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UNECE STANDARD FOR EDIBLE MEAT CO-PRODUCTS - ILLUSTRATIONS AND PHOTOS
The pack can only include the muscles derived from the cheek – M. masseter, M. (...) To be specified:  Derived from individual muscle or muscle groups;  Linea alba to be included. (...) The muscular part making up the root and the muscles of the base are removed, resulting in a boned, trimmed tongue consisting solely of the body of the muscle, which is about 95% lean.
Language:English
Score: 1137381.25 - https://daccess-ods.un.org/acc.../CTCS/WP.7/GE.11/2016/5&Lang=E
Data Source: ods
UNECE STANDARD FOR LLAMA/ALPACA MEAT : CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
When a natural depression occurs in a muscle or 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.). (...) Triceps brachii) group of muscles. CUBE ROLL 0125 Cube Roll consists of that portion of the (M. (...) Consist of the group of muscles that lies on the sternum and part of the ribs.
Language:English
Score: 1137381.25 - daccess-ods.un.org/acce...CE/TRADE/C/WP.7/2006/15&Lang=E
Data Source: ods
PROPOSAL FOR A NEW UNECE STANDARD FOR CAPRINE MEAT - CARCASES AND CUTS / SUBMITTED BY THE UNITED STATES OF AMERICA
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). (...) ECE/TRADE/C/WP.7/GE.11/2007/3 Page 27 OUTSIDE SHOULDER (OYSTER CUT) 4980 Outside Shoulder (Oyster Cut) is prepared from a Forequarter (item 4972) and consists of the scapular, humerus and foreshank bones together with associated muscles. Shoulder is removed from a Forequarter by a cut following the seams between the overlying muscles and underlying muscles and ribs, leaving the undercut (M. subscapularis) attached. (...) 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: 1137305.3 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2007/3&Lang=E
Data Source: ods
REVISION OF THE UNECE STANDARD FOR PORCINE MEAT CARCASES AND CUTS. CHAPTER 5, PART 1 / SUBMITTED BY THE UNITED STATES OF AMERICA
The tail (caudal) vertebrae, flank muscle (rectus abdominis), cutaneous trunci, and exposed lymph glands shall be removed. (...) The blade bone, related cartilage, and overlying muscles (in their entirety) and fat shall be removed. (...) The blade bone, related cartilage, and overlying muscles (in their entirety) and fat shall be removed.
Language:English
Score: 1136416.4 - daccess-ods.un.org/acce...WP.7/GE.11/2005/5/REV.1&Lang=E
Data Source: ods
TEXT RECOMMENDED FOR ADOPTION AS REVISED UNECE STANDARDS : PORCINE MEAT : CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
When a natural depression occurs in a muscle or 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.). (...) Style 2 The blade bone, related cartilage, and overlying muscles (in their entirety) and fat shall be removed. (...) Style 2 Blade bone, related cartilage, and overlying muscles (in their entirety) and fat shall be removed.
Language:English
Score: 1136279.9 - daccess-ods.un.org/acce...CE/TRADE/C/WP.7/2006/14&Lang=E
Data Source: ods
STANDARD ON MEAT EATING QUALITY
A further computational and reporting standard to describe the temperature at which a defined pH was reached. 2. Carcase muscling description. It is recommended that the 15 step EUROP muscle classification system be adopted as the UNECE standard. (...) The use of image analysis systems for eye muscle measures (marbling, rib fat depth, eye muscle area and meat colour) is also accredited by USDA. (...) Further subdivision to individual muscle portions and position within muscle must be defined.
Language:English
Score: 1135863.8 - daccess-ods.un.org/acce.../CTCS/WP.7/GE.11/2015/7&Lang=E
Data Source: ods
REPORT OF THE SPECIALIZED SECTION ON STANDARDIZATION OF MEAT ON ITS 18TH SESSION : ECONOMIC COMMISSION FOR EUROPE, COMMITTEE ON TRADE, WORKING PARTY ON AGRICULTURAL QUALITY STANDARDS, SPECIALIZED SECTION ON STANDARDIZATION OF MEAT, 18TH SESSION, GENEVA, 27-30 APRIL 2009
The portion of the brisket point is removed along the natural seam between the shoulder muscles. (c) The portion of the pectoral muscle of the brisket point remains firmly attached to the shoulder. (...) (v) M. multifidi muscle removed 34. Heel muscle 3887 (a) Heel muscle is prepared from silverside by separation from the M. gluteo biceps. The heel muscle consists of the M. gastrocnemius and the M. flexor digitorum superficialis.
Language:English
Score: 1133894.5 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2009/8&Lang=E
Data Source: ods
REVISION OF THE UNECE STANDARD FOR PORCINE MEAT CARCASES AND CUTS. CHAPTER 5, PART 2 AND ANNEXES / SUBMITTED BY THE UNITED STATES OF AMERICA
Intercostals and attached muscle portions are removed. To be specified: · Denuded of all fat · Silverskin removed · Multifidus dorsis retained EYE OF SHORTLOIN 4360 The eye of shortloin is prepared from a loin and consists of the eye muscle portion (M. longissimus dorsi) located between the cutting lines of the loin and leg separation and the specified rib and is carefully removed along the natural seam. (...) The side strap muscle (psoas minor) is removed. The tenderloin shall be practically free of surface fat. (...) All sides shall be trimmed following the natural curvature of the major muscles and the scapula. The posterior side shall not expose the triceps brachii.
Language:English
Score: 1132342.1 - daccess-ods.un.org/acce...E.11/2005/5/ADD.1/REV.1&Lang=E
Data Source: ods
TEXT RECOMMENDED FOR ADOPTION AS NEW UNECE STANDARD : UNECE STANDARD FOR TURKEY MEAT : CARCASES AND PARTS : NOTE / BY THE SECRETARIAT
The following chilling systems may cause weight gain through technically unavoidable water retention. (...) The shaded areas of views for the particular product represents the portion and muscles of the turkey included in that product.
Language:English
Score: 1130941.6 - daccess-ods.un.org/acce...CE/TRADE/C/WP.7/2006/10&Lang=E
Data Source: ods
PORCINE MEAT STANDARD
When a 11 ECE/TRADE/C/WP.7/2013/4 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.). (...) The tail (caudal) vertebrae, flank muscle (M. rectus abdominis), M. cutaneus trunci, and exposed lymph glands shall be removed. (...) The Belly portion is removed at a specified distance from the ventral edge of the loin eye muscle and cut parallel to the backbone measured at the cranial end.
Language:English
Score: 1129366.9 - daccess-ods.un.org/acce...ECE/TRADE/C/WP.7/2013/4&Lang=E
Data Source: ods