Class information for:
Level 1: DRY CURED HAM//IBERIAN PIG//IBERIAN HAM

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
3228 2033 32.4 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
3228 1                   DRY CURED HAM//IBERIAN PIG//IBERIAN HAM 2033

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 DRY CURED HAM authKW 2262744 11% 66% 228
2 IBERIAN PIG authKW 764587 5% 53% 96
3 IBERIAN HAM authKW 636344 2% 85% 50
4 MEAT SCIENCE journal 489490 22% 7% 454
5 INTRAMUSCULAR FAT authKW 396998 5% 25% 104
6 MEAT QUALITY authKW 277687 12% 8% 237
7 HEAVY PIG authKW 236276 2% 43% 37
8 PORK authKW 223567 7% 11% 141
9 DRY CURED LOIN authKW 197275 1% 77% 17
10 FOOD CHARACTERIZAT QUAL address 173768 1% 64% 18

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 52038 58% 0% 1174
2 Agriculture, Dairy & Animal Science 30536 29% 0% 580
3 Chemistry, Applied 4719 15% 0% 302
4 Agriculture, Multidisciplinary 3169 9% 0% 174
5 Nutrition & Dietetics 1380 7% 0% 151
6 Veterinary Sciences 937 9% 0% 174
7 Agronomy 54 2% 0% 41
8 Agricultural Economics & Policy 1 0% 0% 2
9 Agricultural Engineering 1 0% 0% 5
10 Biotechnology & Applied Microbiology -0 2% 0% 31

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 CHARACTERIZAT QUAL 173768 1% 64% 18
2 ESCUELA INGN AGRARIAS 128030 1% 47% 18
3 UNITAT TECNOL PROC 87374 0% 73% 8
4 EQUIPO MEJORA GENET ANIM 60072 0% 100% 4
5 TECNOL CARN 48249 1% 21% 15
6 DTO PROD ANIM 45054 0% 100% 3
7 NUTR ANIM FEEDING 45054 0% 100% 3
8 CIENCIA TECNOL CARNE 42895 0% 29% 10
9 ESCUELA INGN AGR 42218 1% 12% 23
10 AREA TECNOL ALIMENTOS 39756 2% 8% 35

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 489490 22% 7% 454
2 FLEISCHWIRTSCHAFT 21489 3% 2% 64
3 KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES 20699 2% 4% 38
4 JOURNAL OF ANIMAL SCIENCE 19928 7% 1% 147
5 ITALIAN JOURNAL OF ANIMAL SCIENCE 17496 3% 2% 51
6 JOURNAL OF MUSCLE FOODS 10983 1% 4% 17
7 REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS 9904 1% 4% 16
8 FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL 9297 1% 2% 27
9 GRASAS Y ACEITES 8876 2% 2% 31
10 ANIMAL SCIENCE PAPERS AND REPORTS 7866 1% 4% 15

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 DRY CURED HAM 2262744 11% 66% 228 Search DRY+CURED+HAM Search DRY+CURED+HAM
2 IBERIAN PIG 764587 5% 53% 96 Search IBERIAN+PIG Search IBERIAN+PIG
3 IBERIAN HAM 636344 2% 85% 50 Search IBERIAN+HAM Search IBERIAN+HAM
4 INTRAMUSCULAR FAT 396998 5% 25% 104 Search INTRAMUSCULAR+FAT Search INTRAMUSCULAR+FAT
5 MEAT QUALITY 277687 12% 8% 237 Search MEAT+QUALITY Search MEAT+QUALITY
6 HEAVY PIG 236276 2% 43% 37 Search HEAVY+PIG Search HEAVY+PIG
7 PORK 223567 7% 11% 141 Search PORK Search PORK
8 DRY CURED LOIN 197275 1% 77% 17 Search DRY+CURED+LOIN Search DRY+CURED+LOIN
9 JINHUA HAM 173145 1% 82% 14 Search JINHUA+HAM Search JINHUA+HAM
10 DRY CURED LACON 166352 1% 92% 12 Search DRY+CURED+LACON Search DRY+CURED+LACON

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 CANDEK-POTOKAR, M , SKRLEP, M , (2012) FACTORS IN PIG PRODUCTION THAT IMPACT THE QUALITY OF DRY-CURED HAM: A REVIEW.ANIMAL. VOL. 6. ISSUE 2. P. 327 -338 81 55% 15
2 PETROVA, I , AASEN, IM , RUSTAD, T , EIKEVIK, TM , (2015) MANUFACTURE OF DRY-CURED HAM: A REVIEW. PART 1. BIOCHEMICAL CHANGES DURING THE TECHNOLOGICAL PROCESS.EUROPEAN FOOD RESEARCH AND TECHNOLOGY. VOL. 241. ISSUE 5. P. 587 -599 54 74% 3
3 DEL OLMO, A , CALZADA, J , GAYA, P , NUNEZ, M , (2013) PROTEOLYSIS, TEXTURE, AND SENSORY CHARACTERISTICS OF SERRANO HAMS FROM DUROC AND LARGE WHITE PIGS DURING DRY-CURING.JOURNAL OF FOOD SCIENCE. VOL. 78. ISSUE 3. P. C416 -C424 43 100% 4
4 GANDEMER, G , (2009) DRY CURED HAM QUALITY AS RELATED TO LIPID QUALITY OF RAW MATERIAL AND LIPID CHANGES DURING PROCESSING: A REVIEW.GRASAS Y ACEITES. VOL. 60. ISSUE 3. P. 297 -307 48 94% 22
5 PUGLIESE, C , SIRTORI, F , (2012) QUALITY OF MEAT AND MEAT PRODUCTS PRODUCED FROM SOUTHERN EUROPEAN PIG BREEDS.MEAT SCIENCE. VOL. 90. ISSUE 3. P. 511 -518 41 85% 34
6 BERTOL, TM , DE CAMPOS, RML , LUDKE, JV , TERRA, NN , DE FIGUEIREDO, EAP , COLDEBELLA, A , DOS SANTOS, JI , KAWSKI, VL , LEHR, NM , (2013) EFFECTS OF GENOTYPE AND DIETARY OIL SUPPLEMENTATION ON PERFORMANCE, CARCASS TRAITS, PORK QUALITY AND FATTY ACID COMPOSITION OF BACKFAT AND INTRAMUSCULAR FAT.MEAT SCIENCE. VOL. 93. ISSUE 3. P. 507-516 42 84% 9
7 TOMOVIC, VM , SEVIC, R , JOKANOVIC, M , SOJIC, B , SKALJAC, S , TASIC, T , IKONIC, P , POLAK, ML , POLAK, T , DEMSAR, L , (2016) QUALITY TRAITS OF LONGISSIMUS LUMBORUM MUSCLE FROM WHITE MANGALICA, DUROC X WHITE MANGALICA AND LARGE WHITE PIGS REARED UNDER INTENSIVE CONDITIONS AND SLAUGHTERED AT 150 KG LIVE WEIGHT: A COMPARATIVE STUDY.ARCHIVES ANIMAL BREEDING. VOL. 59. ISSUE 3. P. 401 -415 44 79% 0
8 YANG, Y , ZHAO, CJ , XIAO, S , ZHAN, H , DU, M , WU, CX , MA, CW , (2010) LIPIDS DEPOSITION, COMPOSITION AND OXIDATIVE STABILITY OF SUBCUTANEOUS ADIPOSE TISSUE AND LONGISSIMUS DORSI MUSCLE IN GUIZHOU MINI-PIG AT DIFFERENT DEVELOPMENTAL STAGES.MEAT SCIENCE. VOL. 84. ISSUE 4. P. 684-690 43 83% 9
9 PUGLIESE, C , SIRTORI, F , SKRLEP, M , PIASENTIER, E , CALAMAI, L , FRANCI, O , CANDEK-POTOKAR, M , (2015) THE EFFECT OF RIPENING TIME ON THE CHEMICAL, TEXTURAL, VOLATILE AND SENSORIAL TRAITS OF BICEP FEMORIS AND SEMIMEMBRANOSUS MUSCLES OF THE SLOVENIAN DRY-CURED HAM KRASKI PRSUT.MEAT SCIENCE. VOL. 100. ISSUE . P. 58 -68 32 97% 2
10 NGAPO, TM , GARIEPY, C , (2008) FACTORS AFFECTING THE EATING QUALITY OF PORK.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 48. ISSUE 7. P. 599 -633 66 54% 17

Classes with closest relation at Level 1


Rank Class id link
1 21099 FLEISCHWIRTSCHAFT//PALENESS//BOX REP APD
2 7170 FERMENTED SAUSAGES//DRY FERMENTED SAUSAGES//SUCUK
3 15391 LEAN MEAT CONTENT//PIG CARCASS GRADING//TOBEC
4 13159 MUSCLE FIBER CHARACTERISTICS//MUSCLE FIBER//GIANT FIBRES
5 12947 BOAR TAINT//SKATOLE//ANDROSTENONE
6 31452 INTERMEDIATE MOISTURE MEAT PRODUCT//CHINESE STYLE PORK JERKY//BEEF JERKY
7 5805 PIGS//LYSINE//GROWING PIGS
8 3557 ANIMAL GENETICS//GENET CELLULAIRE//ANIM BIOTECHNOL JIANGXI PROV
9 1261 LIPID OXIDATION//MEAT SCIENCE//METMYOGLOBIN
10 18758 GAME MEAT//VENISON//NUTRIA MEAT

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