Class information for:
Level 2: MEAT SCIENCE//BEEF//TENDERNESS

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
411 16604 32.1 51%


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
1251 1                   BEEF//TENDERNESS//MEAT SCIENCE 2761
1261 1                   LIPID OXIDATION//MEAT SCIENCE//METMYOGLOBIN 2756
2105 1                   FRANKFURTERS//LIVESTOCK PROD TECHNOL//LOW FAT 2357
3228 1                   DRY CURED HAM//IBERIAN PIG//IBERIAN HAM 2033
3294 1                   TENDERNESS//MEAT SCIENCE//TENDERIZATION 2018
7170 1                   FERMENTED SAUSAGES//DRY FERMENTED SAUSAGES//SUCUK 1397
13159 1                   MUSCLE FIBER CHARACTERISTICS//MUSCLE FIBER//GIANT FIBRES 857
18758 1                   GAME MEAT//VENISON//NUTRIA MEAT 536
21099 1                   FLEISCHWIRTSCHAFT//PALENESS//BOX REP APD 433
22254 1                   ZIVOCISNA VYROBA//COMMERCIAL CROSSING//COMPOSITION OF PRIMAL CUTS 389
25867 1                   ANIM MARINE BIO OURCE SCI FUNCT ANAT//ANIM SCI BIO OURCE BIOENVIRONM//BOILED SHRIMP 270
26978 1                   FLEISCHWIRTSCHAFT//PARMA HAM//HBEREICH LANDWIRT AFT OKOTROPHOL LANDESPFLEG 240
27767 1                   THAWED//AIR THAWING//ALPHA GLUCOSIDASE AG 221
29561 1                   END POINT TEMPERATURE//GAMMA GLUTAMYL BETA ALANYLHISTIDINE//FMDV INACTIVATION 184
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 MEAT SCIENCE journal 3081866 20% 52% 3256
2 BEEF authKW 924798 7% 44% 1158
3 TENDERNESS authKW 668066 4% 58% 631
4 MEAT QUALITY authKW 555734 6% 32% 959
5 FOOD SCIENCE & TECHNOLOGY WoSSC 497505 62% 3% 10357
6 FLEISCHWIRTSCHAFT journal 457532 5% 30% 843
7 DRY CURED HAM authKW 338012 2% 73% 252
8 LIPID OXIDATION authKW 258029 4% 23% 602
9 JOURNAL OF MUSCLE FOODS journal 248610 1% 59% 231
10 PORK authKW 219778 2% 30% 400

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 497505 62% 3% 10357
2 Agriculture, Dairy & Animal Science 149652 22% 2% 3689
3 Agriculture, Multidisciplinary 16291 7% 1% 1142
4 Chemistry, Applied 9829 8% 1% 1315
5 Veterinary Sciences 3538 6% 0% 1029
6 Nutrition & Dietetics 3294 4% 0% 718
7 AGRICULTURAL EXPERIMENT STATION REPORTS 415 0% 2% 16
8 Biotechnology & Applied Microbiology 313 3% 0% 569
9 Anatomy & Morphology 71 0% 0% 78
10 Microscopy 46 0% 0% 49

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 LIVESTOCK PROD TECHNOL 159314 1% 51% 169
2 MEAT SCI 93804 1% 57% 89
3 ANIM SCI 77885 9% 3% 1523
4 MEAT SCI MUSCLE BIOL 74454 0% 63% 64
5 ANIM PROD FOOD SCI 67985 1% 35% 106
6 FOOD SCI BIOTECHNOL ANIM OURCES 67363 1% 29% 125
7 MEAT PROC QUAL CONTROL 56930 0% 40% 78
8 MEAT SCI SECT 54760 0% 69% 43
9 CIENCIA TECNOL CARNE 41139 0% 80% 28
10 MEAT SCI CULTURE 38798 0% 81% 26

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 3081866 20% 52% 3256
2 FLEISCHWIRTSCHAFT 457532 5% 30% 843
3 JOURNAL OF MUSCLE FOODS 248610 1% 59% 231
4 JOURNAL OF FOOD SCIENCE 200708 8% 9% 1264
5 KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES 171952 2% 30% 313
6 JOURNAL OF ANIMAL SCIENCE 153715 7% 7% 1167
7 ZIVOCISNA VYROBA 49268 1% 16% 171
8 JOURNAL OF FOOD QUALITY 23664 1% 10% 137
9 ARCHIV FUR TIERZUCHT-ARCHIVES OF ANIMAL BREEDING 20813 1% 8% 150
10 PROCEEDINGS OF THE MEAT INDUSTRY RESEARCH CONFERENCE 17405 0% 59% 16

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 BEEF 924798 7% 44% 1158 Search BEEF Search BEEF
2 TENDERNESS 668066 4% 58% 631 Search TENDERNESS Search TENDERNESS
3 MEAT QUALITY 555734 6% 32% 959 Search MEAT+QUALITY Search MEAT+QUALITY
4 DRY CURED HAM 338012 2% 73% 252 Search DRY+CURED+HAM Search DRY+CURED+HAM
5 LIPID OXIDATION 258029 4% 23% 602 Search LIPID+OXIDATION Search LIPID+OXIDATION
6 PORK 219778 2% 30% 400 Search PORK Search PORK
7 FERMENTED SAUSAGES 202520 1% 62% 177 Search FERMENTED+SAUSAGES Search FERMENTED+SAUSAGES
8 INTRAMUSCULAR FAT 160241 1% 46% 189 Search INTRAMUSCULAR+FAT Search INTRAMUSCULAR+FAT
9 DRY FERMENTED SAUSAGES 134658 1% 67% 109 Search DRY+FERMENTED+SAUSAGES Search DRY+FERMENTED+SAUSAGES
10 MEAT 129456 3% 16% 453 Search MEAT Search MEAT

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 -504 150 86% 9
2 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. 43-65 110 74% 193
3 NEETHLING, J , HOFFMAN, LC , MULLER, M , (2016) FACTORS INFLUENCING THE FLAVOUR OF GAME MEAT: A REVIEW.MEAT SCIENCE. VOL. 113. ISSUE . P. 139 -153 101 79% 2
4 SUMAN, SP , NAIR, MN , JOSEPH, P , HUNT, MC , (2016) FACTORS INFLUENCING INTERNAL COLOR OF COOKED MEATS.MEAT SCIENCE. VOL. 120. ISSUE . P. 133 -144 112 81% 0
5 KIM, YHB , WARNER, RD , ROSENVOLD, K , (2014) INFLUENCE OF HIGH PRE-RIGOR TEMPERATURE AND FAST PH FALL ON MUSCLE PROTEINS AND MEAT QUALITY: A REVIEW.ANIMAL PRODUCTION SCIENCE. VOL. 54. ISSUE 4. P. 375 -395 100 79% 18
6 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 95 73% 175
7 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 93 85% 26
8 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 -177 144 62% 16
9 BERNARDI, DM , BERTOL, TM , PFLANZER, SB , SGARBIERI, VC , POLLONIO, MAR , (2016) OMEGA-3 IN MEAT PRODUCTS: BENEFITS AND EFFECTS ON LIPID OXIDATIVE STABILITY.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 96. ISSUE 8. P. 2620 -2634 109 69% 1
10 BEKHIT, AEA , CARNE, A , HA, M , FRANKS, P , (2014) PHYSICAL INTERVENTIONS TO MANIPULATE TEXTURE AND TENDERNESS OF FRESH MEAT: A REVIEW.INTERNATIONAL JOURNAL OF FOOD PROPERTIES. VOL. 17. ISSUE 2. P. 433 -453 75 85% 6

Classes with closest relation at Level 2


Rank Class id link
1 3719 LEAN MEAT CONTENT//PIG CARCASS GRADING//TOBEC
2 1198 SURIMI//FROZEN STORAGE//JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
3 2274 MALIGNANT HYPERTHERMIA//ANIMAL GENETICS//IN VITRO CONTRACTURE TEST
4 1396 WOOL TECHNOLOGY AND SHEEP BREEDING//SMALL RUMINANT RESEARCH//AGRICULTURE, DAIRY & ANIMAL SCIENCE
5 3075 BIOGENIC AMINES//TYRAMINE//HISTAMINE FORMING BACTERIA
6 3019 CLENBUTEROL//RACTOPAMINE//BETA AGONISTS
7 3080 CONJUGATED LINOLEIC ACID//CLA//CONJUGATED LINOLEIC ACID CLA
8 1144 APPLIED ANIMAL BEHAVIOUR SCIENCE//ANIMAL WELFARE//LAMENESS
9 570 JOURNAL OF FOOD PROTECTION//PULSED ELECTRIC FIELDS//FOOD SCIENCE & TECHNOLOGY
10 2199 FOOD IRRADIATION//GAMMA IRRADIATION//IRRADIATION

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