loin


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loin

(loyn),
The part of the side and back between the ribs and the pelvis.
Synonym(s): lumbus
[Fr. longe; E. lumbus]

loin

(loin) the part of the back between the thorax and pelvis.

loin

(loin)
n.
1. The part of the body of a human or quadruped on either side of the backbone and between the ribs and hips.
2. loins
a. The region of the hips, groin, and lower abdomen.
b. The reproductive organs.

loin

Etymology: ME, loyn, flank
a part of the body on each side of the spinal column between the false ribs and the hip bones.

loin

 The lower back from below the ribs to the pelvis

loin

(loyn)
The part of the side and back between the ribs and the pelvis.
Synonym(s): lumbus.
[Fr. longe; E. lumbus]

loin

The soft tissue of the back, on either side of the spine, between the lowest ribs and the pelvis. Compare GROIN.

loin

the lumbar region of the back, between the thorax and pelvis.

loin disease
References in periodicals archive ?
Volatile compounds of fresh and dry-cured loin as affected by dietary conjugated linoleic acid and monounsaturated fatty acids.
This recipe uses every part of animal to create a dish with four elements, a stew using the leg meat, the fillet or loin, the offal for a faggot and the carcase for a rich sauce INGREDIENTS 1 rabbit 50g morel mushrooms 1 garlic 1 sheet pig's caul 2 strips pancetta 20g pearl barley 50g black pudding 50g spinach 2 sprigs thyme 1 carrot (diced) 25ml Madeira ' onion (diced) 50g lentils 1 stick celery (diced) - potato (diced) suet pastry - suede (diced) 2 sprigs tarragon METHOD 1) First prep the rabbit.
Loin said his client, JCJ Realty Trust, purchased 87 of Rom's 198 parking spaces, which is 44 percent.
Make a hole with your fingers in teh middle of the loin to create a pocket for the black pudding stuffing.
Taste is driven by succulence, which covers loin fat, but there's not much on the loin muscle.
based Premium Standard Farms has expanded its Premium Farms Marinated Pork Loin Filets with additional flavors.
95), which he sauces with a pinot noir reduction, and am pleasantly surprised one night with a moist but firm bacon-wrapped pork loin entree ($17.
The average retail price per 100 grams of domestically produced chilled loin beef was down 5 yen, or 0.
Loin: this is actually two cuts, best end of neck towards the front of the animal and loin towards the rear.
The products will include Jamon Serrano; Lomo Embuchado, a fabulous marinated pork loin; Sarta, a long, narrow chorizo on a string; Chorizo, the traditional dry-cured sausage flavored with smoked paprika and garlic; Salchichon, a sweet, mild sausage without paprika; and Gran Doblon, a chorizo laden with chunks of loin.