus®
The Government of Canada’s terminology and linguistic data bank.
VIANDE CONGELEE [5 records]
Record 1 - internal organization data 2018-01-29
Record 1, English
Record 1, Subject field(s)
- Food Industries
- Cheese and Dairy Products
Record 1, Main entry term, English
- frozen
1, record 1, English, frozen
correct, adjective
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 OBS
A distinction is made between quick frozen products and other frozen products. Quick frozen products are subjected to a very rapid freezing process in which the interior temperature is reduced to -18 °C or less (air temperature -30 °C to -50 °C). (Also referred to as individually deep frozen or individually fast frozen.) 1, record 1, English, - frozen
Record 1, French
Record 1, Domaine(s)
- Industrie de l'alimentation
- Laiterie, beurrerie et fromagerie
Record 1, Main entry term, French
- congelé
1, record 1, French, congel%C3%A9
correct, adjective
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 PHR
viande congelée, bœuf congelé 2, record 1, French, - congel%C3%A9
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Industria alimentaria
- Productos lácteos
Record 1, Main entry term, Spanish
- congelado
1, record 1, Spanish, congelado
correct, adjective
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 DEF
[Dícese de] aquel alimento en que la mayor cantidad de su agua libre se ha transformado en hielo, al ser sometido a un proceso de congelación especialmente concebido para preservar su integridad y calidad para reducir, en todo lo posible las alteraciones físicas, bioquímicas y microbiológicas, tanto en la fase de congelación como en la de conservación posterior. 2, record 1, Spanish, - congelado
Record number: 1, Textual support number: 1 CONT
La información completa del producto se proporciona en un código de barras [...] la forma del producto (vivo, fresco, congelado, ahumado, curado de otra manera, huevas, enlatado, producto de valor añadido) [...] 3, record 1, Spanish, - congelado
Record number: 1, Textual support number: 1 OBS
Se considera alimento congelado aquel cuya temperatura no es superior a menos de dieciocho grados centígrados (-18 °C). 2, record 1, Spanish, - congelado
Record 2 - internal organization data 2008-06-05
Record 2, English
Record 2, Subject field(s)
- Freezing and Refrigerating
- Animal Biology
- Meats and Meat Industries
Record 2, Main entry term, English
- thaw rigor
1, record 2, English, thaw%20rigor
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
- thaw-rigor contracture 2, record 2, English, thaw%2Drigor%20contracture
correct
- thaw contracture 3, record 2, English, thaw%20contracture
correct
Record 2, Textual support, English
Record number: 2, Textual support number: 1 DEF
A marked contraction of the muscles occurring in meat which has been removed from the bone pre-rigor, frozen and then thawed. 3, record 2, English, - thaw%20rigor
Record number: 2, Textual support number: 1 CONT
The carcass is chilled immediately after slaughter to prevent spoilage. If the carcass is chilled too rapidly, the result is "cold shortening" and subsequent toughness. Cold shortening occurs when the muscle is chilled to less than 60°F before the completion of rigor mortis. If the carcass is frozen before completion of rigor mortis, the result is "thaw rigor" and subsequently extremely tough meat. 4, record 2, English, - thaw%20rigor
Record 2, Key term(s)
- thaw rigor contracture
Record 2, French
Record 2, Domaine(s)
- Congélation, surgélation et réfrigération
- Biologie animale
- Salaison, boucherie et charcuterie
Record 2, Main entry term, French
- contracture de décongélation
1, record 2, French, contracture%20de%20d%C3%A9cong%C3%A9lation
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
- contracture à la décongélation 2, record 2, French, contracture%20%C3%A0%20la%20d%C3%A9cong%C3%A9lation
correct, feminine noun
- rigidification à la décongélation 3, record 2, French, rigidification%20%C3%A0%20la%20d%C3%A9cong%C3%A9lation
proposal, feminine noun
- rigor de décongélation 4, record 2, French, rigor%20de%20d%C3%A9cong%C3%A9lation
masculine noun
- rigor à la décongélation 2, record 2, French, rigor%20%C3%A0%20la%20d%C3%A9cong%C3%A9lation
masculine noun
- rigidité de décongélation 2, record 2, French, rigidit%C3%A9%20de%20d%C3%A9cong%C3%A9lation
feminine noun
Record 2, Textual support, French
Record number: 2, Textual support number: 1 DEF
Forte contraction musculaire apparaissant, à la décongélation, dans la viande qui a été désossée à l'état pré-rigor avant d’être congelée. 2, record 2, French, - contracture%20de%20d%C3%A9cong%C3%A9lation
Record number: 2, Textual support number: 1 CONT
La congélation de la viande avant l’établissement de la rigidité cadavérique n’est pas souhaitable. Elle risque de conduire à un « choc de décongélation », qui se traduit par une contracture de décongélation et un durcissement. 1, record 2, French, - contracture%20de%20d%C3%A9cong%C3%A9lation
Record number: 2, Textual support number: 1 OBS
[Le muscle] perd son élasticité après l’abattage, pour se rigidifier progressivement jusqu’à un stade de raidissement maximal appelé rigidité cadavérique ou rigor mortis, atteint environ 24 heures post mortem. Ce raidissement provient de l’arrêt progressif de la consommation de glycogène par le muscle, quelques heures après la mort : en l’absence d’oxygène (arrêt de la circulation sanguine), l’utilisation du glycogène perd de son efficacité et devient insuffisante pour répondre aux besoins de contraction et de relaxation du muscle. D’où une perte des propriétés élastiques de celui-ci et sa rigidification progressive. 1, record 2, French, - contracture%20de%20d%C3%A9cong%C3%A9lation
Record number: 2, Textual support number: 2 OBS
rigor de décongélation : Équivalent proposé par un spécialiste d’un laboratoire de microbiologie alimentaire du Québec. 4, record 2, French, - contracture%20de%20d%C3%A9cong%C3%A9lation
Record 2, Spanish
Record 2, Campo(s) temático(s)
- Congelación y refrigeración
- Biología animal
- Industria cárnica, de fiambres y embutidos
Record 2, Main entry term, Spanish
- contractura en la descongelación
1, record 2, Spanish, contractura%20en%20la%20descongelaci%C3%B3n
feminine noun
Record 2, Abbreviations, Spanish
Record 2, Synonyms, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1993-11-03
Record 3, English
Record 3, Subject field(s)
- Titles of Federal Laws and Regulations (Canadian)
Record 3, Main entry term, English
- Meat Import Act
1, record 3, English, Meat%20Import%20Act
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 OBS
An Act to regulate the importation into Canada of fresh, chilled and frozen meat and to amend the Export and Import Permits Act. 2, record 3, English, - Meat%20Import%20Act
Record number: 3, Textual support number: 2 OBS
Proper name adopted by the Translation Bureau Agriculture Section (CULSEC). 3, record 3, English, - Meat%20Import%20Act
Record 3, French
Record 3, Domaine(s)
- Titres de lois et de règlements fédéraux canadiens
Record 3, Main entry term, French
- Loi sur l'importation de la viande
1, record 3, French, Loi%20sur%20l%27importation%20de%20la%20viande
correct, feminine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 OBS
Loi régissant l'importation de la viande fraîche, réfrigérée ou congelée et modifiant la Loi sur les licences d’exportation et d’importation. 2, record 3, French, - Loi%20sur%20l%27importation%20de%20la%20viande
Record number: 3, Textual support number: 2 OBS
Appellation adoptée par la section Agriculture du Bureau des traductions (CULSEC). 3, record 3, French, - Loi%20sur%20l%27importation%20de%20la%20viande
Record 3, Spanish
Record 3, Textual support, Spanish
Record 4 - internal organization data 1993-02-26
Record 4, English
Record 4, Subject field(s)
- Seafood and Freshwater Food (Food Industries)
Record 4, Main entry term, English
- paua
1, record 4, English, paua
correct
Record 4, Abbreviations, English
Record 4, Synonyms, English
- Haliotis iris 2, record 4, English, Haliotis%20iris
Latin
Record 4, Textual support, English
Record number: 4, Textual support number: 1 OBS
[Marketed product sold] Live and as chilled or frozen meat. Also dried or smoked meat. 3, record 4, English, - paua
Record number: 4, Textual support number: 2 OBS
A large, edible abalone of New Zealand, Haliotis iris, the shell of which is used in making jewelry. 2, record 4, English, - paua
Record 4, French
Record 4, Domaine(s)
- Produits de mer et d'eau douce (Industr. alim.)
Record 4, Main entry term, French
- paua
1, record 4, French, paua
masculine noun
Record 4, Abbreviations, French
Record 4, Synonyms, French
- Haliotis iris 2, record 4, French, Haliotis%20iris
Latin
Record 4, Textual support, French
Record number: 4, Textual support number: 1 OBS
[Produit commercial vendu] Vivant et sous forme de viande sur glace ou congelée. Aussi séchée ou fumée. 1, record 4, French, - paua
Record number: 4, Textual support number: 2 OBS
La couche de nacre irisée est utilisée en bijouterie et en décoration. 1, record 4, French, - paua
Record 4, Spanish
Record 4, Textual support, Spanish
Record 5 - internal organization data 1987-09-01
Record 5, English
Record 5, Subject field(s)
- Meats and Meat Industries
Record 5, Main entry term, English
- meat flaker
1, record 5, English, meat%20flaker
correct
Record 5, Abbreviations, English
Record 5, Synonyms, English
Record 5, Textual support, English
Record 5, French
Record 5, Domaine(s)
- Salaison, boucherie et charcuterie
Record 5, Main entry term, French
- floconneuse à viande
1, record 5, French, floconneuse%20%C3%A0%20viande
correct, proposal, feminine noun
Record 5, Abbreviations, French
Record 5, Synonyms, French
Record 5, Textual support, French
Record number: 5, Textual support number: 1 OBS
Selon Daniel Chaîné, inspecteur des viandes au ministère d’agriculture du gouvernement du Québec, il s’agirait d’un appareil servant à découper un bloc de viande congelée en lamelles avant de le passer au hachoir. 1, record 5, French, - floconneuse%20%C3%A0%20viande
Record 5, Key term(s)
- flaker
Record 5, Spanish
Record 5, Textual support, Spanish
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