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Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 OBS

The Canadian Cattle Association (CCA)[, formerly the Canadian Cattlemen’s Association,] is the national voice of Canada’s 60,000 beef farms and feedlots. Founded by producers and led by a producer-elected board, CCA works to address issues that concern Canada’s beef producers.  4, fiche 1, Anglais, - Canadian%20Cattle%20Association

Record number: 1, Textual support number: 2 OBS

Established in 1932, the Canadian Cattlemen's Association is the only national association representing the interests of Canada's 90, 000 beef producers. The Canadian Cattlemen's Association provides the leadership and unity necessary to speak as one voice for the beef industry. This includes assisting in its development, adaptation to new ideas and technologies, and in its prosperity. The Canadian Cattlemen's Association is structured to represent every phase of the production system; the purebred, cow/calf, backgrounding and feedlot sectors. The Canadian Cattlemen's Association is involved in a wide range of issues that are of concern to Canadian beef producers. These include trade, animal health, environment and animal care, fiscal and monetary policy, and grading/inspection, to name just a few. In addition the Canadian Cattlemen's Association works closely with other sectors of the agriculture and food industries on matters of mutual concern.  3, fiche 1, Anglais, - Canadian%20Cattle%20Association

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 OBS

L'Association canadienne des bovins (ACB) est la voix nationale des 60 000 exploitations bovines et parcs d'engraissement du Canada. Fondée par des producteurs et dirigée par un conseil d'administration élu par les producteurs, l'ACB s'efforce de résoudre les problèmes qui concernent les producteurs de bœuf du Canada.  3, fiche 1, Français, - Association%20canadienne%20des%20bovins

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 CONT

The world’s first laboratory-grown beef burger was flipped out of a petri dish and into a frying pan on Monday, with food tasters declaring it tasted "close to meat." Grown in vitro from cattle stem cells at a cost of 250,000 euros ($332,000), the burger was cooked and eaten in front of television cameras to gain the greatest media coverage for the culmination of a five-year science experiment. Resembling a standard circular-shaped red meat patty, it was created by knitting together 20,000 strands of laboratory-grown protein, combined with other ingredients normally used in burgers, such as salt, breadcrumbs and egg powder. Red beet juice and saffron were added to give it color.  1, fiche 2, Anglais, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 1 OBS

The first laboratory-produced meat patty(cultured beef burger) presented in London on August 5, 2013, by Dr. Mark Post, a physiologist from Maastricht University in the Netherlands, was dubbed the "Frankenburger. "The professor and his colleagues produced the meat-like substance by cultivating muscle tissue from cow stem cells in fetal serum and other growth-promoting materials(vitamines, amino acids, growth hormones, sugar, etc.). The laboratory-grown meat at this stage of development is prohibitively expensive, but might one day become a substitute for "real" meat. The product needs to be enhanced to improve its texture, taste and appearance. Some scientists predict that cultured meat might be commercially available within a decade. Others say that it will be possible to grow it in one's own kitchen within 20 years.  13, fiche 2, Anglais, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 2 OBS

The development of meat substitutes is praised on ethical grounds by animal rights or welfare activists since these products have the potential to greatly reduce the inhumane raising and slaughtering of animals raised for meat. Environmentalists, economists and scientists support these products since they might one day be a cost-effective means of meeting world demands for meat, while greatly reducing greenhouse gas emissions and waste, as well as the use of water, farmland and animal feed that make intensive animal farming unsustainable. On the other hand, natural food advocates have serious doubts concerning ingredients needed to grow and enhance these products, and the long term safety of their consumption; and meat industry proponents argue that the technology still requires stem cell donors (the cells from a single donor cannot replicate indefinitely) and that the product remains a far cry from "real" meat. Only time will tell if these products will, in a perhaps not so distant future, entirely replace, or only supplement, the meat industry.  13, fiche 2, Anglais, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 3 OBS

cultured beef hamburger: A "hamburger" is a minced beef patty. Terms such as "cultured beef hamburger" could therefore be considered pleonastic. The term "burger" is the shortened form of "hamburger." While burgers are traditionally made of beef, non-beef burgers have become popular, and modifiers such as "veggie," "tuna," "chicken," "nut," and "soya" are used to describe them. Given this relatively new reality, the use of seemingly pleonastic terms such as "cultured beef burger" may be justified.  13, fiche 2, Anglais, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 4 OBS

The combination of terms such as "hamburger," "cultured," "laboratory," "in vitro" and their short forms to create neologisms designating this product yields an impressive number of synonyms. This will remain the case as long as terminology used to describe this relatively new concept is not well established.  13, fiche 2, Anglais, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 5 OBS

synthetic hamburger; artificial hamburger: The terms "synthetic meat" and "artificial meat" designate products that imitate meat but that are not necessarily laboratory-grown from animal cells. Hence, the use of qualifiers such as "synthetic" and "artificial" might lead to confuse a cultured hamburger with, for example, a soy-based burger.  13, fiche 2, Anglais, - laboratory%2Dgrown%20beef%20burger

Record number: 2, Textual support number: 6 OBS

Terms such as "Frankenburger" that do not include the modifier "beef" might very well be used some day to designate similar laboratory-grown products made from animal cells other than beef.  13, fiche 2, Anglais, - laboratory%2Dgrown%20beef%20burger

Fiche 2,  Justifications,  Français

Record number: 2, Textual support number: 1 CONT

Cet hamburger synthétique, surnommé le «Frankenburger», a été élaboré dans le laboratoire de l'université de Maastricht en trois mois à [partir] de cellules souches de bœuf. En septembre 2011, un expert en physiologie de cette université, Mark Post, avait annoncé son projet de développer avec son équipe une viande de synthèse. [...] Les 20 000 fibres de muscles ont été cultivées en laboratoire, pressées ensemble, colorées avec du jus de betterave et assaisonnées de safran afin de donner une couleur rouge au «Frankenburger» qui aurait eu un aspect naturel gris sans ces modifications.  15, fiche 2, Français, - hamburger%20in%20vitro

Record number: 2, Textual support number: 1 OBS

Il s'agit du premier hamburger créé en laboratoire et présenté à Londres le 5 août 2013 pour dégustation. Ce steak haché de viande synthétique a été confectionné à partir de cellules souches de vache cultivées dans un milieu contenant des acides aminées, des vitamines, du sérum fœtal et des hormones de croissance. On y a ajouté de la chapelure, du sel, de la poudre d'œuf ainsi que du jus de betterave et du safran pour la couleur. Certains scientifiques disent que ce type de produit pourrait être cultivé à la maison d'ici vingt ans. C'est une solution envisageable pour diminuer les émissions de gaz à effet de serre attribuables aux animaux d'élevage tout en répondant à la demande mondiale en viande bovine qui risque de doubler d'ici 2050.  16, fiche 2, Français, - hamburger%20in%20vitro

Record number: 2, Textual support number: 2 OBS

steak in vitro; steak cultivé en laboratoire à partir de cellules souches; steak de viande artificielle : Ce nouveau produit ayant davantage l'apparence et la consistance de viande hachée que de bifteck, ces termes sont employés pour évoquer l'idée de «steak haché» tel que lorsqu'on parle de «steak tartare».  16, fiche 2, Français, - hamburger%20in%20vitro

Record number: 2, Textual support number: 3 OBS

La terminologie n'est pas bien établie pour désigner ce concept, comme en témoigne le nombre de termes utilisés. La combinaison de termes tels que burger, hamburger, steak, cellules souches, cultivé, laboratoire et in vitro, se décline à l'infini, et on compte, parmi les synonymes utilisés, de nombreuses locutions plus ou moins longues.  16, fiche 2, Français, - hamburger%20in%20vitro

Record number: 2, Textual support number: 4 OBS

steak de viande artificielle; hamburger synthétique; hamburger artificiel : Étant donné l'emploi des termes «viande synthétique» et «viande artificielle» pour désigner des produits imitant la viande qui ne sont pas nécessairement cultivés en laboratoire à partir de cellules animales, il y a, sans contexte, risque de confusion avec des imitations à base de soja, par exemple.  16, fiche 2, Français, - hamburger%20in%20vitro

Record number: 2, Textual support number: 5 OBS

burger de cellules souches : Le produit est fabriqué à partir de cellules souches, mais le produit fini est constitué de cellules de muscles plutôt que de cellules souches. (Les cellules souches se transforment en myocytes ou cellules musculaires qui forment des fibres musculaires.)  16, fiche 2, Français, - hamburger%20in%20vitro

Fiche 2,  Justifications,  Espagnol

Fiche 3,  Justifications,  Anglais

Record number: 3, Textual support number: 1 CONT

Cow-calf Production. As with most wild and domesticated grazing animals, beef calves are usually born in the spring. Calving is timed to coincide with the emerging spring grass so that the mother cow will have nutritious grass to eat, which helps produce an abundance of milk for her offspring.  1, fiche 3, Anglais, - cow%2Dcalf%20production

Fiche 3,  Justifications,  Français

Record number: 3, Textual support number: 1 DEF

Activité d'élevage spécialisée dans la production d'animaux jeunes.  2, fiche 3, Français, - production%20vache%2Dveau

Fiche 3,  Justifications,  Espagnol

Fiche 4,  Justifications,  Anglais

Record number: 4, Textual support number: 1 OBS

CABIDF was a $16. 4 million federal/provincial fund dedicated to supporting research to address issues directly affecting the beef industry in Alberta. Funding was allocated to projects that fall under six priority categories; forage/cow calf, animal health, intellectual resources, feedlot, manure sustainability and beef marketability.  2, fiche 4, Anglais, - Canada%2DAlberta%20Beef%20Industry%20Development%20Fund

Fiche 4,  Justifications,  Français

Fiche 4,  Justifications,  Espagnol

Fiche 5,  Justifications,  Anglais

Record number: 5, Textual support number: 1 DEF

A moderately fleshed cow expected to dress 41-46% with a boning yield of 67-72% of 85-90% lean red meat.  2, fiche 5, Anglais, - cutter%20cow

Record number: 5, Textual support number: 1 CONT

This report presents the prices for cow cuts, boneless beef processing and the composite for the cutter cow wholesale beef prices.  3, fiche 5, Anglais, - cutter%20cow

Record number: 5, Textual support number: 1 OBS

cutter cow: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  4, fiche 5, Anglais, - cutter%20cow

Fiche 5,  Justifications,  Français

Record number: 5, Textual support number: 1 OBS

vache de découpe : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, fiche 5, Français, - vache%20de%20d%C3%A9coupe

Fiche 5,  Justifications,  Espagnol

Fiche 6,  Justifications,  Anglais

Record number: 6, Textual support number: 1 CONT

Market forces will determine long-term strategy for farm businesses and there is a risk that a beef cow or calf premium may distort the market price...  2, fiche 6, Anglais, - calf%20premium

Fiche 6,  Justifications,  Français

Record number: 6, Textual support number: 1 OBS

Union européenne.  1, fiche 6, Français, - prime%20%C3%A0%20la%20naissance%20d%27un%20veau

Record number: 6, Textual support number: 2 OBS

prime à la naissance d'un veau : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, fiche 6, Français, - prime%20%C3%A0%20la%20naissance%20d%27un%20veau

Fiche 6,  Justifications,  Espagnol

Fiche 7,  Justifications,  Anglais

Record number: 7, Textual support number: 1 CONT

This single farm payment will replace the Beef Special Premium, the Suckler Cow Premium, Arable Area Aid Scheme, Sheep Annual Premium, Extensification Premium, Slaughter Premium and Dairy Cow Premium. It will also mark an end of suckler cow and sheep quotas.  1, fiche 7, Anglais, - dairy%20cow%20premium

Fiche 7,  Justifications,  Français

Record number: 7, Textual support number: 1 OBS

Union européenne.  1, fiche 7, Français, - prime%20%C3%A0%20la%20vache%20laiti%C3%A8re

Record number: 7, Textual support number: 2 OBS

prime à la vache laitière : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  2, fiche 7, Français, - prime%20%C3%A0%20la%20vache%20laiti%C3%A8re

Fiche 7,  Justifications,  Espagnol

Fiche 8,  Justifications,  Anglais

Record number: 8, Textual support number: 1 DEF

A cow raised for meat production.  2, fiche 8, Anglais, - beef%20cow

Record number: 8, Textual support number: 1 OBS

beef cow : term standardized by Environment Canada and the Translation Bureau for use in the National Inventory Report.  2, fiche 8, Anglais, - beef%20cow

Fiche 8,  Justifications,  Français

Record number: 8, Textual support number: 1 DEF

Vache élevée et engraissée pour sa viande.  2, fiche 8, Français, - vache%20de%20boucherie

Record number: 8, Textual support number: 1 CONT

Environ le quart des troupeaux de vaches de boucherie [au Canada] sont élevés en Saskatchewan.  3, fiche 8, Français, - vache%20de%20boucherie

Record number: 8, Textual support number: 1 OBS

vache de boucherie : terme normalisé par Environnement Canada et le Bureau de la traduction dans le cadre du Rapport d'inventaire national.  4, fiche 8, Français, - vache%20de%20boucherie

Fiche 8,  Justifications,  Espagnol

Record number: 8, Textual support number: 1 OBS

Vaca destinada a la producción de carne.  4, fiche 8, Espagnol, - vaca%20de%20carne

Fiche 9,  Justifications,  Anglais

Record number: 9, Textual support number: 1 CONT

Agriculture Secretary... announced a list of new restrictions to further enhance the safety of the American beef supply, including a meatpacking ban on the use of sick "downer" cattle like the one discovered last week with mad cow disease.  2, fiche 9, Anglais, - downer%20cattle

Fiche 9,  Justifications,  Français

Fiche 9,  Justifications,  Espagnol

Fiche 10,  Justifications,  Anglais

Record number: 10, Textual support number: 1 OBS

The project description of the Rancher's Choice Beef Co-op Ltd. is to commission a feasibility study and business plant to enable a farmer owned co-op to purchase, renovate, and operate a cull cow and bull slaughter and boning operation.  1, fiche 10, Anglais, - Rancher%27s%20Choice%20Beef%20Co%2Dop%20Ltd%2E

Fiche 10,  Justifications,  Français

Record number: 10, Textual support number: 1 OBS

Appellation confirmée par l'organisme au Manitoba.  2, fiche 10, Français, - Rancher%27s%20Choice%20Beef%20Co%2Dop%20Ltd%2E

Fiche 10,  Justifications,  Espagnol

Fiche 11,  Justifications,  Anglais

Record number: 11, Textual support number: 1 CONT

Despite the fact that the United States has banned imports of live ruminants(cattle, sheep, goats) and ruminant product, including meat and by-products from Britain and other countries in which BSE is known to exist since 1989, precautionary measures were taken to assure Americans that U. S. beef is safe. "There was never a threat to U. S. beef, "Lambert said. "But we had to counter any perception that our product contained BSE. "With the media giving front-page coverage in the early days of the mad cow incident, consumer awareness of the situation was high.  2, fiche 11, Anglais, - ruminant%20product

Fiche 11,  Justifications,  Français

Record number: 11, Textual support number: 1 CONT

Guidés par les attentes de la société, nos efforts de recherche en nutrition animale sont maintenant focalisés prioritairement sur deux finalités : assurer la sécurité de l'alimentation de l'homme et une meilleur intégration de l'élevage dans l'environnement. Sécurité de l'alimentation tout d'abord : il s'agit de détecter le rôle de l'alimentation animale dans la sécurité des produits animaux pour l'homme [...] Nous engageons aussi des recherches sur le rôle positif de l'alimentation animale et sur la valeur nutritionnelle des produits animaux pour l'homme, avec à nouveau deux exemples précis : on cherche à accroître par l'alimentation la présence dans le lait ou la viande d'acides gras particuliers ayant un effet bénéfique pour la santé de l'homme; on cherche également à caractériser les particularités des produits des ruminants liées à une alimentation exclusive à l'herbe.  1, fiche 11, Français, - produits%20animaux

Fiche 11,  Justifications,  Espagnol

Fiche 12,  Justifications,  Anglais

Record number: 12, Textual support number: 1 DEF

A large, heavy heifer having almost the degree of development of a mature cow(in beef cattle marketing).  1, fiche 12, Anglais, - heiferette

Fiche 12,  Justifications,  Français

Record number: 12, Textual support number: 1 OBS

Bovin pré-adulte femelle n'ayant pas mis bas.  4, fiche 12, Français, - g%C3%A9nisse%20pr%C3%A9adulte

Record number: 12, Textual support number: 2 OBS

Femelle vendue à la boucherie.  3, fiche 12, Français, - g%C3%A9nisse%20pr%C3%A9adulte

Fiche 12,  Justifications,  Espagnol

Fiche 13,  Justifications,  Anglais

Record number: 13, Textual support number: 1 DEF

A culled cow fattened for beef(livestock market in Canada).  1, fiche 13, Anglais, - conditioned%20cow

Record number: 13, Textual support number: 1 CONT

The stock cow category at a central market usually consists of culls from a breeding herd - a small farmer might try to fatten a cull for one year, get one calf from her, and then ship her to the packers.  2, fiche 13, Anglais, - conditioned%20cow

Fiche 13,  Justifications,  Français

Record number: 13, Textual support number: 1 DEF

Vache de réforme mise en état pour l'abattage.  1, fiche 13, Français, - vache%20engraiss%C3%A9e

Fiche 13,  Justifications,  Espagnol