remelo

English translation: slime

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Spanish term or phrase:remelo
English translation:slime
Entered by: Jennifer Nel

10:04 Mar 27, 2018
Spanish to English translations [PRO]
Science - Food & Drink / Meat packaging and transportation
Spanish term or phrase: remelo
Hi, I'm translating technical information for a particular type of jamón. Under the section for CRITERIOS DE RECHAZO it says: Coloraciones y olores anómalos. Remelo.

I have found this description of remelo here: http://www.eurocarne.com/daal/a1/boletin_imagenes/a2/19403.p... Se entiende por remelo el limo superficial que se forma cuando la velocidad de deshidratación es muy baja.

I have no idea what this is in English and cannot find any reference to it. Any help would be greatly appreciate. I found something called "ropy slime", but really not sure if this is it.

Thanks
Jennifer
Jennifer Nel
Spain
Local time: 17:38
slime
Explanation:
Why beat about the bush? A slimy film is what it is.
But not "ropey slime"... which apparently refers to ropey slime mold (Trichia verrucosa).

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Note added at 4 hrs (2018-03-27 14:48:54 GMT)
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A more formal term is "pellicle" (https://en.wikipedia.org/wiki/Pellicle).

https://www.quora.com/What-causes-luncheon-meat-slime-Should...
Selected response from:

neilmac
Spain
Local time: 17:38
Grading comment
Thanks Neil! And to everyone who went to the trouble to do research on this. Much appreciated!
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +1slime
neilmac
Summary of reference entries provided
Ref.
Taña Dalglish
Helena Chavarria

Discussion entries: 2





  

Answers


4 hrs   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
slime


Explanation:
Why beat about the bush? A slimy film is what it is.
But not "ropey slime"... which apparently refers to ropey slime mold (Trichia verrucosa).

--------------------------------------------------
Note added at 4 hrs (2018-03-27 14:48:54 GMT)
--------------------------------------------------

A more formal term is "pellicle" (https://en.wikipedia.org/wiki/Pellicle).

https://www.quora.com/What-causes-luncheon-meat-slime-Should...


    https://en.wikipedia.org/wiki/Trichia
    https://www.jungledragon.com/image/36837/ropey_slime_mold_trichia_verrucosa.html
neilmac
Spain
Local time: 17:38
Native speaker of: Native in EnglishEnglish
PRO pts in category: 54
Grading comment
Thanks Neil! And to everyone who went to the trouble to do research on this. Much appreciated!

Peer comments on this answer (and responses from the answerer)
agree  philgoddard: Limo is slime.
25 mins
  -> Isn't "limo" the muddy, swampy kind rather than the slimy film forming on meats?
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Reference comments


2 hrs peer agreement (net): +2
Reference: Ref.

Reference information:
I can't open your link or find "daal/a1/boletin_imagenes/a2/19403. p?"

However, I found the link below which seems to indicate the formation of superficial slime caused by the excessive growth of Micrococcaceae.

https://docslide.com.br/documents/9-extra.html (pages 7 and 8).
Reposo
Después del salado, los jamones son lavados para eliminar el exceso de sal exterior y en algunos casos se aplican conservantes de tratamiento superficial (3) para evitar un crecimiento excesivo de Micrococcaceae en la superficie del jamón, que daría lugar a la formación de un limo denominado «remelo».

En caso contrario pueden presentarse dos problemas que pueden ser el origen de otros: el encostrado y el **remelo**. El encostrado se produce cuando la velocidad de evaporación es superior a la velocidad de difusión, produciendo un secado excesivo de la superficie del jamón, que dificulta el secado posterior. El remelo tiene lugar cuando se produce una condensación superficial o bien el agua que se difunde hacia la superficie es superior a la capacidad de evaporación del aire. Esta humedad superficial favorece el crecimiento de Micrococcaceae, la migración a la superficie y posterior cristalización de fosfato dibásico de sodio que está presente de forma natural en el jamón.

La velocidad de deshidratacion debe controlarse a lo largo del proceso, ya que si es muy lenta en los primeros estadios da lugar a la presencia de un limo superficial (remelo) y si es muy rápida produce un endurecimiento superficial que frena la deshidratacion posterior o bien facilita la formación de grietas o cavidades en la zona de la articulación coxofemoral que sirven de refugio a los ácaros y presentan con frecuencia olores anómalos (coquera).

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Note added at 2 hrs (2018-03-27 12:19:42 GMT)
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https://www.smokingmeatforums.com/threads/cured-ham-fail-whe...
"ropy or stringy brine".

Taña Dalglish
Jamaica
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 32

Peer comments on this reference comment (and responses from the reference poster)
agree  philgoddard
2 hrs
  -> Thanks.
agree  Helena Chavarria
3 hrs
  -> Thank you Helena.
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5 hrs peer agreement (net): +1
Reference

Reference information:
Remelo
Limo superficial causado por Micrococcaceae cuando se produce una deshidratación lenta. Se evitaría con un secado rápido tras el lavado o con el uso de conservantes.

https://books.google.es/books?id=QDr1AqaWzWkC&pg=PT130&lpg=P...

5.5.4. Slime Producers
Some Micrococcus spp. and other bacteria are capable of producing slime on the surface of hams, bacon, and sausages.

http://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_f...

Helena Chavarria
Spain
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 16

Peer comments on this reference comment (and responses from the reference poster)
agree  Taña Dalglish: I would stick with slime. I read up on the use of "pellicle" which appears to be good, while "remelo" is bad, so I would stick with "slime". https://en.wikipedia.org/wiki/Pellicle_(cooking)
27 mins
  -> This question has put me off eating cured meats! Thank you, Taña.
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