Class information for:
Level 1: LIVESTOCK PROD TECHNOL//FRANKFURTERS//LOW FAT

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
3096 1986 30.7 45%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
305 17803 MEAT SCIENCE//BEEF//MEAT QUALITY

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 LIVESTOCK PROD TECHNOL Address 54 39% 6% 110
2 FRANKFURTERS Author keyword 35 50% 3% 51
3 LOW FAT Author keyword 35 37% 4% 75
4 FRANKFURTER Author keyword 24 57% 1% 29
5 PATTIES Author keyword 20 57% 1% 24
6 LOW FAT SAUSAGES Author keyword 19 76% 1% 13
7 LOW FAT SAUSAGE Author keyword 15 82% 0% 9
8 RICE BRAN FIBER Author keyword 15 88% 0% 7
9 HEALTHIER OIL COMBINATION Author keyword 12 86% 0% 6
10 LOW FAT MEAT PRODUCTS Author keyword 11 100% 0% 6

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 FRANKFURTERS 35 50% 3% 51 Search FRANKFURTERS Search FRANKFURTERS
2 LOW FAT 35 37% 4% 75 Search LOW+FAT Search LOW+FAT
3 FRANKFURTER 24 57% 1% 29 Search FRANKFURTER Search FRANKFURTER
4 PATTIES 20 57% 1% 24 Search PATTIES Search PATTIES
5 LOW FAT SAUSAGES 19 76% 1% 13 Search LOW+FAT+SAUSAGES Search LOW+FAT+SAUSAGES
6 LOW FAT SAUSAGE 15 82% 0% 9 Search LOW+FAT+SAUSAGE Search LOW+FAT+SAUSAGE
7 RICE BRAN FIBER 15 88% 0% 7 Search RICE+BRAN+FIBER Search RICE+BRAN+FIBER
8 HEALTHIER OIL COMBINATION 12 86% 0% 6 Search HEALTHIER+OIL+COMBINATION Search HEALTHIER+OIL+COMBINATION
9 LOW FAT MEAT PRODUCTS 11 100% 0% 6 Search LOW+FAT+MEAT+PRODUCTS Search LOW+FAT+MEAT+PRODUCTS
10 EMULSION SAUSAGE 11 78% 0% 7 Search EMULSION+SAUSAGE Search EMULSION+SAUSAGE

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 FRANKFURTERS 209 62% 11% 219
2 30 PERCENT FAT 135 97% 2% 37
3 TEXTURE MODIFYING INGREDIENTS 102 100% 2% 30
4 ADDED WATER BOLOGNA 94 97% 1% 28
5 LOW FAT FRANKFURTERS 82 86% 2% 42
6 PORK BACKFAT 77 71% 3% 62
7 REPLACING PORK BACKFAT 73 88% 2% 35
8 LEMON ALBEDO 72 91% 2% 30
9 QUALITY CHARACTERISTICS 56 28% 9% 174
10 GROUND BEEF PATTIES 51 53% 3% 67

Journals


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 JOURNAL OF MUSCLE FOODS 5 11% 2% 43

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Novel trends in development of dietary fiber rich meat products-a critical review 2015 2 122 61%
Effect of Dietary Fiber on Properties and Acceptance of Meat Products: A Review 2015 1 46 65%
Reducing the fat content in ground beef without sacrificing quality: A review 2012 16 78 78%
Healthier meat and meat products: their role as functional foods 2001 173 24 63%
New formulations for healthier dry fermented sausages: a review 2004 54 48 75%
Meat products as functional foods: A review 2005 53 50 70%
Functional ingredients for poultry meat products 2013 18 49 27%
Low-Sodium Meat Products: Retaining Salty Taste for Sweet Health 2012 8 90 59%
Substitution of Saturated Fat in Processed Meat Products: A Review 2012 6 60 57%
Utilization of restructuring technology in the production of meat products: a review 2009 9 82 70%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 LIVESTOCK PROD TECHNOL 54 39% 5.5% 110
2 FOOD SCI BIOTECHNOL ANIM OURCES 10 16% 3.0% 59
3 FOOD TECHNOL HUMAN NUTR FOOD SAFETY 9 83% 0.3% 5
4 MEAT SCI CULTURE 8 44% 0.7% 14
5 FOOD BIOL OURCES EXAMINAT 6 43% 0.5% 10
6 GOAT PROD TECHNOL 4 50% 0.3% 6
7 FOOD SCI FOOD TECHNOL TOXICOL 3 100% 0.2% 3
8 ESCUELA POLITECN SUPER ORIHUELA 2 12% 1.0% 20
9 MEAT FISH POULTRY TECHNOL 2 15% 0.8% 15
10 CIENCIA TECNOL CARNE PROD CARN PESCADO 2 44% 0.2% 4

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000226260 MARINATION//NMR T 2 RELAXATION//TUMBLING
2 0.0000173021 HBEREICH LANDWIRT AFT OKOTROPHOL LANDESPFLEG//MEAT CUTTING//HBEREICH LANDWIRT AFT OKOTROPHOL LAND AF
3 0.0000127471 SURIMI//SUWARI//MODORI
4 0.0000119226 LIPID OXIDATION//MUSCLE BIOL MEAT SCI//WARMED OVER FLAVOUR
5 0.0000112246 DRY CURED HAM//FERMENTED SAUSAGE//FERMENTED SAUSAGES
6 0.0000105345 LAURIC ARGINATE//CIG KOFTE//SODIUM LACTATE
7 0.0000087404 MECHANICALLY RECOVERED MEAT//MECHANICALLY SEPARATED MEAT//MECHANICAL DEBONING
8 0.0000082068 FINELY COMMINUTED LIVER SAUSAGE//LIVER SAUSAGE//LIVER FAT RATIO
9 0.0000069683 BLOWN PACK SPOILAGE//CLOSTRIDIUM ESTERTHETICUM//SOUS VIDE
10 0.0000068004 BEEF JERKY//CHINESE STYLE PORK JERKY//PORK JERKY