Login or register (free and only takes a few minutes) to participate in this question.You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy. French to English translations [PRO] Marketing - Livestock / Animal Husbandry / Pork Production | | French term or phrase: indice bicolore | "la qualité de la viande (le pH ultime, la luminosité et la couleur de la longe et du jambon, le persillage NPPC, la texture et la perte en eau de la longe, l’indice bicolore et le rendement technologique du jambon et la texture du flanc) sera vérifiée"
Found this on the Web "L'indice bicolore est obtenu par différence entre les notes de couleur mesurés à l'échelle japonaise des muscles Fessier superficiel et Fessier moyen du jambon, 24 heures après l'abattage."
Thanks for the help! |
| Daniel BouchardKudoZ activityQuestions: 704 ( 5 open) ( 1 without valid answers) ( 14 closed without grading) Answers: 2
| Local time: 14:41
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| | English translation:colour index | Explanation: See explanation in website.
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I had thought of putting 2 colour index but there are surely more than 2 colours when it comes to meat. It is possibly a comparison between 2 colours on the same piece of meat. |
| Selected response from: Bashiqa France Local time: 20:41
| Grading comment Merci! 4 KudoZ points were awarded for this answer |
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| Discussion entries: 0 |
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Automatic update in 00:
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59 mins confidence:   bicolour index
Explanation: http://www.slam-shops.com/10042007125218catalogo_sportswear0...
| Ahmed Badawy Local time: 20:41 Works in field Native speaker of: Arabic
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21 mins confidence:  peer agreement (net): +2 colour index
Explanation: See explanation in website.
-------------------------------------------------- Note added at 1 hr (2011-01-10 16:28:05 GMT) --------------------------------------------------
I had thought of putting 2 colour index but there are surely more than 2 colours when it comes to meat. It is possibly a comparison between 2 colours on the same piece of meat.
Reference: http://labs.ansci.illinois.edu/meatscience/Library/processin...
| Bashiqa France Local time: 20:41 Works in field Native speaker of: English PRO pts in category: 14
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| Reference: definition of your term
Reference information: http://docs.google.com/viewer?a=v&q=cache:ubzvU3W8DGcJ:www.a...
page 32
indice bicolore: différential de couleur entre le Gluteus medius et Gluteus profundus
-------------------------------------------------- Note added at 4 hrs (2011-01-10 20:04:11 GMT) --------------------------------------------------
[PDF]
AMSA Graduate Student Research Posters (M.S. and Ph.D. Divisions ...
File Format: PDF/Adobe Acrobat - Quick View
Color readings were taken on turkey pectoralis superfi- cialis(major; n=80), pig gluteus medius (n=60), pig gluteus accessorius and profundus (n=60) muscles ...
www.asas.org/jas/jointabs/iaafs134.pdf
-------------------------------------------------- Note added at 4 hrs (2011-01-10 20:05:59 GMT) --------------------------------------------------
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ProQuest Document View - Mapping the color stability and ...
by JB Machete - 2009
... of anterior steaks was observed as the least shear force portion. Keywords. Beef top sirloin butts; Gluteus medius ; Color stability; USDA grades. ...
gradworks.umi.com/14/70/1470853.html - Cached
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Bovine Meat, Carcases And Cuts - UNECE Standard
Any specific requirements regarding colour and pH need to be agreed between ...... 0031, M. gluteus medius. 0032, M. gluteus profundus. 0033, M. gracilis ...
www1.unece.org/unece/cgi-bin/unece.cgi/en/d/Js14442e/ - Cached - Similar
-------------------------------------------------- Note added at 4 hrs (2011-01-10 20:13:49 GMT) --------------------------------------------------
Classification of different bovine muscles according to sensory ...
... of M. biceps femoris (BIF), M. tensor fasciae latae and M. gluteus profundus. ... Two 3.5-cm thick slices of muscle were vacuum-packed in polyethylene bags ... Also colour intensity, colour tone, whiteness and acidity were evaluated by ..... panel ratings for beef from US retail and foodservice establishments, ...
linkinghub.elsevier.com/retrieve/pii/S0309-1740(09)00145-4
-------------------------------------------------- Note added at 4 hrs (2011-01-10 20:17:56 GMT) --------------------------------------------------
http://books.google.co.uk/books?id=KPUjtfsFxrIC&pg=PA387&lpg...
| liz askew United Kingdom Native speaker of: English PRO pts in category: 16
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| Jan 10, 2011 - Changes made by fransua: | | Language pair | English to French => French to English |
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