Beef Flavor Intensity [LPT:1000765] — any measurable or observable characteristic related to the intensity of the distinctive flavor of beef in cooked meat
Beef Odor Intensity [LPT:1000767] — any measurable or observable characteristic related to the subjective score describing the perceived intensity of the smell of cooked beef
Belly Composition Trait [LPT:0000069] — any measurable or observable characteristic related to the qualitative or quantitative makeup of the cut obtained from the underside of the pig
Belly Fat Area [LPT:0000149] — any measurable or observable characteristic related to the two-dimensional extent of the adipose tissue on the cut obtained from the underside of the pig
Belly Muscle Percentage [LPT:0000078] — any measurable or observable characteristic related to the relative heaviness of the muscle tissue in the cut obtained from the underside of the pig, expressed as a percentage of belly weight
Belly Percentage [LPT:0000077] — any measurable or observable characteristic related to the relative heaviness of the cut obtained from the underside of the pig, expressed as a percentage of carcass weight
Belly Size Trait [LPT:0000068] — any measurable or observable characteristic related to the physical dimensions of the cut obtained from the underside of the pig
Belly Thickness [LPT:0000154] — any measurable or observable characteristic related to the distance between the surfaces of the cut obtained from the underside of the pig
Belly Trait [LPT:0000061] — any measurable or observable characteristic related to the cut obtained from the underside of the pig
Belly Weight [LPT:1000408] — any measurable or observable characteristic related to the relative heaviness of the cut obtained from the underside of the pig
Breast Composition Trait (poultry) [LPT:0000165] — any measurable or observable characteristic related to the qualitative or quantitative makeup of the cut containing the pectoralis major and pectoralis minor
Breast Percentage [LPT:0000128] — any measurable or observable characteristic related to the relative heaviness of the breast muscle, bone, and skin, expressed as a percentage of carcass/body weight
Breast Size Trait (poultry) [LPT:0000164] — any measurable or observable characteristic related to the physical dimensions of the cut containing the pectoralis major and pectoralis minor
Breast Trait (poultry) [LPT:0000090] — any measurable or observable characteristic related to the cut containing the pectoralis major and pectoralis minor
Breast Weight [LPT:0000127] — any measurable or observable characteristic related to the relative heaviness of the entire cut containing the pectoralis major and pectoralis minor, including skin and bone
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Standardized Trait Nomenclature