Class information for:
Level 1: PREMATURE BROWNING//COOKED COLOR//MODIFIED ATMOSPHERE PACKAGING

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
4912 1634 31.0 50%


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 PREMATURE BROWNING Author keyword 38 93% 1% 14
2 COOKED COLOR Author keyword 24 82% 1% 14
3 MODIFIED ATMOSPHERE PACKAGING Author keyword 22 17% 7% 121
4 METMYOGLOBIN REDUCING ACTIVITY Author keyword 18 83% 1% 10
5 BEEF COLOR Author keyword 15 62% 1% 16
6 MEAT PACKAGING Author keyword 12 86% 0% 6
7 BROCHOTHRIX THERMOSPHACTA Author keyword 11 47% 1% 17
8 PINK DEFECT Author keyword 11 100% 0% 6
9 CARBOXYMYOGLOBIN Author keyword 10 73% 0% 8
10 VACUUM PACKAGING Author keyword 9 17% 3% 47

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 PREMATURE BROWNING 38 93% 1% 14 Search PREMATURE+BROWNING Search PREMATURE+BROWNING
2 COOKED COLOR 24 82% 1% 14 Search COOKED+COLOR Search COOKED+COLOR
3 MODIFIED ATMOSPHERE PACKAGING 22 17% 7% 121 Search MODIFIED+ATMOSPHERE+PACKAGING Search MODIFIED+ATMOSPHERE+PACKAGING
4 METMYOGLOBIN REDUCING ACTIVITY 18 83% 1% 10 Search METMYOGLOBIN+REDUCING+ACTIVITY Search METMYOGLOBIN+REDUCING+ACTIVITY
5 BEEF COLOR 15 62% 1% 16 Search BEEF+COLOR Search BEEF+COLOR
6 MEAT PACKAGING 12 86% 0% 6 Search MEAT+PACKAGING Search MEAT+PACKAGING
7 BROCHOTHRIX THERMOSPHACTA 11 47% 1% 17 Search BROCHOTHRIX+THERMOSPHACTA Search BROCHOTHRIX+THERMOSPHACTA
8 PINK DEFECT 11 100% 0% 6 Search PINK+DEFECT Search PINK+DEFECT
9 CARBOXYMYOGLOBIN 10 73% 0% 8 Search CARBOXYMYOGLOBIN Search CARBOXYMYOGLOBIN
10 VACUUM PACKAGING 9 17% 3% 47 Search VACUUM+PACKAGING Search VACUUM+PACKAGING

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 COOKED RING SAUSAGES 45 90% 1% 19
2 INFLUENCING METMYOGLOBIN FORMATION 37 73% 2% 29
3 LEUCONOSTOC GASICOMITATUM 31 92% 1% 12
4 RESIDUAL OXYGEN 28 81% 1% 17
5 ROPY SLIME 26 80% 1% 16
6 5 BOVINE MUSCLES 24 91% 1% 10
7 SPOILAGE RELATED MICROBIOTA 23 86% 1% 12
8 LOW O 2 20 63% 1% 20
9 COLOR STABILITY 19 17% 7% 107
10 VIENNA SAUSAGES 18 83% 1% 10

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Spoilage microbiota associated to the storage of raw meat in different conditions 2012 31 151 43%
Myoglobin Chemistry and Meat Color 2013 10 110 60%
FACTORS INVOLVED IN THE DISCOLORATION OF BEEF MEAT 1990 153 14 86%
Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review 2012 14 106 45%
Packaging alternatives to deliver fresh meats using short- or long-term distribution 2001 72 58 88%
Microbiological spoilage and contamination of vacuum-packaged cooked sausages 1997 63 52 71%
MODIFIED ATMOSPHERE PACKAGING TECHNOLOGY - A REVIEW 1995 119 75 37%
Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats 2012 6 123 51%
Preservation technologies for fresh meat - A review 2010 56 86 15%
Metmyoglobin reducing activity 2005 71 73 44%

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 PROT STRUCT CORE IL 6 80% 0.2% 4
2 COLD CHAIN MANAGEMENT GRP 3 100% 0.2% 3
3 MIL BIOL 3 100% 0.2% 3
4 MEAT SAFETY QUAL UNIT 2 67% 0.1% 2
5 SECALIM ENVN 2 67% 0.1% 2
6 DMRI 2 50% 0.2% 3
7 MICROBIOL BIOTECHNOL FOODS 2 11% 0.9% 15
8 FOOD PROC DISTRIBUT 1 31% 0.2% 4
9 CHAIR MEAT CHEM TECHNOL 1 100% 0.1% 2
10 CRYOVAC N AMER 1 50% 0.1% 2

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000183890 LIPID OXIDATION//MUSCLE BIOL MEAT SCI//WARMED OVER FLAVOUR
2 0.0000153862 LAURIC ARGINATE//CIG KOFTE//SODIUM LACTATE
3 0.0000151397 REFRIGERATED MILK//ANTHOTYROS//ACTIVE COATING
4 0.0000124951 BLOWN PACK SPOILAGE//CLOSTRIDIUM ESTERTHETICUM//SOUS VIDE
5 0.0000098196 SLURRY ICE//QUALITY INDEX METHOD//SEAFOOD CHEM
6 0.0000094794 END POINT TEMPERATURE//ENDPOINT TEMPERATURE//KAMABOKO GEL
7 0.0000093492 PREDICTIVE MICROBIOLOGY//GROWTH NO GROWTH INTERFACE//BARANYI MODEL
8 0.0000089433 MARINATION//NMR T 2 RELAXATION//TUMBLING
9 0.0000088166 TRISODIUM PHOSPHATE//CARCASS DECONTAMINATION//SPRAY WASHING
10 0.0000086857 TENDERNESS//POSTMORTEM PROTEOLYSIS//MEAT TENDERISATION