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GE.10-20784 (E)
It is removed by following the natural seam from the bottom of the femur towards the tuber of the ischium and sacrosciatic ligament. 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. (...) To be specified: • Number of rib required • Spinous process retained or removed • Rib length distance from body of vertebrae • Tip of scapular and associated cartilage retained or removed • Cap muscle (M. trapezius) retained or removed • Ligamentum nuchae retained or removed • Supraspinous ligament retained or removed • Tenderloin retained or removed Boneless loin (8250) The boneless loin is prepared from the loin (8150) by cutting the medullated tissue along the spinal process with the vertebrae and with the corresponding parts of the ribs removed. (...) To be specified: • Number of ribs required • Intercostal muscles retained or removed • Supraspinous ligament retained or removed • M. multifidus retained or removed • Cap muscle (M. trapezius and latissimus dorsi) retained or removed • Tenderloin retained or removed • Connective tissue retained or removed Chuck square cut (8186) The chuck square cut is produced by the division of the loin between the specified (fourth to sixth) thoracic vertebrae and the corresponding ribs.
Language:English
Score: 2586506 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2010/3&Lang=E
Data Source: ods
GE.12-22630 (E)
It is removed by following the natural seam from the bottom of the femur towards the tuber of the ischium and the sacrosciatic ligament. It consists of the semimembranosus, adductor, sartorius and pectinate muscles and the gracilis muscle that covers all the muscles from the medial side, the gemellus muscles, the quadratus femoris and the obturator externus and obturator internum. (...) The gracilis muscle is thick, broadening to a triangle. It starts at the pelvic seam and ends on the line ligament of the patella and the crest of the tibia. (...) It includes groups of flexor and extensor muscles of the hind limbs, the gastrocnemius, tibial, peroneal and heel muscles.
Language:English
Score: 2578504.3 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2012/9&Lang=E
Data Source: ods
DEER MEAT STANDARD
It is removed by following the natural seam from the bottom of the femur towards the tuber of the ischium and the sacrosciatic ligament. It consists of the semimembranosus, adductor, sartorius and pectinate muscles and the gracilis muscle that covers all the muscles from the medial side, the gemellus muscles, the quadratus femoris and the obturator externus and obturator internum. (...) The gracilis muscle is thick, broadening to a triangle. It starts at the pelvic seam and ends on the line ligament of the patella and the crest of the tibia. (...) To be specified: • Number of boned ribs; • Intercostal muscles retained or removed; • Supraspinous ligament retained or removed; • M. multifidus retained or removed; • Parts of Mm. trapezius, rhomboideus and latissimus dorsi retained or removed; • Tenderloin retained or removed; • Connective tissue retained or removed.
Language:English
Score: 2577294.1 - daccess-ods.un.org/acce...ECE/TRADE/C/WP.7/2013/6&Lang=E
Data Source: ods
GE.13-21918 (E)
It is removed by following the natural seam from the bottom of the femur towards the tuber of the ischium and the sacrosciatic ligament. It consists of the semimembranosus, adductor, sartorius and pectinate muscles and the gracilis muscle that covers all the muscles from the medial side, the gemellus muscles, the quadratus femoris and the obturator externus and obturator internum. (...) The gracilis muscle is thick, broadening to a triangle. It starts at the pelvic seam and ends on the line ligament of the patella and the crest of the tibia. (...) To be specified: • Number of boned ribs; • Intercostal muscles retained or removed; • Supraspinous ligament retained or removed; • M. multifidus retained or removed; • Parts of Mm. trapezius, rhomboideus and latissimus dorsi retained or removed; • Tenderloin retained or removed; • Connective tissue retained or removed.
Language:English
Score: 2577294.1 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2013/9&Lang=E
Data Source: ods
EDIBLE MEAT CO-PRODUCTS €“ ILLUSTRATIONS AND PHOTOS
The pack can only include the muscles derived from the cheek – M. masseter, M. (...) Thin skirt - 2190 Thin skirt is the costal muscle portion of the diaphragm. All white tendinous tissue not covering lean red muscle is removed. (...) To be specified:  Derived from individual muscle or muscle groups;  Linea alba to be included.
Language:English
Score: 2570618.8 - daccess-ods.un.org/acce...S=ECE/CTCS/WP.7/2016/30&Lang=E
Data Source: ods
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: 2566705 - https://daccess-ods.un.org/acc.../CTCS/WP.7/GE.11/2016/5&Lang=E
Data Source: ods
United Nations EC
It is removed by following the natural seam from the bottom of the femur towards the tuber of the ischium and sacrosciatic ligament. 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. (...) To be specified: • Number of rib required • Spinous process retained or removed • Rib length distance from eye muscle • Tip of scapular and associated cartilage retained or removed • Cap muscle (M. trapezius) retained or removed • Ligamentum nuchae retained or removed • Supraspinous ligament retained or removed • Tenderloin retained or removed Boneless loin without neck Boneless loin is prepared from the loin (8150) all the bones are removed (vertabrae and the corresponding parts of the ribs). (...) To be specified: • Number of ribs required • Intercostal muscles retained or removed • Supraspinous ligament retained or removed • M. multifidus retained or removed • M. illiocostalis retained or removed • Cap muscle (M. trapezius and latissimus dorsi) retained or removed • Tenderloin retained or removed • Connective tissue retained or removed Chuck square cut (8186) Chuck square cut is produced by the division of the rib prepared between the specified ribs (from 4th to 6th) To be specified: • Number of ribs required (4, 5 or 6) • Spinous process retained or removed • Tip of scapular and associated cartilage retained or removed • Rib length distance from eye muscle • Ligamentum nuchae retained or removed Boneless chuck square cut (8286) The boneless chuck square
Language:English
Score: 2541055.9 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2011/3&Lang=E
Data Source: ods
United Nations EC
It is removed by following the natural seam from the bottom of the femur towards the tuber of the ischium and sacrosciatic ligament. 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. (...) To be specified: • Number of rib required • Spinous process retained or removed • Rib length distance from eye muscle • Tip of scapular and associated cartilage retained or removed • Cap muscle (M. trapezius) retained or removed • Ligamentum nuchae retained or removed • Supraspinous ligament retained or removed • Tenderloin retained or removed Boneless loin without neck Boneless loin is prepared from the loin (8150) all the bones are removed (vertabrae and the corresponding parts of the ribs). (...) To be specified: • Number of ribs required • Intercostal muscles retained or removed • Supraspinous ligament retained or removed • M. multifidus retained or removed • M. illiocostalis retained or removed • Cap muscle (M. trapezius and latissimus dorsi) retained or removed • Connective tissue retained or removed Chuck square cut (8186) Chuck square cut is produced by the division of the rib prepared between the specified ribs (from 4th to 6th) To be specified: • Number of ribs required (4, 5 or 6) • Spinous process retained or removed • Tip of scapular and associated cartilage retained or removed • Rib length distance from eye muscle • Ligamentum nuchae retained or removed Boneless chuck square cut (8286) The boneless chuck squar
Language:English
Score: 2541055.9 - daccess-ods.un.org/acce...ECE/TRADE/C/WP.7/2011/5&Lang=E
Data Source: ods
STANDARD ONEDIBLE MEAT CO-PRODUCTS
The outer thin serous membrane is the (perimysium) stripped from the muscle surface (e.g. Flank steak, Tenderloin). Thick fascia membrane is silver fascia lining covering several muscle groups. (...) To be specified: • Derived from individual muscle or muscle groups; • Linea alba to be included. (...) Lean prostate Retractor muscle (or meat) at the base of the prostate.
Language:English
Score: 2469218.4 - daccess-ods.un.org/acce...DS=ECE/CTCS/WP.7/2015/4&Lang=E
Data Source: ods
PROPOSALS TO AMEND THE UNECE STANDARD FOR BOVINE MEAT – CARCASES AND CUTS
Tongue root fillet – 6045 Tongue root fillets are derived from the tongue root by removing the muscles from each side of the root (sterno - thyroidal or hoyïdial muscles). (...) To be specified:  Derived from individual muscle or muscle groups;  Linea alba to be included. (...) Comment by France: New entry: Lean prostate Muscle (or meat) at the base of the prostate.
Language:English
Score: 2412484.8 - daccess-ods.un.org/acce.../CTCS/WP.7/GE.11/2015/5&Lang=E
Data Source: ods