{"@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:C461","@type":["skos:Concept","owl:NamedIndividual"],"skos:definition":[{"@language":"en","@value":"Action of killing a food animal. This operation requires several distinct stages. For bovines, these are: stunning, bleeding, carcass separation and skinning, evisceration, carcass splitting, collecting the blood, opotherapic glands and offal, removing inedible parts and unwanted fat, health inspection and classification. All these operations have a single aim: presenting a carcass whose meat and offal are considered fit for human consumption.\nOn the slaughter line, the pigs are scalded, dehaired and scorched."},{"@language":"fr","@value":"Action d’abattre un animal de boucherie. Cette opération nécessite plusieurs étapes distinctes ayant pour but de présenter une carcasse dont la viande et les abats soient jugés propres à la consommation humaine. Pour les bovins, ces étapes sont : étourdissement, saignée, habillage (pré dépouille et dépouille), éviscération, fente de la carcasse, collecte du sang, des glandes opothérapiques et des abats, émoussage, inspection sanitaire, classement. Sur la chaîne d’abattage, les porcs sont échaudés, épilés, brûlés."}],"skos:prefLabel":[{"@language":"fr","@value":"abattage"},{"@language":"en","@value":"slaughtering"}],"skos:narrower":[{"@id":"ns0:C1059"},{"@id":"ns0:C1089"},{"@id":"ns0:C1115"},{"@id":"ns0:C1191"},{"@id":"ns0:C1235"},{"@id":"ns0:C1319"},{"@id":"ns0:C1428"},{"@id":"ns0:C1500"},{"@id":"ns0:C252"},{"@id":"ns0:C341"},{"@id":"ns0:C39"},{"@id":"ns0:C56"},{"@id":"ns0:C569"},{"@id":"ns0:C571"},{"@id":"ns0:C657"},{"@id":"ns0:C746"},{"@id":"ns0:C83"},{"@id":"ns0:C957"},{"@id":"ns0:C971"}],"metadata_def:mappingLoom":"abattage","metadata_def:mappingSameURI":{"@id":"ns0:C461"},"skos:topConceptOf":{"@id":"ns0:MeatThesaurus"},"skos:inScheme":{"@id":"ns0:MeatThesaurus"}},{"@id":"ns0:C1059","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C1089","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C1115","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C1191","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C1235","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C1319","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C1428","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C1500","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C252","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C341","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C39","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C56","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C569","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C571","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C657","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C746","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C83","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C957","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:C971","skos:broader":{"@id":"ns0:C461"}},{"@id":"ns0:MeatThesaurus","skos:hasTopConcept":{"@id":"ns0:C461"}},{"@id":"ns0:C574","skos:related":{"@id":"ns0:C461"}},{"@id":"ns0:C69","skos:related":{"@id":"ns0:C461"}},{"@id":"ns0:C761","skos:related":{"@id":"ns0:C461"}}]}