@prefix nalt: <https://lod.nal.usda.gov/nalt/> .
@prefix rdf: <http://www.w3.org/1999/02/22-rdf-syntax-ns#> .
@prefix dc: <http://purl.org/dc/terms/> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix skos: <http://www.w3.org/2004/02/skos/core#> .
@prefix ns0: <https://lod.nal.usda.gov/naltv#> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .

nalt:22333_def
  rdf:value "La presencia de tiras delgadas o manchas de grasa dentro de un corte de carne. Más marmolado por lo general se asocia con mayor palatabilidad."@es, "The presence of thin strips or flecks of fat within a meat cut. More marbling is usually associated with greater palatability."@en ;
  dc:source "NAL Thesaurus Staff" ;
  a <https://lod.nal.usda.gov/naltv#Definition> .

<https://lod.nal.usda.gov/naltv#Product>
  rdfs:label "Product"@en ;
  a owl:Class .

nalt:16311
  skos:prefLabel "calidad de la carne"@es, "meat quality"@en ;
  a <https://lod.nal.usda.gov/naltv#Product>, skos:Concept ;
  skos:narrower nalt:22333 .

nalt:15062
  skos:prefLabel "composición de la carcasa"@es, "carcass composition"@en ;
  a <https://lod.nal.usda.gov/naltv#Product>, skos:Concept ;
  skos:related nalt:22333 .

nalt:190794
  skos:prefLabel "grasa intramuscular"@es, "intramuscular fat"@en ;
  a <https://lod.nal.usda.gov/naltv#Topic>, skos:Concept ;
  skos:related nalt:22333 .

<https://lod.nal.usda.gov/nalt>
  rdfs:label "NALT Full"@en ;
  a skos:ConceptScheme .

nalt:22333
  ns0:marc001 "22482" ;
  a skos:Concept, ns0:Product ;
  skos:inScheme <https://lod.nal.usda.gov/nalt-core>, <https://lod.nal.usda.gov/nalt> ;
  skos:broader nalt:16311 ;
  skos:prefLabel "marmolado"@es, "marbling"@en ;
  skos:related nalt:15062, nalt:190794 ;
  dc:created "2006-01-19"^^xsd:date ;
  dc:modified "2012-11-30"^^xsd:date ;
  skos:definition nalt:22333_def ;
  skos:exactMatch <http://id.agrisemantics.org/gacs/C16467> .