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Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 CONT

Once the deveining process is complete, the meat goes through the act officially called "koshering". This phase begins with soaking the meat in water for 30 minutes to further remove blood or impurities. After the meat is soaked, it is thoroughly salted. The salted meat then stands and drains for one hour, when it is rinsed thoroughly. Non-kosher meats do not undergo this "soaking and salting" process. To receive the "kosher" certification, manufactured meat must be produced under the strict supervision of specially trained kosher inspectors.  2, fiche 1, Anglais, - thoroughly%20salted

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 OBS

Par analogie avec «nettoyé à fond».  2, fiche 1, Français, - sal%C3%A9%20%C3%A0%20fond

Fiche 1,  Justifications,  Espagnol