MESCO (MEat Supply Chain Ontology):

MESCO (MEat Supply Chain Ontology): An ontology for supporting
traceability in the meat supply chain

a b s t r a c t
Traceability plays an important role in the food industry because it is directly connected with food
quality and safety. Safety, in fact, can only be guaranteed by following food products along the entire
supply chain. In the last years, a series of food safety scandals have invested the meat sector, highlighting
the lack of common standards for information encoding and management and the inability to link food
products with the elements involved in their transformation process. This paper describes the MEat
Supply Chain Ontology (MESCO), an ontology developed for supporting the management of meat
traceability along the whole supply chain. In particular, in this paper the authors instantiate MESCO to
take the problem of meat traceability from the farmer to the final consumer. The article describes the
main features of MESCO, illustrating the different steps followed for its development and some example
of application. MESCO has been validated and interrogated through the formulation of several queries
expressed in Description Logic (DL), executed using the Pellet reasoner, to deal with different scenarios
and problems of traceability. The results show that MESCO is able to represent all the knowledge and
information related to the meat traceability domain into a single ontology, enabling interoperability
among different systems and allowing for integrating the heterogeneous databases adopted by each
actor involved in the supply chain. One of the main advantages in using MESCO is the facility in obtaining
essential data, fundamental in case of food outbreak disease, addressing the key issues that makes the
job of food safety agents frustrating.

Meat supply chain: actors and process analysis
The meat supply chain refers to the complexity of stages of meat
production and processing that, starting from the farming of animals
and passing through the slaughtering and processing of fresh
meat, provides the most important source of proteins for humans.
The main actors involved in a typical meat supply chain include
feed and products suppliers, primary producers or farmers, transporters,
slaughterhouses, processors or transformation industry,
wholesaler, distributors and final consumers (Fig. 1).
The first stage of the meat supply chain is concerned with the
primary production. At this level, a primary producer can be represented
by a breeder devoted to the animals' reproduction or by a
farmer involved in the process of rearing of animals.
The second step refers to the activities carried out at the processing
company where animals are slaughtered and meat processed
and packaged. The slaughterhouse is responsible for the
slaughtering of the animal and its division in half carcasses. In
particular, the slaughtering process refers the set of operations
ranging from the stunning of the division in half, including jugulation
and bleeding, skinning, gutting, any division in half,
grooming, etc. The half carcasses are then processed into specific
meat or meat cuts at the transformation company. The different
meat cuts can be packed before being pre-transported and stored or
can be used as ingredients for obtaining meat products at the industrial
level, such as sausages and ready meals.
Packaged products are finally transported to wholesale points or
distributed to the retailers. At the wholesale stage extensive
warehousing and inventory management activities are carried out.
Food stores, catering services, and restaurants generally represent
the retailing stage, which is commonly known as the last stage
before the consumer purchase of consumer.

Results (Indonesian) 1:

MESCO (daging menyediakan jaringan ontologi): Ontologi untuk mendukungketertelusuran dalam rantai pasokan dagingb s t r c tPenelusuran memainkan peran penting dalam industri makanan karena itu terhubung langsung dengan makanankualitas dan keselamatan. Keselamatan, pada kenyataannya, hanya dapat dijamin oleh produk makanan berikut sepanjang seluruhrantai pasokan. Dalam tahun terakhir, serangkaian skandal keselamatan makanan telah menginvestasikan sektor daging, menyorotikurangnya umum standar untuk pengkodean informasi dan manajemen dan ketidakmampuan untuk menghubungkan makananproduk dengan unsur-unsur yang terlibat dalam proses transformasi mereka. Makalah ini menjelaskan dagingMenyediakan jaringan ontologi (MESCO), Ontologi yang dikembangkan untuk mendukung pengelolaan dagingditelusuri sepanjang rantai suplai keseluruhan. Khususnya, dalam tulisan ini para penulis instantiate MESCO untukmengambil masalah daging ditelusuri dari petani untuk konsumen akhir. Artikel tersebut menjelaskanFitur utama dari MESCO, menggambarkan berbagai langkah diikuti untuk pengembangan dan beberapa contohaplikasi. MESCO telah divalidasi dan diinterogasi melalui perumusan beberapa querydinyatakan dalam deskripsi logika (DL), dijalankan menggunakan ia pelet, untuk berurusan dengan skenario yang berbedadan masalah ditelusuri. Hasilnya menunjukkan bahwa MESCO ini dapat mewakili semua pengetahuan daninformasi yang terkait dengan domain penelusuran daging ke ontologi tunggal, memungkinkan interoperabilitasdi antara sistem yang berbeda dan memungkinkan untuk mengintegrasikan database heterogen diadopsi oleh masing-masingaktor yang terlibat dalam rantai pasokan. Salah satu keuntungan utama dalam menggunakan MESCO adalah fasilitas dalam memperolehdata penting, mendasar dalam hal makanan wabah penyakit, menangani kunci masalah yang membuatpekerjaan agen-agen keamanan makanan frustasi.Rantai pasokan daging: aktor dan proses analisisRantai pasokan daging mengacu pada kompleksitas tahap dagingproduksi dan pengolahan itu, mulai dari pertanian dari hewandan melewati penyembelihan dan pemrosesan segardaging, menyediakan sumber protein terpenting bagi manusia.Termasuk pelaku utama yang terlibat dalam rantai pasokan khas dagingpakan dan pemasok produk, produsen utama atau petani, pengangkut,rumah pemotongan hewan, prosesor, atau transformasi industri,Grosir, distributor, dan konsumen akhir (Fig. 1).Tahap pertama dari rantai pasokan daging yang bersangkutan denganproduksi primer. Pada tingkat ini, produsen utama dapat diwakilioleh seorang peternak yang dikhususkan untuk reproduksi hewan atau olehpetani terlibat dalam proses membesarkan hewan.Langkah kedua mengacu pada kegiatan yang dilakukan di pengolahanperusahaan mana hewan disembelih dan daging olahandan dikemas. Rumah jagal bertanggung jawab untukpenyembelihan hewan dan divisi dalam setengah karkas. Dalamkhususnya, proses pemotongan merujuk kumpulan operasiranging from the stunning of the division in half, including jugulationand bleeding, skinning, gutting, any division in half,grooming, etc. The half carcasses are then processed into specificmeat or meat cuts at the transformation company. The differentmeat cuts can be packed before being pre-transported and stored orcan be used as ingredients for obtaining meat products at the industriallevel, such as sausages and ready meals.Packaged products are finally transported to wholesale points ordistributed to the retailers. At the wholesale stage extensivewarehousing and inventory management activities are carried out.Food stores, catering services, and restaurants generally representthe retailing stage, which is commonly known as the last stagebefore the consumer purchase of consumer.