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Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Processed meat has been modified to either extend its shelf life or change the taste and the main methods are smoking, curing, or adding salt or preservatives. ... Processed meat includes bacon, sausages, hot dogs, salami, corned beef, beef jerky and ham as well as canned meat and meat-based sauces.  2, record 1, English, - processed%20meat

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

La viande transformée fait référence aux produits carnés qui ont été modifiés par salaison, maturation, fermentation, fumaison ou d’autres processus mis en œuvre pour rehausser leur saveur ou améliorer leur conservation. La plupart des viandes transformées contiennent du porc ou du bœuf, mais elles peuvent également contenir d’autres viandes rouges, de la volaille, des abats ou des sous-produits carnés comme le sang.  2, record 1, French, - viande%20transform%C3%A9e

Record 1,  Textual support,  Spanish

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Animal Products Processing -- Intensive. Uses and facilities engaged in the commercial slaughtering or rendering of animals for further use in manufacturing or as semi-finished food products. Examples include slaughter houses, animal or marine rendering plants and tanneries.  2, record 2, English, - commercial%20slaughtering

Record number: 2, Textual support number: 1 OBS

commercial slaughtering: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, record 2, English, - commercial%20slaughtering

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Le caribou. Il se retrouve dans le Grand Nord québécois et il est surtout chassé par les Inuits pour leur consommation personnelle. Depuis quelques années, on a commencé l'abattage commercial de caribou pour la consommation générale, mais la quantité de viande transformée est encore faible.  2, record 2, French, - abattage%20commercial

Record number: 2, Textual support number: 1 OBS

abattage commercial : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, record 2, French, - abattage%20commercial

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 CONT

Texturized soy protein (TSP), also known as texturized vegetable protein (TVP) is made from compressed soy flour. Commercially, TSP is used as a protein extender in a variety of foods. Home cooks can buy TSP as a dried, granulated product. When TSP is re-hydrated with boiling liquid, it has a ground beef-like texture. TSP is also available in chunk-sized pieces that take on the texture of stew meat when re-hydrated.  1, record 3, English, - protein%20extender

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 CONT

Dans la viande transformée, [la graine de moutarde] sert d’agent liant, de succédané protéique et d’exhausteur de goût.  1, record 3, French, - succ%C3%A9dan%C3%A9%20prot%C3%A9ique

Record 3,  Textual support,  Spanish

Record number: 3, Textual support number: 1 CONT

El nitrógeno no proteico (generalmente urea) puede emplearse como sucedáneo barato de la proteína pura en piensos equilibrados.  1, record 3, Spanish, - suced%C3%A1neo%20de%20prote%C3%ADna