Terminological Traditions and Innovations as a Basis for Naming Products, Processes and Equipment in the Meat Industry
Terminological Traditions and Innovations as a Basis for Naming Products, Processes and Equipment in the Meat Industry

Author(s): Sergii Verbytskyi, Nataliia Patsera
Subject(s): Social Sciences, Language and Literature Studies, Literary Texts
Published by: Biblioteca Ştiinţifică a Universităţii de Stat Alecu Russo
Keywords: meat industry; terminology; meat products; meat containing products; sausages; meat analogues
Summary/Abstract: Globalization is actively influencing the vocabulary of Ukrainian-language meat industry terminology, which encompasses terms used to name products, processes, and specialized technological equipment. Foreign-language sources serve as a constant source of expansion for Ukrainian-language specialized terminology, as new terms emerge along with the objects they define. On the one hand, these include innovative technologies and the equipment designed for their implementation, imported from the European Union, the United States, and other developed countries. On the other hand, a large number of new terms are being incorporated into professional meat industry terminology to name a variety of ethnic products from around the world that are in demand among Ukrainian consumers. Ukrainian specialists in meat industry terminology are actively working to resolve these terminology issues. In particular, work has been undertaken to develop terminology requirements for products whose composition combines meat and plant-based raw materials. A pressing issue is the naming of analogous products that are not products of animal slaughter – that is, not meat – but, to varying degrees, imitate its sensorial and technological properties. This includes cultured (artificial) meat, produced by growing tissue from natural meat cells, as well as imitation meat, which is produced using plant-based raw materials (vegetables, legumes, fruits, mushrooms, etc.) and animal-based raw materials (milk, insect biomass, etc.). Important work remains to be done to develop terminology for these products that would be acceptable to both producers and consumers.

• Details
• Contents