Class information for:
Level 1: LIPID OXIDATION//MEAT SCIENCE//METMYOGLOBIN

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
1261 2756 34.9 57%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
17 4 REPRODUCTIVE BIOLOGY//OBSTETRICS & GYNECOLOGY//VETERINARY SCIENCES 563730
38 3       AGRICULTURE, DAIRY & ANIMAL SCIENCE//VETERINARY SCIENCES//JOURNAL OF DAIRY SCIENCE 102626
411 2             MEAT SCIENCE//BEEF//TENDERNESS 16604
1261 1                   LIPID OXIDATION//MEAT SCIENCE//METMYOGLOBIN 2756

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 LIPID OXIDATION authKW 895192 17% 18% 456
2 MEAT SCIENCE journal 735666 24% 10% 648
3 METMYOGLOBIN authKW 271492 2% 42% 59
4 COLOUR STABILITY authKW 234641 2% 42% 50
5 MODIFIED ATMOSPHERE PACKAGING authKW 227593 4% 17% 121
6 BEEF authKW 197517 8% 8% 218
7 BEEF COLOR authKW 195405 1% 84% 21
8 PREMATURE BROWNING authKW 166816 1% 94% 16
9 MEAT SCI MUSCLE BIOL address 166777 1% 39% 39
10 PROTEIN OXIDATION authKW 159754 5% 10% 142

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 Food Science & Technology 143727 82% 1% 2257
2 Chemistry, Applied 8991 17% 0% 481
3 Agriculture, Multidisciplinary 6909 11% 0% 296
4 Agriculture, Dairy & Animal Science 4683 10% 0% 274
5 Nutrition & Dietetics 1979 8% 0% 210
6 Fisheries 85 1% 0% 40
7 Biotechnology & Applied Microbiology 26 3% 0% 80
8 Veterinary Sciences 23 2% 0% 60
9 Engineering, Manufacturing 6 1% 0% 15
10 Agricultural Engineering 0 0% 0% 5

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 MEAT SCI MUSCLE BIOL 166777 1% 39% 39
2 MUSCLE BIOL MEAT SCI 127715 1% 82% 14
3 IPROCAR 106342 0% 80% 12
4 ANIM PROD FOOD SCI 87699 2% 16% 49
5 TECAL GRP 60309 0% 78% 7
6 PROT STRUCT CORE IL 55389 0% 100% 5
7 LIVESTOCK PROD PROC 49847 0% 75% 6
8 ANIM FOOD SCI 48434 3% 5% 85
9 MASSACHUSETTS AGR EXPT STN 45405 1% 23% 18
10 MEAT SCI SECT 34998 1% 23% 14

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 MEAT SCIENCE 735666 24% 10% 648
2 JOURNAL OF MUSCLE FOODS 97772 2% 15% 59
3 JOURNAL OF FOOD SCIENCE 87910 12% 2% 340
4 KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES 24356 2% 5% 48
5 FOOD CHEMISTRY 17380 7% 1% 181
6 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 14156 8% 1% 210
7 JOURNAL OF FOOD QUALITY 5142 1% 2% 26
8 POULTRY SCIENCE 4943 3% 1% 74
9 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 4608 2% 1% 45
10 FLEISCHWIRTSCHAFT 4174 1% 1% 33

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 LIPID OXIDATION 895192 17% 18% 456 Search LIPID+OXIDATION Search LIPID+OXIDATION
2 METMYOGLOBIN 271492 2% 42% 59 Search METMYOGLOBIN Search METMYOGLOBIN
3 COLOUR STABILITY 234641 2% 42% 50 Search COLOUR+STABILITY Search COLOUR+STABILITY
4 MODIFIED ATMOSPHERE PACKAGING 227593 4% 17% 121 Search MODIFIED+ATMOSPHERE+PACKAGING Search MODIFIED+ATMOSPHERE+PACKAGING
5 BEEF 197517 8% 8% 218 Search BEEF Search BEEF
6 BEEF COLOR 195405 1% 84% 21 Search BEEF+COLOR Search BEEF+COLOR
7 PREMATURE BROWNING 166816 1% 94% 16 Search PREMATURE+BROWNING Search PREMATURE+BROWNING
8 PROTEIN OXIDATION 159754 5% 10% 142 Search PROTEIN+OXIDATION Search PROTEIN+OXIDATION
9 COLOR STABILITY 134711 2% 21% 57 Search COLOR+STABILITY Search COLOR+STABILITY
10 NATURAL ANTIOXIDANTS 133043 3% 14% 83 Search NATURAL+ANTIOXIDANTS Search NATURAL+ANTIOXIDANTS

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref. in
cl.		 Shr. of ref. in
cl.		 Citations
1 SUMAN, SP , HUNT, MC , NAIR, MN , RENTFROW, G , (2014) IMPROVING BEEF COLOR STABILITY: PRACTICAL STRATEGIES AND UNDERLYING MECHANISMS.MEAT SCIENCE. VOL. 98. ISSUE 3. P. 490 -504 118 67% 9
2 SUMAN, SP , JOSEPH, P , (2013) MYOGLOBIN CHEMISTRY AND MEAT COLOR.ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 4. VOL. 4. ISSUE . P. 79-99 91 83% 26
3 MCMILLIN, KW , (2008) WHERE IS MAP GOING? A REVIEW AND FUTURE POTENTIAL OF MODIFIED ATMOSPHERE PACKAGING FOR MEAT.MEAT SCIENCE. VOL. 80. ISSUE 1. P. 43-65 96 64% 193
4 FAUSTMAN, C , SUN, Q , MANCINI, R , SUMAN, SP , (2010) MYOGLOBIN AND LIPID OXIDATION INTERACTIONS: MECHANISTIC BASES AND CONTROL.MEAT SCIENCE. VOL. 86. ISSUE 1. P. 86 -94 86 66% 175
5 SINGH, P , WANI, AA , SAENGERLAUB, S , LANGOWSKI, HC , (2011) UNDERSTANDING CRITICAL FACTORS FOR THE QUALITY AND SHELF-LIFE OF MAP FRESH MEAT: A REVIEW.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 51. ISSUE 2. P. 146 -177 124 54% 16
6 SUMAN, SP , NAIR, MN , JOSEPH, P , HUNT, MC , (2016) FACTORS INFLUENCING INTERNAL COLOR OF COOKED MEATS.MEAT SCIENCE. VOL. 120. ISSUE . P. 133 -144 92 67% 0
7 SOLADOYE, OP , JUAREZ, ML , AALHUS, JL , SHAND, P , ESTEVEZ, M , (2015) PROTEIN OXIDATION IN PROCESSED MEAT: MECHANISMS AND POTENTIAL IMPLICATIONS ON HUMAN HEALTH.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 14. ISSUE 2. P. 106 -122 72 50% 24
8 SUN, XD , HOLLEY, RA , (2012) ANTIMICROBIAL AND ANTIOXIDATIVE STRATEGIES TO REDUCE PATHOGENS AND EXTEND THE SHELF LIFE OF FRESH RED MEATS.COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. VOL. 11. ISSUE 4. P. 340 -354 76 62% 10
9 ESTEVEZ, M , (2011) PROTEIN CARBONYLS IN MEAT SYSTEMS: A REVIEW.MEAT SCIENCE. VOL. 89. ISSUE 3. P. 259 -279 68 51% 116
10 LUND, MN , HEINONEN, M , BARON, CP , ESTEVEZ, M , (2011) PROTEIN OXIDATION IN MUSCLE FOODS: A REVIEW.MOLECULAR NUTRITION & FOOD RESEARCH. VOL. 55. ISSUE 1. P. 83-95 49 62% 142

Classes with closest relation at Level 1


Rank Class id link
1 22469 LAURIC ARGINATE//SODIUM LACTATE//DIACETATE
2 11758 BLOWN PACK SPOILAGE//MEAT SPOILAGE//CLOSTRIDIUM ESTERTHETICUM
3 2105 FRANKFURTERS//LIVESTOCK PROD TECHNOL//LOW FAT
4 18717 FERRYLMYOGLOBIN//PERFERRYLMYOGLOBIN//FERRYLHEMOGLOBIN
5 7889 TEAM RADIAT FOOD SCI BIOTECHNOL//FOOD IRRADIATION//IRRADIATION
6 3228 DRY CURED HAM//IBERIAN PIG//IBERIAN HAM
7 3294 TENDERNESS//MEAT SCIENCE//TENDERIZATION
8 31452 INTERMEDIATE MOISTURE MEAT PRODUCT//CHINESE STYLE PORK JERKY//BEEF JERKY
9 26978 FLEISCHWIRTSCHAFT//PARMA HAM//HBEREICH LANDWIRT AFT OKOTROPHOL LANDESPFLEG
10 25043 MECHANICALLY SEPARATED MEAT//MECHANICALLY RECOVERED MEAT//ADVANCED MEAT RECOVERY SYSTEM

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