{"@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:C342","@type":["skos:Concept","owl:NamedIndividual"],"skos:broader":{"@id":"ns0:C514"},"skos:definition":[{"@language":"en","@value":"Describes the meat of cows, sheep and horses, as opposed to white meat, chicken and pork (the latter in France).\nIn Anglo-Saxon countries, pork is considered a red meat."},{"@language":"fr","@value":"Qualifie les viandes de bovin, d’ovin et d’équins par opposition aux viandes blanches, la volaille et le porc (en France), chez les Anglo-saxons le porc est classé dans les viandes rouges."}],"skos:prefLabel":[{"@language":"en","@value":"red"},{"@language":"fr","@value":"viande rouge"}],"skos:narrower":{"@id":"ns0:C1008"},"skos:related":{"@id":"ns0:C1220"},"metadata_def:mappingLoom":"red","metadata_def:mappingSameURI":{"@id":"ns0:C342"},"skos:inScheme":{"@id":"ns0:MeatThesaurus"}},{"@id":"ns0:C514","skos:narrower":{"@id":"ns0:C342"}},{"@id":"ns0:C1008","skos:broader":{"@id":"ns0:C342"}}]}