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15:34 Mar 27, 2008 |
Hungarian to English translations [PRO] Science - Livestock / Animal Husbandry / sertéstenyésztés | |||||||
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| Selected response from: Kornelia Robertson United States Local time: 13:16 | ||||||
Grading comment
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Summary of answers provided | ||||
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4 | high quality meat content |
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4 | cutability |
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Discussion entries: 5 | |
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high quality meat content Explanation: high meat content is associated with Pietrain and high fat content with Meishan alleles.. http://www.ingentaconnect.com/content/bsc/jbg/2000/00000117/... Szerintem itt önmágarára, mint a húsra érti, hogy értékes, szemben a bőr, háj ... egyéb részekkel. |
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értékes húsrész % cutability Explanation: Magyarul: "A sertéstenyésztésben a színhús termelés és az értékes hús termelés a meghatározó. Színhús termelés = a vágott és kizsigerelt testből kitermelhető hús mennyisége és aránya. Kedvező az 56-60 %. ***Értékes hús termelés = a karaj+lapocka+ tarja+comb mennyisége és aránya a vágott testben.*** Kedvező a 46-48 %." http://64.233.169.104/search?q=cache:gTH_3wcDmRoJ:www.agr.un... Angolul: "Cutability is the expected yield of the 4 lean cuts The 4 lean cuts are the ham, loin, Boston butt and picnic shoulder." http://livestock.colostate.edu/youth/documents/Swine/Pork Ca... A négy értékes húsrész tehát: ham (comb), loin (karaj), Boston butt (tarja), picnic shoulder (lapocka) Egyéb referenciák: cutability: the percentage of lean salable meat yielded by a carcass http://www.merriam-webster.com/cgi-bin/dictionary?book=Dicti... "Yield grade or cutability indicates the proportionate amount of saleable retail cuts that can be obtained from a carcass." http://www.smithfieldfoods.com/Understand/Glossary/#gloss_y "USDA Yield Grades - Cutability - percent of closely trimmed, retail cuts from the major primals." (p. 3) http://www.ag.auburn.edu/~kerthcr/671/Grading.pdf Megjegyzés a quality meat-re vonatkozóan: "Quality refers to the expected palatability of the cooked product Flavor, juiciness, tenderness." http://livestock.colostate.edu/youth/documents/Swine/Pork Ca... |
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