@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://opendata.inrae.fr/ThViande/> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix metadata_def: <http://data.bioontology.org/metadata/def/> .
ns0:C1059
skos:broader ns0:C461 .
ns0:C1089
skos:broader ns0:C461 .
ns0:C1115
skos:broader ns0:C461 .
ns0:C1191
skos:broader ns0:C461 .
ns0:C1235
skos:broader ns0:C461 .
ns0:C1319
skos:broader ns0:C461 .
ns0:C1428
skos:broader ns0:C461 .
ns0:C1500
skos:broader ns0:C461 .
ns0:C252
skos:broader ns0:C461 .
ns0:C341
skos:broader ns0:C461 .
ns0:C39
skos:broader ns0:C461 .
ns0:C461
metadata_def:mappingLoom "slaughtering" ;
metadata_def:mappingSameURI ns0:C461 ;
a owl:NamedIndividual, skos:Concept ;
skos:definition "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."@fr, """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.
On the slaughter line, the pigs are scalded, dehaired and scorched."""@en ;
skos:inScheme ns0:MeatThesaurus ;
skos:narrower ns0:C1059, ns0:C1089, ns0:C1115, ns0:C1191, ns0:C1235, ns0:C1319, ns0:C1428, ns0:C1500, ns0:C252, ns0:C341, ns0:C39, ns0:C56, ns0:C569, ns0:C571, ns0:C657, ns0:C746, ns0:C83, ns0:C957, ns0:C971 ;
skos:prefLabel "abattage"@fr, "slaughtering"@en ;
skos:topConceptOf ns0:MeatThesaurus .
ns0:C56
skos:broader ns0:C461 .
ns0:C569
skos:broader ns0:C461 .
ns0:C571
skos:broader ns0:C461 .
ns0:C574
skos:related ns0:C461 .
ns0:C657
skos:broader ns0:C461 .
ns0:C69
skos:related ns0:C461 .
ns0:C746
skos:broader ns0:C461 .
ns0:C761
skos:related ns0:C461 .
ns0:C83
skos:broader ns0:C461 .
ns0:C957
skos:broader ns0:C461 .
ns0:C971
skos:broader ns0:C461 .
ns0:MeatThesaurus
skos:hasTopConcept ns0:C461 .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix ns0: <http://opendata.inrae.fr/ThViande/> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix metadata_def: <http://data.bioontology.org/metadata/def/> .
ns0:C1059
skos:broader ns0:C461 .
ns0:C1089
skos:broader ns0:C461 .
ns0:C1115
skos:broader ns0:C461 .
ns0:C1191
skos:broader ns0:C461 .
ns0:C1235
skos:broader ns0:C461 .
ns0:C1319
skos:broader ns0:C461 .
ns0:C1428
skos:broader ns0:C461 .
ns0:C1500
skos:broader ns0:C461 .
ns0:C252
skos:broader ns0:C461 .
ns0:C341
skos:broader ns0:C461 .
ns0:C39
skos:broader ns0:C461 .
ns0:C461
metadata_def:mappingLoom "slaughtering" ;
metadata_def:mappingSameURI ns0:C461 ;
a owl:NamedIndividual, skos:Concept ;
skos:definition "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."@fr, """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.
On the slaughter line, the pigs are scalded, dehaired and scorched."""@en ;
skos:inScheme ns0:MeatThesaurus ;
skos:narrower ns0:C1059, ns0:C1089, ns0:C1115, ns0:C1191, ns0:C1235, ns0:C1319, ns0:C1428, ns0:C1500, ns0:C252, ns0:C341, ns0:C39, ns0:C56, ns0:C569, ns0:C571, ns0:C657, ns0:C746, ns0:C83, ns0:C957, ns0:C971 ;
skos:prefLabel "abattage"@fr, "slaughtering"@en ;
skos:topConceptOf ns0:MeatThesaurus .
ns0:C56
skos:broader ns0:C461 .
ns0:C569
skos:broader ns0:C461 .
ns0:C571
skos:broader ns0:C461 .
ns0:C574
skos:related ns0:C461 .
ns0:C657
skos:broader ns0:C461 .
ns0:C69
skos:related ns0:C461 .
ns0:C746
skos:broader ns0:C461 .
ns0:C761
skos:related ns0:C461 .
ns0:C83
skos:broader ns0:C461 .
ns0:C957
skos:broader ns0:C461 .
ns0:C971
skos:broader ns0:C461 .
ns0:MeatThesaurus
skos:hasTopConcept ns0:C461 .