{"@context":{"ns0":"http://opendata.inrae.fr/ThViande/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:C1110","@type":["owl:NamedIndividual","skos:Concept"],"skos:prefLabel":[{"@value":"cutting","@language":"en"},{"@value":"découpe","@language":"fr"}],"metadata_def:mappingSameURI":{"@id":"ns0:C1110"},"metadata_def:mappingLoom":"cutting","skos:topConceptOf":{"@id":"ns0:MeatThesaurus"},"skos:definition":[{"@value":"Operation that follows chilling after slaughtering. The carcass, for bovines, undergoes wholesale cutting into quarters, legs, shoulders, globe, etc. Retail cutting is next, to individualize muscles or groups of muscles: the full loin and rump, the full loin without the rump, the shoulder in bovines; the leg, loin, shoulder and belly in pigs. \nMore specialized cutting, done in a cutting plant or by the retail butcher, leads to individual, ready-to-cook portions. In the industry, the term UVCI (consumer sale units) is used.","@language":"en"},{"@value":"Opération qui suit le ressuyage après l’abattage. La carcasse, pour les bovins, subit d’abord une coupe de gros, en quartiers, cuisse, épaule, globe, etc. La découpe intervient ensuite pour individualiser des muscles ou groupes de muscles. Citons par exemple : aloyau, déhanché, raquette en bovins ; jambon, longe, épaule, poitrine pour le porc. Une découpe plus poussée, réalisée en atelier de découpe ou chez le boucher, aboutit à des portions prêtes à consommer. En industrie, on parle d’Unités de Vente aux Consommateurs Industrielles (UVCI).","@language":"fr"}],"skos:narrower":[{"@id":"ns0:C810"},{"@id":"ns0:C587"},{"@id":"ns0:C23"},{"@id":"ns0:C170"},{"@id":"ns0:C387"},{"@id":"ns0:C293"},{"@id":"ns0:C1163"},{"@id":"ns0:C163"},{"@id":"ns0:C913"},{"@id":"ns0:C1414"},{"@id":"ns0:C1413"}],"skos:inScheme":{"@id":"ns0:MeatThesaurus"}},{"@id":"ns0:MeatThesaurus","skos:hasTopConcept":{"@id":"ns0:C1110"}},{"@id":"ns0:C810","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C587","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C23","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C170","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C387","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C293","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C1163","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C163","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C913","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C1414","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C1413","skos:broader":{"@id":"ns0:C1110"}}]}
{"@context":{"ns0":"http://opendata.inrae.fr/ThViande/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","owl":"http://www.w3.org/2002/07/owl#","skos":"http://www.w3.org/2004/02/skos/core#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:C1110","@type":["owl:NamedIndividual","skos:Concept"],"skos:prefLabel":[{"@value":"cutting","@language":"en"},{"@value":"découpe","@language":"fr"}],"metadata_def:mappingSameURI":{"@id":"ns0:C1110"},"metadata_def:mappingLoom":"cutting","skos:topConceptOf":{"@id":"ns0:MeatThesaurus"},"skos:definition":[{"@value":"Operation that follows chilling after slaughtering. The carcass, for bovines, undergoes wholesale cutting into quarters, legs, shoulders, globe, etc. Retail cutting is next, to individualize muscles or groups of muscles: the full loin and rump, the full loin without the rump, the shoulder in bovines; the leg, loin, shoulder and belly in pigs. \nMore specialized cutting, done in a cutting plant or by the retail butcher, leads to individual, ready-to-cook portions. In the industry, the term UVCI (consumer sale units) is used.","@language":"en"},{"@value":"Opération qui suit le ressuyage après l’abattage. La carcasse, pour les bovins, subit d’abord une coupe de gros, en quartiers, cuisse, épaule, globe, etc. La découpe intervient ensuite pour individualiser des muscles ou groupes de muscles. Citons par exemple : aloyau, déhanché, raquette en bovins ; jambon, longe, épaule, poitrine pour le porc. Une découpe plus poussée, réalisée en atelier de découpe ou chez le boucher, aboutit à des portions prêtes à consommer. En industrie, on parle d’Unités de Vente aux Consommateurs Industrielles (UVCI).","@language":"fr"}],"skos:narrower":[{"@id":"ns0:C810"},{"@id":"ns0:C587"},{"@id":"ns0:C23"},{"@id":"ns0:C170"},{"@id":"ns0:C387"},{"@id":"ns0:C293"},{"@id":"ns0:C1163"},{"@id":"ns0:C163"},{"@id":"ns0:C913"},{"@id":"ns0:C1414"},{"@id":"ns0:C1413"}],"skos:inScheme":{"@id":"ns0:MeatThesaurus"}},{"@id":"ns0:MeatThesaurus","skos:hasTopConcept":{"@id":"ns0:C1110"}},{"@id":"ns0:C810","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C587","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C23","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C170","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C387","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C293","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C1163","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C163","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C913","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C1414","skos:broader":{"@id":"ns0:C1110"}},{"@id":"ns0:C1413","skos:broader":{"@id":"ns0:C1110"}}]}