Published
meat
vr.tr.meat · thing-q10990
Let an agent handle meat by species, cut, processing, safety and labelling, and respect dietary and religious rules.
Thing Registry Physical world and living systems PHY.MAT
Bundle → Layer → Finding → QuestionsClassifiersWhat it isWhy it existsDistinguishing featuresWhat robots and AI may and may not doMoral aspectsOwnersLinks to other meta-modelsIdentity and identifiersDirect propertiesRecognitionCapabilities and actionsHazards and failure modesStandards and interfacesContext of useSources
Bundle → Layer → Finding → Questions Filled
4 bundles · 8 layers · 8 findings · 16 questions
Identity Which meat.
Species and cut
Source.
Identity
Species and cut.
- Which animal and cut is it? definition
- Is the species correctly labelled? boundary
Origin
Where it comes from.
Origin
Origin and establishment.
- Where was the animal born, reared and slaughtered? provenance
- What is the health mark? provenance
Safety Handling and cooking.
Storage
Chilling and freezing.
Storage
Storage rules.
- How should it be stored, and for how long? action
- How should it be thawed? action
Cooking
Core temperature.
Cooking
Safe cooking.
- To what core temperature should it be cooked? action
- How is cross-contamination avoided? action
Diet Nutrition and rules.
Nutrition
Nutrients and guidance.
Nutrition
Nutritional content and guidance.
- What does it provide nutritionally? measurement
- What does official guidance say about intake? provenance
Dietary rules
Halal, kosher, vegetarian.
Dietary rules
Religious and dietary rules.
- Is it certified halal or kosher, by whom? provenance
- Is it suitable for the stated diet? boundary
Welfare and environment Production impacts.
Welfare
Animal welfare.
Welfare
Welfare standards.
- Which welfare standards applied? provenance
- Is there a label showing them? provenance
Environment
Footprint.
Footprint
Environmental footprint.
- What is its environmental footprint? measurement
- Which method? provenance
Classifiers Filled
- Family
- Thing Registry
- Category
- Physical world and living systems
- Entry kind
- thing
- Plane
- PHY
- Domain
- PHY.MAT
- Other names and narrower kinds
- Thiebou Yapp, goose breast, smoked goose breast, rib eye steak, minced meat, offal, pork tenderloin, poultry meat, Apohtin, Ttavas, Schweinsbraten, Ambelopoulia
What it is Filled
Animal flesh eaten as food, mainly muscle tissue of mammals and birds, including cuts, minced meat and offal, fresh or processed.
Why it exists Filled
Let an agent handle meat by species, cut, processing, safety and labelling, and respect dietary and religious rules.
Distinguishing features Filled
- Animal flesh used as food
- Species and cut matter for cooking and safety
- Processed meats are classed as carcinogenic (IARC Group 1)
- Religious slaughter and dietary rules apply to many people
What robots and AI may and may not do Filled
Must not
- Serve meat that is past its use-by date, kept warm too long or not cooked through where required.
- Misrepresent the species, origin, halal or kosher status of meat.
- Serve meat to a person who has declared they do not eat it.
- Let raw meat contaminate food that will be eaten raw.
Only with a human decision
- Offering meat in settings where diners' dietary rules are unknown.
May
- Store, prepare and cook meat following food hygiene and cold-chain rules.
- Report the species, cut, origin and use-by date from labels.
Moral aspects Filled
- Meat production raises questions of animal welfare and slaughter practice.
- Religious and ethical diets must be honoured, and mislabelling betrays that trust.
- Livestock farming has large effects on land, water and climate.
Who is affected
- Animals raised for food
- People who eat the meat
- People with religious or ethical diets
Owners Filled
Steward
The food business that sells it; food safety authorities enforce the rules.
Links to other meta-models Filled
parent
- Q12973313 - registry parent class
- Q13119823 - registry parent class
- Q2095 - registry parent class
- Q25403900 - registry parent class
- Q3955017 - registry parent class
- Q629103 - registry parent class
related
- food - non-vegetarian
- animal - source
- food safety law - hygiene
contains
- protein - nutrient
What else AI and robots need to interact with it Filled
Identity and identifiers required Filled
- Vercy registry: vr.tr.meat
- Wikidata: Q10990 (https://www.wikidata.org/wiki/Q10990)
- health mark: oval mark with approval number EU approved establishments
- origin label: country of birth, rearing, slaughter labelling
Direct properties required Filled
- safe core temperature: 63-75 degrees C - depends on meat type and guidance
- refrigeration: 0-4 degrees C
Recognition required Filled
- Cut and species on labels
- Health marks and origin labels
- Colour does not prove freshness
- Red or pale muscle with fat, in cuts such as steaks, minced meat or offal; processed forms such as smoked goose breast.
Capabilities and actions required Filled
- cook and eat it
- store it safely
- label origin and processing
- avoid it, for dietary or religious reasons
Hazards and failure modes required Filled
- Foodborne illness from undercooking or cross-contamination
- Mislabelled species
- Health risks of high processed meat intake
Standards and interfaces required Filled
- EU Regulation 853/2004 on food of animal origin
- Origin labelling rules
- Halal and kosher certification schemes
Context of use required Filled
- Food, a source of protein, iron and other nutrients.
- red meat
- poultry
- game
- offal
- processed meats such as smoked and cured meats
- minced meat
Sources Filled
- Wikidata item Q10990: meat - identity and sense of the item
- Wikipedia: Meat - general description of the item
Open questions
- Should species and cuts be separate entries?
- How should religious certification be recorded?
- How should health guidance be linked?
Machine files
Provenance
thing registry research (pass 2) · unreviewed
Built from: models/things/publications/thing-q10990/spec.json