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PROPOSAL FOR A UNECE STANDARD FOR LLAMA CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
To be specified: - Obtained from a Forquarter to consist of 11 ribs. CHUCK TENDER LL 110 The Chuck Tender consists of the round (conical) shape muscle lying lateral to the blade bone on the cranial side of the blade edge, consit of the M supraespinatus. (...) 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. (...) FANCY MEATS KIDNEY LL 210 The kidney is prepared by the removal of blood vessels, skin; the fat in the renal hilus is partially removed.
Language:English
Score: 1284783.1 - daccess-ods.un.org/acce...TRADE/WP.7/GE.11/2004/7&Lang=E
Data Source: ods
REPORT OF THE 54TH SESSION : ECONOMIC COMMISSION FOR EUROPE, COMMITTEE FOR TRADE, INDUSTRY AND ENTERPRISE DEVELOPMENT, WORKING PARTY ON STANDARDIZATION OF PERISHABLE PRODUCE AND QUALITY DEVELOPMENT : NOTE / BY THE SECRETARIAT
For mange-tout peas the pods may have - very slight skin defects, injuries and bruises - very slight defects of shape - very slight defects of colouring For shelling peas: the pods must be : - well filled, containing at least 5 seeds the peas must be: - well-formed - tender - succulent and sufficiently firm, i.e., when squeezed between two fingers they should become flat without disintegrating - at least half the full-grown size but not full-grown - of the colour typical of the variety - non-farinaceous - undamaged. (...) For mange-tout peas, the pods may have : - slight skin defects, injuries and bruises - slight defects in shape, including those due to the seed formation - slight defect in colouring - slight not progressive skin defects caused by pests - slight drying, excluding wilted and uncoloured pods.
Language:English
Score: 1282616.8 - daccess-ods.un.org/acce...TRADE/WP.7/1998/9/ADD.6&Lang=E
Data Source: ods
GE.11-24685 Econo
Except for cuts that are separated through natural seams, all cross-sectional surfaces shall form approximate right angles with the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from an adjacent cut. (...) The term “denuded” implies all surface fat is removed so that the resulting cuts seamed surface (“silver” or “blue tissue”) is exposed with remaining “flake” fat not to exceed 2.5cm (1.0 inch) in any dimension and/or 3mm (0.125 inch) in depth at any point. 5 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 percent lean with remaining “flake” fat not to exceed 3mm (0.125 inch) in depth. (...) Brisket rib plate TBA Milieu de poitrine [Chuck – long cut] TBA Collier + bas de carré Neck TBA collier Chuck TBA Bas de carré Boneless Sans Os Без костей Sin hueso 剔骨牛肉 Leg long cut 3681 Cuisseau − coupe longue Бедровый отруб длинный Leg set 3682 Muscles du cuisseau Комплект отрубов тазобедренной части туши Topside 3680 Noix Щуп Topside cap off 3686 Noix sans dessus de noix Щуп зачищенный Thick flank 3710 Noix pâtissière avec aiguillette baronne Боковая часть тазобедренного отруба Knuckle 3715 Noix pâtissière Огузок Silverside 3690 Sous-noix Наружная часть тазобедренного отруба ECE/TRADE/C/WP.7/2011/6 22 English Item Page French Russian Spanish Chinese Outside 3695 sous noix sans nerveux Наружная часть тазобедренного отруба без пяточной мышцы Silverside and rump (heel muscle attached) TBA Sous-noix + quasi Eye of silverside (heel muscle, rump and rump tail removed) TBA Milieu de sous- noix Striploin (0 to 3 rib) 3765- 3768 Faux-filet (0 à 3 côtes) Поясничный отруб (0-3 ребра) Eye of loin 3769 Noix de longe Филейная вырезка Tenderloin 3770 Filet Вырезка Tenderloin side strap off 3775 Filet sans chaînette Вырезка без малой поясничной мышцы Rump 3735 Quasi Верхняя часть тазобедренного отруба Cube roll 3815- 3819 Noix de longe Рулет из спинной мякоти Backstrap 3838 Muscle long dorsal Краевая покромка Trunk 3839 Coffre Туша без задней части Chuck 3830- 3832 Bas de carré + collier Лопаточная часть Chuck roll 3840- 3842 Bas de carré Рулет из подлопаточной части Chuck eye roll TBA Partie de bas de carré Underblade TBA Chuck tender 3855 jumeau Предостная мышца ECE/TRADE/C/WP.7/2011/6 23 English Item Page French Russian Spanish Chinese Shin-shank 3886 Jarret Рулька/голяшк а передней/задне й четвертины breast and flank without brisket navel plate TBA Poitrine sans flanchet Blade 3850 macreuse + paleron + merlan d’épaule Лопатка Blade Oyster 3851 paleron Blade Bolar 3852 Boule de macreuse Blade tender 3853 Merlan d’épaule Shoulder TBA épaule Middle of shoulder Eye of shoulder (blade and part of the blade undercut)[code] TBA Milieu d’épaule (macreuse + paleron + partie de dessus de palette) Thick skirt (hanging tender) TBA onglet Heel muscle TBA Nerveux de sous-noix Heel muscle (straight cut) TBA Nerveux de sous-noix (coupe droite) Striploin 3761 Faux-filet Филейный край Heel muscle 3887 Nerveux de gîte noix Икроножная мышца Thin flank 3785 Bavette Тонкая пашина Veal manufacturing Trimmings 3960 Parages Обрезки Forequarter and hindquarter 3970 Quartier avant et quartier arrière Передняя и задняя четвертина Forequarter and hindquarter meat 3895 Viande du quartier avant et du quartier Мясо передней и задней ECE/TRADE/C/WP.7/2011/6 24 English Item Page French Russian Spanish Chinese arrière четвертины Forequarter 3975 Quartier avant Передняя четвертина Forequarter meat 3980- 3983 Viande du quartier avant Мясо передней четвертины Hindquarter 3950- 3953 Quartier arrière Задняя четвертина Hindquarter meat 3955- 3958 Viande du quartier arrière Мясо задней четвертины 5.2 Veal side skeletal diagram 5.3 Standard veal primal cuts flow chart 5.4 Veal meat cuts 5.4.1 Bone-in Carcase 3500 Veal carcase includes all parts of the body skeletal musculature and bones, extending to and including the hock joint (tarsus) and knee joint (carpus), all cervical vertebrae and up to five coccygeal vertebrae.
Language:English
Score: 1278970.9 - daccess-ods.un.org/acce...ECE/TRADE/C/WP.7/2011/6&Lang=E
Data Source: ods
They must be: • turgid, easily snapped • very tender • practically straight 1 Due to harvesting of beans (excluding needle beans), a degree of damage is permitted at the stalk end only according to the tolerances laid down. (...) They must be: • turgid • young and tender • practically stringless except in the case of beans for slicing. (...) They must be: • reasonably tender • free from rust spots in the case of needle beans.
Language:English
Score: 1272073.2 - https://unece.org/sites/defaul...files/2021-05/GE1_2021_10E.pdf
Data Source: un
GE.11-22179 Econo
Except for cuts that are separated through natural seams, all cross-sectional surfaces shall form approximate right angles with the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from an adjacent cut. (...) The term “denuded” implies all surface fat is removed so that the resulting cuts seamed surface (“silver” or “blue tissue”) is exposed with remaining “flake” fat not to exceed 2.5cm (1.0 inch) in any dimension and/or 3mm (0.125 inch) in depth at any point. 5 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 percent lean with remaining “flake” fat not to exceed 3mm (0.125 inch) in depth. (...) To be specified: • Number of ribs retained • Hanging tender and diaphragm retained or removed Leg long cut 3534 Leg long cut is prepared from a side of veal and is removed by a cut through the 6th lumbar vertebra to a point just clear of the hip bone.
Language:English
Score: 1262646.5 - daccess-ods.un.org/acce...ADE/C/WP.7/GE.11/2011/5&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
Except for cuts that are separated through natural seams, all cross-sectional surfaces shall form approximate right angles with the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from an adjacent cut. (...) To be specified: Obtained from a Forequarter to consist of 11 ribs. CHUCK TENDER 0110 Chuck Tender consists of the round (conical) shape muscle lying lateral to the blade bone on the cranial side of the blade edge, consisting of the M supraespinatus. (...) SHIN/SHANK 0150 Shin/Shank is derived from the muscles 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. 5.2.4 FANCY MEATS KIDNEY 0210 Kidney is prepared by the removal of blood vessels, skin; the fat in the renal hilus is partially removed. ______________
Language:English
Score: 1261564.5 - daccess-ods.un.org/acce...en&DS=TRADE/WP.7/2004/4&Lang=E
Data Source: ods
REPORT OF THE 9TH SESSION : ECONOMIC COMMISSION FOR EUROPE, COMMITTEE FOR TRADE, INDUSTRY AND ENTERPRISE DEVELOPMENT, WORKING PARTY ON STANDARDIZATION OF PERISHABLE PRODUCE AND QUALITY DEVELOPMENT, SPECIALIZED SECTION ON STANDARDIZATION OF MEAT, 27-29 MARCH 2000, GENEVA
TRADE/WP.7/GE.11/2000/7/Add.3 page 13 THICK SKIRT 2180 (HANGING TENDER) Thick Skirt is the lumbar portion of the diaphragm. (...) Point requiring specification: • Proportion of muscle retained. CHUCK TENDER 2310 Chuck Tender is a conical shape muscle lying lateral to the blade bone on the cranial side of the blade ridge. (...) TRADE/WP.7/GE.11/2000/7/Add.3 page 18 Points requiring specification: • Connective tissue and skin retained or removed. • Fore or hind Shin - Shank only. • Sinews / tendons removed or retained. • Heel muscle (only).
Language:English
Score: 1250521.3 - daccess-ods.un.org/acce...WP.7/GE.11/2000/7/ADD.3&Lang=E
Data Source: ods
PROPOSALS TO REVISE UN/ECE STANDARDS : BEANS : NOTE
They must be: - reasonably tender - practically free of rust spots; except for needle beans which must be free from rust spots in the case of needle beans Seeds if present should not be too large and must be reasonably soft. The following defects may be allowed provided the beans retain their essential characteristics as regards the quality, the keeping quality and presentation: - defects in shape - defects in colouring - skin defects - strings - slight rust spots except in the case of needle beans
Language:English
Score: 1248649.5 - daccess-ods.un.org/acce...=TRADE/WP.7/GE.1/2001/6&Lang=E
Data Source: ods
UNECE STANDARD FOR LLAMA/ALPACA MEAT : CARCASES AND CUTS : NOTE / BY THE SECRETARIAT
Except for cuts that are separated through natural seams, all cross-sectional surfaces shall form approximate right angles with the skin surface. Minimal amounts of lean, fat, or bone may be included on a cut from an adjacent cut. (...) ECE/TRADE/C/WP.7/2006/15 page 22 To be specified: • Obtained from a Forequarter to consist of 11 ribs CHUCK TENDER 0124 Chuck Tender consists of the round (conical) shape muscle lying lateral to the blade bone on the cranial side of the blade edge, consisting of the M supraespinatus. (...) SHIN/SHANK 152/162 Shin/Shank is derived from the muscles 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. 5.2.4 FANCY MEATS KIDNEY 0210 Kidney is prepared by the removal of blood vessels, skin; the fat in the renal hilus is partially removed.
Language:English
Score: 1237717.4 - daccess-ods.un.org/acce...CE/TRADE/C/WP.7/2006/15&Lang=E
Data Source: ods
REPORT OF THE 56TH SESSION : ECONOMIC COMMISSION FOR EUROPE, COMMITTEE FOR TRADE, INDUSTRY AND ENTERPRISE DEVELOPMENT, WORKING PARTY ON STANDARDIZATION OF PERISHABLE PRODUCE AND QUALITY DEVELOPMENT, 56TH SESSION, GENEVA, 6 TO 8 NOVEMBER 2000 : NOTE / BY THE SECRETARIAT
DEFINITION OF PRODUCE This standard applies to courgettes, harvested young and tender, before their seeds have become firm, from varieties (cultivars) grown from Cucurbita pepo L. 1 to be supplied fresh to the consumer, courgettes for industrial processing being excluded. (...) The following slight defects, however, may be allowed provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: - slight defects in shape - slight defects in colouring - slight healed cracks of the skin. The courgettes must include a stalk of a maximum length of 3 cm. (...) The following defects may be allowed provided the courgettes retain their essential characteristics as regards the quality, keeping quality and presentation: - defects in shape - defects in colouring - slight sun-scorching - healed cracks of the skin. III. PROVISION CONCERNING SIZING Size is determined either: - by length, or - by weight.
Language:English
Score: 1235018.2 - daccess-ods.un.org/acce...ADE/WP.7/2000/11/ADD.13&Lang=E
Data Source: ods