{"@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/"},"@graph":[{"@id":"ns0:ATOL_0001671","@type":"owl:Class","rdfs:subClassOf":{"@id":"ns0:ATOL_0000063"},"metadata:def/mappingSameURI":{"@id":"ns0:ATOL_0001671"},"metadata:def/mappingLoom":"meatwaterholdingcapacity","metadata:def/prefLabel":"meat water holding capacity","oboinowl_gen:hasExactSynonym":"flesh water holding capacity","metadata:prefixIRI":"ATOL_0001671","rdfs:label":[{"@value":"meat water holding capacity","@language":"en"},{"@value":" capacité de rétention d'eau de la viande","@language":"fr"}],"ns0:definitionByCirad":[{"@value":"any measurable or observable characteristic related to the ability of meat to retain water during cutting, heating, grinding, pressing, and storage","@language":"en"},{"@value":"toute caractéristique mesurable ou observable associée à la capacité de la viande de retenir l'eau qu'elle contient pendant sa découpe, sa cuisson, son hachage, sa pression et son stockage","@language":"fr"}],"ns0:subsetAbsent":["HorseAbsent","GoatAbsent","MouseAbsent","SoleAbsent","ZebraFishAbsent"],"ns0:references":"VTO:CP \"Cari Park, Iowa State University Curator\"","ns0:subsetPresent":["QuailPresent","CattlePresent","DuckPresent","ChickenPresent","CarpPresent","SheepPresent","TurkeyPresent","SeaBassPresent","GoosePresent","TilapiaPresent","TroutPresent","RabbitPresent","SeaBreamPresent","SalmonPresent","PigPresent","CodPresent"]},{"@id":"ns0:ATOL_0001648","rdfs:subClassOf":{"@id":"ns0:ATOL_0001671"}},{"@id":"ns0:ATOL_0001664","rdfs:subClassOf":{"@id":"ns0:ATOL_0001671"}},{"@id":"ns0:ATOL_0001647","rdfs:subClassOf":{"@id":"ns0:ATOL_0001671"}},{"@id":"ns0:ATOL_0000068","rdfs:subClassOf":{"@id":"ns0:ATOL_0001671"}}]}