{"data":{"type":"samples","id":"ERS074454","attributes":{"latitude":60.2294,"longitude":25.0209,"biosample":"SAMEA1322272","sample-metadata":[{"key":"project name","value":"Microbial metagenomics in broiler meat","unit":null},{"key":"geographic location (longitude)","value":"25.020865","unit":null},{"key":"geographic location (country and/or sea,region)","value":"Helsinki, Finland","unit":null},{"key":"collection date","value":"2009-APR-02","unit":null},{"key":"environment (biome)","value":"terrestrial biome","unit":null},{"key":"environment (feature)","value":"food processing factory","unit":null},{"key":"environment (material)","value":"poultry product","unit":null},{"key":"amount or size of sample collected","value":"2800","unit":"g"},{"key":"sequencing method","value":"pyrosequencing","unit":null},{"key":"depth","value":"0","unit":"m"},{"key":"elevation","value":"not measured","unit":"m"},{"key":"miscellaneous parameter","value":"food storage period:13 days","unit":null},{"key":"pH","value":"5.9","unit":null},{"key":"geographic location (latitude)","value":"60.229435","unit":null},{"key":"miscellaneous parameter2","value":"food storage temperature:6 degrees celcius","unit":null},{"key":"alt id - submitted sample id","value":"Marinated broiler meat","unit":null},{"key":"food preparation - method","value":"Marinated broiler fillet strips packaged under modified atmosphere containing nitrogen and carbon dioxide, packaged at +6 degrees celcius for 13 days. The concentrations (wt/wt) of the marinade components in the final preparation were: 0.66% glucose, 0.068% acetic acid and 0.89% NaCl. </DESCRIPTION>","unit":null},{"key":"food preparation - ingredients","value":"broiler fillet strips with 0.89% (w/w) NaCl, 0.068% (w/w) Acetic acid and 0.66% (w/w) Glucose","unit":null},{"key":"sample weight for DNA extraction","value":"175","unit":"g"},{"key":"GOLD sample classification","value":"Engineered > Food production > Unclassified > Unclassified > Unclassified","unit":null},{"key":"NCBI sample classification","value":"870726","unit":null},{"key":"instrument model","value":"454 GS FLX Titanium","unit":null}],"accession":"ERS074454","analysis-completed":"2011-11-24","collection-date":"2009-04-02","geo-loc-name":"Finland:Helsinki","sample-desc":"Marinated broiler fillet strips packaged under modified atmosphere containing nitrogen and carbon dioxide, packaged at +6 degrees celcius for 13 days. The concentrations (wt/wt) of the marinade components in the final preparation were: 0.66% glucose, 0.068% acetic acid and 0.89% NaCl.","environment-biome":"terrestrial biome","environment-feature":"food processing factory","environment-material":"poultry product","sample-name":"Marinated broiler meat","sample-alias":"Marinated broiler meat","host-tax-id":null,"species":null,"last-update":"2015-08-13T15:30:54"},"relationships":{"biome":{"data":{"type":"biomes","id":"root:Engineered:Food production"},"links":{"related":"https://www.ebi.ac.uk/metagenomics/api/v1/biomes/root:Engineered:Food%20production?format=json"}},"studies":{"links":{"related":"https://www.ebi.ac.uk/metagenomics/api/v1/samples/ERS074454/studies?format=json"},"data":[{"type":"studies","id":"MGYS00000293","links":{"self":"https://www.ebi.ac.uk/metagenomics/api/v1/studies/MGYS00000293?format=json"}}]},"runs":{"links":{"related":"https://www.ebi.ac.uk/metagenomics/api/v1/samples/ERS074454/runs?format=json"}}},"links":{"self":"https://www.ebi.ac.uk/metagenomics/api/v1/samples/ERS074454?format=json"}}}