{"page":1,"pageCount":31,"totalCount":1504,"prevPage":null,"nextPage":2,"links":{"nextPage":"https://data.agroportal.eu/search?apikey=1de0a270-29c5-4dda-b043-7c3580628cd5&ontologies=MEAT-T&page=2","prevPage":null},"collection":[{"prefLabel":"capucin","definition":["French term for a hair over one year old and often cooked in a civet."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C520","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC520","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC520/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC520/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC520/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC520/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC520/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC520/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC520/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC520/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC520","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"en croute","definition":["Preparation and cooking method for certain cuts (filet mignon of beef, thrush, chicken, ham…) wrapped in pie dough or puff pastry or a salt crust."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C521","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC521","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC521/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC521/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC521/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC521/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC521/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC521/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC521/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC521/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC521","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"shell","definition":["Unboned cut of beef from a full loin and rump without the tenderloin, comprising the six lumbar vertebrae with the striploin and the first three thoracic vertebrae with the attached ribs. This cut resembles a shell, hence its name."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C522","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC522","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC522/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC522/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC522/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC522/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC522/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC522/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC522/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC522/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC522","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"tablier de sapeur","definition":["Culinary preparation from Lyon based on pieces of beef tripe preferably cut from the honeycomb (rumen) but also often from the paunch and leaf, scalded, then cooked in water. The tripe is then dipped in beaten egg, breaded, pan-fried and served with snail butter, gribiche sauce, tartare sauce, etc."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C523","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC523","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC523/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC523/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC523/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC523/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC523/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC523/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC523/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC523/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC523","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"PSE","synonym":[" exudative"," soft","pale"],"definition":["Acronym that describes PSE meat: pale, soft, exudative also called “pisseuse” meat whose pH drops precipitously in 45 minutes after death to under 5.8 at the level of the semi-membranous muscle whereas the animal’s body temperature remains high, which brings about a denaturing of the sarcoplasmic proteins and the meat’s lower water retention power. \nIn the pig, this defect is encountered most often in homozygotic animals with the recessive allele nn of the halothane gene, now called the RYR (ryanodine receptor gene), which controls an accelerated release of calcium ions from the endoplasmic reticulum for an intense stimulation of troponin I, which authorizes the accelerated contraction speed by coupling between the actin G molecules and the myosin heads."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C524","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC524","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC524/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC524/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC524/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC524/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC524/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC524/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC524/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC524/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC524","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","synonym":"http://www.w3.org/2004/02/skos/core#altLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"tâche noire","definition":["Belgian name (“black spot” in French) for the rear part of the silverside."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C525","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC525","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC525/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC525/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC525/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC525/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC525/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC525/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC525/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC525/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC525","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"demedullation","definition":["Operation consisting in removing, on the slaughtering line and by aspiration, the spinal cord from the vertebral canal of cattle and ovines older than 12 months. This measure is part of the fight against BSE and has been made mandatory. The spinal cords are then incinerated."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C526","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC526","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC526/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC526/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC526/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC526/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC526/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC526/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC526/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC526/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC526","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"ground meat","definition":["A cut of pork, the blade is the lower part of the shoulder. Its bone structure includes part of the sternum, the ends of the ribs and the humerus. It includes the shoulder eye, the front shank, the jowl and the ribs cut between the fourth and fifth rib. It is first lifted adjoining the belly, then separated or not from it. The blade can then be separated from the jowl, or the jowl and the shank, from the jowl, shank and ribs. It is then called a “bikini.”"],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C527","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC527","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC527/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC527/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC527/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC527/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC527/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC527/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC527/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC527/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC527","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"edging","synonym":["to edge"],"definition":["The edging of a meat is a pigmentation oxidation phenomenon that appears at the edge of the cut of a muscle, in the form of a brownish-green ring when this muscle is exposed to the air without protection for a certain time. It is caused by oxygen’s penetration into the muscle, and therefore the oxidation of the myoglobin in the semi-deep zone. Edging brings about significant losses in sales. Efforts are being made to fight against this phenomenon by advocating conservation of the whole carcass, the maintenance of a fat cover, vacuum packaging and rapid cutting into pieces.\nTo go a little further: Certain cattle breeds supposedly edge more than others but this assertion has not been scientifically demonstrated."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C528","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC528","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC528/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC528/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC528/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC528/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC528/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC528/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC528/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC528/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC528","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","synonym":"http://www.w3.org/2004/02/skos/core#altLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"roast “sans pareil”","definition":["Poultry-based recipe taken from L’Almanach des gourmets written in 1807 by the celebrated gastronome Grimod de la Reynière: with an olive stuffed with an anchovy and a caper, then stuffed into a softbill, which in turn is stuffed into an ortolan, and so on for a lark, a pigeon, a guinea fowl, a young duck, a chicken, a goose, a turkey and to finish a Canada goose. There can be as many as 17 birds, boned one after the other, from the softball to the Canada goose, like Russian nesting dolls. Cooking will take 6 to 8 hours with regular basting. The Académie de la Viande is looking for a cook to take up the challenge."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C529","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC529","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC529/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC529/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC529/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC529/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC529/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC529/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC529/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC529/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC529","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"pig’s head","definition":["Offal. The tongue is first removed, then the scroll (nasal) bones are cleaned and the ears, fat, lean meat and snout are recovered."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C530","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC530","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC530/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC530/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC530/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC530/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC530/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC530/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC530/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC530/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC530","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"dried ham","definition":["Dried charcuterie preparation obtained exclusively from the meat of the pig’s rear leg. \nIts fabrication requires real expertise: the legs are rubbed several times with salt, a traditional technique, and are aged for varying lengths of time. The salting technique, the breed of pig, its diet, the drying and aging processes give each ham its typical flavor and color. After drying, the hams can also be smoked."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C531","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC531","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC531/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC531/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC531/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC531/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC531/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC531/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC531/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC531/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC531","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"Comtois","definition":["French horse breed whose coat is usually chestnut with a light mane, the Comptois can sometimes be bay-colored. Found in the Franche-Comté region, the Comptois is a hardy horse with a large adaptation capacity under harsh rearing conditions (extensive rearing in summer pastures). It was very much used by the armies for cavalry and as a draft horse for artillery. The population of Comtois horses is the largest of the nine draft horse breeds in France."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C532","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC532","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC532/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC532/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC532/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC532/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC532/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC532/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC532/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC532/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC532","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"brick","definition":["Culinary preparation made from a thin elastic crepe called a brick. Depending on the recipes and countries, it is filled with ground meat, egg, fish, vegetables or cheese, seasoned with spices and herbs and pan-fried, deep-fried or baked."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C533","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC533","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC533/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC533/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC533/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC533/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC533/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC533/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC533/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC533/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC533","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"castration","definition":["Operation consisting in removing the reproductive organs (testicles or ovaries) of animals or in blocking their functioning to modify growth and fatten food animals. The most frequently practiced is the castration of young male bovines by crushing the testicular cord to create steers, and that of male piglets (surgical castration) to create pigs for charcuterie without the risk of sexual odors that can be emitted when the meat is cooked."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C534","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC534","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC534/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC534/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC534/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC534/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC534/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC534/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC534/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC534/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC534","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"weighing","definition":["At every stage of the meat sector, weighing is present and necessary to measure performances: weighing at birth, weighing before slaughtering, weighing of the carcass, weighing of the cuts, weighing during retail sales. The most sensitive weighing, especially the one used to determine the carcass’s value and the price the supplier is paid or that used to determine the tax base and interprofessional fees, is either regulated (General Tax Code) or is governed by interprofessional agreements defining weighing conditions: duration of the feed withdrawal period for live animals, presentation of the carcass at weighing and definition of the parts, notably fat tissue, that can be removed before weighing. The reliability of the weighing equipment and its periodic monitoring are handled by official services (in France, the Weights and Measures Department) that guarantee the accuracy of the weighing."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C535","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC535","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC535/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC535/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC535/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC535/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC535/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC535/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC535/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC535/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC535","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"sangui","definition":["Corsican blood sausage."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C536","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC536","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC536/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC536/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC536/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC536/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC536/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC536/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC536/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC536/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC536","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"Pietrain","definition":["Swine breed that appeared around 1920 in a small Belgian commune that gave it its name, it was introduced into France in 1950. The coat is white with black spots and erect ears. Experts agree that a mutation was originally responsible for its exceptional musculature of the double-muscled type. \nThe Pietrain is the leader of swine breeds for its meat performances and has an excellent consumption index. It is the boar most often used for terminal crossbreeding. Its shortcomings in terms of meat quality due to the halothane-sensitivity gene almost completely disappear in crossbred pigs provided that its partner breed is free from the halothane-sensitivity gene."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C537","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC537","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC537/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC537/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC537/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC537/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC537/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC537/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC537/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC537/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC537","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"UNIPORC-Ouest","definition":["This three-part structure (agricultural organizations, producers, slaughterers) is in charge of carrying out and guaranteeing the weighing and classification of baconers and cull animals from the greater west and north of France. \nUNIPORC-Ouest uses its own technicians and measurement instruments. Since 2013, UNIPORC has used the Meater Image imaging technique.\nThe organization determines, with objective means, the weight and muscle percentage of each carcass."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C539","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC539","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC539/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC539/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC539/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC539/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC539/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC539/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC539/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC539/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC539","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"browning","definition":["The action of coloring a meat until surface caramelization by means of very hot fat, in a cooking utensil for this purpose."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C54","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC54","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC54/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC54/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC54/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC54/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC54/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC54/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC54/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC54/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC54","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"à la diable","definition":["Cooking certain pieces of meat or poultry seasoned and coated with mustard with a sauce made by reduced white wine and vinegar, even beer in Alsace."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C540","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC540","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC540/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC540/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC540/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC540/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC540/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC540/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC540/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC540/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC540","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"poultry intestine removal","definition":["Removal of a bird’s intestines. Poultry, after slaughtering and plucking, is prepared in this way and still has its lungs, heart, liver, gizzard, crop, esophagus and trachea, placed in the abdominal cavity. It is mostly proposed in France today in traditional butcher shops and it is sought-after by knowledgeable food-lovers who wish to have these organs to prepare stuffing and sauces. This presentation has a tendency to make way today for the  “ready-to-cook”  presentation."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C541","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC541","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC541/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC541/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC541/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC541/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC541/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC541/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC541/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC541/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC541","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"wether","definition":["Castrated male of the ovine species, Ovis aries, aged 12 months or more."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C542","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC542","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC542/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC542/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC542/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC542/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC542/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC542/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC542/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC542/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC542","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"injection","definition":["Technical phase of cooked ham preparations. A common practice today, injection consists in salting the hams with brine containing nitrite. \nIt is done in two ways: either on whole legs of pork or on muscle masses with the bones, nerves, fat and sometimes rind removed."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C543","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC543","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC543/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC543/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC543/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC543/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC543/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC543/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC543/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC543/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC543","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"thymus","definition":["Endocrine gland present in the neck area of young mammals that disappears with age and weaning.\nIn professional terms, the thymus is the sweetbreads, an offal product of very high commercial and gastronomic value. The most sought-after are veal sweetbreads, but sweetbreads from young cattle and lamb sweetbreads are also valuable products."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C544","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC544","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC544/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC544/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC544/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC544/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC544/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC544/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC544/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC544/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC544","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"ante-mortem inspection","definition":["The purpose of ante-mortem inspection, performed by a member of the veterinary inspection department, is to verify that the animals in a slaughterhouse do not present symptoms of a disease or a disturbance of their general condition likely to make the meat improper for human consumption. The following are controlled: identification (physical marking and accompanying documents), information on the food chain (ICA), the animals’ origin, their state of health, cleanliness, proper treatment (welfare at their arrival until their death). The aim of ante-mortem inspection is to verify that the animals do not have a disease that is transmissible to man or that they do not show symptoms and are not in a general condition that might give rise to the fear that such a disease could appear. The defective animal can then be removed from the slaughter line, killed at the end and removed from the food chain."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C545","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC545","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC545/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC545/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC545/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC545/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC545/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC545/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC545/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC545/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC545","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"reindeer","definition":["Also called caribou in North America, the reindeer, Rangifer tarandus, is a cervid that lives in the Arctic and sub-Arctic regions of Europe, Asia and North America. Several thousand reindeer were also introduced in the Kerguelen Islands where they now live in the wild state. The largest herds of wild caribou are in Alaska, northern Quebec and Labrador. Since ancient times, man has used almost all the parts of the reindeer: the meat, fur and even the bones and antlers that were used to make tools. Powdered reindeer antlers are sold as a food supplement or a medication on Asian markets for which certain stimulating virtues are claimed. This powder is also used as a leavening agent in Scandinavia called horn salt. Reindeer meat has an authentic gamey taste that must not be destroyed by too much seasoning. Tender, lean but… expensive – €100 a kilo in 2021. It has a high protein content and a large amount of trace elements, vitamins and minerals (iron, vitamins A, B and E). In addition, its selenium content is 5 to 10 times higher than that of beef. Almost all the reindeer’s internal organs can be eaten.\nTo go a little further: Lapin Poron liha: the meat of fresh reindeer, produced and packaged in Finnish Lapland, is protected in Europe by a PDO (Protected Designation of Origin). Sautéed reindeer is the favorite dish in Finland where reindeer meatballs are sold in cans. The Swedes eat dried reindeer meat, frozen is small strips or smoked. Reindeer sausage is found in Alaska and Finland."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C546","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC546","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC546/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC546/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC546/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC546/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC546/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC546/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC546/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC546/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC546","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"crépinette","definition":["Raw charcuterie preparation. Part of the family of sausages with roughly ground or chopped meat like the chipolata, the crépinette is a ball of sausage meat wrapped in caul fat, often garnished with parsley, then flattened. It is eaten fried."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C547","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC547","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC547/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC547/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC547/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC547/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC547/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC547/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC547/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC547/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC547","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"meat flattener","definition":["Butcher’s tool. Weighing about 2 kg, this stainless steel tool with a handle and a disk 5 cm thick and 15 cm in diameter is used to flatten escalopes or steaks for an attractive presentation."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C548","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC548","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC548/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC548/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC548/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC548/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC548/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC548/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC548/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC548/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC548","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"white meat","definition":["Meat that is light in colour (white, pink): in France, white meat is poultry meat, pork and veal. The Anglo-Saxons classify pork as red meat."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C549","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC549","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC549/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC549/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC549/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC549/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC549/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC549/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC549/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC549/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC549","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"leg of lamb","definition":["Cut of lamb. The rear leg of a lamb or sheep. Its bone structure is comprised of the tibia, femur, patella, the pelvic bone, the caudal vertebrae, the sacrum and the last lumbar vertebra. The leg is divided into the lower leg, thigh, sacroiliac region and the rear part of the loins.\nThe short-cut leg does not include sacroiliac region or the lumbar part that forms the saddle. \nThe leg is a very tender part, cooked whole but also cut into smaller pieces (chunks, slices). It is proposed whole or short-cut (when the saddle is removed). Generally roasted or grilled, it is also excellent cold."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C55","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC55","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC55/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC55/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC55/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC55/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC55/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC55/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC55/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC55/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC55","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"bay","synonym":["baie"],"definition":["Color of a horse’s coat: fawn with a black mane, tail and bottom of the legs."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C550","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC550","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC550/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC550/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC550/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC550/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC550/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC550/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC550/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC550/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC550","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","synonym":"http://www.w3.org/2004/02/skos/core#altLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"rendering plant","definition":["Called a knackery in the UK. Premises on which the cadavers of dead animals at farms and more generally, all cadavers or parts thereof from slaughterhouses, veterinary clinics, road kill, etc. are recovered and processed. As these cadavers present a potential health problem, it is often a matter for the public authorities whose financing varies from one country to another. In France today, this activity has been privatized, its cost being taken in charge by the producers of the products to be destroyed. All the products of animal origin that have been seized for health reasons are also collected and destroyed."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C551","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC551","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC551/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC551/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC551/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC551/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC551/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC551/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC551/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC551/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC551","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"salmuera","definition":["An Argentinian term. Aqueous solution (5 to 10 g\tliter) used by South Americans to bast the meat while it is being cooking on a barbecue during the asado. A very penetrating and homogenous salting of the meat is obtained."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C552","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC552","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC552/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC552/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC552/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC552/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC552/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC552/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC552/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC552/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC552","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"cooking","definition":["Operation consisting in improving, through heat, the digestibility of a food, but also its flavor, appeal, bacteriology and shelf life. Moreover, for meat, cooking dissolves collagen, the first obstacle to its tenderness. There are traditionally eight cooking methods: roasting, pan-frying, broiling or grilling, sautéing, fricasseeing, boiling, braising and Deep-frying. Today, cooking sous vide and low-temperature cooking must be added to the list."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C553","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC553","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC553/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC553/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC553/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC553/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC553/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC553/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC553/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC553/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC553","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"livestock","definition":["Designates domestic farm animals – cattle, sheep, goats, pigs and horses and donkeys – with the exception of farmyard animals – poultry and rabbits."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C554","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC554","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC554/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC554/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC554/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC554/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC554/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC554/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC554/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC554/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC554","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"charcuterie (product)","definition":["Varied meat preparations, most often based on pork flesh and offal, but also on poultry, veal, beef and lamb, sometimes fish and shellfish. \nThe ongoing objective of charcuterie has always been to conceive stabilized products with a long shelf life and also to vary the presentations and preparations of the meats and basic ingredients.\nTo go a little further: Charcuterie is universally eaten. Here is a glimpse of charcuterie around the world:\n• French charcuterie: see box.\n• Halal charcuterie, based on poultry, beef and sheep, calls on spices for cooked, fine paste products in which vegetable oil and potato starch replace pork fat.\n• Kosher charcuterie must meet strict religious standards, notably bleeding the animals, salting, washing, etc. Pork is prohibited in kosher products, as well as rabbit, horse and the hindquarters of bovines. Salt-curing beef provides typical preparations very much liked by the Jewish community.\n• German charcuterie is extremely diverse and officially has no less than 560 raw dried slicing sausages, 365 cooked sausages and 780 types of small and large fresh sausages. It is specific in that a large proportion of products have a fine texture.\n• Italian charcuterie merits its reputation: dried hams (Parma, San Daniele), speck, coppa, lonzo, pancetta, many dried sausages, mortadella, fresh sausages, cappelo, zompone, etc. It is characterized by the domination of dried charcuterie.\n• Spanish charcuterie has taken an increasingly important place in luxury food products. Dried ham from Iberian pigs – pata negra – like the Bellotto, Recebo and Cebo, the hams from white pigs like the Serrano, Teruel, Andorran and Galician are now appreciated worldwide. The same is true for paletillas (dried pork shoulders), lomo embuchado, chorizos, dried sausages, morcon and the many morcillas (blood sausage).\n• Asian charcuterie also has many preparations, some being culinary specialties like wontons, egg rolls and rice cakes filled with meat; the others being closer to Western charcuterie such as small dried sausages, galantines, stuffed pig’s trotters, marinated raw preparations, etc. Nuoc mam (fish sauce) or soy sauce is served with all of them and monosodium glutamate, a taste enhancer, is very often used in their preparation."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C555","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC555","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC555/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC555/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC555/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC555/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC555/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC555/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC555/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC555/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC555","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"hormone","definition":["They intervene in many metabolic processes that affect the quality of meat. They act on long-term responses such as the deposit of proteins and lipids or short-term responses to emotional shocks, for example, those that can precede the stunning of animals in the slaughterhouse. The endocrine system makes a cascade of organs intervene from the cortex to the target organs by way of the hypothalamus, the pituitary gland, the adrenal cortex, the thyroid, the gonads, which are themselves regulated by the ante-hypophysis. The growth hormone GH is regulated by the adenohypophysis. The use of hormones to fatten livestock is prohibited in the European Union."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C556","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC556","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC556/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC556/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC556/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC556/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC556/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC556/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC556/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC556/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC556","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"pelvic suspension","synonym":["inverted suspension"],"definition":["Technique for hanging the carcass of an adult bovine by the pelvis that makes it possible to enter the muscle in rigor in a stretched-out position. This technique has favorable consequences (notably, the acceleration of aging) on the tenderness of certain muscles. But its drawback is that it takes up more storage room."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C557","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC557","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC557/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC557/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC557/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC557/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC557/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC557/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC557/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC557/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC557","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","synonym":"http://www.w3.org/2004/02/skos/core#altLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"to masticate","definition":["This mechanical action – another word for chewing – is a step that is preliminary to digestion. It transforms foods before they enter the digestive system. It is also a way of assessing the tenderness and juiciness of meat. The teeth (incisors, canines, molars and pre-molars), the muscles (temporal and masseter) and tongue have a combined “trituration” action on food and the formation of the alimentary bolus. Saliva softens it, starts dialysis and enzyme activity on the molecular level, breaking down the various nutriments (proteins, lipids and carbohydrates) to permit their absorption. Good mastication is recommended as a prerequisite to the efficient use of foods."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C558","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC558","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC558/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC558/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC558/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC558/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC558/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC558/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC558/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC558/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC558","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"leather","definition":["Product obtained by skinning mammals. The term raw hide (called green hide) is used for bovines and horses and raw skin (green skin) for calves, sheep and goats. At the slaughterhouse, the hides and skins are preserved by salting or refrigeration.\nThe hide (or skin) then undergoes various processes (soaking, liming, fleshing, bating, pickling, tanning, dressing, finished) so that it can be marketed as a raw material used in making small leather goods, saddles and clothing.\nThe sale of hides is an important item in the commercial use of the fifth quarter of cattle and sheep."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C559","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC559","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC559/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC559/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC559/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC559/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC559/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC559/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC559/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC559/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC559","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"throat-slitting","definition":["Killing of an animal without stunning it by cutting its throat. This method is used in Islamic (halal) and Jewish (kosher) rites. These two rituals benefit from an exception, under certain conditions, to the obligation before slaughtering to stun or use anesthesia required by the European Union."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C56","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC56","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC56/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC56/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC56/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC56/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC56/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC56/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC56/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC56/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC56","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"pork loin chop, center-cut","definition":["Cut of pork. On the last five thoracic vertebrae, these chops offer a fine nugget of meat and a “handle” bone. Broiled or grilled, pan-fried, as charcuterie or in choucroute, pork chops taken from the center loin are one of the most popular cuts in French home cooking."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C560","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC560","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC560/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC560/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC560/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC560/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC560/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC560/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC560/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC560/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC560","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"BSE","definition":["Bovine spongiform encephalopathy, also called mad cow disease, is a degenerative disease of the central nervous system of cattle. It is fatal, similar to scrapie in sheep and goats and has been known since the 19th century. It is probably caused by an infectious agent of a specific type (neither a virus nor a microbe) called the prion.\nTo go a little further: A BSE epizootic affected the United Kingdom and to a lesser extent a few other countries between 1986 and the 2000s, infecting over 190,000 animals and durably disturbing international trade. The source of this epidemic was the use of meat and bone meal as cattle feed. Obtained from the uneaten parts of bovine carcasses and animal cadavers, these types of feed were treated at 133°C for  20 minutes at a pressure of 3 bars to create perfect sterilization. In 1983, the United Kingdom authorized a less restrictive procedure and English feed was the vector for the dissemination of this disease.. It is transmitted to man through the consumption of certain types of offal. There were over 200 human victims of this infection, affected by a variant of Creutzfeldt-Jakob disease, a human illness similar to BSE."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C561","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC561","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC561/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC561/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC561/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC561/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC561/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC561/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC561/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC561/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC561","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"Normande","definition":["Mixed French dairy cattle breed whose coat can be one of three colors: white (“curd”), fawn (“blond”) or almost black (“brindled”) with dark-colored mucous membranes. The name of the animal is determined by the dominant color.\nSeveral local breeds, Augeron, Cotentin and Cauchoise, located in Normandy, were crossbred in the 18th century to produce the Normande, now found throughout the greater west in France. At the start of the 20th century, it was exported to South America; Colombia and Uruguay have a large population of Normandes either purebred or crossbred with zebus.\nThe Normande is a typical mixed breed that produces high-quality milk rich in proteins (it has the highest percentage of any French breed) as well as meat recognized for its flavor and marbling. Its particularly rich milk is used to make butter and especially regional cheeses, the best known being Camembert of Normandy, Livarot, Pont L’Éveque and Neuchâtel, all four made from raw milk and having an PDO quality label. \nThe Normande’s meat aptitudes in terms of carcass conformation as well as quality have led to the creation of the Filière Qualité Race Normande (FQRN), which promotes cull cows, steers and heifers for meat production.\nIts average gross production is 5,874 kg of milk in 305 days.\nThere are 332,000 Normande cows in France of which 194,500 are controlled and 81,900 registered."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C562","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC562","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC562/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC562/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC562/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC562/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC562/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC562/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC562/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC562/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC562","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"pig","definition":["Mammal of the Suidae family, which can be crossed with the wild species, the wild boar. Pig is the generic name of this single-stomach omnivore that currently, in French production, has mostly become a grain-eater. It is fattened on a diet of 61% grains (wheat, barley, corn), 35% oil and protein seed crops (canola, soy beans, sunflower seeds, peas) and 4% vitamins and minerals.\nTo go a little further: A bit of history. The pig has been domesticated for thousands of years and throughout the world. This animal has had the singular destiny of becoming an essential, even critical food source for humans as well as the object of a more or less absolute religious or cultural prohibition. The Jewish and Muslim religions condemn its consumption, along with the Seventh-Day Adventists and the Orthodox Christians of Ethiopia."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C563","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC563","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC563/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC563/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC563/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC563/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC563/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC563/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC563/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC563/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC563","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"duck","definition":["Domesticated aquatic bird with webbed feet and a lamellar bill of the Anatidae family. It has a rather low yield in lean meat but abundant skin and fat. The adult female is called a hen, the adult male the drake and the young ducklings.\nThe two dominant breeds in France are the Barbary duck (originally from South America), the most abundant, and the Nantais duck. When interbred, they produce a “mullard”, a sterile hybrid raised especially for foie gras production. The Rouen duck is known for its excellent flavor, but is only locally available.\nThe male duck is slaughtered at about 85 days with a weight of 4.5 kg; the female at 70 days with a weight of 2.5 kg. The meat yield is 60 to 65%.\nThe primary duck parts are the wing (whole, mid-wing joint, drumette), the leg (thigh with back portion, whole leg, thigh, drumstick), the fillet (aiguillette, bone-in breast, cutlets, boneless breast, breast cut into strips, magret or fattened breast); the paletot (whole duck, partially boned, whose name comes from the French word for a knitted jacket, which it resembles). The flesh, fat and skin lend themselves to many dishes and the preparation of pâtés, terrines, fresh and dried sausages, mousses, etc.; the skin must then be chopped and precooked and the fat used in an emulsion."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C564","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC564","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC564/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC564/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC564/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC564/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC564/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC564/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC564/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC564/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC564","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"vegetarianism","definition":["Dietary practice that excludes the consumption of animal flesh (meat and fish)."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C565","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC565","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC565/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC565/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC565/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC565/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC565/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC565/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC565/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC565/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC565","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"to simmer","definition":["To cook slowly, in bouillon, wine, beer or a sauce, meats used for braising or boiling. This long gentle cooking gives them tenderness and digestibility that the pieces used normally don’t have. It is recommended to maintain the cooking temperature under 95°C. This will prevent too much retraction of the fibers and less water linked to proteins will be lost. The gustatory result will be much better in terms of juiciness and texture."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C566","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC566","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC566/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC566/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC566/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC566/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC566/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC566/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC566/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC566/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC566","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}},{"prefLabel":"horse small intestine","definition":["The small intestine measures 15 to 20 meters long and is 50 to 85 mm in diameter. It is used in the same way as beef “middles”: Vire andouille, salami, etc."],"obsolete":false,"matchType":"prefLabel","ontologyType":"ONTOLOGY","@id":"http://opendata.inrae.fr/ThViande/C567","@type":"http://www.w3.org/2002/07/owl#Class","links":{"self":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC567","ontology":"https://data.agroportal.eu/ontologies/MEAT-T","children":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC567/children","parents":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC567/parents","descendants":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC567/descendants","ancestors":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC567/ancestors","instances":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC567/instances","tree":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC567/tree","notes":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC567/notes","mappings":"https://data.agroportal.eu/ontologies/MEAT-T/classes/http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC567/mappings","ui":"http://agroportal.eu/ontologies/MEAT-T?p=classes&conceptid=http%3A%2F%2Fopendata.inrae.fr%2FThViande%2FC567","@context":{"self":"http://www.w3.org/2002/07/owl#Class","ontology":"http://data.bioontology.org/metadata/Ontology","children":"http://www.w3.org/2002/07/owl#Class","parents":"http://www.w3.org/2002/07/owl#Class","descendants":"http://www.w3.org/2002/07/owl#Class","ancestors":"http://www.w3.org/2002/07/owl#Class","instances":"http://data.bioontology.org/metadata/Instance","tree":"http://www.w3.org/2002/07/owl#Class","notes":"http://data.bioontology.org/metadata/Note","mappings":"http://data.bioontology.org/metadata/Mapping","ui":"http://www.w3.org/2002/07/owl#Class"}},"@context":{"@vocab":"http://data.bioontology.org/metadata/","prefLabel":"http://www.w3.org/2004/02/skos/core#prefLabel","definition":"http://www.w3.org/2004/02/skos/core#definition","obsolete":"http://www.w3.org/2002/07/owl#deprecated","@language":"en"}}]}