Class information for: |
Basic class information |
| Class id | #P | Avg. number of references |
Database coverage of references |
|---|---|---|---|
| 31452 | 152 | 25.4 | 34% |
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 |
| 31452 | 1 | INTERMEDIATE MOISTURE MEAT PRODUCT//CHINESE STYLE PORK JERKY//BEEF JERKY | 152 |
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 | INTERMEDIATE MOISTURE MEAT PRODUCT | authKW | 602675 | 2% | 100% | 3 |
| 2 | CHINESE STYLE PORK JERKY | authKW | 452005 | 2% | 75% | 3 |
| 3 | BEEF JERKY | authKW | 425410 | 4% | 35% | 6 |
| 4 | AGIDI | authKW | 401783 | 1% | 100% | 2 |
| 5 | CHARQUI MEAT | authKW | 401783 | 1% | 100% | 2 |
| 6 | HOT AIR DRIED | authKW | 401783 | 1% | 100% | 2 |
| 7 | HURDLE PROCESSING | authKW | 401783 | 1% | 100% | 2 |
| 8 | INTERMEDIATE MOISTURE MEAT | authKW | 401783 | 1% | 100% | 2 |
| 9 | JERKED BEEF | authKW | 401783 | 1% | 100% | 2 |
| 10 | KILISHI | authKW | 401783 | 1% | 100% | 2 |
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 | 6748 | 76% | 0% | 115 |
| 2 | Biotechnology & Applied Microbiology | 108 | 13% | 0% | 19 |
| 3 | Nutrition & Dietetics | 97 | 7% | 0% | 11 |
| 4 | Agriculture, Multidisciplinary | 84 | 5% | 0% | 8 |
| 5 | Chemistry, Applied | 59 | 7% | 0% | 10 |
| 6 | Agriculture, Dairy & Animal Science | 49 | 5% | 0% | 7 |
| 7 | Biology | 7 | 3% | 0% | 4 |
| 8 | Microscopy | 4 | 1% | 0% | 1 |
| 9 | Toxicology | 0 | 1% | 0% | 2 |
| 10 | Engineering, Chemical | 0 | 2% | 0% | 3 |
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 | FOOD DRUGS TECHNOL | 314430 | 4% | 26% | 6 |
| 2 | FOOD SCI UAT PROGRAMME | 200892 | 1% | 100% | 1 |
| 3 | O CIENCIA TECNOL ALIMENTO | 200892 | 1% | 100% | 1 |
| 4 | POST COURSE FOOD SCI | 200892 | 1% | 100% | 1 |
| 5 | SOCIAL SCI BLDG | 200892 | 1% | 100% | 1 |
| 6 | SSCOMADV FOODS BRANCH | 200892 | 1% | 100% | 1 |
| 7 | SSCOMPROD DEV BRANCH | 200892 | 1% | 100% | 1 |
| 8 | SUSTAINABIL DIRECTORATERAT SYST | 200892 | 1% | 100% | 1 |
| 9 | USPUEL | 200892 | 1% | 100% | 1 |
| 10 | WERPUNKTMASSIGES PROV SICHUAN FLEI VERAR | 200892 | 1% | 100% | 1 |
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 | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | 62310 | 12% | 2% | 18 |
| 2 | MEAT SCIENCE | 7130 | 10% | 0% | 15 |
| 3 | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 3574 | 7% | 0% | 10 |
| 4 | FLEISCHWIRTSCHAFT | 3445 | 5% | 0% | 7 |
| 5 | BAKERS DIGEST | 3042 | 1% | 2% | 1 |
| 6 | AFRICAN JOURNAL OF BIOTECHNOLOGY | 1796 | 5% | 0% | 8 |
| 7 | TROPENLANDWIRT | 1605 | 1% | 1% | 1 |
| 8 | FOOD REVIEWS INTERNATIONAL | 1584 | 1% | 0% | 2 |
| 9 | BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY | 1351 | 3% | 0% | 4 |
| 10 | ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES | 1025 | 3% | 0% | 5 |
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 | INTERMEDIATE MOISTURE MEAT PRODUCT | 602675 | 2% | 100% | 3 | Search INTERMEDIATE+MOISTURE+MEAT+PRODUCT | Search INTERMEDIATE+MOISTURE+MEAT+PRODUCT |
| 2 | CHINESE STYLE PORK JERKY | 452005 | 2% | 75% | 3 | Search CHINESE+STYLE+PORK+JERKY | Search CHINESE+STYLE+PORK+JERKY |
| 3 | BEEF JERKY | 425410 | 4% | 35% | 6 | Search BEEF+JERKY | Search BEEF+JERKY |
| 4 | AGIDI | 401783 | 1% | 100% | 2 | Search AGIDI | Search AGIDI |
| 5 | CHARQUI MEAT | 401783 | 1% | 100% | 2 | Search CHARQUI+MEAT | Search CHARQUI+MEAT |
| 6 | HOT AIR DRIED | 401783 | 1% | 100% | 2 | Search HOT+AIR+DRIED | Search HOT+AIR+DRIED |
| 7 | HURDLE PROCESSING | 401783 | 1% | 100% | 2 | Search HURDLE+PROCESSING | Search HURDLE+PROCESSING |
| 8 | INTERMEDIATE MOISTURE MEAT | 401783 | 1% | 100% | 2 | Search INTERMEDIATE+MOISTURE+MEAT | Search INTERMEDIATE+MOISTURE+MEAT |
| 9 | JERKED BEEF | 401783 | 1% | 100% | 2 | Search JERKED+BEEF | Search JERKED+BEEF |
| 10 | KILISHI | 401783 | 1% | 100% | 2 | Search KILISHI | Search KILISHI |
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 | LIM, DG , LEE, SS , SEO, KS , NAM, KC , (2012) EFFECTS OF DIFFERENT DRYING METHODS ON QUALITY TRAITS OF HANWOO BEEF JERKY FROM LOW-VALUED CUTS DURING STORAGE.KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES. VOL. 32. ISSUE 5. P. 531-539 | 11 | 52% | 0 |
| 2 | LIM, HJ , KIM, GD , JUNG, EY , SEO, HW , JOO, ST , JIN, SK , YANG, HS , (2014) EFFECT OF CURING TIME ON THE PHYSICOCHEMICAL AND SENSORY PROPERTIES OF BEEF JERKY REPLACED SALT WITH SOY SAUCE, RED PEPPER PASTE AND SOYBEAN PASTE.ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES. VOL. 27. ISSUE 8. P. 1174 -1180 | 8 | 42% | 0 |
| 3 | PURNOMO, H , (2011) PHYSICO-CHEMICAL AND MICROBIAL QUALITY OF INDIGENOUS INDONESIAN SPICY DRIED MEAT.INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION. VOL. 62. ISSUE 2. P. 133-138 | 8 | 44% | 0 |
| 4 | JANG, SJ , KIM, HW , HWANG, KE , SONG, DH , KIM, YJ , HAM, YK , LIM, YB , JEONG, TJ , KIM, SY , KIM, CJ , (2015) EFFECTS OF REPLACING SUCROSE WITH VARIOUS SUGAR ALCOHOLS ON QUALITY PROPERTIES OF SEMI-DRIED JERKY.KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES. VOL. 35. ISSUE 5. P. 622 -629 | 7 | 44% | 2 |
| 5 | SALVA, BK , FERNANDEZ-DIEZ, A , RAMOS, DD , CARO, I , MATEO, J , (2012) CHEMICAL COMPOSITION OF ALPACA (VICUGNA PACOS) CHARQUI.FOOD CHEMISTRY. VOL. 130. ISSUE 2. P. 329-334 | 9 | 38% | 0 |
| 6 | KIM, GD , JUNG, EY , SEO, HW , JOO, ST , YANG, HS , (2010) TEXTURAL AND SENSORY PROPERTIES OF PORK JERKY ADJUSTED WITH TENDERIZERS OR HUMECTANT.KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES. VOL. 30. ISSUE 6. P. 930 -937 | 9 | 38% | 3 |
| 7 | ISHIHARA, YM , MADRUGA, MS , (2013) TENDERNESS INDICATORS IN SALTED AND DRIED MEAT: A REVIEW.SEMINA-CIENCIAS AGRARIAS. VOL. 34. ISSUE 6. P. 3721 -3737 | 11 | 26% | 0 |
| 8 | SOUZA, MAA , VISENTAINER, JV , CARVALHO, RH , GARCIA, F , IDA, EI , SHIMOKOMAKI, M , (2013) LIPID AND PROTEIN OXIDATION IN CHARQUI MEAT AND JERKED BEEF.BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY. VOL. 56. ISSUE 1. P. 107-112 | 7 | 39% | 2 |
| 9 | MALIK, AH , SHARMA, BD , (2010) COMPARISON OF HURDLE TREATMENTS FOR BUFFALO MEAT.INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. VOL. 45. ISSUE 8. P. 1552 -1563 | 5 | 56% | 3 |
| 10 | ALVES, LL , DELBEM, ACB , DE ABREU, UGP , DE LARA, JAF , (2010) PHYSICOCHEMICAL AND MICROBIOLOGICAL EVALUATION OF PANTANAL'S SOLEADA BEEF.CIENCIA E TECNOLOGIA DE ALIMENTOS. VOL. 30. ISSUE 3. P. 729 -734 | 4 | 67% | 3 |
Classes with closest relation at Level 1 |