Vertaling van "character traditionally farmed gloucestershire old spots pork " (Engels → Frans) :

The specific character of Traditionally Farmed Gloucestershire Old Spots Pork results from the traditional unimproved breed and traditional farming production method which in turn gives the pork its distinctive physico-chemical and organoleptic properties.
La spécificité du Traditionally Farmed Gloucestershire Old Spots Pork provient de la race traditionnelle non améliorée et de la méthode traditionnelle d’élevage et de production, qui confère à la viande de porc ses qualités physiques, chimiques et organoleptiques caractéristiques.

Traditionally Farmed Gloucestershire Old Spots Pork must come from pedigree Gloucestershire Old Spots pigs.
Le «Traditionally Farmed Gloucestershire Old Spots Pork» doit provenir de porcs de race pure Gloucestershire Old Spots.

The specific character of Traditionally Farmed Gloucestershire Old Spots Pork results from:
Le caractère spécifique du «Traditionally Farmed Gloucestershire Old Spots Pork» résulte:

This is supported by research which has been done to compare the main physical, chemical, microbiological and organoleptic characteristics of Traditionally Farmed Gloucestershire Old Spots Pork with pork derived from ‘modern’ pig breeds and processed in industrial scale abattoirs.
En témoignent les travaux de recherche visant à comparer les principales caractéristiques physiques, chimiques, microbiologiques et organoleptiques du «Traditionally Farmed Gloucestershire Old Spots Pork» et celles de la viande de porc issue de races porcines «modernes» transformées dans des abattoirs industriels.

Muscle and fat measurements, cooking time, freezing and cooking losses — findings of the recent research showed that Traditionally Farmed Gloucestershire Old Spots Pork had smaller muscle width and depth measurements and greater backfat thickness than from conventional pork.
Dimensions du muscle et du lard, temps de cuisson, pertes à la cuisson et à la congélation — les récents travaux de recherche montrent que le «Traditionally Farmed Gloucestershire Old Spots Pork» présente une largeur et une profondeur de muscle moindres ainsi qu’un lard dorsal plus épais que le porc conventionnel.