{"@context":{"ns0":"http://opendata.inra.fr/ATOL/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","rdfs":"http://www.w3.org/2000/01/rdf-schema#","metadata_def":"http://data.bioontology.org/metadata/def/","oboinowl_gen":"http://www.geneontology.org/formats/oboInOwl#","metadata":"http://data.bioontology.org/metadata/"},"@id":"ns0:ATOL_0000095","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:ATOL_0001054"},"metadata:def/mappingSameURI":{"@id":"ns0:ATOL_0000095"},"metadata:def/mappingLoom":"meatfibrousness","metadata:def/prefLabel":"meat fibrousness","oboinowl_gen:hasExactSynonym":"flesh fibrousness","metadata:prefixIRI":"ATOL_0000095","rdfs:label":[{"@value":"meat fibrousness","@language":"en"},{"@value":"fibrosité de la viande","@language":"fr"}],"ns0:definitionByCirad":[{"@value":"toute caractéristique mesurable ou observable associée à la perception de fibres pendant la mastication, telle qu'évaluée par un panel de dégustateurs qualifiés ou de consommateurs","@language":"fr"},{"@value":"any measurable or observable characteristic related to the subjective perception of fibres during mastication as assessed by a trained sensory panel or a consumer one","@language":"en"}],"ns0:subsetAbsent":["HorseAbsent","GoatAbsent","MouseAbsent","SoleAbsent","ZebraFishAbsent"],"ns0:references":"INRA:PHASE \"INRA PHASE\"","ns0:subsetPresent":["QuailPresent","CattlePresent","DuckPresent","ChickenPresent","CarpPresent","SheepPresent","TurkeyPresent","SeaBassPresent","GoosePresent","TilapiaPresent","TroutPresent","RabbitPresent","SeaBreamPresent","SalmonPresent","PigPresent","CodPresent"]}