Terminology Service < Semantic Lookup Platform

All terms in ATOL

Label	Id	Description
digesta B12 vitamin content	ATOL_0001382	[any measurable characteristic related to the concentration of cobalamin (CHEBI:30411) in digesta]
meat protein quantity	ATOL_0000051	[toute mesure de la quantité de protéines (CHEBI:36080) dans la viande, any measure of the quantity of meat proteins (CHEBI:36080) ]
digesta B9 vitamin content	ATOL_0001381	[any measurable characteristic related to the concentration of the folic acid (CHEBI:27470) in digesta]
digesta B8 vitamin content	ATOL_0001380	[any measurable characteristic related to the concentration of the biotin (CHEBI:15956) in digesta]
fatty liver texture	ATOL_0002239	[any observable or measurable characteristic of the mechanical, geometrical and surface attributes of fatty liver perceptible by means of mechanical, tactile and, where appropriate, visual and auditory receptors]
fatty liver pH	ATOL_0002238	[any measurable or observable characteristic related to the relative acidity or alkalinity of fatty liver, as measured by the concentration of hydrogen ion]
fatty liver physico-chemical trait	ATOL_0002237	[any measure related to both physics and chemistry characteristics of the fatty liver]
meat fatty acid content	ATOL_0000058	[any measure of the quantity of different fatty acids (CHEBI:35366) present in the meat, toute mesure de la quantité des différents acides gras (CHEBI:35366) présents dans la viande]
meat lipid quality	ATOL_0000057	[toute mesure des différents lipides dans la viande (CHEBI:18059), relative à leur quantité et à leur état, any measure of the different meat lipids (CHEBI:18059), relative to quantity and state]
meat lipid oxidation	ATOL_0000059	[toute mesure de l'oxydation des lipides (CHEBI:18059) dans la viande, any measure of the oxidation of lipids (CHEBI:18059) in the meat]
fatty liver flavour	ATOL_0002236	[any measurable or observable characteristic related to the fatty liver flavor]
fatty liver cold storage loss	ATOL_0002235	[any measurable or observable characteristic related to the decrease in the weight of a cut of fatty liver during positive cold storage, mostly due to moisture loss]
digestive microbial nitrogen production	ATOL_0001388	[quantity of nitrogen (CHEBI:29351) issued from microbial cells, including bacteria, protozoa, fungi and yeasts]
meat lipid quantity	ATOL_0000056	[toute mesure de la quantité des différents lipides (CHEBI:18059) dans la viande, any measure of the quantity of the different meat lipids (CHEBI:18059)]
digestive volatile fatty acid production	ATOL_0001387	[quantity of weak short carbon chain length organic acids: acetic (CHEBI:15366), propionic (CHEBI:30768), butyric (CHEBI:30772)... produced by microbial digestion]
fatty liver thawing loss	ATOL_0002234	[any measurable characteristic related to the loss of fluid of a fatty liver sample after a freezing thawing cycle]
muscle collagen crosslink content	ATOL_0000043	[any measure of the quantity of bonds that link the different muscle collagen chains, toute mesure de la quantité de liaisons qui unissent les différentes chaînes de collagène du muscle]
muscle connective tissue composition	ATOL_0000038	[toute caractéristique mesurable de la quantité des différents composants du tissu conjonctif du muscle, any measurable characteristics of the quantity of the different components in muscle connective tissue]
fatty liver free glucose	ATOL_0002222	[any measure of the free glucose (CHEBI:17234) present in fatty liver]
fatty liver carbohydrate trait	ATOL_0002221	[any measure related to the fatty liver carbohydrate component]