"ungutted" meaning in All languages combined

{
  "head_templates": [
    {
      "args": {
        "1": "?"
      },
      "expansion": "ungutted",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        {
          "_dis": "92 8",
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w+disamb"
        },
        {
          "_dis": "79 21",
          "kind": "other",
          "name": "Entries with translation boxes",
          "parents": [],
          "source": "w+disamb"
        },
        {
          "_dis": "85 15",
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w+disamb"
        },
        {
          "_dis": "92 8",
          "kind": "other",
          "name": "Pages with entries",
          "parents": [],
          "source": "w+disamb"
        },
        {
          "_dis": "90 10",
          "kind": "other",
          "name": "Terms with Manx translations",
          "parents": [],
          "source": "w+disamb"
        }
      ],
      "examples": [
        {
          "ref": "1985, Bonnie Sun Pan, David James, Histamine in Marine Products: Production by Bacteria, Measurement and Prediction of Formation, Food & Agriculture Org., →ISBN, page 37:",
          "text": "Histamine in gutted mackerel was higher than in ungutted (Hardy and Smith, 1976), probably due to the spread of gut mesophiles or visceral proteinases over the flesh. Smith, Hardy and Young (1980) found with mackerel caught in March (9 -16 C ambient) that there was no difference in rate of histamine production between gutted and ungutted fish and there was only a marginal difference in May, when the temperature rose to 18.3 C at certain times.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Not having been gutted."
      ],
      "id": "en-ungutted-en-adj-Tb80RMft",
      "links": [
        [
          "gutted",
          "gut#Verb"
        ]
      ],
      "translations": [
        {
          "code": "gv",
          "lang": "Manx",
          "sense": "not having been gutted",
          "word": "neuscoltit"
        }
      ]
    }
  ],
  "word": "ungutted"
}

{
  "head_templates": [
    {
      "args": {
        "1": "en",
        "2": "verb form"
      },
      "expansion": "ungutted",
      "name": "head"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "verb",
  "senses": [
    {
      "form_of": [
        {
          "word": "ungut"
        }
      ],
      "glosses": [
        "simple past and past participle of ungut"
      ],
      "id": "en-ungutted-en-verb-WfgdkNex",
      "links": [
        [
          "ungut",
          "ungut#English"
        ]
      ],
      "tags": [
        "form-of",
        "participle",
        "past"
      ]
    }
  ],
  "word": "ungutted"
}

{
  "categories": [
    "English adjectives",
    "English entries with incorrect language header",
    "English lemmas",
    "English non-lemma forms",
    "English verb forms",
    "Entries with translation boxes",
    "Pages with 1 entry",
    "Pages with entries",
    "Terms with Manx translations"
  ],
  "head_templates": [
    {
      "args": {
        "1": "?"
      },
      "expansion": "ungutted",
      "name": "en-adj"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "adj",
  "senses": [
    {
      "categories": [
        "English terms with quotations"
      ],
      "examples": [
        {
          "ref": "1985, Bonnie Sun Pan, David James, Histamine in Marine Products: Production by Bacteria, Measurement and Prediction of Formation, Food & Agriculture Org., →ISBN, page 37:",
          "text": "Histamine in gutted mackerel was higher than in ungutted (Hardy and Smith, 1976), probably due to the spread of gut mesophiles or visceral proteinases over the flesh. Smith, Hardy and Young (1980) found with mackerel caught in March (9 -16 C ambient) that there was no difference in rate of histamine production between gutted and ungutted fish and there was only a marginal difference in May, when the temperature rose to 18.3 C at certain times.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Not having been gutted."
      ],
      "links": [
        [
          "gutted",
          "gut#Verb"
        ]
      ]
    }
  ],
  "translations": [
    {
      "code": "gv",
      "lang": "Manx",
      "sense": "not having been gutted",
      "word": "neuscoltit"
    }
  ],
  "word": "ungutted"
}

{
  "categories": [
    "English adjectives",
    "English entries with incorrect language header",
    "English lemmas",
    "English non-lemma forms",
    "English verb forms",
    "Entries with translation boxes",
    "Pages with 1 entry",
    "Pages with entries",
    "Terms with Manx translations"
  ],
  "head_templates": [
    {
      "args": {
        "1": "en",
        "2": "verb form"
      },
      "expansion": "ungutted",
      "name": "head"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "verb",
  "senses": [
    {
      "form_of": [
        {
          "word": "ungut"
        }
      ],
      "glosses": [
        "simple past and past participle of ungut"
      ],
      "links": [
        [
          "ungut",
          "ungut#English"
        ]
      ],
      "tags": [
        "form-of",
        "participle",
        "past"
      ]
    }
  ],
  "word": "ungutted"
}