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CUISSE [6 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2016-12-29

English

Subject field(s)
  • Morphology and General Physiology
  • Musculoskeletal System
Universal entry(ies)
femur
Latin
A01.1.00.035
classification system code, see observation
DEF

The section of the lower limb between the hip and the knee.

OBS

thigh: term derived from the Terminologia Anatomica.

OBS

A01.1.00.035: Terminologia Anatomica identifying number.

French

Domaine(s)
  • Morphologie et physiologie générale
  • Appareil locomoteur (Médecine)
Entrée(s) universelle(s)
femur
Latin
A01.1.00.035
classification system code, see observation
DEF

Partie supérieure du membre inférieur comprise entre la hanche et le genou.

OBS

cuisse : terme dérivé de la Terminologia Anatomica.

OBS

A01.1.00.035 : numéro d'identification de la Terminologia Anatomica.

Spanish

Save record 1

Record 2 2010-02-24

English

Subject field(s)
  • Mountain Sports
CONT

A harness features a waist strap and leg loops that are sewn into one unit. ... The benefit of leg loops is that whenever you put your weight on the equipment ... that weight is taken principally on the legs rather than the back. The variety of leg loops available are countless ... [but] in actual design, they are all fundamentally the same.

French

Domaine(s)
  • Sports de montagne
CONT

Harnais d'escalade [...] tours de cuisses ouvrant totalement sans se décorder.

Spanish

Save record 2

Record 3 2008-12-09

English

Subject field(s)
  • Industrial Standardization
  • Food Industries
  • Foreign Trade
  • Pig Raising
DEF

Removed from side by making a straight cut perpendicular to outer skin surface at a point 50-60 mm (depending on hog size) anterior to the exposed aitch bone, just missing the juncture of the tail bone and aitch bone tip (approx. 3-6 mm). The hind foot is removed by making a straight cut through the hock joint to expose the heel bone. Tail is removed from the underside of the tail bone leaving a neat ham surface.

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.

French

Domaine(s)
  • Normalisation industrielle
  • Industrie de l'alimentation
  • Commerce extérieur
  • Élevage des porcs
DEF

Prélevée sur la demi-carcasse en effectuant une coupe franche, perpendiculaire à la surface de la peau, qui débute à environ 50-60 mm (selon la grosseur de l'animal) devant l'os de la hanche (coaxal) et se poursuit à 3-6 mm sous la ligne de jonction des os de la croupe et de la queue. Le pied arrière est enlevé en tranchant directement dans la jointure du jarret pour découvrir le talon. On dégage la queue en taillant sous l'os pour laisser une entame bien nette.

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.

Spanish

Campo(s) temático(s)
  • Normalización industrial
  • Industria alimentaria
  • Comercio exterior
  • Cría de ganado porcino
DEF

Se separa del costado haciendo un corte recto perpendicular hacia la superficie de la piel exterior en un punto a 50-60 mm (dependiendo del tamaño del cerdo) anterior al hueso de la cadera expuesto al lado de la coyuntura del hueso de la cola y la punta del hueso de la cadera (3-6 mm aprox.). La pata trasera se separa haciendo un corte recto a través de la articulación del jarrete/codillo para dejar al descubierto el hueso del talón. La cola se separa de la parte inferior del hueso de la cola dejando una superficie de jamón nítida.

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.

Save record 3

Record 4 2005-09-28

English

Subject field(s)
  • Insects, Centipedes, Spiders, and Scorpions
CONT

Each of the six legs of a honeybee is made up of two short basal segments, the coxa and the trochanter. Connected to the trochanter is a long segment, the femur. Beyond this is the tibia ...

French

Domaine(s)
  • Insectes, mille-pattes, araignées et scorpions
CONT

Une manière de rotule, appelée trochanter [...], articule la hanche sur la cuisse ou fémur [...] Vient ensuite la jambe ou tibia [...]

Spanish

Save record 4

Record 5 1994-11-16

English

Subject field(s)
  • Seafood and Freshwater Food (Food Industries)
  • Commercial Fishing
  • Reptiles and Amphibians

French

Domaine(s)
  • Produits de mer et d'eau douce (Industr. alim.)
  • Pêche commerciale
  • Reptiles et amphibiens
OBS

Il s'agit en fait de la patte entière sans la peau.

OBS

Principale espèce visée : grenouilles.

OBS

Partie anatomique commercialisable.

OBS

cuisse : Nom commercial normalisé par l'OLF.

Spanish

Save record 5

Record 6 1994-01-17

English

Subject field(s)
  • Meats and Meat Industries
OBS

a cut of chicken or turkey

French

Domaine(s)
  • Salaison, boucherie et charcuterie
OBS

morceau de poulet, de dinde

Spanish

Save record 6

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