Home

Results 51 - 60 of 4,773 for stiff muscles. Search took 2.922 seconds.  
Sort by date/Sort by relevance
RETAIL MEAT CUTS €“ LAMB AND VEAL
Tenderloin UNECE source No. 5080 This item is described as item No. 5080 Rib Chop Lip on UNECE source No. 4754 Rack - Cap On (frenched) is prepared from a Rack (item 4932), the cap muscle to be retained in situ. The cap muscle overlay on the ribs is removed at a specified distance from the eye muscle and parallel to the backbone. (...) The protruding edge of the chine bone shall be excluded by a cut along the dorsal edge of the spinal cord groove that does not score the eye (longissimus dorsi) muscle. The tail length cannot be greater than the depth of the main muscles of the chop starting from the dorsal edge to the ventral edge of the longissimus dorsi muscle. (...) The tail length of the chop shall not be more than 3.0 inches (7.5 cm) from the ventral edge of the longissimus dorsi muscle. Flank Steak UNECE source No. xxxx This boneless item consists of the rectus abdominis muscle from the flank region of the carcass.
Language:English
Score: 1145717 - https://daccess-ods.un.org/acc...S=ECE/CTCS/WP.7/2016/31&Lang=E
Data Source: ods
GE.12-22630 (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). (...) 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. (...) It includes groups of flexor and extensor muscles of the hind limbs, the gastrocnemius, tibial, peroneal and heel muscles.
Language:English
Score: 1144955.7 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2012/9&Lang=E
Data Source: ods
DEER MEAT STANDARD
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). (...) 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. (...) It includes groups of flexor and extensor muscles of the hind limbs, the gastrocnemius, tibial, peroneal and heel muscles.
Language:English
Score: 1143749.5 - daccess-ods.un.org/acce...ECE/TRADE/C/WP.7/2013/6&Lang=E
Data Source: ods
GE.13-21918 (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). (...) 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. (...) It includes groups of flexor and extensor muscles of the hind limbs, the gastrocnemius, tibial, peroneal and heel muscles.
Language:English
Score: 1143749.5 - 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: 1141282.6 - daccess-ods.un.org/acce...S=ECE/CTCS/WP.7/2016/30&Lang=E
Data Source: ods
DRAFT UNECE STANDARD FOR LLAMA/ALPACA MEAT CARCASES AND CUTS / TRANSMITTED BY THE UNECE SPECIALIZED SECTION ON STANDARDIZATION OF MEAT ; NOTE BY THE SECRETARIAT
Triceps brachii) group of muscles. CUBE ROLL 0100 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. SHIN/SHANK 0150 Shin/Shank is derived from the muscles of the fore and hind legs skinned and tipped.
Language:English
Score: 1140831.1 - daccess-ods.un.org/acce...en&DS=TRADE/WP.7/2004/4&Lang=E
Data Source: ods
DRAFT REVISION OF THE UNECE STANDARD FOR PORCINE MEAT CARCASES AND CUTS. CHAPTER 5, PART 1 : NOTE / BY THE SECRETARIAT
The tail (caudal) vertebrae, flank muscle (rectus abdominis), cutaneous trunci, and exposed lymph glands shall be removed. (...) The width of the flank muscle (rectus abdominis) shall be at least 25 percent of the width of the belly on the leg end. (...) The blade bone, related cartilage, and overlying muscles (in their entirety) and fat shall be removed.
Language:English
Score: 1138623.7 - daccess-ods.un.org/acce...TRADE/WP.7/GE.11/2005/5&Lang=E
Data Source: ods
PROPOSAL FOR A UNECE STANDARD FOR LLAMA CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
Longissimus dorsi) and the associated muscles that is located along the dorsal aspect of the carcase. (...) Consist of the group of muscles that lies on the sternum and part of the ribs. SHIN/SHANK LL 150 The 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: 1137510.45 - daccess-ods.un.org/acce...TRADE/WP.7/GE.11/2004/7&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: 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