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For information on the calculation of the percentage of lean, see section 3.8. 3.6.2 Trimming Trimming of external fat shall be accomplished by smooth removal along the contour of underlying muscle surfaces. (...) However, when fat limitations for “Peeled, denuded, surface membrane removed3” are specified, the bridging method shall be used for evaluating fat above a natural depression in a muscle and fat occurring between adjacent muscles. 3.7 Porcine quality system 3.7.1 Porcine quality system code (data field 11 - 1 to 2) Porcine quality system code (data field 11) Category Description 0 Not specified 1 Official standards Quality classifications based on an official quality system of the exporting country 2 Industry standards Quality classifications based on an industry-wide quality system 3-8 Lean meat content (see 3.7.2) 9 Other Other quality classifications agreed between buyer and seller Note: Any system should meet or exceed the official quality requirements of the consuming country. 3.7.2 For countries using lean-meat content code (data field 11 – 3 to 8) The lean-meat content of the carcass shall be the percentage ratio of the total weight of the red striated muscles separated by a knife in relation to the total weight of a carcass. 3 Peeled/denuded, surface membrane removed – when the surface membrane (“silver” or “blue tissue”) is required to be removed (skinned), the resulting cut surface shall expose at least 90 per cent lean with remaining “flake” fat not to exceed 3mm (0.125 inch) in depth. (...) To be specified: • Foot retained Leg long cut 4015 (Style 3) Leg long cut: style 3 is the same as style 2 except that flank muscles (M. rectus abdominis, M. obliquus internus abdominis, M. obliquus externus abdominis), vertebrae, hip bone along with overlying lean and fat, lean and fat overlying the quadriceps (fore cushion), M. psoas major, and M. iliacus shall be removed.
Language:English
Score: 2195902.7 - https://unece.org/sites/defaul...2022-08/Porcine_Rev3_2018E.pdf
Data Source: un
DRAFT REVISION OF THE UNECE STANDARD FOR PORCINE MEAT CARCASES AND CUTS. CHAPTER 5, PART 1 : NOTE / BY THE SECRETARIAT
The membranous portion of the diaphragm must be removed close to the lean, although the lean portion (and the membrane surrounding the lean portion) may remain if firmly attached to the carcase. (...) The leg long cut: style 3 is the same as style 2 except that flank muscles (rectus abdominis, obliquus internus abdominis, obliquus externus abdominis), vertebrae, hip bone along with overlying lean and fat, lean and fat overlying the quadriceps (fore cushion), psoas major, and iliacus shall be removed. (...) Fat and skin are beveled to meet the lean on the dorsal edge. All bones and cartilage other than the scapula and its related cartilage are removed.
Language:English
Score: 2068914.8 - daccess-ods.un.org/acce...TRADE/WP.7/GE.11/2005/5&Lang=E
Data Source: ods
Free from freezerburn. 3 (B) Cutting, trimming, and boning of cuts shall be accomplished with sufficient care to maintain cut integrity and identity, and avoid scores in the lean. Ragged edges shall be removed close to the lean surfaces. (...) Practically Free of Fat (75% Lean surface exposed) 4. Nominated Maximum fat thickness in mm. 5. Specified Chemical Lean (i.e., Trimmings) Trimming of external fat shall be accomplished by smooth removal along the contour of underlying muscle surfaces.
Language:English
Score: 2058798.2 - https://unece.org/fileadmin/DA...gs/ge.11/document/20000701.pdf
Data Source: un
REVISION OF THE UNECE STANDARD FOR PORCINE MEAT CARCASES AND CUTS. CHAPTER 5, PART 1 / SUBMITTED BY THE UNITED STATES OF AMERICA
The membranous portion of the diaphragm must be removed close to the lean, although the lean portion (and the membrane surrounding the lean portion) may remain if firmly attached to the carcase. (...) The skin overlying the medial side (inside) of the quadriceps femoris shall be removed and fat overlying the quadriceps femoris and pelvic area shall be removed close to the lean. The foot is removed unless otherwise specified. (...) The leg long cut: style 3 is the same as style 2 except that flank muscles (rectus abdominis, obliquus internus abdominis, obliquus externus abdominis), vertebrae, hip bone along with overlying lean and fat, lean and fat overlying the quadriceps (fore cushion), psoas major, and iliacus shall be removed.
Language:English
Score: 2055025.6 - daccess-ods.un.org/acce...WP.7/GE.11/2005/5/REV.1&Lang=E
Data Source: ods
PORCINE MEAT STANDARD
For information on the calculation of the percentage of lean, see section 3.8. 3.6.2 Trimming Trimming of external fat shall be accomplished by smooth removal along the contour of underlying muscle surfaces. (...) However, when fat limitations for “Peeled, denuded, surface membrane removed3” are specified, the bridging method shall be used for evaluating fat above a natural depression in a muscle and fat occurring between adjacent muscles. 3.7 Porcine quality system 3.7.1 Porcine quality system code (data field 11 - 1 to 2) Porcine quality system code (data field 11) Category Description 0 Not specified 1 Official standards Quality classifications based on an official quality system of the exporting country 2 Industry standards Quality classifications based on an industry-wide quality system 3-8 Lean meat content (see 3.7.2) 9 Other Other quality classifications agreed between buyer and seller Note: Any system should meet or exceed the official quality requirements of the consuming country. 3.7.2 Lean-meat content code (data field 11 – 3 to 8) The lean-meat content of the carcass shall be the percentage ratio of the total weight of the red striated muscles separated by a knife in relation to the total weight of a carcass. (...) To be specified: • Foot retained Leg long cut 4015 (Style 3) Leg long cut: style 3 is the same as style 2 except that flank muscles (M. rectus abdominis, M. obliquus internus abdominis, M. obliquus externus abdominis), vertebrae, hip bone along with overlying lean and fat, lean and fat overlying the quadriceps (fore cushion), M.
Language:English
Score: 2054473.4 - daccess-ods.un.org/acce...ECE/TRADE/C/WP.7/2013/4&Lang=E
Data Source: ods
TEXT RECOMMENDED FOR ADOPTION AS REVISED UNECE STANDARDS : PORCINE MEAT : CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
For information on the calculation of per cent lean, see section 3.8. 3.6.2 Trimming Trimming of external fat shall be accomplished by smooth removal along the contour of underlying ECE/TRADE/C/WP.7/2006/14 page 11 muscle surfaces. (...) However, when fat limitations for Peeled/Denuded, Surface Membrane Removed3 are specified, the bridging method shall be used for evaluating fat above a natural depression in a muscle and fat occurring between adjacent muscles. 3.7 Porcine quality system Porcine quality system code (data field 11) Category Description 0 Not specified 1 Official standards Quality classifications based on an official quality system of the exporting country 2 Company standards Quality classifications based on sellers’ quality systems 3 Peeled/denuded, surface membrane removed – when the surface membrane (“silver” or “blue tissue”) is required to be removed (skinned), the resulting cut surface shall expose at least 90 per cent lean with remaining “flake” fat not to exceed 3mm (0.125 inch) in depth. (...) To be specified: • Foot retained LEG LONG CUT 4015 (Style 3) Leg long cut: style 3 is the same as style 2 except that flank muscles (rectus abdominis, obliquus internus abdominis, obliquus externus abdominis), vertebrae, hip bone along with overlying lean and fat, lean and fat overlying the quadriceps (fore cushion), psoas major, and iliacus shall be removed.
Language:English
Score: 2050283.6 - daccess-ods.un.org/acce...CE/TRADE/C/WP.7/2006/14&Lang=E
Data Source: ods
DRAFT NEW UNECE STANDARD FOR VEAL MEAT - CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
Cutting, trimming and boning of cuts shall be accomplished with sufficient care to maintain cut integrity and identity, and avoid scores in the lean. Ragged edges shall be removed close to the lean surfaces. (...) These requirements are not included in the veal-spe • Dressing specification • Electrical stimulation • Neck stringing • Chilling regimes • Maturation process Fat limitations an 3.6.1 Fat thickness T limitations are as follow Fat thickness code (data field 10) Category 0 Not specified 1 Peeled, denuded, surface mem oved brane rem 2 Peeled, denuded 3 Practically free (75% lean/seam surface removed) 4 3 mm maximum fat thickness or as specified 5 6 mm maximum fat thickness or as specified 6 13 mm maximum fat thickness or as specified 7 25 mm maximum fat thickness or as specified 8 Chemical lean specified 9 Other ECE/TRADE/C/WP.7/GE.11/2009/4 Page 11 3.6 Trimming of external fat shall be accomplished by smooth removal along the contour of nderlying muscle surfaces. (...) 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).
Language:English
Score: 2040603.5 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2009/4&Lang=E
Data Source: ods
GE.10-20649 UNITE
Cutting, trimming and boning of cuts shall be accomplished with sufficient care to maintain cut integrity and identity, and avoid scores in the lean. Ragged edges shall be removed close to the lean surfaces. (...) Allowable fat limitations are as follows: Fat thickness code (data field 10) Category 0 Not specified 1 Peeled, denuded, surface membrane removed 2 Peeled, denuded 3 Practically free (75% lean/seam surface removed) 4 3 mm maximum fat thickness or as specified 5 6 mm maximum fat thickness or as specified 6 More than 6 mm fat thickness or as specified 7 Chemical lean specified 8 Code not used 9 Other 3.6.2 Trimming Trimming of external fat shall be accomplished by smooth removal along the contour of underlying muscle surfaces. (...) 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 also figure 1).
Language:English
Score: 2034640.6 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2010/5&Lang=E
Data Source: ods
GE.11-22179 Econo
Cutting, trimming and boning of cuts shall be accomplished with sufficient care to maintain cut integrity and identity, and avoid scores in the lean. Ragged edges shall be removed close to the lean surfaces. (...) Allowable fat limitations are as follows: Fat thickness code (data field 10) Category 0 Not specified 1 Peeled, denuded, surface membrane removed 2 Peeled, denuded 3 Practically free (75% lean/seam surface removed) 4 3 mm maximum fat thickness or as specified 5 6 mm maximum fat thickness or as specified 6 More than 6 mm fat thickness or as specified 7-8 Codes not used 9 Other 3.6.2 Trimming and evaluating fat thickness Trimming of external fat shall be accomplished by smooth removal along the contour of underlying muscle surfaces. (...) 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 also figure 1).
Language:English
Score: 2028868 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2011/5&Lang=E
Data Source: ods
GE.11-24685 Econo
Cutting, trimming and boning of cuts shall be accomplished with sufficient care to maintain cut integrity and identity, and avoid scores in the lean. Ragged edges shall be removed close to the lean surfaces. (...) Allowable fat limitations are as follows: Fat thickness code (data field 10) Category 0 Not specified 1 Peeled, denuded, surface membrane removed 2 Peeled, denuded 3 Practically free (75% lean/seam surface removed) 4 3 mm maximum fat thickness or as specified 5 6 mm maximum fat thickness or as specified 6 More than 6 mm fat thickness or as specified 7-8 Codes not used 9 Other 3.6.2 Trimming and evaluating fat thickness Trimming of external fat shall be accomplished by smooth removal along the contour of underlying muscle surfaces. (...) 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 also figure 1).
Language:English
Score: 2021954.1 - daccess-ods.un.org/acce...ECE/TRADE/C/WP.7/2011/6&Lang=E
Data Source: ods