<?xml version="1.0" encoding="UTF-8"?> <rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:ns0="http://opendata.inrae.fr/ThViande/" xmlns:owl="http://www.w3.org/2002/07/owl#" xmlns:skos="http://www.w3.org/2004/02/skos/core#" xmlns:metadata_def="http://data.bioontology.org/metadata/def/"> <owl:NamedIndividual rdf:about="http://opendata.inrae.fr/ThViande/C514"> <rdf:type rdf:resource="http://www.w3.org/2004/02/skos/core#Concept"/> <skos:prefLabel xml:lang="fr">viande</skos:prefLabel> <skos:prefLabel xml:lang="en">meat</skos:prefLabel> <metadata_def:mappingSameURI rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> <metadata_def:mappingLoom>meat</metadata_def:mappingLoom> <skos:definition xml:lang="fr">Dans chaque espèce (bovine, ovine, etc.), les animaux présentant les mêmes caractéristiques phénotypiques (caractères extérieurs constants et héréditaires : robe, corne) constituent une race. Toutes ces caractéristiques souvent appelées standard de la race sont fixées par le livre généalogique de la race. Seuls peuvent être inscrits dans le livre généalogique de chaque race les animaux qui sont jugés conformes au standard par une commission d’experts. Pour aller plus loin : L’arrêté du 17 juillet 2018 fixe la liste des races des espèces bovine, ovine, caprine et porcine reconnues et précisant les ressources zoo génétiques présentant un intérêt pour la conservation du patrimoine génétique du cheptel et l’aménagement du territoire.</skos:definition> <skos:definition xml:lang="en">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). Meat from game is not considered butchery meat and is counted separately. Meat is classified as: • Red meat: adult bovines, older lambs and horses, • 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. • The meat of ground game or game birds is often called “black meat” but also and depending on the species concerned, venison, hunting meat, bush meat. Meat is also the object of many different regulatory definitions according to the following themes: • 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; • 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: • structure of their tissues; • quantity and types of muscular fibers; • composition of their muscles according to their location in the carcass and even within the same muscle; • evolution after the animal’s death: final pH, total pigments and glycolytic potential (GP=2* (glycol-gene+glucose+glucose-6-P) = lactate in ?mole lactate g fresh tissue. All 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’s acceptance depends. To go a little further: The French word for meat, viande, comes from the Latin vivenda, which means “that which is necessary to human life.” The exact sense of the French word for flesh, chair, is contained in the Latin carnis (meat). “Lenten meat” designated fish eaten during the Christian period of fasting before Easter, Lent.</skos:definition> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C1555"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C1556"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C1113"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C427"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C342"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C549"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C193"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C678"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C512"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C1554"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C1553"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C1358"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C496"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C1069"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C1552"/> <skos:narrower rdf:resource="http://opendata.inrae.fr/ThViande/C1004"/> <skos:inScheme rdf:resource="http://opendata.inrae.fr/ThViande/MeatThesaurus"/> <skos:topConceptOf rdf:resource="http://opendata.inrae.fr/ThViande/MeatThesaurus"/> <skos:related rdf:resource="http://opendata.inrae.fr/ThViande/C637"/> </owl:NamedIndividual> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C1004"> <skos:broader> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C514"> <metadata_def:mappingSameURI rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> </skos:broader> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C1069"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C1113"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C1358"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C1552"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C1553"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C1554"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C1555"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C1556"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C193"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C342"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C427"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C496"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C512"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C549"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/C678"> <skos:broader rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> <rdf:Description rdf:about="http://opendata.inrae.fr/ThViande/MeatThesaurus"> <skos:hasTopConcept rdf:resource="http://opendata.inrae.fr/ThViande/C514"/> </rdf:Description> </rdf:RDF>