Ontologies
MEAT-T
Meat Thesaurus (MEAT-T)
SKOS
Last submission date February 13, 2022
ID http://opendata.inrae.fr/ThViande/C1110
http://opendata.inrae.fr/ThViande/C1110
https://agroportal.lirmm.fr/ontologies/MEAT-T/C1110
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Preferred name

cutting

Definitions
Operation that follows chilling after slaughtering. The carcass, for bovines, undergoes wholesale cutting into quarters, legs, shoulders, globe, etc. Retail cutting is next, to individualize muscles or groups of muscles: the full loin and rump, the full loin without the rump, the shoulder in bovines; the leg, loin, shoulder and belly in pigs. More specialized cutting, done in a cutting plant or by the retail butcher, leads to individual, ready-to-cook portions. In the industry, the term UVCI (consumer sale units) is used.
In schemes
Type http://www.w3.org/2004/02/skos/core#Concept
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