REVISION OF THE DRAFT UNECE STANDARD FOR TURKEY MEAT CARCASES AND PARTS. CHAPTER 6 / SUBMITTED BY THE UNITED STATES OF AMERICA
The nails, thin yellow epidermal skin covering the paw, and carcass are
removed. (...) The neck skin is not present.
2302 THIGH/LEG SKIN
“Thigh/leg skin” consists of the exterior layer of tissue that encloses the thigh or leg area of a
carcass, back half, or leg.
2303 BODY SKIN
“Body skin” consists of the exterior layer of tissue that encloses the entire carcass, excluding the
neck area.
2304 BREAST SKIN (PATTERN)
“Pattern breast skin” consists of the exterior layer of tissue that encloses the breast area of a
carcass, whole breast, or split breast. The neck skin is not present.
2305 DEFATTED PATTERN BREAST SKIN
“Defatted pattern breast skin” consists of the exterior layer of tissue that encloses the breast area
of a carcass, whole breast, or split breast.
Language:English
Score: 1188684.6
-
daccess-ods.un.org/acce...WP.7/GE.11/2005/9/REV.1&Lang=E
Data Source: ods
FFV STANDARD
ECE/TRADE/C/WP.7/2014/17
7
3.3.3 Skin
Processed poultry meat, including ready-to-cook preparations and ready-to-eat products are
available for trade with skin (skin-on) or without skin (skinless). Skin-on carcases and
parts are available in skin colours “yellow” and “white.” Skin options are:
Skin code
(data field 3b) Category Description
0 Not specified
1 Skin-On, colour
not specified
Product with skin that is either whitish or yellowish in
colour; white skin and yellow skin product shall not be
mixed in the same lot without the consent of the buyer
2 Skin-On, White
Skin
Product with skin that has a whitish colour
3 Skin-On, Yellow
Skin
Product with skin that has yellowish colour
4 Skinless Product with all skin removed
5-9 Codes not used
3.3.4 Product meat type
A buyer may specify they type of meat for use in the RTE and RTC products.
Language:English
Score: 1183513.3
-
daccess-ods.un.org/acce...CE/TRADE/C/WP.7/2014/17&Lang=E
Data Source: ods
The drying and wiping motions will also support the first few breaths of the newborn.) Second, skin-to-skin contact between the mother and the baby is vital to keep the baby warm. (...) Second, expectant mothers learn how to keep their baby warm at home, bathe it, take care of its skin and umbilicus, and spot signs of jaundice and other dangerous infections. (...) The closest town is about ten hours away on a bumpy road
Read the story
Article
Uuriintsolmon from Murun, Khuvsgul province, Mongolia
#EveryChildALIVE
Read the story
Article
Saruulgerel from Murun, Khuvsgul province,
#EveryChildALIVE: Saruulgerel
Read the story
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Language:English
Score: 1172514.2
-
https://www.unicef.org/mongoli...oum-khuvsgul-province-mongolia
Data Source: un
The drying and wiping motions will also support the first few breaths of the newborn.) Second, skin-to-skin contact between the mother and the baby is vital to keep the baby warm. (...) Second, expectant mothers learn how to keep their baby warm at home, bathe it, take care of its skin and umbilicus, and spot signs of jaundice and other dangerous infections. (...) The closest town is about ten hours away on a bumpy road
Read the story
Article
Uuriintsolmon from Murun, Khuvsgul province, Mongolia
#EveryChildALIVE
Read the story
Article
Sugar-Ochir from Tosontsengel soum, Khuvsgul province
#EveryChildALIVE: Sugar-Ochir from Tosontsengel soum, Khuvsgul province, Mongolia
Read the story
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UNICEF Mongolia Home
What we do
Research and reports
Stories
Take action
Press centre
About Us
Corporate partnership
Tender and procurement
Career opportunities
Related UNICEF sites
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Support UNICEF
Become a donor
Social
Footer Secondary
Contact us
Legal
Footer tertiary
Report fraud, abuse, wrongdoing
Language:English
Score: 1172514.2
-
https://www.unicef.org/mongoli...run-khuvsgul-province-mongolia
Data Source: un
There
are clear measures which can be taken to save many of those newborns – simple measures such
as keeping the baby warm, using the so-called Kangaroo Mother Care method which includes
skin to skin contact. Promoting breastfeeding. Hand washing and cleansing the umbilical cord.
(...) For my part, as incoming chair of the Board of the Partnership for Maternal, Newborn and Child
Health, I will continue to advocate for the highest level of commitment and action on issues
related to women’s and children’s wellbeing throughout their lives, from the years before
pregnancy to the child-bearing years to the tender period of newborn life and child and
adolescent growth, education and development.
Language:English
Score: 1171676.2
-
https://www.who.int/pmnch/medi.../gmachel_conference_speech.pdf
Data Source: un
DRAFT BOVINE SPECIFICATIONS / TRANSMITTED BY AUSTRALIA
· Minimum size of portion .
CHUCK TENDER 2310
Chuck Tender is a conical shape muscle lying lateral to the blade bone on the
cranial side of the blade ridge. (...) THICK SKIRT 2180
(HANGING TENDER)
Thick Skirt is the lumbar portion of the diaphragm. (...) Points requiring specification:
· Connective tissue and skin retained or removed.
· Fore or hind shin / shank only.
· Sinews/tendons removed or retained.
Language:English
Score: 1170891.3
-
daccess-ods.un.org/acce...TRADE/WP.7/GE.11/2000/5&Lang=E
Data Source: ods
LIST OF EXAMPLES - STANDARD FOR PROCESSED POULTRY MEAT
ECE/CTCS/WP.7/GE.11/2015/3
7
Bone code
(data field 3a) Category Description
3 Boneless Product has all bones removed
4-9 Codes not used
3.3.3 Skin
Processed poultry meat, including ready-to-cook preparations and ready-to-eat products are
available for trade with skin (skin-on) or without skin (skinless). Skin-on carcases and
parts are available in skin colours “yellow” and “white.” Skin options are:
Skin code
(data field 3b) Category Description
0 Not specified
1 Skin-On, colour
not specified
Product with skin that is either whitish or yellowish in
colour; white skin and yellow skin product shall not be
mixed in the same lot without the consent of the buyer
2 Skin-On, White
Skin
Product with skin that has a whitish colour
3 Skin-On, Yellow
Skin
Product with skin that has yellowish colour
4 Skinless Product with all skin removed
5-9 Codes not used
3.3.4 Product meat type
A buyer may specify they type of meat for use in the RTE and RTC products.
Language:English
Score: 1166000.6
-
daccess-ods.un.org/acce.../CTCS/WP.7/GE.11/2015/3&Lang=E
Data Source: ods
.
Kangaroo mother care, skin-to-skin contact between a mother and a newborn to regulate the baby’s temperature, heart rate, and breathing; prevent infection; and promote the flow of breast milk.
(...) And U.S. pediatricians only recently began to recommend skin-to-skin care over putting babies in incubators.
(...) Immediate breastfeeding. Skin-to-skin contact.
If we could manage to get these five interventions scaled up around the world, we would save hundreds of thousands of newborns each year.
Language:English
Score: 1154854.4
-
https://www.who.int/pmnch/medi.../events/2014/melinda_gates.pdf
Data Source: un
WRITTEN STATEMENT SUBMITTED BY EMPOWERMENT INITIATIVE FOR WOMEN AND YOUTH UGANDA, A NON-GOVERNMENTAL ORGANIZATION IN SPECIAL CONSULTATIVE STATUS
This is the story of my friend, who I lost two years ago.
She was a dark-skinned short girl with curled short hair. I only saw her smile once – right
before her death. (...) During the insurgency, she witnessed the butchering
of both her parents and her little brother along Virunga National Park. Despite her tender age,
one of the rebels raped her and promised he would take her for a wife, so her life could be
spared.
Language:English
Score: 1147088.6
-
https://daccess-ods.un.org/acc...open&DS=A/HRC/50/NGO/11&Lang=E
Data Source: ods
NEW UNECE STANDARDS : FRESH CHILLI PEPPERS : DOCUMENT / SUBMITTED BY MEXICO
Stickers individually affixed on the produce shall be such that, when removed, they neither leave
visible traces of glue nor lead to skin defects.
Packages (or lots for produce presented in bulk) must be free of all foreign matter.
(...)
- Bruises: softening or spots in the pericarp or in the skin caused by
knocks or compressions.
Entomological and
biological
- Scars: caused by some pests, e.g. thrips, that scratch the surface of the
fruit (...)
- Softening: the softening of the fruit mainly caused by the ripening
process or because the fruit was harvested “tender”, before it reached
physiological maturity
Language:English
Score: 1143838.9
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daccess-ods.un.org/acce...RADE/C/WP.7/GE.1/2008/4&Lang=E
Data Source: ods
