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Fiche 2,  Justifications,  Anglais

Record number: 2, Textual support number: 1 CONT

Deheading. The head constitutes 10-20 [percent] of the total fish weight and it is cut off … Different cutting techniques [are] used for deheading … A cut around the operculum … results in lowest meat loss. This technique is … more efficient than the straight cut commonly used in mechanized systems.  1, fiche 2, Anglais, - deheading

Fiche 2,  Justifications,  Français

Record number: 2, Textual support number: 1 CONT

L'étêtage d'un poisson ou d'un amphibien consiste à couper la tête de l'animal […]  1, fiche 2, Français, - %C3%A9t%C3%AAtage

Fiche 2,  Justifications,  Espagnol

Record number: 2, Textual support number: 1 CONT

Pescado entero, pescado eviscerado y descabezado y filetes de pescado de las siguientes especies capturadas en el mar [...].  1, fiche 2, Espagnol, - descabezado

Fiche 3,  Justifications,  Anglais

Record number: 3, Textual support number: 1 DEF

[A] machine [that] splits fish heads and tears the gills out.  4, fiche 3, Anglais, - fish%20head%20splitter

Record number: 3, Textual support number: 1 CONT

… a fish head splitter has been developed that removes meat from the cheeks, neck, and other areas previously considered too difficult to access.  1, fiche 3, Anglais, - fish%20head%20splitter

Fiche 3,  Justifications,  Français

Fiche 3,  Justifications,  Espagnol

Fiche 4,  Justifications,  Anglais

Record number: 4, Textual support number: 1 CONT

Head meat and cheek meat are considered meat; however, they are restricted in certain products and therefore, must be declared as such...  2, fiche 4, Anglais, - head%20meat

Fiche 4,  Justifications,  Français

Record number: 4, Textual support number: 1 CONT

La viande de tête et viande de joue sont considérées comme de la viande; cependant, comme des restrictions s'appliquent à leur présence dans certains produits, elles doivent être déclarées en tant que viande de tête et viande de joue [...]  2, fiche 4, Français, - viande%20de%20t%C3%AAte

Fiche 4,  Justifications,  Espagnol

Record number: 4, Textual support number: 1 OBS

Recortes de carne (C728).  1, fiche 4, Espagnol, - carne%20de%20la%20cabeza

Record number: 4, Textual support number: 2 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.  2, fiche 4, Espagnol, - carne%20de%20la%20cabeza

Fiche 5,  Justifications,  Anglais

Record number: 5, Textual support number: 1 CONT

There are two methods for serving lobster in the shell. The shell can be broken apart using lobster crackers and the meat then picked out, or the lobster can be cut in half down the centre and the claws cut open with a large heavy knife. All of the lobster is edible except for the shell, the small stomach(hard sac) behind the head and the dark vein, running down the back of the tail.  2, fiche 5, Anglais, - lobster%20in%20the%20shell

Fiche 5,  Justifications,  Français

Record number: 5, Textual support number: 1 CONT

Le homard en carapace est un produit très luxueux, mais il existe peu de façons de le servir.  1, fiche 5, Français, - homard%20en%20carapace

Fiche 5,  Justifications,  Espagnol

Fiche 6,  Justifications,  Anglais

Record number: 6, Textual support number: 1 DEF

An Italian ham that is prepared by mixing meat from pork necks(capo or head) and shoulders(collo) with seasonings.  1, fiche 6, Anglais, - capicollo

Record number: 6, Textual support number: 1 OBS

It is mildly cured and seasoned with hot or sweet peppers, as well as salt and sugar and stuffed into a natural casing and air-dried.  1, fiche 6, Anglais, - capicollo

Record number: 6, Textual support number: 2 OBS

Plural forms: capicolli or capocollos.  3, fiche 6, Anglais, - capicollo

Fiche 6,  Justifications,  Français

Record number: 6, Textual support number: 1 DEF

Charcuterie d'origine italienne faite de chair de soc de porc fumé et généralement assaisonnée, durant la préparation, de poivre noir ou d'un mélange d'épices.  2, fiche 6, Français, - capicollo

Fiche 6,  Justifications,  Espagnol

Fiche 7,  Justifications,  Anglais

Record number: 7, Textual support number: 1 CONT

The breed was formed in the mountain and steppe zone adjacent to the Volga and the Urals. The Bashkir was used as a draft and utility horse and as a producer of milk and meat. The Bashkir is a small, wide-bodied and bony horse. It has a massive head and a short and fleshy neck. The withers are low, the back erect and broad, the croup nicely rounded, the ribs long and well sprung, the chest broad and deep and the legs short and bony. The mane and tail are thick.  3, fiche 7, Anglais, - Bashkir

Fiche 7,  Justifications,  Français

Record number: 7, Textual support number: 1 CONT

Bashkir : poney russe élevé par les Bashkirs, anciens nomades qui se sont fixés dans le sud de l'Oural. Le Bachkortostan est une république membre de la Fédération de Russie, capitale Oufa. Origines très anciennes, qui remonterait au Cheval Sauvage de Mongolie comme les autres poneys russes ; il aurait eu l'influence de chevaux de selles (Don et Budienny), de trotteurs Orlov et de chevaux lourds (Ardennais). Petit cheval (135-150), un peu plus grand que l'altai, mais très robuste, docile, polyvalent et réputé pour son endurance. On distinguerait 2 types : le Bashkir des steppes, petit et léger utilisé sous la selle, et le Bashkir des montagnes, plus lourd, pour le trait. Les juments sont traditionnellement utilisées pour la production de lait. Une particularité : une toison frisée, semblable à l'astrakan, en hiver.  2, fiche 7, Français, - bashkir

Fiche 7,  Justifications,  Espagnol

Fiche 8,  Justifications,  Anglais

Record number: 8, Textual support number: 1 OBS

A type of headcheese which contains [less than] 50% head meat.(According to Canadian regulations, head cheese must contain 50% head meat).  1, fiche 8, Anglais, - brawn

Fiche 8,  Justifications,  Français

Record number: 8, Textual support number: 1 OBS

Sorte de fromage de tête (charcuterie).  1, fiche 8, Français, - fromage%20de%20porc

Fiche 8,  Justifications,  Espagnol

Fiche 9,  Justifications,  Anglais

Record number: 9, Textual support number: 1 CONT

Hamid Ahmad has chosen beef for his studies on the production, processing, and storage of dried meat products. Mr Hamid is the head of the IDRC-supported Meat Processing Project of the Pakistan Council for Scientific and Industrial Research(PCSIR) in Lahore. His research team has concentrated on the development of products based on traditional Pakistani foods. The product they are most hopeful about is based on "barian", a food traditionally made mainly with pulses(edible seeds of leguminous plants). Because of rising costs and hygiene problems, the practice of using mutton in barian is not as common as it once was. By incorporating beef into the barian, the protein content of this widely used food product is greatly enhanced.  1, fiche 9, Anglais, - barian

Fiche 9,  Justifications,  Français

Fiche 9,  Justifications,  Espagnol

Fiche 10,  Justifications,  Anglais

Record number: 10, Textual support number: 1 DEF

A meat food product composed of cooked hog head meat, the broth thereof and cornmeal over which kettle rendered lard is poured.  1, fiche 10, Anglais, - scrapple

Fiche 10,  Justifications,  Français

Record number: 10, Textual support number: 1 OBS

Scrapple : croquettes de viande et de mais.  1, fiche 10, Français, - croquettes%20de%20viande%20et%20de%20farine%20de%20mais

Fiche 10,  Justifications,  Espagnol

Fiche 11,  Justifications,  Français

Fiche 11,  Justifications,  Espagnol