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DRAFT NEW UNECE STANDARD FOR VEAL MEAT - CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
When a seam of fat between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see also figure 1). (...) To be specified: • Rib number required • Distance from eye muscle • Intercostals removed • Supraspinous ligament removed • M. multifidi muscle removed EYE OF LOIN 3769 Eye of loin is prepared from a side and consists of the eye muscle (M. longissimus dorsi) lying along the spinous process and transverse processes of the lumber, thoracic vertebrae. (...) The ventral cutting line is approximately 75mm from the eye muscle (M. longissimus dorsi) and parallel
Language:English
Score: 1160073.6 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2009/4&Lang=E
Data Source: ods
United Nations EC
When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see figure 1). (...) To be specified: • Fat retained or removed • Connective tissue retained or removed • M. gluteus superficialis retained or removed Heel muscle (8225) The heel muscle is prepared from the boneless butt and rump/shank-off (8220). (...) It consists of the semimembranosus and causing 27 ECE/TRADE/C/WP.7/GE.11/2011/3 muscles, fused with the sartorius and the pectinate muscles and slender muscle that covers all the muscles from the medial side.
Language:English
Score: 1156716.4 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2011/3&Lang=E
Data Source: ods
United Nations EC
When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see figure 1). (...) To be specified: • Fat retained or removed • Connective tissue retained or removed • M. gluteus superficialis retained or removed Heel muscle (8225) The heel muscle is prepared from the boneless butt and rump/shank-off (8220). (...) It consists of the semimembranosus and causing 27 ECE/TRADE/C/WP.7/2011/5 muscles, fused with the sartorius and the pectinate muscles and slender muscle that covers all the muscles from the medial side.
Language:English
Score: 1156716.4 - daccess-ods.un.org/acce...ECE/TRADE/C/WP.7/2011/5&Lang=E
Data Source: ods
PROPOSAL FOR A UNECE STANDARD FOR LLAMA CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
Triceps brachii) muscle. The bolar is completely trimmed of all fat and silverskin. (...) The M. subscapularis muscle on the lateral surface is to remain if firmly attached. (...) SHIN/SHANK LL 150 The boneless llama shin/shank is derived from the shins of the fore and hind legs skinned and tipped. The heel muscle removed from the leg end of the silverside and conical muscle is also included.
Language:English
Score: 1156481 - daccess-ods.un.org/acce...RADE/WP.7/GE.11/2003/11&Lang=E
Data Source: ods
TEXTS RECOMMENDED FOR ADOPTION AS REVISED UNECE STANDARDS : OVINE MEAT : CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
When a natural depression occurs in a muscle, only the fat above the portion of the depression which is more than 19 mm(0.75 inch) in width is considered (known as bridging; See Figure 1). When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; See Figure 1). However, when fat limitations for Peeled/Denuded4 or Peeled/Denuded, Surface Membrane Removed5 are specified, the bridging method shall be used for evaluating fat above a natural depression in a muscle and fat occurring between adjacent muscles. 4 Peeled/Denuded – The term “Peeled” implies surface fat and muscle separation through natural seams so that the resulting cut’s seamed surface (“silver” or “blue tissue”) is exposed with remaining “flake” fat not to exceed 2.5cm (1.0 inch) in the longest dimension and/or 0.125 inch (3mm) in depth at any point.
Language:English
Score: 1156377.9 - daccess-ods.un.org/acce...CE/TRADE/C/WP.7/2006/12&Lang=E
Data Source: ods
GE.10-20784 (E)
When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing; see figure 1). (...) To be specified: • Fat retained or removed • Connective tissue retained or removed Heel muscle (8225) The heel muscle is prepared from the boneless butt and rump/shank-off (8220). (...) It consists of the semimembranosus and causing muscles, fused with the sartorius and the pectinate muscles and slender muscle that covers ECE/TRADE/C/WP.7/GE.11/2010/3 GE.10-20784 27 all the muscles from the medial side.
Language:English
Score: 1152931.7 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2010/3&Lang=E
Data Source: ods
DRAFT PAPER ON FISH CUTS : NOTE / BY THE SECRETARIAT
The muscle mass on each side of the fish makes up the fillet, of which the upper part is termed the dorsal muscle and the lower part the ventral muscle. (...) The dark muscle is located just under the skin along the side of the body. (...) The composition of beef muscle has been included for comparison. Table 2 Principal constituents (percentage) of fish and beef muscle Constituents Fish (fillet) Beef (muscle) Min.
Language:English
Score: 1152603 - daccess-ods.un.org/acce...RADE/WP.7/GE.11/2005/12&Lang=E
Data Source: ods
DRAFT REVISION OF THE UNECE STANDARD FOR PORCINE MEAT CARCASES AND CUTS. CHAPTER 5, PART 2 : NOTE / BY THE SECRETARIAT
It consists of the semimembranosus and related muscles. The cap muscle (gracilis) remains. To be specified: · Cap muscle (gracilis) removed TRADE/WP.7/GE.11/2005/5/Add.1 Page 3 OUTSIDE * The outside shall consist of the outside muscles from the leg (biceps femoris and semitendinosus). (...) Intercostals and attached muscle portions are removed. To be specified: · Denuded of all fat · Silverskin removed · Multifidus dorsis retained TRADE/WP.7/GE.11/2005/5/Add.1 Page 8 EYE OF LOIN The eye of loin is prepared from a loin and consists of the eye muscle portion (M. longissimus dorsi) removed along the natural seam. Intercostals and attached muscle portions are removed. To be specified: · Denuded of all fat · Silverskin removed · Multifidus dorsis retained TRIMMINGS Trimmings shall be prepared from any portion of the carcass.
Language:English
Score: 1149790.2 - daccess-ods.un.org/acce...WP.7/GE.11/2005/5/ADD.1&Lang=E
Data Source: ods
Play builds the finer and larger muscles Sister Cecilia observes that play, especially if done outdoors is important to the child because it develops their finer and larger muscles.  Plan International’s ECD Officer, Jamila Ademun, explains that playing by touching and throwing the hand ball, back and forth, children exercise both their finer and larger muscles. “As the fingers touch, feel and hold the handball, the child’s finer muscles are exercised and while they throw the ball to a playmate, the larger muscles are also exercised and strengthened”, she notes. Sister Cecilia adds that while the finer muscles are exercised, children are indirectly developing their writing and pre-writing skills.
Language:English
Score: 1147540.4 - https://www.unicef.org/uganda/...-others-nurture-childrens-play
Data Source: un
TEXTS RECOMMENDED FOR ADOPTION AS NEW/REVISED UNECE STANDARDS : UNECE STANDARD FOR CAPRINE MEAT - CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
When a seam of fat occurs between adjacent muscles, only the fat above the level of the involved muscles is measured (known as planing). (...) The ventral cutting line is determined by a measurement from the tip of the M. longissimus thoracis (eye muscle) at the caudal end. To be specified: • Number of ribs required • Breast removal line and distance from eye muscle. (...) The rib cage consists of rib bones and intercostals muscles and all overlaying fat and muscle. To be specified: • Number of ribs required • Rib length to be specified • M. cutaneous trunci retained or removed • Diaphragm retained or removed • M. latissimus dorsi muscle removed.
Language:English
Score: 1145835.5 - daccess-ods.un.org/acce...CE/TRADE/C/WP.7/2007/25&Lang=E
Data Source: ods