Terminology Service for NFDI4Health
meat tenderness
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http://opendata.inra.fr/ATOL/ATOL_0001670
toute caractéristique mesurable ou observable associée aux attributs mécaniques de texture, liés à la force requise pour accomplir une déformation donnée ou une pénétration dans la viande. Une viande tendre requiert peu de force
any measurable or observable characteristic related to the mechanical textural attribute relating to the force required to achieve a given deformation or penetration of meat. A tender meat requires a low force
Term info
Label
meat tenderness
Synonyms
- flesh tenderness
prefixIRI
ATOL_0001670
references
INRA:PHASE "INRA PHASE"
subsetAbsent
HorseAbsent, GoatAbsent, MouseAbsent, SoleAbsent, ZebraFishAbsent
subsetPresent
ChickenPresent, TroutPresent, QuailPresent, DuckPresent, RabbitPresent, TurkeyPresent, PigPresent, CarpPresent, SalmonPresent, SeaBassPresent, GoosePresent, CodPresent, SeaBreamPresent, CattlePresent, SheepPresent, TilapiaPresent