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reform (hier)

Dutch translation: gereconstitueerd


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15:48 Mar 26, 2010
English to Dutch translations [PRO]
Food & Dairy / Ingrediënten
English term or phrase: reform (hier)
Als in: Reformed from beef cuts and added water.
Robert Rietvelt
Local time: 19:44
Dutch translation:gereconstitueerd
Explanation:
Misschien een mogelijkheid, afhankelijk van de context.
Reconstitutie
http://www.fooddata.nl/Fooddata/content/content.asp?topicid=...
Gereconstitueerd (samengehecht) vlees kan worden gemaakt van bijvoorbeeld bindweefselrijk, taai vlees en snijafval. Voor het reconstitueren wordt het vlees eerst verder verkleind om vervolgens te worden samengeperst tot lapjes met een vleeskarakter. Om de vleesdeeltjes beter aan elkaar te laten hechten worden additieven als zout en polyfosfaat gebruikt. Andere toe te passen additieven zijn natriumphytaat, natriumpyrofosfaat, alginaat, een mengsel van transglutaminase met caseïnaat of transglutaminase en fibrinogeen.

Selected response from:

Carolien de Visser
France
Local time: 19:44
Grading comment
Bedankt
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +3gereconstitueerdCarolien de Visser
4bewerkt
Mariette van Heteren
Summary of reference entries provided
reformed meat
Sindy Cremer

Discussion entries: 1





  

Answers


39 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
bewerkt


Explanation:
bewerkt/ gevormd vlees

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Note added at 55 min (2010-03-26 16:44:21 GMT)
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bewerkte stukken rundvlees en toegevoegd water

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Note added at 57 min (2010-03-26 16:45:58 GMT)
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klinkt best en bovendien staat het er. ik ken natuurlijk niet de verdere context!

Mariette van Heteren
Turkey
Local time: 20:44
Works in field
Native speaker of: Native in DutchDutch
Notes to answerer
Asker: Klinkt niet lekker

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3 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +3
gereconstitueerd


Explanation:
Misschien een mogelijkheid, afhankelijk van de context.
Reconstitutie
http://www.fooddata.nl/Fooddata/content/content.asp?topicid=...
Gereconstitueerd (samengehecht) vlees kan worden gemaakt van bijvoorbeeld bindweefselrijk, taai vlees en snijafval. Voor het reconstitueren wordt het vlees eerst verder verkleind om vervolgens te worden samengeperst tot lapjes met een vleeskarakter. Om de vleesdeeltjes beter aan elkaar te laten hechten worden additieven als zout en polyfosfaat gebruikt. Andere toe te passen additieven zijn natriumphytaat, natriumpyrofosfaat, alginaat, een mengsel van transglutaminase met caseïnaat of transglutaminase en fibrinogeen.



Carolien de Visser
France
Local time: 19:44
Native speaker of: Native in DutchDutch
PRO pts in category: 4
Grading comment
Bedankt

Peer comments on this answer (and responses from the answerer)
agree  Nicole Snoek: Weet niet of dit inderdaad de term is, maar de uitleg komt wel overeen met wat je over 'reformed meat' vindt.
2 hrs
  -> dank je wel

agree  Sindy Cremer: Dit is inderdaad wat er bedoeld wordt, alleen zijn er voor de term zelf niet al te veel voorbeelden te vinden.
3 hrs
  -> dank je wel

agree  Roel Verschueren: is inderdaad de hersamenstelling van vleesresidu (zoals ALLE chicken nuggets trouwens!!! ;-(
1 day21 hrs
  -> dank je wel
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Reference comments


3 hrs peer agreement (net): +1
Reference: reformed meat

Reference information:
A REFORMED MEAT PRODUCT FIELD OF THE INVENTION This invention relates to a reformed meat product and particularly relates to a meat product using meat pieces which are mixed with particular ingredients to provide a meat product which, when cooked, is juicy, tender, nutritious, tasty, and acceptable to customers, and when in the raw state, is able to be diced, sliced, rolled, stripped, balled, or made up as a whole log. The invention will be described with reference to beef pieces, but it should be appreciated that the meat product may be formed of other meats as well. These meats may include pork, chicken, lamb, and the like. Fish products may also be used.

BACKGROUND ART Reformed meat products are well-know and consist of meat pieces (usually minced meat or loose meat) which are bound together using a binder. The reformed meat product allows under utilised cuts and quality trimmings to be used. These restructured meats have been developed as a means or producing new products, and upgrading and utlising meat, which is considered to be of lesser economic value. A major benefit of restructured meat products is that they can be adapted to consumer needs for convenience, portion size, composition, and ease of preparation. The lower value beef cuts can include top side, round, chuck, brisket, blade, and silverside, although other meat pieces are also envisaged.

It is well-know to use a binder to bind meat pieces together to produce a reformed meat product. Traditional meat restructuring methods use heat-set binders, which depend on cooking the meat for the binder to form a gel. In hot-set binding, the meat pieces are tumbled with salt and phosphate to extract muscle proteins, which set when heated. Conventional restructured meat products depend on binding through the extraction of myofibrillar proteins from the combined effect of salt, phosphate and mechanical action, and subsequent formation of a heat-set protein gel matrix.


    Reference: http://www.wipo.int/pctdb/en/wo.jsp?IA=WO2001070048&DISPLAY=...
Sindy Cremer
Ireland
Works in field
Native speaker of: Native in DutchDutch
PRO pts in category: 8

Peer comments on this reference comment (and responses from the reference poster)
agree  Kitty Brussaard: Verhelderende uitleg! Hoe zou dit nu toch heten in het Nederlands?
2 hrs
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