Glossary entry (derived from question below)
Dutch term or phrase:
maalproducten
English translation:
minced/ground products
Added to glossary by
Edith Kelly
Jul 6, 2004 08:59
19 yrs ago
1 viewer *
Dutch term
maalproducten
Dutch to English
Other
Food & Drink
meat processing
In a list of facts and figures for a meat-processing plant (PowerPoint presentation, so there's nothing in the way of context/explanation):
- Productiegedeelte van 3500 m2
- Gemiddelde productie 175 ton
- 50% varkens en 50% rundvlees
- 50% maalproducten en 50% snijvlees
Elswhere, on the floor plan, the 'maalafdeling' is mentioned.
- Productiegedeelte van 3500 m2
- Gemiddelde productie 175 ton
- 50% varkens en 50% rundvlees
- 50% maalproducten en 50% snijvlees
Elswhere, on the floor plan, the 'maalafdeling' is mentioned.
Proposed translations
(English)
| 3 +2 | minced products |
Edith Kelly
|
| 4 | ground meat products |
vixen
|
Proposed translations
+2
33 mins
Edith Kelly
Switzerland
Switzerland
Native in English
Specializes in field
Switzerland
Professional conference interpreter
Native in: German 
, English
Works in: German to English, English to German, Dutch to German, and 4 more.
Related KudoZ points
:
18
Selected
minced products
as compared to cut meat
2 KudoZ points awarded for this answer.
Comment: "Obvious really!! Thanks"
1 hr
ground meat products
Ground meat products
Here, the process of grinding meat into small pieces (such as minced meat) or pastes (sausage-meat), aims to change the texture of the meat and allow it to be formed into different shapes. Most commonly, these are cylindrical sausages enclosed by a casing (skin), or flat discs (patties). Both enable more rapid cooking, and both methods allow for spices and other flavours to be included.
http://www.fao.org/WAIRdocs/x5434e/x5434e0e.htm
Here, the process of grinding meat into small pieces (such as minced meat) or pastes (sausage-meat), aims to change the texture of the meat and allow it to be formed into different shapes. Most commonly, these are cylindrical sausages enclosed by a casing (skin), or flat discs (patties). Both enable more rapid cooking, and both methods allow for spices and other flavours to be included.
http://www.fao.org/WAIRdocs/x5434e/x5434e0e.htm
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