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Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 DEF

... fish which has recently been salted and is still moist.  6, fiche 1, Anglais, - green%20fish

Record number: 1, Textual support number: 1 CONT

The processes used for salting cod are generally the same in most areas and time periods, with some local variations. The colonial New England cod fishery is typical. Cod was either "dry cured" or "green cured. "For a dry cure, fish were usually cleaned, split, salted, and then stored aboard ship after each haul so they would not deteriorate at sea. Once the the ship returned to shore, the fish would be repacked, resalted, and eventually sun dried into tough, durable slabs that could be stacked and stored like wood. Dry curing was used when fishers traveled long distances to fishing grounds. In contrast, green curing, in which the fish were cleaned, salted, and dried on land rather than at sea, was used on shorter trips to nearby fishing grounds.... Because it was a faster process, green curing did not wring as much water out of the fish as dry curing. Green-cured fish therefore was considered to be of lower quality and did not last as long.  3, fiche 1, Anglais, - green%20fish

Fiche 1,  Justifications,  Français

Fiche 1,  Justifications,  Espagnol

Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 CONT

Freshly harvested "green" wild rice is invariably on the damp side. It must commence drying, or "curing, "almost immediately, or souring and mold will develop, especially in broken or crushed grains. Another purpose of the curing period is to give the immature grains a chance to ripen. Given this opportunity, a good number of the soft grains will get hard and gain the dark brown or black color of a ripe grain.  2, fiche 2, Anglais, - green%20wild%20rice

Record number: 2, Textual support number: 1 OBS

green: Not mature or ripe ...  3, fiche 2, Anglais, - green%20wild%20rice

Fiche 2,  Justifications,  Français

Record number: 2, Textual support number: 1 OBS

vert : Qui n'a pas encore atteint [...] la maturité.  2, fiche 2, Français, - riz%20sauvage%20vert

Fiche 2,  Justifications,  Espagnol

Fiche 3,  Justifications,  Anglais

Record number: 3, Textual support number: 1 CONT

It was found that [the] unhairing... process was slower with green hides than with salt cured hides; hair removal started 30 to 45 minutes later.... These differences can be explained by the influence of salt during [the] curing of hides. The salting and subsequent rehydration processes remove many soluble substances including blood proteins, simple carbohydrates, collagen and proteoglycans.  2, fiche 3, Anglais, - salt%2Dcured

Record number: 3, Textual support number: 1 OBS

salt-cured: term extracted from the “Glossaire de l’agriculture” and reproduced with permission of the Organisation for Economic Co-operation and Development.  3, fiche 3, Anglais, - salt%2Dcured

Fiche 3,  Justifications,  Français

Record number: 3, Textual support number: 1 OBS

Le traitement pour la conservation des peaux consiste d'abord en leur déshydratation partielle, qui empêche le développement de micro-organismes. Trois méthodes peuvent être employées : le fumage, le séchage et le salage. [...] Le salage est la technique la plus employée. Il consiste à saler les peaux côté chair et à les empiler «chair contre chair»; une partie de la saumure (sel dissous dans l'humidité des peaux) pénètre dans le tissu dermique, l'autre partie s'écoule : 20 % environ de l'eau est éliminée ainsi. L'opération dure quarante-huit heures et permet une bonne conservation pendant des mois grâce aux propriétés antiseptiques du sel. Il existe une variante du salage, c'est le saumurage : les peaux sont maintenues, à température constante, dans une solution saturée de sel. Salage et saumurage produisent des peaux lourdes à transporter mais facilitent le reverdissage.  2, fiche 3, Français, - saumur%C3%A9

Record number: 3, Textual support number: 2 OBS

saumuré : terme extrait du «Glossaire de l’agriculture» et reproduit avec l’autorisation de l’Organisation de coopération et de développement économiques.  3, fiche 3, Français, - saumur%C3%A9

Fiche 3,  Justifications,  Espagnol

Fiche 4,  Justifications,  Anglais

Record number: 4, Textual support number: 1 CONT

This green rubber cures within the vents, remaining attached to the tire being molded after curing so that when the mold is opened, and the cured tire is removed, these vents provide a plethora of needle like projections protruding generally perpendicularly from the surface of the cured tire. These projections are also termed "vents" conventionally and provide the tire with an external appearance generally regarded as objectionable. Such... projections protruding from the cured tire... are removed... Termed "vent trimming", this projection cutting procedure typically adds to the manufacturing cost...  1, fiche 4, Anglais, - vent%20trimming

Fiche 4,  Justifications,  Français

Fiche 4,  Justifications,  Espagnol

Fiche 5,  Justifications,  Anglais

Fiche 5,  Justifications,  Français

Record number: 5, Textual support number: 1 OBS

Poisson salé qui a été empilé pendant 2 à 3 jours et prêt à être séché.  1, fiche 5, Français, - salage%20en%20vert

Fiche 5,  Justifications,  Espagnol

Fiche 6,  Justifications,  Anglais

Record number: 6, Textual support number: 1 DEF

green salting : The practice of "curing" wherein solid salt is spread over the flesh side of the freshly flayed hide and the natural process of solution and diffusion is allowed to proceed.  2, fiche 6, Anglais, - salting

Record number: 6, Textual support number: 1 CONT

Hides and skins have to be transported over distances up to several thousand miles from the slaughterhouse or meat-packing plant to the tannery. Therefore steps have to be taken to cure, or preserve, them as a protection against bacterial attack. The usual methods are salting or drying. Salting is the general practice in temperate climates, and drying in tropical or sub-tropical countries.  1, fiche 6, Anglais, - salting

Fiche 6,  Justifications,  Français

Record number: 6, Textual support number: 1 DEF

Méthode utilisée pour conserver la peau durant la période qui s'écoule entre l'abattage de l'animal et la mise en fabrication à la tannerie. [...] les peaux sont pesées au moment du dépeçage [...] Elles sont ensuite étalées à plat, côté chair en dessus, et saupoudrées de sel dénaturé à la naphtaline.  1, fiche 6, Français, - salage

Fiche 6,  Justifications,  Espagnol

Record number: 6, Textual support number: 1 CONT

La salazón de las pieles se efectúa en los mataderos, una vez pesadas, con el objeto de permitir su conservación durante el transporte y el almacenamiento hasta que se proceda a su curtición.  1, fiche 6, Espagnol, - salaz%C3%B3n