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Descriptor English: Red Meat
Descriptor Spanish: Carne Roja
Descriptor carne roja
Entry term(s) carne de cordero
ternera
Scope note: Carne, como la carne de vacuno, caprino, cerdo o cordero, que contiene más MIOGLOBINA que las AVES DE CORRAL o los MARISCOS.
Descriptor Portuguese: Carne Vermelha
Descriptor French: Viande rouge
Entry term(s): Viande de boeuf
Tree number(s): G07.203.300.600.813
J02.500.600.813
RDF Unique Identifier: https://id.nlm.nih.gov/mesh/D000069466
Scope note: Meat such as beef, goat, pork, or lamb which contains more MYOGLOBIN than POULTRY or SEAFOOD.
Allowable Qualifiers: AE effets indésirables
AN analyse
CL classification
EC économie
HI histoire
MI microbiologie
PO intoxication
PS parasitologie
RE effets des radiations
SD ressources et distribution
SN statistiques et données numériques
ST normes
TO toxicité
VI virologie
DeCS ID: 56125
Unique ID: D000069466
Documents indexed in the Virtual Health Library (VHL): Click here to access the VHL documents
Date Established: 2016/01/01
Date of Entry: 2015/07/01
Revision Date: 2019/05/06
Viande rouge - Preferred
Concept UI M000605830
Preferred term Viande rouge
Viande de boeuf - Narrower
Concept UI M000605831
Preferred term Viande de boeuf



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