Betekenis van:
loin

Voorbeeldzinnen

1. Do you like pork loin?
2. y = 0,89 × 100 × Weight of tender loin + weight of lean (fascia included) in shoulder, loin, ham and belly
3. Weight of tender loin + weight of dissected cuts
4. weight of tender loin + weight of dissected cuts
5. Y = 0,89 × 100 weight of tender loin + weight of lean meat in the shoulder, loin, ham and belly
6. The subheading also includes cuts of middles containing tissue of loin and belly in natural proportion to the entire middles.
7. The loin is separated from the lower part of the half-carcase by a cut just below the vertebral column;
8. Separate from the loin by a cut between the last lumbar and first sacral vertebrae, clearing the anterior edge of the pelvic bone.
9. The lower backrest board shall be jointed in the region of the ischium humps (A) and loin (B), the joint (B) being adjustable in height (see figure 2).
10. Where partial dissection is carried out, the prediction of the lean meat percentage is based on the dissection of the four major cuts (shoulder, loin, ham and belly).
11. M thickness of the loin muscle in millimetres, measured on the slaughter line of the carcass as the shortest connection of the front (cranial) end of the musculus gluteus medius to the upper (dorsal) edge of the spinal canal,
12. The weight of the lean in the four major cuts (shoulder, loin, ham and belly) will be calculated by subtracting the total of the non-lean elements of the four cuts from the total weight of the cuts before dissection.
13. Where partial dissection is carried out, the prediction of the lean meat percentage is based on the dissection of the four major cuts (shoulder, loin, ham and belly). The reference lean meat percentage is calculated as follows:
14. Cutting: remove entire length of fillet by freeing the head (butt end) from the hip bone (ilium) and by tracing along the fillet adjacent to the vertebrae, thereby freeing the fillet from the loin.