Ontologies
MEAT-T
Meat Thesaurus (MEAT-T)
SKOS
Last submission date February 13, 2022
ID http://opendata.inrae.fr/ThViande/C461
http://opendata.inrae.fr/ThViande/C461
https://agroportal.lirmm.fr/ontologies/MEAT-T/C461
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Preferred name

slaughtering

Definitions
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.
In schemes
Type http://www.w3.org/2004/02/skos/core#Concept
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