{"id":218964,"date":"2023-04-18T08:37:07","date_gmt":"2023-04-18T08:37:07","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=218964"},"modified":"2023-05-08T05:58:05","modified_gmt":"2023-05-08T05:58:05","slug":"chine","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/chine\/","title":{"rendered":"Chine"},"content":{"rendered":"<p>The axial skeleton of an organism, specifically the spinal column or any section thereof. When it comes to a juvenile swine, the two unseparated strips of flesh in the dorsal region that align with the saddle of mutton; in a more mature hog, the spinal column and a duo of inches of the flesh flanking it.<\/p>\n<hr \/>\n<div class=\"flex-1 overflow-hidden\">\n<div class=\"react-scroll-to-bottom--css-ndwrj-79elbk h-full dark:bg-gray-800\">\n<div class=\"react-scroll-to-bottom--css-ndwrj-1n7m0yu\">\n<div class=\"flex flex-col items-center text-sm dark:bg-gray-800\">\n<div class=\"group w-full text-gray-800 dark:text-gray-100 border-b border-black\/10 dark:border-gray-900\/50 bg-gray-50 dark:bg-[#444654] sm:AIPRM__conversation__response\">\n<div class=\"flex p-4 gap-4 text-base md:gap-6 md:max-w-2xl lg:max-w-xl xl:max-w-3xl md:py-6 lg:px-0 m-auto\">\n<div class=\"relative flex flex-col w-[calc(100%-50px)] gap-1 md:gap-3 lg:w-[calc(100%-115px)]\">\n<div class=\"flex flex-grow flex-col gap-3\">\n<div class=\"min-h-[20px] flex flex-col items-start gap-4 whitespace-pre-wrap break-words\">\n<div class=\"markdown prose w-full break-words dark:prose-invert light AIPRM__conversation__response\">\n<p>The chine is the backbone of an animal or a cut of meat that includes part of the backbone and some surrounding flesh. It is not an economical cut of meat due to the high proportion of bone, and can be challenging to carve. To make it easier to carve, the chine is often separated from the rib bones by sawing through the ribs close to the spine. For cuts such as lamb, mutton, veal, or pork, chining is preferred over chopping through the backbone, as this allows for more convenient-sized chops or cutlets.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The axial skeleton of an organism, specifically the spinal column or any section thereof. When it comes to a juvenile swine, the two unseparated strips of flesh in the dorsal region that align with the saddle of mutton; in a more mature hog, the spinal column and a duo of inches of the flesh flanking [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-218964","post","type-post","status-publish","format-standard","hentry","category-c"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chine - Definition of Chine<\/title>\n<meta name=\"description\" content=\"The axial skeleton of an organism, specifically the spinal column or any section thereof. When it comes to a juvenile swine, the two unseparated strips of flesh in the dorsal region that align with the saddle of mutton; in a more mature hog, the spinal column and a duo of inches of the flesh flanking it.The chine is the backbone of an animal or a cut of meat that includes part of the backbone and some surrounding flesh. It is not an economical cut of meat due to the high proportion of bone, and can be challenging to carve. To make it easier to carve, the chine is often separated from the rib bones by sawing through the ribs close to the spine. For cuts such as lamb, mutton, veal, or pork, chining is preferred over chopping through the backbone, as this allows for more convenient-sized chops or cutlets.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/chine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chine - Definition of Chine\" \/>\n<meta property=\"og:description\" content=\"The axial skeleton of an organism, specifically the spinal column or any section thereof. When it comes to a juvenile swine, the two unseparated strips of flesh in the dorsal region that align with the saddle of mutton; in a more mature hog, the spinal column and a duo of inches of the flesh flanking it.The chine is the backbone of an animal or a cut of meat that includes part of the backbone and some surrounding flesh. It is not an economical cut of meat due to the high proportion of bone, and can be challenging to carve. To make it easier to carve, the chine is often separated from the rib bones by sawing through the ribs close to the spine. For cuts such as lamb, mutton, veal, or pork, chining is preferred over chopping through the backbone, as this allows for more convenient-sized chops or cutlets.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.healthbenefitstimes.com\/glossary\/chine\/\" \/>\n<meta property=\"og:site_name\" content=\"Glossary\" \/>\n<meta property=\"article:published_time\" content=\"2023-04-18T08:37:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-05-08T05:58:05+00:00\" \/>\n<meta name=\"author\" content=\"Glossary\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Glossary\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/chine\/\",\"url\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/chine\/\",\"name\":\"Chine - Definition of Chine\",\"isPartOf\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#website\"},\"datePublished\":\"2023-04-18T08:37:07+00:00\",\"dateModified\":\"2023-05-08T05:58:05+00:00\",\"author\":{\"@id\":\"https:\/\/www.healthbenefitstimes.com\/glossary\/#\/schema\/person\/ccfef987a4882e6356ae6d77d33e74c5\"},\"description\":\"The axial skeleton of an organism, specifically the spinal column or any section thereof. When it comes to a juvenile swine, the two unseparated strips of flesh in the dorsal region that align with the saddle of mutton; in a more mature hog, the spinal column and a duo of inches of the flesh flanking it.The chine is the backbone of an animal or a cut of meat that includes part of the backbone and some surrounding flesh. It is not an economical cut of meat due to the high proportion of bone, and can be challenging to carve. To make it easier to carve, the chine is often separated from the rib bones by sawing through the ribs close to the spine. 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