Improving Categorisation in Social Media Using Hyperlinks to Structured Data Sources

Abstract. Social media presents unique challenges for topic classifica-tion, including the brevity of posts, the informal nature of conversations, and the frequent reliance on external hyperlinks to give context to a con-versation. In this paper we investigate the usefulness of these external hyperlinks for categorising the topic of individual posts. We focus our analysis on objects that have related metadata available on the Web, either via APIs or as Linked Data. Our experiments show that the in-clusion of metadata from hyperlinked objects in addition to the original post content significantly improved classifier performance on two dis-parate datasets. We found that including selected metadata from APIs and Linked Data gave better results than including text from HTML pages. We investigate how this improvement varies across different top-ics. We also make use of the structure of the data to compare the use-fulness of different types of external metadata for topic classification in a social media dataset

Processing Ingredients Affecting Oxidative and Textural Stability of Restructured Beef Roasts

Restructured beef roasts containing 0.3% sodium tripolyphosphate (STP) and 1% soy protein isolate (SPI); or STP only; or SPI only; or no STP or SPI were cooked at 70 or 100°C to an internal temperature of 65°C, then stored at 4°C for 0 and 3 days. In control roasts, the higher cooking temperature resulted in higher (p ≤ 0.05) TBA values. STP and SPI inhibited oxidation but the effect was not detected sensorially. Significant interactions (p ≤ 0.05) indicated that STP was more effective at higher cooking temperatures and SPI at lower temperatures. Total moisture of the cooked product was significantly greater with STP but no differences in juiciness and tenderness were detected sensorially. Copyright © 1991, Wiley Blackwell. All rights reserve