<http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://www.w3.org/2004/02/skos/core#Concept> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://www.w3.org/2002/07/owl#NamedIndividual> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#definition> "Flesh of animals that man eats and including the muscles, fats, blood and offal. Butchery meats comprise animals slaughtered and bled in slaughterhouses (cattle, sheep and goats, pigs, horses and poultry).\nMeat from game is not considered butchery meat and is counted separately.\nMeat is classified as:\n\u2022 Red meat: adult bovines, older lambs and horses, \n\u2022 White meat: veal, milk-fed lamb, pork and poultry in France. For Anglo-Saxons, who have imposed their viewpoint throughout the world, pork is considered a red meat. \n\u2022 The meat of ground game or game birds is often called \u201Cblack meat\u201D but also and depending on the species concerned, venison, hunting meat, bush meat.\nMeat is also the object of many different regulatory definitions according to the following themes:\n\u2022 Health: according to EC regulation no; 853/2004, meat is the edible part, including the blood, of domestic ungulates, birds, lagomorpha (for example, rabbits), all types of wild and farmed game;\t\n\u2022 Consumer information: according to EC regulation no. 1169/2011. Meat from different animal species, with different genetics, different production systems, different diets and according to the species of different breeds and butchery categories present different characteristics:\n\u2022 structure of their tissues;\n\u2022 quantity and types of muscular fibers;\n\u2022 composition of their muscles according to their location in the carcass and even within the same muscle;\n\u2022 evolution after the animal\u2019s death: final pH, total pigments and glycolytic potential (GP=2* (glycol-gene+glucose+glucose-6-P) = lactate in ?mole lactate\tg fresh tissue. \nAll these factors explain the variability of the aptitude of meats for conversion (from muscle) and their nutritional and sensorial quality in terms of tenderness, juiciness and flavor, on which the consumer\u2019s acceptance depends.\nTo go a little further: The French word for meat, viande, comes from the Latin vivenda, which means \u201Cthat which is necessary to human life.\u201D The exact sense of the French word for flesh, chair, is contained in the Latin carnis (meat).\n\u201CLenten meat\u201D designated fish eaten during the Christian period of fasting before Easter, Lent."@en . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#definition> "Dans chaque esp\u00E8ce (bovine, ovine, etc.), les animaux pr\u00E9sentant les m\u00EAmes caract\u00E9ristiques ph\u00E9notypiques (caract\u00E8res ext\u00E9rieurs constants et h\u00E9r\u00E9ditaires : robe, corne) constituent une race. Toutes ces caract\u00E9ristiques souvent appel\u00E9es standard de la race sont fix\u00E9es par le livre g\u00E9n\u00E9alogique de la race. Seuls peuvent \u00EAtre inscrits dans le livre g\u00E9n\u00E9alogique de chaque race les animaux qui sont jug\u00E9s conformes au standard par une commission d\u2019experts. Pour aller plus loin : L\u2019arr\u00EAt\u00E9 du 17 juillet 2018 fixe la liste des races des esp\u00E8ces bovine, ovine, caprine et porcine reconnues et pr\u00E9cisant les ressources zoo g\u00E9n\u00E9tiques pr\u00E9sentant un int\u00E9r\u00EAt pour la conservation du patrimoine g\u00E9n\u00E9tique du cheptel et l\u2019am\u00E9nagement du territoire."@fr . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#prefLabel> "meat"@en . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#prefLabel> "viande"@fr . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C1004> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C1069> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C1113> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C1358> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C1552> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C1553> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C1554> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C1555> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C1556> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C193> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C342> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C427> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C496> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C512> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C549> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#narrower> <http://opendata.inrae.fr/ThViande/C678> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#related> <http://opendata.inrae.fr/ThViande/C637> . <http://opendata.inrae.fr/ThViande/C514> <http://data.bioontology.org/metadata/def/mappingLoom> "meat" . <http://opendata.inrae.fr/ThViande/C514> <http://data.bioontology.org/metadata/def/mappingSameURI> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#topConceptOf> <http://opendata.inrae.fr/ThViande/MeatThesaurus> . <http://opendata.inrae.fr/ThViande/C514> <http://www.w3.org/2004/02/skos/core#inScheme> <http://opendata.inrae.fr/ThViande/MeatThesaurus> . <http://opendata.inrae.fr/ThViande/C1004> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C1069> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C1113> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C1358> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C1552> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C1553> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C1554> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C1555> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C1556> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C193> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C342> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C427> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C496> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C512> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C549> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C678> <http://www.w3.org/2004/02/skos/core#broader> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/C514> <http://data.bioontology.org/metadata/def/mappingSameURI> <http://opendata.inrae.fr/ThViande/C514> . <http://opendata.inrae.fr/ThViande/MeatThesaurus> <http://www.w3.org/2004/02/skos/core#hasTopConcept> <http://opendata.inrae.fr/ThViande/C514> .