{"@context":{"ns0":"http://opendata.inrae.fr/ThViande/","rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","skos":"http://www.w3.org/2004/02/skos/core#","owl":"http://www.w3.org/2002/07/owl#","metadata_def":"http://data.bioontology.org/metadata/def/"},"@graph":[{"@id":"ns0:C1433","@type":["skos:Concept","owl:NamedIndividual"],"skos:broader":{"@id":"ns0:C662"},"skos:definition":[{"@language":"en","@value":"Describes meats that have a light color (white, pink). In France, white meats are poultry, pork and veal. In the US and the UK, pork is considered a red meat."},{"@language":"fr","@value":"Découpe de volailles. Il s’agit des muscles pectoraux et thoraciques des oiseaux. Peu sollicités par la marche ou le vol, la fibre est blanche, tendre. En termes de découpe professionnelle les blancs sont appelés des filets, et en termes de restauration des suprêmes."}],"skos:prefLabel":[{"@language":"en","@value":"white"},{"@language":"fr","@value":"blanc"}],"skos:narrower":{"@id":"ns0:C1286"},"metadata_def:mappingLoom":"white","metadata_def:mappingSameURI":{"@id":"ns0:C1433"},"skos:inScheme":{"@id":"ns0:MeatThesaurus"}},{"@id":"ns0:C662","skos:narrower":{"@id":"ns0:C1433"}},{"@id":"ns0:C1286","skos:broader":{"@id":"ns0:C1433"}}]}