Examples of using Dorsi in English and their translations into Russian
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Official
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Colloquial
Latissimus dorsi retained or removed.
The cap will be comprised of the M. trapezius,M. latissimus dorsi.
Longissimus dorsi shall be at least twice as large as the.
The chine bones shall be removed along the dorsal edge of the spinal grove without scoring the longissimus dorsi.
Cutaneous trunci- M. latissimus dorsi muscles retained or removed.
Ribeye Roast- Same as UNECE item 1460,with the lip excluded to expose the natural seam immediately ventral to the longissimus dorsi muscle.
Vibration salting, longissimus dorsi, diffusion of sodium chloride, amplitude of oscillations.
Short rib cutting line is approximately 75mm from the(eye of meat)M. longissimus dorsi and parallel to the vertebral column.
The longissimus dorsi shall be approximately equal to or larger than the spinalis dorsi. .
Cube Roll consists of that portion of the(M. Longissimus dorsi) and the associated muscles that is located along.
Marbling is an assessment of the chilled carcase andscored by comparing the proportion of marble fat to meat at the surface of the assessment site which lies within the M. longissimus dorsi boundary.
On the rib end, the longissimus dorsi shall be at least twice as large the complexus.
The lip and flank are removed by a straight cut from the anterior end to the immediately ventral to the base of the thoracic vertebrae to a point at the posterior end immediately ventral to the longissimus dorsi.
The Chuck Eye consists of the M. longissimus dorsi, M. spinalis dorsi, M. complexus andM. multifidus dorsi.
Inflammation should be quickly treated with medication and injections, supported by physiotherapy aimed at strengthening the"traction" muscles,especially the latissimus dorsi, the broad back muscle.
Top Loin Petite Roast- This item consists of the longissimus dorsi muscle from any short loin item cut into roast portions.
The longissimus dorsi on the chuck end shall be twice as large as the complexus and the spinalis dorsi on the loin end shall extend over two-thirds the length of the longissimus dorsi. .
Top Loin Filet Steak- This item consists of the longissimus dorsi muscle from any short loin item cut into steak portions.
Prepared as described for Sub-primal Code 1, except that the remaining short plate shall be removed by a cut which is ventral to, but not more than,5 cm from the longissimus dorsi at any point.
Based on the chemical composition of the longissimus dorsi it can be concluded that all the experimental groups of animals meat have a high nutritional and biological value.
The blade portion shall be removed to leave not more than eight ribs present and the longissimus dorsi shall be at least twice as large as the spinalis dorsi. .
It is a double biceps front,the latissimus dorsi front, his chest biceps side, double biceps behind the latissimus dorsi back, triceps side and press-thigh.
The blade portion shall be removed to leave not more than eight ribs present andthe M. longissimus dorsi shall be at least twice as large as the M. spinalis dorsi.
It includes the following muscles: Mm. longissimus lumborum and dorsi, Mm. spinalis and semispinalis dorsi, Mm. multifidus lumborum and dorsi, Mm. iliocostalis lumborum and dorsi, M. psoas major and M. quadratus lumborum.
The chuck square cut to consist of 4to 6 ribs and the ventral cutting line is 75mm from the eye muscle(M. longissimus dorsi) and parallel to the vertebral column to the 1st rib.
Cube roll is prepared from a side andconsists of the M. longissimus dorsi and associated muscles underlying the dorsal aspects of the ribs caudal edge of the 4th rib to the 13th rib inclusive.
The flank shall be removed by a straight cut from a point which is ventral to the tensor fasciae latae(without exposing) to a point that is ventral to, butno more than 15 cm from the longissimus dorsi at the 13th rib.
Eye of loin is prepared from a side andconsists of the eye muscle(M. longissimus dorsi) lying along the spinous process and transverse processes of the lumber, thoracic vertebrae.
Cap meat obtained from Sub-primal Codes 2 or 3, and in production of short ribs from the short-rib section described in Sub-primal Code 1,consisting of the latissimus dorsi and trapezius trimmed of all exterior fat.
Backstrap is prepared from a side andconsists of the eye muscle(M. longissimus dorsi) lying along the spinous process and transverse processes of the lumbar, thoracic and cervical vertebrae.