Glossary entry (derived from question below)
French term or phrase:
émoussage
English translation:
subcutaneous/external fat
Added to glossary by
Joanne Nebbia
Apr 28, 2023 13:03
1 yr ago
27 viewers *
French term
émoussage
French to English
Other
Livestock / Animal Husbandry
primary meat processing
For context "un travail collectif pour favoriser des animaux plus gras en réduisant l’émoussage et en améliorant le persillé"
The word means 'removal of fat'...I just can't find an equivalent one word term in English. For some reason they seem to be keen to promote consumption of fatter, rather than leaner meat!
The word means 'removal of fat'...I just can't find an equivalent one word term in English. For some reason they seem to be keen to promote consumption of fatter, rather than leaner meat!
Proposed translations
(English)
| 4 +3 | subcutaneous/external fat |
Bourth
|
| 3 +1 | removing less /external/ fat /from the carcass/ |
MoiraB
|
Change log
Apr 28, 2023 17:22: Yolanda Broad changed "Term asked" from "emoussage" to "émoussage"
Proposed translations
+3
54 mins
French term (edited):
emoussage
Selected
subcutaneous/external fat
Plus other proposals. I think you need to insist on the qualification 'back, subcutaneous, external', etc.
While I agree that émoussage means 'removal of external (etc.) fat', this interpretation seems, as you say, at odds with what is wanted of meat, these days at least, i.e. lower total fat content but attractive marbling.
It therefore seems reasonable to think that the term is used metonymically here, referring not to (less) removal of (back, etc.) fat but to (less) production of said type of fat. Or, producing the same result, that it's a contraction of gras d'émoussage (being the fat on the live (or dead) beast that will subsequently be émoussé), as used here:
"Les équations de prédiction des quantités de viande nette commercialisable (VNC), de gras d’émoussage, de gras de rognons, de filet, de macreuse, de tende de tranche et de rond de gîte ont été établies par méta-analyse avec la base INRA"
https://hal.science/hal-01210683/document
Here too (on how different animal feed affect the amount of gras d'émoussage):
"La distribution du tourteau de lin à la place du tourteau de soja contribue à l'augmentation des dépôts de gras de la masse corporelle. Au niveau protéique de 90 g de PDI par UFL, toutes les variables traduisant l'état d'engraissement ont des valeurs moyennes supérieures à celles obtenues avec soja 90, les écarts n'étant toutefois pas significatifs. Mais, dès que l'on accroît la distribution du tourteau de lin (4 kg vs 1,4 kg), le gras d'émoussage, les dépôts adipeux de la carcasse et les dépôts adipeux totaux deviennent significativement plus élevés que dans les trois autres traitements."
https://productions-animales.org/article/view/3992/12293
Backfat – See External Fat Thickness. It is a layer of fat between the skin (hide) and muscle. This term is typically used for hogs but can be used for all market animal species.
External fat thickness – the measurement of the subcutaneous fat over the ribeye or loin eye measured in tenths of an inch. The measurement is taken between the 12th and 13th rib of cattle and lambs and between the 10th and 11th ribs of a hog.
Yield grade of a beef carcass is determined by the amount of external fat, the amount of kidney, pelvic and heart fat, the ribeye area and the hot carcass weight
https://www.uidaho.edu/~/media/UIdaho-Responsive/Files/Exten...
At a pinch (be warned, don't pinch fat; you might get slapped (or arrested)), 'fat cover' could also work:
"Fat cover, sometimes referred to as back fat or fat thickness, is the measure of the thickness of external fat on the carcass."
https://extension.uga.edu/publications/detail.html?number=B1...
You'll also find 'carcass fat' seemingly meaning the same thing, but it might be problematic given that "Kidney, pelvic and heart fat (KPH) [is] Internal carcass fat associated with the kidney, pelvic cavity and heart".
Here you find a scientific description of the difference between external/subcutaneous fat and intramuscular fat (marbling) (and how to increase marbling): "Intramuscular fat is marbling, the fat within the muscle. Subcutaneous fat is the fat under the skin; most likely you’ve heard this when discussing backfat thickness or the “bark” an animal has. Subcutaneous fat mainly increases through hypertrophy, the act of each fat cell getting larger in size. Marbling mainly accumulates through hyperplasia, the act of the fat cells multiplying without necessarily growing larger in size."
https://u.osu.edu/beef/2021/12/01/the-skinny-on-fat/#:~:text...
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Note added at 1 hr (2023-04-28 14:04:48 GMT)
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Looking at your text again, I think it would be clearer, for translation purposes at least, were it phrased thus:
"un travail collectif pour favoriser des animaux plus gras en réduisant le gras d’émoussage et en améliorant le gras de persillage"
"Lorsque le gras de persillage est distribué à l’intérieur de la viande en minces filaments, c’est un indice de qualité supérieure."
https://www.foodbevg.com/XX/Unknown/2122583977882323/Veaulec...
"Contrairement à ce qu'on pourrait penser, ce gras de persillage distribué à l'intérieur de la viande en minces filaments est un indice de qualité supérieure. Herby Monaghan : « Le Canada Prime a plus de persillage que le triple A qui, lui, a plus de persillage que le double A. Enfin, le double A possède naturellement plus de persillage que le A. »"
https://ici.radio-canada.ca/actualite/lepicerie/docarchives/...
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Note added at 2 hrs (2023-04-28 15:04:36 GMT)
--------------------------------------------------
Still, "favoriser des animaux plus gras" is peculiar. I can only assume they mean 'animals with more intramuscular fat'.
While I agree that émoussage means 'removal of external (etc.) fat', this interpretation seems, as you say, at odds with what is wanted of meat, these days at least, i.e. lower total fat content but attractive marbling.
It therefore seems reasonable to think that the term is used metonymically here, referring not to (less) removal of (back, etc.) fat but to (less) production of said type of fat. Or, producing the same result, that it's a contraction of gras d'émoussage (being the fat on the live (or dead) beast that will subsequently be émoussé), as used here:
"Les équations de prédiction des quantités de viande nette commercialisable (VNC), de gras d’émoussage, de gras de rognons, de filet, de macreuse, de tende de tranche et de rond de gîte ont été établies par méta-analyse avec la base INRA"
https://hal.science/hal-01210683/document
Here too (on how different animal feed affect the amount of gras d'émoussage):
"La distribution du tourteau de lin à la place du tourteau de soja contribue à l'augmentation des dépôts de gras de la masse corporelle. Au niveau protéique de 90 g de PDI par UFL, toutes les variables traduisant l'état d'engraissement ont des valeurs moyennes supérieures à celles obtenues avec soja 90, les écarts n'étant toutefois pas significatifs. Mais, dès que l'on accroît la distribution du tourteau de lin (4 kg vs 1,4 kg), le gras d'émoussage, les dépôts adipeux de la carcasse et les dépôts adipeux totaux deviennent significativement plus élevés que dans les trois autres traitements."
https://productions-animales.org/article/view/3992/12293
Backfat – See External Fat Thickness. It is a layer of fat between the skin (hide) and muscle. This term is typically used for hogs but can be used for all market animal species.
External fat thickness – the measurement of the subcutaneous fat over the ribeye or loin eye measured in tenths of an inch. The measurement is taken between the 12th and 13th rib of cattle and lambs and between the 10th and 11th ribs of a hog.
Yield grade of a beef carcass is determined by the amount of external fat, the amount of kidney, pelvic and heart fat, the ribeye area and the hot carcass weight
https://www.uidaho.edu/~/media/UIdaho-Responsive/Files/Exten...
At a pinch (be warned, don't pinch fat; you might get slapped (or arrested)), 'fat cover' could also work:
"Fat cover, sometimes referred to as back fat or fat thickness, is the measure of the thickness of external fat on the carcass."
https://extension.uga.edu/publications/detail.html?number=B1...
You'll also find 'carcass fat' seemingly meaning the same thing, but it might be problematic given that "Kidney, pelvic and heart fat (KPH) [is] Internal carcass fat associated with the kidney, pelvic cavity and heart".
Here you find a scientific description of the difference between external/subcutaneous fat and intramuscular fat (marbling) (and how to increase marbling): "Intramuscular fat is marbling, the fat within the muscle. Subcutaneous fat is the fat under the skin; most likely you’ve heard this when discussing backfat thickness or the “bark” an animal has. Subcutaneous fat mainly increases through hypertrophy, the act of each fat cell getting larger in size. Marbling mainly accumulates through hyperplasia, the act of the fat cells multiplying without necessarily growing larger in size."
https://u.osu.edu/beef/2021/12/01/the-skinny-on-fat/#:~:text...
--------------------------------------------------
Note added at 1 hr (2023-04-28 14:04:48 GMT)
--------------------------------------------------
Looking at your text again, I think it would be clearer, for translation purposes at least, were it phrased thus:
"un travail collectif pour favoriser des animaux plus gras en réduisant le gras d’émoussage et en améliorant le gras de persillage"
"Lorsque le gras de persillage est distribué à l’intérieur de la viande en minces filaments, c’est un indice de qualité supérieure."
https://www.foodbevg.com/XX/Unknown/2122583977882323/Veaulec...
"Contrairement à ce qu'on pourrait penser, ce gras de persillage distribué à l'intérieur de la viande en minces filaments est un indice de qualité supérieure. Herby Monaghan : « Le Canada Prime a plus de persillage que le triple A qui, lui, a plus de persillage que le double A. Enfin, le double A possède naturellement plus de persillage que le A. »"
https://ici.radio-canada.ca/actualite/lepicerie/docarchives/...
--------------------------------------------------
Note added at 2 hrs (2023-04-28 15:04:36 GMT)
--------------------------------------------------
Still, "favoriser des animaux plus gras" is peculiar. I can only assume they mean 'animals with more intramuscular fat'.
Note from asker:
| Good grief! It's been a long time Bourth - mind you, I haven't been on Proz for ages myself. Hope you are well. I also suspect that we are talking about the preparation of cattle rather than just primary processing of carcasses as the rest of the doc is about how the various trades and activities in the meat and livestock sector are trying to work together for the mutual benefit of all. Marbled meat is probably easier to market/cook/sell to the end consumer than a lean cut with a thick, fat rind. Anyway, thank you! |
Peer comment(s):
| agree |
Samuël Buysschaert
49 mins
|
| agree |
Conor McAuley
: I like the rewrite with "le gras de" added, that's clearer. Pinch more than an inch...
3 hrs
|
| agree |
Charles R.
: À propos de "favoriser des animaux plus gras en réduisant" > remplacer par "tout en réduisant l'émoussage" et ça n'est plus étrange.
15 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Thanks Bourth"
+1
55 mins
French term (edited):
emoussage
removing less /external/ fat /from the carcass/
I don't think there is a one-word English term. EU docs (which can't be accessed properly at the moment) talk about removing external fat.
Avant l'identification par marquage, les États membres peuvent donner l'autorisation de faire procéder à l'émoussage des carcasses ou des demi-carcasses si leur état d'engraissement le justifie.
Before identification by marking, Member States may grant authorisation to have the external fat removed from the carcasses or half-carcasses if this is justified by the fat cover.
Avant l'identification par marquage, les États membres peuvent donner l'autorisation de faire procéder à l'émoussage des carcasses ou des demi-carcasses si leur état d'engraissement le justifie.
Before identification by marking, Member States may grant authorisation to have the external fat removed from the carcasses or half-carcasses if this is justified by the fat cover.
Peer comment(s):
| agree |
Conor McAuley
: Emoussage : https://iate.europa.eu/search/result/1682700869777/1
2 hrs
|
Discussion
would be my suggestion for wording it all.
Alex and Moira have done the hard work.
To summarise, marbling is desirable and external fat not so much.
Kobé beef – amazing marbling.
oui, le but du jeu recherché ici est de favoriser un dépôt de graisse au sein du muscle pour le persillé donc en goût, un excès de graisse sous-cutanée par exemple revient à une forme de déchet.
La difficulté est de faire en sorte que les animaux possèdent assez de "types" de graisses pour pouvoir se comporter et se déplacer normalement tout en répondant aux exigences ou spécifications demandées mais tout en cherchant à réduire au minimum les déchets de graisse.
L'excès de graisse n'est pas souhaitable, du côté de l'éleveur ou de l'entité responsable de la transformation, surtout en coûts d'énergie et coûts associés mais également aux coûts et temps supplémentaires engendrés pour les transformateurs lors de la phase d'emoussage et de parage par exemple.