{"meta":{"query_hash":"a01946d076f2","filters":{"venue":"Meat and Muscle Biology"},"cohort_total":73,"direct_labels_cover":0,"predictions_cover":73,"exported":73,"export_cap":100000,"truncated":false,"label_status":"direct model label, unvalidated","prediction_status":"machine_predicted_unvalidated (Codex and Gemma teacher distillation)","score_status":"score_only:v0-immature-baseline","snapshot":{"source":"OpenAlex, pinned release, all 482 partitions","release":"2026-06-24","frame_built":"2026-07-12"},"permalink":"https://metacan.xera.ac/q/a01946d076f2","api":"https://metacan.xera.ac/api/v1/cohort?venue=Meat+and+Muscle+Biology"},"results":[{"id":"W2751493119","doi":"10.22175/mmb2017.04.0026","title":"Palatability of Beef from Cattle Fed Extruded Flaxseed before Hay or Mixed with Hay","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Vaccenic acid; Food science; Palatability; Flavor; Hay; Chemistry; Polyunsaturated fatty acid; Total mixed ration; Fatty acid; Conjugated linoleic acid; Animal science; Biology; Biochemistry; Linoleic acid; Lactation","score_opus":0.049085451343711915,"score_gpt":0.2658823821292989,"score_spread":0.21679693078558696,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2751493119","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975095,0.00011425099,0.000002883139,0.0012964958,0.00015013276,0.00018466378,0.00016613798,0.00002960066,0.0005463436],"genre_scores_gemma":[0.99905604,0.000023718989,0.00015051132,0.0000595624,0.00026237845,0.000008064154,0.00009448675,0.0000011992104,0.00034403382],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9988743,0.000118390555,0.00022579529,0.00044954306,0.00008072771,0.0002512289],"domain_scores_gemma":[0.9993082,0.0001288495,0.00017405215,0.00021185423,0.000074034026,0.0001029605],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002923472,0.00015991862,0.00035542506,0.00000618377,0.00038475447,0.000042577136,0.000310386,0.00014705383,0.0004104465],"category_scores_gemma":[0.00019714472,0.000049990264,0.000055580735,0.00004883211,0.0004856967,0.00009500624,0.00014010588,0.00009294569,0.0000067978913],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004886579,0.00010371238,0.36503524,0.000017942426,0.000029321327,0.0000020851012,0.00019792304,2.7730794e-8,0.5348864,0.00039201463,0.00010833092,0.09873833],"study_design_scores_gemma":[0.0003520815,0.0007851426,0.9770967,0.000014670109,0.000018319091,0.0000013612265,0.00015965826,0.0000043339087,0.01424106,0.0010672006,0.0061178072,0.00014167171],"about_ca_topic_score_codex":0.003848201,"about_ca_topic_score_gemma":0.011770953,"teacher_disagreement_score":0.61206144,"about_ca_system_score_codex":0.0000064738133,"about_ca_system_score_gemma":0.000011620239,"threshold_uncertainty_score":0.6568468},"labels":[],"label_agreement":null},{"id":"W2752409060","doi":"10.22175/mmb2016.11.0004","title":"The Influence of Particle Size and Protein Content in Particle-Filled Myofibrillar Protein Gels","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":19,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Filler (materials); Particle size; Microstructure; Materials science; Particle (ecology); Volume fraction; Chemical engineering; Micrometer; Phase (matter); Composite material; Chemistry; Organic chemistry","score_opus":0.05766244882301467,"score_gpt":0.26289701157632644,"score_spread":0.20523456275331178,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2752409060","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9954098,0.0005031776,8.948209e-8,0.003520746,0.000017906024,0.00042826502,0.000006491316,0.000010751427,0.00010277028],"genre_scores_gemma":[0.9994427,0.000090719994,0.000014250042,0.00005294974,0.000050440274,0.000031972646,7.5217366e-7,6.230554e-7,0.00031557484],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99909085,0.00014659723,0.000223171,0.00023748416,0.00005791076,0.00024397926],"domain_scores_gemma":[0.9995272,0.00013676798,0.00011455855,0.000109783905,0.00004725933,0.00006438491],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005433712,0.00009281142,0.00018389136,0.000001968841,0.00035658872,0.0000539998,0.00016192767,0.00006669079,0.00001429437],"category_scores_gemma":[0.000656226,0.00003132753,0.000026346826,0.000035450787,0.0004438779,0.0000734224,0.00013566951,0.00005946708,0.0000022164274],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006892294,0.00001899331,0.08477981,0.000007846246,0.000003789545,7.9373257e-7,0.000056386474,8.172736e-8,0.88701737,0.0039451513,0.0000020182042,0.02409882],"study_design_scores_gemma":[0.0002560384,0.00027164584,0.8890121,0.000022012371,0.0000027008552,0.0000010076208,0.00013535417,0.000010322118,0.106054224,0.0012642533,0.0028889817,0.00008134138],"about_ca_topic_score_codex":0.0011345303,"about_ca_topic_score_gemma":0.0010722121,"teacher_disagreement_score":0.8042323,"about_ca_system_score_codex":0.0000036078961,"about_ca_system_score_gemma":0.0000044592775,"threshold_uncertainty_score":0.27426282},"labels":[],"label_agreement":null},{"id":"W2760173787","doi":"10.22175/mmb2017.03.0015","title":"Nitrite Embedded Vacuum Packaging Improves Retail Color and Oxidative Stability of Bison Steaks and Patties","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":25,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Alberta Ministry of Agriculture and Forestry; Agriculture and Agri-Food Canada","funders":"","keywords":"Metmyoglobin; Food science; Sodium nitrite; Nitrite; Lipid oxidation; Chemistry; Biochemistry","score_opus":0.06298181465587249,"score_gpt":0.2741459002301713,"score_spread":0.21116408557429883,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2760173787","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99751806,0.0008737745,8.3472634e-7,0.0009264265,0.00006735322,0.00017841657,0.000061002585,0.00001756465,0.00035653598],"genre_scores_gemma":[0.99938434,0.00032231148,0.00005018035,0.00005030546,0.0000920159,0.0000053009853,0.000013285452,7.804378e-7,0.00008148493],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99904704,0.00014107017,0.00019158212,0.00036926364,0.000049844253,0.00020118406],"domain_scores_gemma":[0.9994607,0.00014583323,0.00015146824,0.000098865785,0.00006465429,0.00007848241],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00046923512,0.00013349613,0.00029852838,0.000008601625,0.0003946501,0.000060109753,0.00011778047,0.00011044394,0.000045278553],"category_scores_gemma":[0.00017816629,0.000053321954,0.000030827756,0.00002931281,0.00060712174,0.00013633374,0.00020275924,0.000087860826,5.413272e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000054628268,0.000021444397,0.15138626,0.000028918694,0.000009593354,3.286295e-7,0.00029651064,5.6796945e-10,0.76953465,0.0003716591,0.000007295765,0.07828872],"study_design_scores_gemma":[0.00023128024,0.0005374316,0.93499184,0.000013441153,0.000015523285,0.0000015655685,0.0013313836,0.000011519198,0.05977748,0.0014417003,0.0015082106,0.00013864973],"about_ca_topic_score_codex":0.000511062,"about_ca_topic_score_gemma":0.0005624605,"teacher_disagreement_score":0.7836056,"about_ca_system_score_codex":0.0000036244082,"about_ca_system_score_gemma":0.0000044724143,"threshold_uncertainty_score":0.30353692},"labels":[],"label_agreement":null},{"id":"W2782740532","doi":"10.22175/mmb2017.04.0022","title":"Benchmarking Venezuelan Quality Grades for Grass-Fed Cattle Carcasses","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":9,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Palatability; Marbled meat; Animal science; Brahman; Biology; Carcass weight; Tenderness; Veterinary medicine; Body weight; Food science; Medicine","score_opus":0.12085834966357524,"score_gpt":0.34493049708086737,"score_spread":0.22407214741729214,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2782740532","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961825,0.00033443366,0.000008107651,0.0019228673,0.00033045976,0.00018363932,0.000078938094,0.000034368983,0.00092468545],"genre_scores_gemma":[0.99857765,0.00008079881,0.00011943753,0.00013474016,0.00080877385,0.000019582352,0.00009300162,9.708602e-7,0.00016506105],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99899167,0.00010052029,0.00018365202,0.00037723556,0.000053232012,0.00029369717],"domain_scores_gemma":[0.9993947,0.00021916447,0.00012838028,0.000119551594,0.00005316504,0.00008500715],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00052808947,0.00012898873,0.00023995705,0.000006314148,0.00087250635,0.00009951871,0.00025257538,0.000118108794,0.00005593447],"category_scores_gemma":[0.00026334374,0.000051478382,0.00008320235,0.000025477322,0.00020567584,0.00008541448,0.00010383904,0.00006750127,0.0000036595454],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00005356799,0.000038727416,0.23840562,0.000025498575,0.000014178395,5.091508e-7,0.00006609077,2.4420418e-8,0.5820993,0.007427423,0.0003127856,0.17155626],"study_design_scores_gemma":[0.0001696989,0.00029500824,0.93810016,0.0000073074066,0.000010200645,0.000001413486,0.00009459011,0.000004241489,0.005653271,0.0049784197,0.05051892,0.00016679718],"about_ca_topic_score_codex":0.0015234833,"about_ca_topic_score_gemma":0.0029641457,"teacher_disagreement_score":0.6996945,"about_ca_system_score_codex":0.0000072337325,"about_ca_system_score_gemma":0.0000058120854,"threshold_uncertainty_score":0.67107016},"labels":[],"label_agreement":null},{"id":"W2910924604","doi":"10.221751/rmc2016.095","title":"Compositional and Physical Factors Associated with Pork Belly Softness and Overall Impacts on Bacon Yield","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Saskatchewan","funders":"","keywords":"Food science; Iodine value; Polyunsaturated fatty acid; Fatty acid; Biology; Animal science; Biochemistry","score_opus":0.06459713480455484,"score_gpt":0.270392331538166,"score_spread":0.20579519673361116,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2910924604","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99815416,0.00006620763,2.9679788e-7,0.0010647856,0.000042438955,0.000083259634,0.00005585891,0.0000187399,0.00051423925],"genre_scores_gemma":[0.99948317,0.00002523236,0.0000029409932,0.00018924302,0.00017113281,0.0000015835598,0.000058863112,7.9427303e-7,0.00006703517],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999359,0.00005023872,0.0000734599,0.0002773069,0.000057596288,0.00018235702],"domain_scores_gemma":[0.99954176,0.0002141996,0.00007301593,0.00004521303,0.000025855321,0.00009996796],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010869568,0.0001254833,0.00019452377,0.0000051121033,0.00048815072,0.00007366776,0.0000734566,0.000087917,0.000026385473],"category_scores_gemma":[0.000086950284,0.00004401154,0.000021580245,0.00001627645,0.00025339893,0.00007811913,0.000063913416,0.00008987515,8.6439815e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010869041,0.00010883927,0.36580735,0.0000070450383,0.000028056811,0.0000022751672,0.00016713474,4.5287326e-8,0.6203635,0.0025032694,0.00008406344,0.010819746],"study_design_scores_gemma":[0.00020659759,0.0007818055,0.9946993,0.000024211466,0.000010692067,0.0000015372676,0.000041878575,0.0000054584107,0.0028804736,0.00085024093,0.00036919533,0.00012859554],"about_ca_topic_score_codex":0.00024313627,"about_ca_topic_score_gemma":0.00032631014,"teacher_disagreement_score":0.62889194,"about_ca_system_score_codex":0.000004640495,"about_ca_system_score_gemma":0.0000032258247,"threshold_uncertainty_score":0.375451},"labels":[],"label_agreement":null},{"id":"W2936708543","doi":"10.221751/rmc2016.053","title":"Relationships between Intramuscular Fat, Meat Quality and Collagen Characteristics in Bovine Longissimus Thoracis","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Alberta","funders":"","keywords":"Intramuscular fat; Food science; Tenderness; Chemistry; Animal science; Longissimus Thoracis; Biology","score_opus":0.14550046399163843,"score_gpt":0.3326084502416613,"score_spread":0.18710798625002287,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2936708543","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958703,0.00035298677,0.000006930883,0.0027462146,0.00009376121,0.0001932165,0.00009064582,0.000028291606,0.00061763596],"genre_scores_gemma":[0.9989254,0.00021110526,0.00006935159,0.00007233402,0.00046013537,0.000005636633,0.00010629775,0.0000013167275,0.00014846097],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.998489,0.00038832077,0.00034129876,0.00042962725,0.000074887415,0.00027685796],"domain_scores_gemma":[0.9992458,0.0002532893,0.0001638952,0.00015035919,0.00004733718,0.00013926925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010449553,0.0001603828,0.00037389228,0.00001548656,0.0006066118,0.000111109584,0.0002062579,0.00023220357,0.00006345574],"category_scores_gemma":[0.0007587039,0.00007153012,0.000041656407,0.00006466704,0.0002718333,0.0001273405,0.0001740515,0.00016365811,0.0000072633284],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033367083,0.000022655635,0.8409072,0.00001568497,0.000008609551,0.00000275033,0.00010529186,6.9380515e-9,0.05235235,0.0013121843,0.00002286409,0.105217025],"study_design_scores_gemma":[0.0001686569,0.00014102418,0.9882059,0.000013160521,0.000013771355,0.0000013800355,0.00010643617,0.000005371016,0.0005116314,0.0020506938,0.008601145,0.00018079567],"about_ca_topic_score_codex":0.00074521964,"about_ca_topic_score_gemma":0.0016702295,"teacher_disagreement_score":0.14729872,"about_ca_system_score_codex":0.00000896514,"about_ca_system_score_gemma":0.000005137629,"threshold_uncertainty_score":0.46656287},"labels":[],"label_agreement":null},{"id":"W2945715204","doi":"10.221751/rmc2016.101","title":"Evaluation of Total Lean and Saleable Meat Yield Prediction Equations and Dual Energy X-Ray Absorptiometry for a Rapid, Non-Invasive Yield Prediction in Beef","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Loin; Yield (engineering); Lean meat; Lean tissue; Animal science; Carcass weight; Dual energy; Dual-energy X-ray absorptiometry; Mathematics; Body weight; Biology; Bone mineral; Materials science; Metallurgy","score_opus":0.09239158851800754,"score_gpt":0.28303739303066267,"score_spread":0.19064580451265511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2945715204","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997842,0.00056192436,0.00006870636,0.00045779374,0.00018396476,0.0003181276,0.00015142113,0.000013690928,0.00040232958],"genre_scores_gemma":[0.99903834,0.00030150093,0.000035534194,0.000030371373,0.00030645545,0.000042991272,0.00009256326,0.0000011940539,0.00015102107],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990405,0.00007812974,0.000237828,0.00034649117,0.00012375762,0.00017328287],"domain_scores_gemma":[0.99924767,0.00034149582,0.00013271123,0.000075346055,0.0001438829,0.00005886431],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010169159,0.00011247695,0.00020511537,0.00003952157,0.00031251024,0.000036868045,0.000056190795,0.0001714787,0.000059768114],"category_scores_gemma":[0.000897743,0.00005736622,0.000034421828,0.00007029199,0.00017304056,0.00017716724,0.00006301674,0.00006150766,4.2573149e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007444011,0.000065487126,0.028178686,0.000023614699,0.000019358185,1.7250895e-7,0.00019515313,0.0000032057785,0.7842485,0.0007923398,0.000104470084,0.18629459],"study_design_scores_gemma":[0.0007293754,0.001315901,0.9765734,0.000066340996,0.000088134555,0.000003817372,0.00052243687,0.0026784593,0.015237424,0.0023015132,0.00033507714,0.0001481215],"about_ca_topic_score_codex":0.0009817738,"about_ca_topic_score_gemma":0.0026545562,"teacher_disagreement_score":0.9483947,"about_ca_system_score_codex":0.000011005915,"about_ca_system_score_gemma":0.000013570668,"threshold_uncertainty_score":0.24036078},"labels":[],"label_agreement":null},{"id":"W2954315168","doi":"10.22175/mmb2018.11.0039","title":"Cooking loss, texture properties, and color of comminuted beef prepared with breadfruit (Artocarpus altilis) flour","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":10,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of British Columbia, Okanagan Campus; University of British Columbia; University of Guelph","funders":"","keywords":"Food science; Wheat flour; Chemistry; Mathematics","score_opus":0.030199179803573256,"score_gpt":0.2133763449589852,"score_spread":0.18317716515541194,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2954315168","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99730235,0.0009259143,5.5384885e-7,0.0005778782,0.000058595877,0.00037370622,0.000037204238,0.000032432858,0.0006913427],"genre_scores_gemma":[0.99910134,0.000081287646,0.000027964088,0.00015805625,0.00010140028,0.000008751676,0.00004278749,0.0000013175023,0.00047706507],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990577,0.00010521163,0.00018389703,0.00035435104,0.00007143277,0.00022741107],"domain_scores_gemma":[0.99963045,0.00006956322,0.00008512436,0.00007303073,0.000068719666,0.000073085896],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019659812,0.00014684054,0.00030600798,0.000009382331,0.000100356825,0.000019805564,0.000112112626,0.0001311248,0.00010110686],"category_scores_gemma":[0.000024411704,0.000050480085,0.000028475944,0.0000997543,0.00022876415,0.0000679174,0.000084421714,0.00009081092,0.0000041574554],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00031627246,0.00005682353,0.15028094,0.000055711385,0.000025061352,0.0000017051001,0.00028165928,2.1129647e-7,0.82010555,0.00070311676,0.00012198401,0.02805097],"study_design_scores_gemma":[0.0011202402,0.0030749014,0.8828189,0.00011985431,0.000049940634,0.000052215048,0.000869079,0.00011019858,0.027149564,0.00030384466,0.0838527,0.00047857282],"about_ca_topic_score_codex":0.00045297373,"about_ca_topic_score_gemma":0.00072492834,"teacher_disagreement_score":0.792956,"about_ca_system_score_codex":0.000005809814,"about_ca_system_score_gemma":0.0000094822435,"threshold_uncertainty_score":0.20585182},"labels":[],"label_agreement":null},{"id":"W2970010976","doi":"10.221751/rmc2018.062","title":"A Comparison of the Composition of Beef Bacon Products Sold in Southern Ontario, Canada","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Composition (language); Agricultural science; Product (mathematics); Mathematics; Chemistry; Business; Environmental science; Art","score_opus":0.04246823163752922,"score_gpt":0.255600453334824,"score_spread":0.2131322216972948,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2970010976","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984469,0.00009289608,1.3724376e-7,0.0007967129,0.00012082026,0.0001115826,0.000017645863,0.0000030190558,0.0004103155],"genre_scores_gemma":[0.999671,0.0000015297567,0.000011397285,0.00006843179,0.00009670503,0.0000013475936,0.000012400064,3.049217e-7,0.00013688652],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99939275,0.00009275107,0.0001892907,0.00015521808,0.00005398108,0.000116003874],"domain_scores_gemma":[0.9997545,0.000035297442,0.00008702356,0.00004635992,0.000057445573,0.000019375584],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014916481,0.000060924656,0.00017404204,0.000004247036,0.00005772378,0.0000025815161,0.000104932704,0.00004765129,0.0001014883],"category_scores_gemma":[0.000019536035,0.000020707268,0.00001876326,0.00009660132,0.00016550107,0.00001394772,0.00004808949,0.000058821523,6.298462e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002477039,0.00003701394,0.30436617,0.000006820171,0.000002572359,5.1057246e-8,0.00066343177,7.0722145e-8,0.689735,0.00015834444,0.00012323624,0.004882497],"study_design_scores_gemma":[0.00009196609,0.00022700877,0.91101176,0.000014558105,0.0000046252326,4.7220334e-7,0.0005573272,0.000005535901,0.08353305,0.0001389291,0.0043574544,0.000057311252],"about_ca_topic_score_codex":0.8481491,"about_ca_topic_score_gemma":0.986216,"teacher_disagreement_score":0.6066456,"about_ca_system_score_codex":0.000014502882,"about_ca_system_score_gemma":0.000031516458,"threshold_uncertainty_score":0.15286207},"labels":[],"label_agreement":null},{"id":"W2972747478","doi":"10.221751/rmc2018.063","title":"The Effect of Breadfruit (Artocarpus Altilis) Flour on Textural Properties of Comminuted Beef Compared with Other Flour Sources","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Mathematics; Rice flour; Wheat flour; Chemistry","score_opus":0.029391759340979536,"score_gpt":0.23292250221083388,"score_spread":0.20353074286985434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2972747478","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997148,0.0006799893,4.3122023e-7,0.0012428751,0.000077620854,0.00022381984,0.000028921684,0.000019420155,0.00057893165],"genre_scores_gemma":[0.9995725,0.000035918292,0.0000059944014,0.00009705392,0.0001296069,0.000011782606,0.0000057059797,9.934802e-7,0.00014045698],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99909437,0.00025880788,0.00018827296,0.00017474708,0.00008181073,0.0002019817],"domain_scores_gemma":[0.99939317,0.00033782783,0.0000973331,0.000068866044,0.00007004084,0.000032755124],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002628636,0.00013673249,0.00031022704,0.000008067503,0.0003070714,0.000010970771,0.0001654074,0.000072972725,0.00001696201],"category_scores_gemma":[0.000042933192,0.000034048844,0.00005371816,0.00009467583,0.00094656425,0.000023777231,0.00006226486,0.00006373617,0.0000036814936],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0041120225,0.00011954209,0.10172407,0.00008164205,0.00026478324,7.097199e-7,0.002750516,0.00000206968,0.758815,0.0010481263,0.0005127038,0.1305688],"study_design_scores_gemma":[0.0014438075,0.01937477,0.6824613,0.00018748498,0.000079460406,0.00000991546,0.0032594996,0.00006355172,0.21491118,0.00015116701,0.07768058,0.00037725831],"about_ca_topic_score_codex":0.0008371022,"about_ca_topic_score_gemma":0.004294193,"teacher_disagreement_score":0.58073723,"about_ca_system_score_codex":0.0000036366562,"about_ca_system_score_gemma":0.000002930849,"threshold_uncertainty_score":0.34876555},"labels":[],"label_agreement":null},{"id":"W2973093340","doi":"10.221751/rmc2017.102","title":"Dual Energy X-Ray Absorptiometry as a Rapid and Non-Destructive Method for Determination of Lean, Fat and Bone Content in Livestock","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Dual-energy X-ray absorptiometry; Calibration; Dual energy; Mathematics; Animal science; Crossbreed; Population; Coefficient of determination; Lean meat; Mixed model; Bone mineral; Statistics; Medicine; Biology; Internal medicine","score_opus":0.06515773558426693,"score_gpt":0.30387769737747167,"score_spread":0.23871996179320473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2973093340","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99853736,0.00049346406,0.00009555391,0.0004377621,0.00006021475,0.00016154256,0.000023865672,0.000005120061,0.00018511218],"genre_scores_gemma":[0.99829113,0.00025843503,0.0011116433,0.00007053475,0.00011570449,0.000015136348,0.000013050031,7.72115e-7,0.00012358461],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99929994,0.00006596856,0.00016731829,0.00028782763,0.000034980025,0.00014394325],"domain_scores_gemma":[0.99952525,0.00019851146,0.00012434936,0.000049131893,0.000050606894,0.000052179348],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003338685,0.00009743935,0.0002455568,0.000023362598,0.000154089,0.000024200177,0.000060558483,0.00010790275,0.0000142766585],"category_scores_gemma":[0.00018539853,0.000042843207,0.000028126053,0.000033271244,0.00021054418,0.000070960894,0.00007892461,0.000041750376,1.7232622e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000080216494,0.000022483164,0.009253851,0.00001377704,0.0000042868655,6.29007e-7,0.00011325317,6.5663364e-9,0.6628391,0.0021736084,0.0000050800954,0.3254937],"study_design_scores_gemma":[0.00061403867,0.0013511636,0.9686969,0.000019387046,0.000013770374,0.000008766858,0.0004772387,0.00007482055,0.018719373,0.00814919,0.0017300155,0.00014534817],"about_ca_topic_score_codex":0.0016195563,"about_ca_topic_score_gemma":0.00080245937,"teacher_disagreement_score":0.95944303,"about_ca_system_score_codex":0.0000042420497,"about_ca_system_score_gemma":0.0000027088424,"threshold_uncertainty_score":0.24482955},"labels":[],"label_agreement":null},{"id":"W2990816436","doi":"10.221751/rmc2018.040","title":"Characteristics of Beef Carcasses Derived from Costa Rican Cattle as Affected by Gender and Dentition Age","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Carcass weight; Animal science; Biology; Dentition; Circumference; Subcutaneous fat; Body weight; Mathematics; Adipose tissue","score_opus":0.035493634313184835,"score_gpt":0.2608420148954522,"score_spread":0.2253483805822674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2990816436","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986989,0.0003019582,0.000003455009,0.00014979889,0.00009721849,0.00009176149,0.00031135662,0.000019719417,0.00032585746],"genre_scores_gemma":[0.998872,0.00023634864,0.000028885535,0.00013824605,0.00023350735,0.0000029052414,0.00045170923,7.948657e-7,0.000035634435],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993251,0.00010678867,0.00013188782,0.0002471682,0.00004391097,0.00014515915],"domain_scores_gemma":[0.9996907,0.00008572168,0.000066008986,0.000040114286,0.00005238375,0.000065085216],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009129127,0.00009166687,0.00018263706,0.0000065118907,0.000109866494,0.000019444564,0.000065444474,0.000089415604,0.00020055434],"category_scores_gemma":[0.000069062524,0.000040011364,0.000021653166,0.000060821116,0.00028630442,0.000036428577,0.000057900656,0.0000444892,0.0000044854737],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022140159,0.000034323322,0.030039646,0.0000056122176,0.000009875171,6.6868716e-7,0.00010713639,2.7132155e-10,0.95473456,0.00014091618,0.00031099212,0.014594126],"study_design_scores_gemma":[0.000112209986,0.00034921884,0.9450783,0.000004660319,0.000015945938,0.0000014157149,0.000105033054,0.0000011336932,0.047859266,0.00070346403,0.005674981,0.00009438472],"about_ca_topic_score_codex":0.0018813369,"about_ca_topic_score_gemma":0.0005942883,"teacher_disagreement_score":0.91503865,"about_ca_system_score_codex":0.000004076652,"about_ca_system_score_gemma":0.0000031738873,"threshold_uncertainty_score":0.28440312},"labels":[],"label_agreement":null},{"id":"W2994331438","doi":"10.221751/rmc2016.039","title":"Use of Beef Collagen in Beef Hot Dogs","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Collagen: Extraction and Characterization","field":"Materials Science","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Ingredient; Food science; Chemistry; Lipid oxidation; Biochemistry","score_opus":0.04970845518487553,"score_gpt":0.2875909721692435,"score_spread":0.23788251698436796,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2994331438","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.998582,0.000030775976,0.00004134662,0.00020973927,0.00042277403,0.00010285593,0.00002660262,0.000012683344,0.0005712357],"genre_scores_gemma":[0.99910915,0.0001058614,0.00012292698,0.00008048059,0.000051456485,0.0000063379125,0.000011282442,0.0000043511254,0.0005081356],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994715,0.00005026661,0.00015249831,0.00016566999,0.00003684865,0.00012320197],"domain_scores_gemma":[0.999568,0.00003324662,0.00012216496,0.00020736673,0.00003463111,0.000034632758],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00013135589,0.00006344834,0.00014404167,0.000049579234,0.000116152725,0.000057082496,0.00010520585,0.00008711697,0.00029715695],"category_scores_gemma":[0.00009361051,0.000055642267,0.000017559545,0.000029467792,0.00012058233,0.0001743331,0.00006678289,0.000021287171,0.000016497937],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003864539,0.000024862038,0.023633739,0.000007063369,0.0000014553647,0.0000019671193,0.00015119874,4.1098835e-7,0.96961087,0.00046357414,0.00006911602,0.0059970818],"study_design_scores_gemma":[0.0003356328,0.000064350315,0.85962284,0.000010101688,0.0000052894784,0.0000029691485,0.000030273137,0.00003709319,0.10482349,0.00009354142,0.03488989,0.00008453059],"about_ca_topic_score_codex":0.0005282061,"about_ca_topic_score_gemma":0.000770086,"teacher_disagreement_score":0.8647874,"about_ca_system_score_codex":0.000009264507,"about_ca_system_score_gemma":0.000018842324,"threshold_uncertainty_score":0.32536602},"labels":[],"label_agreement":null},{"id":"W2998579002","doi":"10.221751/rmc2017.081","title":"Effect of Carcass Management on Horse Meat Quality","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Business; Quality (philosophy); Food science; Operations management; Biology; Engineering","score_opus":0.051986757420259266,"score_gpt":0.32268926365911677,"score_spread":0.2707025062388575,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W2998579002","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9873996,0.00011377984,4.838941e-7,0.00066870736,0.00017326484,0.00018979475,0.0000242799,0.000020515992,0.011409592],"genre_scores_gemma":[0.9991641,0.000093733855,0.0000105016,0.0000765789,0.00017609248,0.0000068429886,0.000016835698,6.1486156e-7,0.0004546816],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.998934,0.00028683376,0.00017427515,0.00032325016,0.00008012981,0.00020151689],"domain_scores_gemma":[0.99947876,0.00015866818,0.00011693675,0.00015801025,0.000022725217,0.00006492454],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000764343,0.00012814187,0.00027444342,0.000007759728,0.0002979352,0.000027072158,0.0002467114,0.000090086716,0.00009101297],"category_scores_gemma":[0.00010543821,0.000043557553,0.00007673622,0.000028032242,0.00019615203,0.00004118569,0.00014216437,0.00006784309,0.000013625957],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024729987,0.000056839366,0.07917189,0.000070673916,0.000025920755,0.0000030970623,0.000035786135,4.0667324e-8,0.36615106,0.011697945,0.00015851,0.5423809],"study_design_scores_gemma":[0.00031808412,0.0013667423,0.9423248,0.000016663054,0.000019026596,7.4415755e-7,0.00003759186,0.0000014818957,0.038366728,0.00062699406,0.016782265,0.00013884365],"about_ca_topic_score_codex":0.0005497894,"about_ca_topic_score_gemma":0.00025339282,"teacher_disagreement_score":0.8631529,"about_ca_system_score_codex":0.0000043854848,"about_ca_system_score_gemma":0.0000010304826,"threshold_uncertainty_score":0.22915068},"labels":[],"label_agreement":null},{"id":"W3001025165","doi":"10.221751/rmc2017.058","title":"Improving Shelf Life of Fresh Bison Steaks Treated with Oregano and Rosemary Essential Oils","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Loin; Metmyoglobin; Food science; Shelf life; Lipid oxidation; TBARS; Chemistry; Flavor; Antioxidant; Lipid peroxidation","score_opus":0.024261145966798545,"score_gpt":0.24100483523796828,"score_spread":0.21674368927116974,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3001025165","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981462,0.00043378666,0.000003035408,0.0005684406,0.000053732358,0.00011520969,0.00003213579,0.000023100294,0.00062439585],"genre_scores_gemma":[0.9993896,0.0001053999,0.000049674523,0.00006109395,0.00023340536,0.0000036410963,0.000024397867,0.0000010519692,0.00013173642],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991823,0.000069392474,0.00015763233,0.0003297845,0.00005521248,0.0002057055],"domain_scores_gemma":[0.9995524,0.000056922046,0.0001443399,0.00009662214,0.0000455462,0.00010416734],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018569292,0.00012844725,0.0002568299,0.000009033272,0.00033449344,0.000055307442,0.0001466653,0.0001154104,0.00007418082],"category_scores_gemma":[0.0000940639,0.00004497024,0.000030346408,0.000035145553,0.00034713722,0.00010068129,0.00011546489,0.000070998096,0.0000011947675],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009467909,0.000029480183,0.07489695,0.000020460655,0.000012061331,0.0000017340273,0.00003620064,1.2455115e-8,0.8547779,0.00029087896,0.000033767166,0.0698059],"study_design_scores_gemma":[0.00048908463,0.0009492201,0.86850405,0.000023581453,0.00003306566,0.0000055314913,0.00012774412,0.000018922576,0.12761106,0.00016634134,0.0018584136,0.00021302389],"about_ca_topic_score_codex":0.0024278567,"about_ca_topic_score_gemma":0.001199019,"teacher_disagreement_score":0.79360706,"about_ca_system_score_codex":0.0000024949393,"about_ca_system_score_gemma":0.0000069415423,"threshold_uncertainty_score":0.36702093},"labels":[],"label_agreement":null},{"id":"W3002180218","doi":"10.221751/rmc2016.089","title":"Real Time Prediction of Backfat Composition and Iodine Value by Portable Near Infrared Spectroscopy in a Diverse Population of Pigs","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Alberta; Agriculture and Agri-Food Canada","funders":"","keywords":"Iodine value; Animal science; Population; Polyunsaturated fatty acid; Partial least squares regression; Chemistry; Near infrared reflectance spectroscopy; Analytical Chemistry (journal); Mathematics; Fatty acid; Near-infrared spectroscopy; Food science; Biology; Chromatography; Statistics; Medicine","score_opus":0.012344547156865877,"score_gpt":0.2628929853305249,"score_spread":0.250548438173659,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3002180218","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99495155,0.00017427103,0.000017597582,0.000024358678,0.00002142796,0.00004099955,0.000133615,0.000011008215,0.0046251914],"genre_scores_gemma":[0.99876463,0.00034054232,0.00030112008,0.000004317158,0.000027296996,0.0000021110575,0.00029312092,0.000004624108,0.00026221309],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994709,0.000013595857,0.00019201364,0.00016503286,0.000046754976,0.00011173409],"domain_scores_gemma":[0.99958265,0.00002443589,0.00018022087,0.0001578087,0.000023243976,0.000031652937],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000066406916,0.00008136697,0.00024233888,0.00005815714,0.00009209305,0.000012791331,0.00006305889,0.00012770253,0.00017304523],"category_scores_gemma":[0.000027558663,0.00007688931,0.000024108573,0.00005326627,0.00014963593,0.00008761023,0.00004488834,0.00005670698,6.619611e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000056123627,0.000037911694,0.31618002,0.000030747393,0.000016763903,3.7133358e-7,0.000046093042,7.509695e-7,0.6832962,0.00006296765,0.00014107111,0.00013094599],"study_design_scores_gemma":[0.0012689994,0.0001447061,0.5555157,0.000029703542,0.000094004536,0.0000024899584,0.000061704064,0.00068387465,0.44151637,0.00043483326,0.0001522872,0.00009529965],"about_ca_topic_score_codex":0.0020446964,"about_ca_topic_score_gemma":0.000017992583,"teacher_disagreement_score":0.24177986,"about_ca_system_score_codex":0.000021015168,"about_ca_system_score_gemma":0.000008133988,"threshold_uncertainty_score":0.3135455},"labels":[],"label_agreement":null},{"id":"W3002189257","doi":"10.221751/rmc2016.045","title":"Dark Cutting Beef in the Canadian Grading System","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Marbled meat; Mathematics; Grading (engineering); Animal science; Agricultural science; Food science; Environmental science; Biology; Ecology","score_opus":0.06179957850564347,"score_gpt":0.26851917666084774,"score_spread":0.20671959815520427,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3002189257","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97922367,0.00015606737,1.3426651e-7,0.0037468253,0.00014738207,0.000102096405,0.00000998766,0.000012789296,0.016601058],"genre_scores_gemma":[0.99934196,0.000012401604,0.000009471806,0.00024228872,0.0003234084,0.0000053606555,0.00001090435,3.6766335e-7,0.000053840584],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992602,0.00012385203,0.00011055672,0.00020706507,0.000041819763,0.00025650195],"domain_scores_gemma":[0.9997159,0.00006841119,0.000050894334,0.0000826297,0.0000152163175,0.00006691465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00070302933,0.00007502597,0.00011659868,0.0000084172725,0.0010630169,0.00012346097,0.00030447065,0.000079039426,0.000015330183],"category_scores_gemma":[0.00009673281,0.00002343634,0.000026070182,0.00003882342,0.00010586377,0.000054893146,0.00004327581,0.000096744465,0.0000075274775],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001022915,0.000018119375,0.6593534,0.000022853947,0.000007065946,0.000019855317,0.00061034155,4.8040544e-8,0.0977711,0.047769155,0.00039476593,0.19402307],"study_design_scores_gemma":[0.00005972554,0.000052586405,0.9677282,0.000013677481,0.000003038641,0.000006939995,0.0006448161,0.000009385656,0.00012927143,0.000628442,0.030642346,0.00008154857],"about_ca_topic_score_codex":0.20620903,"about_ca_topic_score_gemma":0.5471873,"teacher_disagreement_score":0.3409783,"about_ca_system_score_codex":0.000016890486,"about_ca_system_score_gemma":0.000007636119,"threshold_uncertainty_score":0.8175974},"labels":[],"label_agreement":null},{"id":"W3002980974","doi":"10.221751/rmc2017.097","title":"The Effects of Ractopamine and Hormonal Growth Promotants on Growth and Meat Quality of Crossbred Angus Steers","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Pharmacological Effects and Assays","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":false,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Ractopamine; Crossbreed; Animal science; Growth hormone; Quality (philosophy); Biology; Hormone; Endocrinology","score_opus":0.024809985428068986,"score_gpt":0.2876610548651084,"score_spread":0.2628510694370394,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3002980974","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975929,0.00081945444,4.1926117e-7,0.00075492554,0.00009859581,0.0002378692,0.000035062487,0.000008561933,0.00045217772],"genre_scores_gemma":[0.99891716,0.0008972239,0.0000075176927,0.00007046998,0.000061497514,0.00000773179,0.000004920776,6.7980886e-7,0.000032822998],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991514,0.00017803002,0.00017054514,0.0002314444,0.00007432985,0.0001942591],"domain_scores_gemma":[0.99854404,0.0011023956,0.00017673886,0.00005723812,0.00004357685,0.00007600464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032472349,0.00012200902,0.00027712985,0.0000063122434,0.0003887179,0.00003716442,0.00016198253,0.000102172184,0.000004767883],"category_scores_gemma":[0.0005644883,0.000037136513,0.00003935657,0.00003152364,0.00069058436,0.00005221496,0.00014380334,0.00008177251,2.1386656e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013300114,0.000054019423,0.04903672,0.000044675417,0.00001769931,0.0000017086268,0.000029516907,2.6578015e-9,0.88537264,0.002354844,0.000017975546,0.0629372],"study_design_scores_gemma":[0.0005285108,0.001322708,0.9210626,0.000017264167,0.000013430088,0.0000016241038,0.000021841679,0.000005044964,0.075387396,0.0013671423,0.00018855666,0.00008388399],"about_ca_topic_score_codex":0.00033996205,"about_ca_topic_score_gemma":0.00010400054,"teacher_disagreement_score":0.8720259,"about_ca_system_score_codex":0.000002307484,"about_ca_system_score_gemma":0.0000035277208,"threshold_uncertainty_score":0.2989743},"labels":[],"label_agreement":null},{"id":"W3007430147","doi":"10.22175/mmb.9498","title":"Poultry Welfare: Future Directions and Challenges?","year":2020,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Animal Nutrition and Physiology","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Welfare; Unintended consequences; Business; Animal welfare; Quality (philosophy); Consumer welfare; Public economics; Marketing; Economics; Natural resource economics; Market economy; Political science; Ecology; Biology","score_opus":0.04078985625704302,"score_gpt":0.21779909029325362,"score_spread":0.1770092340362106,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3007430147","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.88213015,0.010683352,3.7791318e-7,0.10580891,0.000101973856,0.00006352887,0.000035815337,0.000059536498,0.0011163359],"genre_scores_gemma":[0.97999567,0.017465403,0.000021162581,0.0017240187,0.0007332758,0.0000054519924,0.00003821126,5.1119423e-7,0.000016278209],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99950314,0.00005532822,0.00007035458,0.00022377603,0.00001864055,0.00012873682],"domain_scores_gemma":[0.9998018,0.0000369441,0.000019817855,0.000016472042,0.000015857599,0.00010911275],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000025726968,0.000079023936,0.00012315126,0.00000389865,0.00016242947,0.000008289479,0.000047779664,0.00011896149,0.00021355643],"category_scores_gemma":[0.000011129889,0.000030771447,0.000026914007,0.000059552847,0.00007622058,0.000027848197,0.000044658213,0.000074895535,0.000008192663],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000061829,0.000042721527,0.0049931575,0.000019427533,0.000013878444,0.000002038301,0.00024571127,1.055477e-8,0.28141657,0.025671516,0.00062765507,0.6869055],"study_design_scores_gemma":[0.000084666484,0.00026066884,0.33057052,0.0000010530626,0.0000031848292,0.0000036946672,0.0005871124,0.0000022749189,0.000020767691,0.0003002852,0.66810495,0.00006083381],"about_ca_topic_score_codex":0.000037013095,"about_ca_topic_score_gemma":0.000064985936,"teacher_disagreement_score":0.68684465,"about_ca_system_score_codex":0.0000014877508,"about_ca_system_score_gemma":9.2550147e-7,"threshold_uncertainty_score":0.23382932},"labels":[],"label_agreement":null},{"id":"W3012954314","doi":"10.22175/rmc2018.075","title":"Correlation of Chicken Breast (Pectoralis Major) Quality and Sensory Attributes with Chicken Thigh Quality and Sensory Attributes","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Chicken breast; Sensory system; Tenderness; Sensory analysis; Food science; Flavor; Thigh; Medicine; Biology; Anatomy","score_opus":0.07662763372254029,"score_gpt":0.2922281851274329,"score_spread":0.21560055140489265,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3012954314","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99478847,0.00075925,0.000013478299,0.0031731657,0.00009742125,0.00024411075,0.0006208084,0.000059552174,0.00024372266],"genre_scores_gemma":[0.998678,0.00017022002,0.00009769657,0.00024725523,0.0004359743,0.0000046440514,0.00020113752,0.0000022707156,0.00016275866],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9978801,0.0005891085,0.00044448394,0.00060798984,0.00013963011,0.0003386871],"domain_scores_gemma":[0.99884325,0.00042771618,0.00024642394,0.000119687094,0.00021036036,0.00015253299],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010402952,0.00024892853,0.00051692734,0.000021005466,0.00033676153,0.00003974686,0.0001065265,0.00023923439,0.000109835346],"category_scores_gemma":[0.00015962688,0.000104494335,0.000049872517,0.00016230036,0.0009894007,0.00013999439,0.00013371606,0.000158059,0.0000044567764],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002825437,0.00006530155,0.60279363,0.00006345748,0.00003820326,8.1218735e-7,0.00026343743,6.17246e-8,0.3806874,0.0028996824,0.00008828683,0.0128171705],"study_design_scores_gemma":[0.0004299343,0.0006397151,0.99032766,0.000027099159,0.00003088373,0.000027165588,0.00033090304,0.000011392916,0.0051159663,0.0011518237,0.0016340449,0.00027338677],"about_ca_topic_score_codex":0.0022249683,"about_ca_topic_score_gemma":0.0019014046,"teacher_disagreement_score":0.38753402,"about_ca_system_score_codex":0.000009699403,"about_ca_system_score_gemma":0.000009954165,"threshold_uncertainty_score":0.42611554},"labels":[],"label_agreement":null},{"id":"W3013053007","doi":"10.221751/rmc2016.004","title":"The Impact of Beliefs About Cross-Species Disease Transmission on Perceived Safety of Wild Game Meat: Building a Psychological Approach to Meat Safety","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Zoonotic diseases and public health","field":"Medicine","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"","keywords":"Food safety; Psychological intervention; Perception; Environmental health; Disease; Public health; Risk perception; Psychology; Applied psychology; Geography; Social psychology; Medicine; Psychiatry; Pathology","score_opus":0.044749306319271584,"score_gpt":0.3771521728315518,"score_spread":0.3324028665122802,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013053007","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9823444,0.0007275855,0.0007730511,0.0018134998,0.00012235723,0.0006384339,0.00016493331,0.000022389859,0.013393368],"genre_scores_gemma":[0.9973987,0.0014215214,0.00024731268,0.00025227675,0.00017880653,0.00001156649,0.000039606915,0.000014955537,0.0004352986],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.99836105,0.00014553731,0.00045768407,0.00043042412,0.00017214484,0.00043316404],"domain_scores_gemma":[0.9981723,0.00017991196,0.00016637194,0.0007102566,0.00011750088,0.0006536589],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004398837,0.00022269941,0.00056536414,0.000069967005,0.00043610015,0.000037484493,0.00028891696,0.00016866608,0.00011855553],"category_scores_gemma":[0.00044543593,0.00011630199,0.0002777806,0.00006760186,0.00062078197,0.000052837768,0.000073472016,0.00018508515,0.0000019990766],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.029956667,0.0029664421,0.3189693,0.0006650466,0.00045362455,0.000021070267,0.0039362237,0.000145888,0.04566345,0.03747368,0.001070764,0.55867785],"study_design_scores_gemma":[0.0020622083,0.0011714043,0.9818715,0.00015230798,0.00004939416,0.0000053720883,0.00008556162,0.000173212,0.0000462416,0.00023334853,0.014027127,0.0001223106],"about_ca_topic_score_codex":0.00029090478,"about_ca_topic_score_gemma":0.0000073181714,"teacher_disagreement_score":0.66290224,"about_ca_system_score_codex":0.000037522295,"about_ca_system_score_gemma":0.00012514029,"threshold_uncertainty_score":0.47426575},"labels":[],"label_agreement":null},{"id":"W3013094079","doi":"10.221751/rmc2018.059","title":"Incorporation of β-Glucans and Microcrystalline Cellulose in Meat Emulsions","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Microcrystalline cellulose; Starch; Dietary fiber; Fiber; Chemistry; Glycemic index; Glycemic; Cellulose; Biochemistry; Organic chemistry; Diabetes mellitus; Medicine","score_opus":0.02088835214772828,"score_gpt":0.2558783871913994,"score_spread":0.2349900350436711,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013094079","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9973287,0.00059950125,0.000048125105,0.00084952044,0.00017837156,0.000083724546,0.000006999768,0.000013451076,0.0008915793],"genre_scores_gemma":[0.9992119,0.000041241226,0.00036668032,0.00021128595,0.00006477157,0.0000022598754,0.000017735607,0.000004787538,0.0000793018],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995565,0.00006675804,0.000136096,0.00012639654,0.00002086022,0.00009338259],"domain_scores_gemma":[0.9998058,0.000023795767,0.000035717054,0.00006740041,0.00003803652,0.000029224404],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000052463703,0.0000625516,0.000117221134,0.000077620934,0.00004753661,0.0000065624827,0.00003172542,0.0000712852,0.000029460158],"category_scores_gemma":[0.000011393729,0.00005032467,0.000011540586,0.00006392719,0.00020302346,0.000036953938,0.000029314877,0.00004454529,0.0000025870097],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003112645,0.000034957353,0.007471737,0.0000175482,0.0000037251639,4.4887005e-7,0.0011831925,2.2375941e-7,0.9657686,0.0003726676,0.0001245924,0.024711046],"study_design_scores_gemma":[0.0024757527,0.0055441223,0.106342986,0.00011776841,0.000036970814,0.000020489026,0.0007102966,0.0011249491,0.8045192,0.0044881906,0.07426446,0.0003548628],"about_ca_topic_score_codex":0.00025573166,"about_ca_topic_score_gemma":0.0009678487,"teacher_disagreement_score":0.16124944,"about_ca_system_score_codex":0.0000055876963,"about_ca_system_score_gemma":0.000003894305,"threshold_uncertainty_score":0.20521805},"labels":[],"label_agreement":null},{"id":"W3013135344","doi":"10.22175/rmc2016.052","title":"Changes in Meat Quality and Genetic Parameter Estimation between Fresh and Frozen-Thawed Samples in Crossbred Commercial Pigs","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Alberta","funders":"","keywords":"Heritability; Crossbreed; Intramuscular fat; Animal science; Restricted maximum likelihood; Biology; Food science; Biotechnology; Maximum likelihood; Mathematics; Statistics","score_opus":0.15585666156881545,"score_gpt":0.340850267824345,"score_spread":0.18499360625552957,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013135344","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9961282,0.000396001,0.000003594129,0.0030761822,0.00006222754,0.00019068467,0.00007219632,0.000013304407,0.000057611975],"genre_scores_gemma":[0.99906534,0.00022036424,0.0002820986,0.0001487801,0.00020483065,0.000009613514,0.000053217485,9.780671e-7,0.000014806789],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.99885523,0.00023214144,0.00022735074,0.00038675842,0.00005221827,0.00024630618],"domain_scores_gemma":[0.9994146,0.00030715106,0.0000980246,0.00008630408,0.000020644073,0.00007324906],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003817189,0.0001380584,0.00032959407,0.000018803832,0.00026253675,0.00009970115,0.00012728573,0.00016482927,0.000032516582],"category_scores_gemma":[0.00037979198,0.00006403593,0.00001903531,0.000040939733,0.00032254247,0.00008445366,0.00014993834,0.00010324727,0.0000011755096],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000029233259,0.00001530878,0.7619239,0.000012491409,0.0000029184566,9.854546e-7,0.00015498673,3.2198177e-8,0.06137285,0.00012406557,0.000009472706,0.17635372],"study_design_scores_gemma":[0.00037149855,0.00014486485,0.99276227,0.000015288057,0.000006104743,0.0000011443091,0.00008620934,0.00001808138,0.0012213956,0.0047201603,0.0005016221,0.00015134766],"about_ca_topic_score_codex":0.0055977497,"about_ca_topic_score_gemma":0.054900296,"teacher_disagreement_score":0.23083834,"about_ca_system_score_codex":0.000005861133,"about_ca_system_score_gemma":0.000003025636,"threshold_uncertainty_score":0.9623453},"labels":[],"label_agreement":null},{"id":"W3013229290","doi":"10.22175/mmb2019.0039","title":"The Effect of Breadfruit (Artocarpus altilis) Flour on Color of Comminuted Beef Compared with Other Flour Sources","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Mathematics; Lightness; Wheat flour; Chemistry","score_opus":0.014918975681342796,"score_gpt":0.22626135640553882,"score_spread":0.21134238072419603,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013229290","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970554,0.0003852064,3.2815564e-7,0.0010037285,0.00008720652,0.00030919837,0.000056580637,0.000015678184,0.0010866603],"genre_scores_gemma":[0.9995565,0.000045867408,0.000006402409,0.00010057935,0.000045044006,0.000010895548,0.00001278892,9.4843335e-7,0.00022098277],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9991077,0.0002538972,0.00018497503,0.00018220297,0.00008120978,0.00018999966],"domain_scores_gemma":[0.9987161,0.0010254056,0.00010993305,0.000074455354,0.000041167168,0.0000329176],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030397598,0.00012823424,0.00036022178,0.000008004226,0.00015294737,0.000007727862,0.00016045485,0.00008427251,0.00003626553],"category_scores_gemma":[0.000028811792,0.000035116955,0.00006211703,0.00009790059,0.00031216673,0.000018162988,0.000056177454,0.00007077652,0.000007204761],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0043601515,0.0001749434,0.48365858,0.00011453625,0.00033561807,0.000001127268,0.0013161554,0.000021815056,0.4264989,0.0034178295,0.00057339726,0.079526946],"study_design_scores_gemma":[0.0013926692,0.01213275,0.87305725,0.000071584356,0.00004848823,0.0000040317555,0.0015838923,0.000053191638,0.024884071,0.00012520094,0.08641826,0.00022858041],"about_ca_topic_score_codex":0.0005622351,"about_ca_topic_score_gemma":0.0021187211,"teacher_disagreement_score":0.40161481,"about_ca_system_score_codex":0.0000039424044,"about_ca_system_score_gemma":0.000002825087,"threshold_uncertainty_score":0.14320278},"labels":[],"label_agreement":null},{"id":"W3013251344","doi":"10.22175/rmc2016.031","title":"Lentil-Based Ingredients Can Delay Myoglobin and Lipid Oxidation of Frozen Beef Burgers","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Myoglobin; Lipid oxidation; Food science; Chemistry; TBARS; Fat substitute; Moisture; Biochemistry; Antioxidant; Lipid peroxidation","score_opus":0.03869171210884311,"score_gpt":0.26034271097379263,"score_spread":0.22165099886494952,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013251344","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9979949,0.00012400105,0.0000042251936,0.0011701023,0.00015169884,0.00009776652,0.000045169116,0.00001434797,0.00039776127],"genre_scores_gemma":[0.999466,0.000057557474,0.000053626096,0.000120682475,0.00014549207,0.0000032465075,0.000078035504,6.066232e-7,0.00007477807],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993075,0.00006675538,0.00015364756,0.00025609924,0.000051720348,0.0001642898],"domain_scores_gemma":[0.9996292,0.000052903957,0.00012914576,0.00007611881,0.000043617198,0.00006902444],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00026895155,0.000093183524,0.00017872665,0.000009802307,0.00028027882,0.000032301992,0.00013185474,0.000094172734,0.000062398656],"category_scores_gemma":[0.000117478005,0.000038872022,0.000033697062,0.000028630555,0.00022515298,0.000058537637,0.00007340041,0.00004740804,0.0000013842963],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000030357585,0.00002551788,0.14836699,0.000009967661,0.0000061778533,4.434536e-7,0.0000365668,9.877441e-8,0.7736278,0.00024782095,0.00008476889,0.07756347],"study_design_scores_gemma":[0.00024216126,0.00025791983,0.9593785,0.000015360425,0.000012772033,8.6376986e-7,0.0000620686,0.000022971137,0.027859198,0.0005615907,0.011464973,0.000121665995],"about_ca_topic_score_codex":0.001218129,"about_ca_topic_score_gemma":0.000530284,"teacher_disagreement_score":0.8110115,"about_ca_system_score_codex":0.00000436559,"about_ca_system_score_gemma":0.000004304393,"threshold_uncertainty_score":0.21557064},"labels":[],"label_agreement":null},{"id":"W3013315868","doi":"10.22175/rmc2016.019","title":"Effects of the Addition of Frozen Mechanically Separated Pork on Functional Properties and Lipid Oxidation of Emulsion Type Pork Sausage","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Emulsion; Food science; Lipid oxidation; Chemistry; Biochemistry","score_opus":0.05129525715269712,"score_gpt":0.23742235194573238,"score_spread":0.18612709479303527,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013315868","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99901617,0.00013433139,0.0000012524067,0.00034794575,0.00015042545,0.00014963996,0.000015046187,0.0000051017996,0.00018011672],"genre_scores_gemma":[0.99967337,0.00006838397,0.000009188562,0.00003633465,0.00009812353,0.000002320824,0.000032305412,4.754983e-7,0.000079479534],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99946874,0.000108546286,0.00014628304,0.00014524352,0.000061901286,0.00006927258],"domain_scores_gemma":[0.99958926,0.00007941671,0.00018087146,0.000060782782,0.00006952626,0.00002011455],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015752707,0.000064497064,0.00015130443,0.0000056850176,0.00013946016,0.00000645999,0.00008480527,0.00008391287,0.0000501584],"category_scores_gemma":[0.00021837949,0.000021125346,0.000029423063,0.0000384558,0.00015512717,0.000039595467,0.000062817046,0.00004270451,8.1369654e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00017612385,0.000043343196,0.0030120255,0.000030189933,0.0000074970244,5.109162e-8,0.000025121377,1.4475623e-7,0.9823488,0.0007085939,0.00006882161,0.0135792615],"study_design_scores_gemma":[0.00011656532,0.00052620505,0.5785084,0.000042474112,0.000009816794,3.3737757e-7,0.00001455936,0.0000057784373,0.41986915,0.00042638648,0.00044483333,0.000035489196],"about_ca_topic_score_codex":0.00011674411,"about_ca_topic_score_gemma":0.000041417905,"teacher_disagreement_score":0.5754964,"about_ca_system_score_codex":0.0000022648608,"about_ca_system_score_gemma":0.0000034959135,"threshold_uncertainty_score":0.10726289},"labels":[],"label_agreement":null},{"id":"W3013377929","doi":"10.221751/rmc2018.155","title":"Biochemical and Gelation Properties of Mechanically Separated Pork","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Chemistry; Food science; Vacuum packing","score_opus":0.04876024146339854,"score_gpt":0.24932102787927432,"score_spread":0.20056078641587577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013377929","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983831,0.0005001471,0.0000027267565,0.00055298686,0.000046927784,0.00007663151,0.0000058404266,0.00001976849,0.000411865],"genre_scores_gemma":[0.99952203,0.000053869855,0.000050453367,0.00009697147,0.00019245937,0.0000018747485,0.00001211451,3.7923982e-7,0.00006983911],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999463,0.000058973954,0.0001341326,0.00019604234,0.000033310054,0.00011453736],"domain_scores_gemma":[0.999804,0.000024318775,0.000040132036,0.000027451284,0.00006084121,0.00004322969],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016585243,0.000067306384,0.00012711188,0.000005067994,0.00007432289,0.0000078406465,0.000049489303,0.00009619007,0.00007119159],"category_scores_gemma":[0.000057907942,0.000023541468,0.000017210954,0.00006990779,0.0002260342,0.000029873661,0.00003904685,0.000036717272,0.000004140259],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040223273,0.000015945092,0.002988908,0.000005632835,0.000004099132,7.1027365e-8,0.00004787006,1.6437397e-9,0.9799441,0.0015574306,0.000060899114,0.015334803],"study_design_scores_gemma":[0.00017118838,0.0008970271,0.20504215,0.00002036205,0.0000129954615,0.0000047653402,0.00010008926,0.000040373383,0.7813076,0.0023007344,0.009942474,0.00016029019],"about_ca_topic_score_codex":0.000102603895,"about_ca_topic_score_gemma":0.00005301959,"teacher_disagreement_score":0.20205325,"about_ca_system_score_codex":0.0000017633718,"about_ca_system_score_gemma":0.000002650705,"threshold_uncertainty_score":0.09599932},"labels":[],"label_agreement":null},{"id":"W3013538376","doi":"10.22175/mmb2019.0121","title":"Effects of Breed Type, Residual Feed Intake and Post-Mortem Aging on Physio-Chemical Properties of Triceps Brachii Muscle and Their Relationships With Beef Toughness","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Marbled meat; Breed; Intramuscular fat; Crossbreed; Animal science; Tenderness; Connective tissue; Residual feed intake; Biology; Beef cattle; Veterinary medicine; Food science; Chemistry; Feed conversion ratio; Body weight; Medicine; Endocrinology","score_opus":0.028705041602531626,"score_gpt":0.2141167379407308,"score_spread":0.18541169633819918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013538376","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99848896,0.00069686724,2.5620267e-7,0.0003848286,0.000036490906,0.0002516769,0.000010621043,0.000016027096,0.000114298855],"genre_scores_gemma":[0.9997176,0.00005265026,0.000017419128,0.00006083108,0.00007102361,0.0000032939597,0.000016846445,0.000001478779,0.000058881058],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991887,0.00016037132,0.00016530055,0.00028538756,0.00005657098,0.0001436682],"domain_scores_gemma":[0.99947214,0.00026896133,0.00008744414,0.000052945492,0.00006982402,0.000048694048],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020800851,0.00012771552,0.00027862648,0.000016034139,0.00008234828,0.000010504743,0.00006792749,0.00009665447,0.00000708905],"category_scores_gemma":[0.00009023813,0.00004521337,0.000021235192,0.00011900489,0.00019717116,0.000060381364,0.00006517419,0.000114764036,9.2059133e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023770696,0.000053832602,0.02241811,0.00010627163,0.000013633589,2.4261263e-7,0.0003801949,7.886288e-8,0.96075934,0.00036682602,0.0000039036513,0.015659887],"study_design_scores_gemma":[0.00034381522,0.000895679,0.8219312,0.000073571515,0.000014039527,0.0000025518211,0.00058692077,0.000006913549,0.17577234,0.00013480971,0.00012764419,0.00011053303],"about_ca_topic_score_codex":0.00018795837,"about_ca_topic_score_gemma":0.000081177175,"teacher_disagreement_score":0.79951304,"about_ca_system_score_codex":0.000003265853,"about_ca_system_score_gemma":0.0000062423837,"threshold_uncertainty_score":0.18437478},"labels":[],"label_agreement":null},{"id":"W3013660498","doi":"10.22175/rmc2017.111","title":"Effect of Residual Feed Intake Status, Breed and Post Mortem Aging on Consumer Perception of and Preference for Beef Ribeye Steaks","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Alberta","funders":"","keywords":"Tenderness; Breed; Mathematics; Flavor; Analysis of variance; Factorial experiment; Food science; Sensory analysis; Sensory system; Animal science; Biology; Statistics","score_opus":0.05247902118207507,"score_gpt":0.29591218566190475,"score_spread":0.24343316447982968,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013660498","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99890035,0.00020041391,7.15299e-7,0.00029801187,0.000043491487,0.00026561675,0.00012493323,0.000008091184,0.00015838516],"genre_scores_gemma":[0.9995386,0.00024037664,0.000027693979,0.000029579702,0.00006875252,0.0000059497834,0.000042140407,7.5154827e-7,0.000046132387],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99925745,0.00012631393,0.00015504217,0.00026082044,0.00004353595,0.0001568175],"domain_scores_gemma":[0.9994386,0.00026077678,0.0001263477,0.00006481018,0.000054496042,0.000054992426],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0004354841,0.00010300315,0.00025258184,0.000011031512,0.00019803492,0.000021257134,0.000075731055,0.00009068275,0.000016058248],"category_scores_gemma":[0.00018384644,0.000040874147,0.000025634949,0.000016543772,0.00031556792,0.000054582935,0.0000702984,0.00005412676,3.238262e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024017044,0.000013402842,0.12142291,0.000058837028,0.000008361221,8.717414e-8,0.00010358536,8.29534e-9,0.6593383,0.00020483264,0.000009271433,0.21860023],"study_design_scores_gemma":[0.00045518484,0.0025128904,0.981696,0.000032469445,0.000022901893,0.0000010516628,0.00017064088,0.000007323061,0.01432216,0.0001263505,0.00056863786,0.000084390165],"about_ca_topic_score_codex":0.00097030454,"about_ca_topic_score_gemma":0.0003937538,"teacher_disagreement_score":0.86027306,"about_ca_system_score_codex":0.000002866922,"about_ca_system_score_gemma":0.0000033633905,"threshold_uncertainty_score":0.16667993},"labels":[],"label_agreement":null},{"id":"W3013847597","doi":"10.221751/rmc2018.060","title":"Incorporation of β-Glucans in Meat Emulsions through Modeling Systems","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Syneresis; Emulsion; Chemistry; Ingredient; Lean meat; Carrageenan; Starch; Fiber; Mathematics; Biochemistry; Organic chemistry","score_opus":0.0811210164773957,"score_gpt":0.28360035398615346,"score_spread":0.20247933750875777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013847597","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99733764,0.0003794693,0.00008040955,0.0003972766,0.00017696734,0.0001291424,0.00001596578,0.000018399269,0.0014647087],"genre_scores_gemma":[0.99935627,0.00008465224,0.00006765273,0.00006582736,0.00032773538,0.000004667148,0.000030838484,5.6207057e-7,0.00006178462],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992015,0.000118006836,0.00023549703,0.00023212894,0.00005403804,0.0001588483],"domain_scores_gemma":[0.99974704,0.00004681967,0.000058563855,0.000045968896,0.00006904822,0.000032554835],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002146587,0.00008324048,0.00018542967,0.000010929603,0.00009390885,0.00001152707,0.00009358239,0.00010319579,0.00004450187],"category_scores_gemma":[0.00004482942,0.000032547825,0.000026171492,0.00015368927,0.00011818674,0.0000772903,0.00005098506,0.000054943248,0.0000053104254],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000328247,0.000048674116,0.023463184,0.000012885157,0.0000044156213,3.982921e-7,0.00036314418,0.000007679823,0.9538848,0.011833828,0.000053786396,0.010294379],"study_design_scores_gemma":[0.0023134518,0.006395533,0.71907365,0.00041086812,0.00009031985,0.000028888402,0.010756386,0.04053242,0.08657057,0.06538216,0.066471756,0.0019739754],"about_ca_topic_score_codex":0.0028129888,"about_ca_topic_score_gemma":0.002992879,"teacher_disagreement_score":0.8673142,"about_ca_system_score_codex":0.0000056093113,"about_ca_system_score_gemma":0.0000038551766,"threshold_uncertainty_score":0.42524162},"labels":[],"label_agreement":null},{"id":"W3013849450","doi":"10.22175/mmb2019.0034","title":"Processing Characteristics and Sensory Attributes of Bacon Manufactured From Seven Value-Added Cuts of Beef","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Sodium bicarbonate; Food science; Sodium; Mathematics","score_opus":0.03128958001339957,"score_gpt":0.2409923314692805,"score_spread":0.20970275145588094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013849450","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985178,0.00061813026,0.0000014034636,0.00028760277,0.00007579587,0.000121326695,0.00020800548,0.000012997915,0.00015695365],"genre_scores_gemma":[0.99933803,0.00011291211,0.00008003088,0.00007537398,0.000121489946,0.0000010618838,0.00012071626,8.135761e-7,0.0001495903],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992323,0.00009122156,0.00022207994,0.00025535005,0.00005351155,0.00014556799],"domain_scores_gemma":[0.9995919,0.0001285465,0.00013845858,0.000045684432,0.00004936333,0.000046070214],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016454235,0.000106254076,0.00031595837,0.000008250234,0.000045357934,0.000009032323,0.00007522946,0.00012209566,0.00012563575],"category_scores_gemma":[0.00003979139,0.00004365193,0.000033638124,0.000046502566,0.000118469696,0.000044240493,0.00006365839,0.00006283643,0.0000025259358],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043645014,0.00002268842,0.07576335,0.000039039198,0.000008877423,2.4886813e-7,0.00015201748,2.536575e-8,0.86192125,0.00010507181,0.000013428083,0.061930355],"study_design_scores_gemma":[0.00017020055,0.00024548869,0.8943233,0.000030306663,0.000016526643,0.0000011787168,0.00020255006,0.000021024323,0.10152204,0.000728176,0.0026284705,0.00011075455],"about_ca_topic_score_codex":0.00029533185,"about_ca_topic_score_gemma":0.000038263926,"teacher_disagreement_score":0.81855994,"about_ca_system_score_codex":0.0000025506279,"about_ca_system_score_gemma":0.0000047990056,"threshold_uncertainty_score":0.17800741},"labels":[],"label_agreement":null},{"id":"W3013879107","doi":"10.22175/mmb2019.0065","title":"Effects of Replacing Antibiotics in Finishing Cattle Diets with Plant-Based Additives on Meat Quality and Sensory Attributes","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Feedlot; Monensin; Tylosin; Food science; Longissimus Thoracis; Dry matter; Benzoic acid; Animal science; Chemistry; Biology; Tenderness; Antibiotics; Biochemistry","score_opus":0.039708446493652086,"score_gpt":0.2580382216610621,"score_spread":0.21832977516741003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013879107","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99875045,0.00025889408,0.0000011483996,0.00039888368,0.000056320172,0.0002019637,0.0000991123,0.000018024692,0.00021518713],"genre_scores_gemma":[0.99956894,0.00006403108,0.000039980714,0.00016918627,0.00005198743,7.320384e-7,0.000065491695,0.0000010104698,0.000038670656],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99895257,0.00023842936,0.00018351909,0.000353783,0.000068009824,0.00020369382],"domain_scores_gemma":[0.99870574,0.0010774817,0.00008750855,0.000054040403,0.000026502046,0.000048716578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032442622,0.00012825728,0.000307443,0.000015885069,0.0000622011,0.000013695999,0.000060355942,0.000104281375,0.000019668232],"category_scores_gemma":[0.00016202737,0.000050567458,0.000025784655,0.00008418756,0.00012789314,0.00004494776,0.0000361748,0.00010448671,0.000002108386],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002029992,0.00006320019,0.3748627,0.00013368693,0.0000075286093,0.0000021972312,0.00008869016,0.0000011488094,0.61908,0.0005821283,0.0000123099,0.0049633738],"study_design_scores_gemma":[0.0003721914,0.0008040088,0.8671747,0.00010975146,0.0000059941726,0.0000012510583,0.00013749348,0.000013233011,0.13083906,0.00007010898,0.00034451828,0.00012769231],"about_ca_topic_score_codex":0.0003350782,"about_ca_topic_score_gemma":0.0005163041,"teacher_disagreement_score":0.49231198,"about_ca_system_score_codex":0.000005112432,"about_ca_system_score_gemma":0.0000052937658,"threshold_uncertainty_score":0.20620811},"labels":[],"label_agreement":null},{"id":"W3013881542","doi":"10.22175/rmc2018.061","title":"Evaluation of the Incorporation of β-Glucans in Whole Muscle Chicken Breast","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chicken breast; Differential scanning calorimetry; Food science; Glucan; Chemistry; Refrigeration; Sodium; Chromatography; Biochemistry","score_opus":0.057686317604716424,"score_gpt":0.2778956324419542,"score_spread":0.22020931483723777,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013881542","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997771,0.00008461753,8.5889366e-7,0.0009956646,0.000103370374,0.00014802557,0.000029121265,0.0000044085737,0.0008628945],"genre_scores_gemma":[0.9997331,0.0000070226192,0.000009603554,0.000040122362,0.00016493666,0.0000037574173,0.000015910477,3.3378944e-7,0.000025232148],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99918455,0.0002865029,0.00017616875,0.00014853905,0.00011369611,0.00009056106],"domain_scores_gemma":[0.9996307,0.000033842774,0.00009849764,0.000052123898,0.00016745109,0.000017415148],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010406398,0.000054388805,0.00011216051,0.000008704613,0.00005494682,0.0000034963361,0.0000979295,0.00006492286,0.00010476714],"category_scores_gemma":[0.00010035455,0.000018469857,0.000027259484,0.00017444589,0.00021323908,0.000040325278,0.000048426107,0.00003813591,0.0000019747972],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000010556735,0.00003761216,0.056914728,0.0000037462548,0.0000023663752,1.2460847e-8,0.00014309054,2.3978032e-7,0.8002919,0.0005070693,0.000027861324,0.1420608],"study_design_scores_gemma":[0.00014265176,0.00015296128,0.9832409,0.0000117162035,0.000010899499,7.003584e-7,0.0001450544,0.000080170365,0.011753216,0.0033685877,0.0010498327,0.00004329947],"about_ca_topic_score_codex":0.0008066311,"about_ca_topic_score_gemma":0.007017359,"teacher_disagreement_score":0.92632616,"about_ca_system_score_codex":0.0000074841614,"about_ca_system_score_gemma":0.000016494729,"threshold_uncertainty_score":0.3915851},"labels":[],"label_agreement":null},{"id":"W3013908496","doi":"10.221751/rmc2018.038","title":"Correlation of Beef Longissimus Thoracis Quality and Composition with Semimembranosus Quality and Composition","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Longissimus Thoracis; Longissimus; Food science; Chemistry; Homogeneous; Mathematics; Animal science; Composition (language); Tenderness; Biology","score_opus":0.05822500911269361,"score_gpt":0.3105157522479263,"score_spread":0.2522907431352327,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013908496","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978885,0.00034327997,0.00011934625,0.000844507,0.00006022105,0.0001751853,0.000056210454,0.000030768733,0.00048195565],"genre_scores_gemma":[0.99926746,0.000079542995,0.00016769394,0.00016371251,0.00017148633,0.0000029495222,0.00012603721,9.489507e-7,0.000020180301],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9987765,0.00035020648,0.00028294307,0.00034925865,0.00008169819,0.00015939996],"domain_scores_gemma":[0.99939686,0.00020274983,0.00014830194,0.000056490742,0.00011428278,0.000081342936],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000564067,0.00012960931,0.0002819272,0.000012937603,0.00023414975,0.000024042753,0.000049407936,0.00013226338,0.00004467717],"category_scores_gemma":[0.00002540695,0.000055330038,0.000024515026,0.00010166359,0.000517716,0.00010237769,0.000051659066,0.000075045486,0.0000015362058],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003362496,0.000057642752,0.10441994,0.000037610353,0.000012750511,3.3311113e-7,0.00019324767,1.3780884e-7,0.845303,0.0026601625,0.000012788128,0.046966158],"study_design_scores_gemma":[0.00031063962,0.00084702694,0.9781705,0.000024295636,0.000021070355,0.000008772831,0.0001248249,0.00005495852,0.018763354,0.001126864,0.00038928687,0.00015836675],"about_ca_topic_score_codex":0.000576601,"about_ca_topic_score_gemma":0.0003018746,"teacher_disagreement_score":0.8737506,"about_ca_system_score_codex":0.000005886263,"about_ca_system_score_gemma":0.0000037069392,"threshold_uncertainty_score":0.22562934},"labels":[],"label_agreement":null},{"id":"W3013940623","doi":"10.22175/mmb2019.0107","title":"Relationship Between Carcass Weight, Muscle, Fat, and Predicted Lean Yield for Commercial Pigs in Ontario","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Lean meat; Carcass weight; Animal science; Mathematics; Longissimus muscle; Total fat; Body weight; Biology; Food science; Endocrinology","score_opus":0.09973325250227077,"score_gpt":0.2665169492392123,"score_spread":0.16678369673694154,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3013940623","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99732125,0.00011222855,0.0000025718346,0.0011559448,0.00013892124,0.00038782225,0.000071452225,0.000026698975,0.0007831111],"genre_scores_gemma":[0.9988116,0.000009429855,0.000037923197,0.00014915247,0.000310187,0.00001326459,0.00019774746,0.0000011496827,0.0004695576],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9990476,0.00007139931,0.00021599997,0.00035813174,0.000047947746,0.0002589408],"domain_scores_gemma":[0.99917775,0.0006122739,0.000050961437,0.000053501364,0.000027649407,0.00007787982],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002962302,0.00012663091,0.0002498165,0.000017857918,0.00013336305,0.000019179492,0.0000971899,0.00019249614,0.00012746405],"category_scores_gemma":[0.00009892514,0.000056469813,0.000041092935,0.00008573864,0.00008326615,0.00006899682,0.00006615182,0.00017781297,0.0000044184503],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003516595,0.00001821909,0.9685942,0.000010603252,0.00000367366,2.4938407e-7,0.00019120413,2.4352717e-8,0.017106796,0.0016670583,0.0001473965,0.012225399],"study_design_scores_gemma":[0.0003047817,0.00039151893,0.9721174,0.00001127427,0.00001030527,6.1076076e-7,0.00007617763,0.0000029010025,0.00012733071,0.0023967014,0.024423832,0.00013715748],"about_ca_topic_score_codex":0.01750406,"about_ca_topic_score_gemma":0.16012047,"teacher_disagreement_score":0.1426164,"about_ca_system_score_codex":0.000018074146,"about_ca_system_score_gemma":0.000008935705,"threshold_uncertainty_score":0.98903847},"labels":[],"label_agreement":null},{"id":"W3014084687","doi":"10.221751/rmc2016.093","title":"Using Dual Energy X-Ray Absorptiometry (DXA) For A Rapid, Non-Invasive Carcass Fat and Lean Prediction in Beef","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Body Composition Measurement Techniques","field":"Medicine","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Dual-energy X-ray absorptiometry; Loin; Mathematics; Bone mineral; Population; Dual energy; Subcutaneous fat; Linear regression; Animal science; Biology; Medicine; Adipose tissue; Statistics; Internal medicine; Osteoporosis","score_opus":0.06866245975527704,"score_gpt":0.3230908010426851,"score_spread":0.2544283412874081,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3014084687","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.992952,0.0003921954,0.005223765,0.00027639684,0.00019377106,0.0003531752,0.000026261916,0.00004652866,0.00053589],"genre_scores_gemma":[0.9966338,0.00022187187,0.002518556,0.00017220374,0.00028762556,0.00003819916,0.000043036045,0.000013478232,0.000071219474],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992653,0.00002956977,0.00017152428,0.00027567786,0.00006297329,0.00019491563],"domain_scores_gemma":[0.999503,0.000048292928,0.00008609278,0.00020947112,0.00007878849,0.00007431652],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022103878,0.00011934512,0.0002539513,0.00021952466,0.00018618914,0.000022744718,0.00004898059,0.00017295072,0.000009490387],"category_scores_gemma":[0.00008963786,0.00010660387,0.000037194135,0.00004347388,0.00018493106,0.00008152435,0.00005600169,0.00008161891,3.377933e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013177183,0.00004925081,0.06333026,0.000054576627,0.000032574022,0.000007730188,0.00011981247,3.6298934e-7,0.9215356,0.00041633504,0.00025587488,0.014065837],"study_design_scores_gemma":[0.008195556,0.0026958752,0.79428333,0.00043977398,0.00023335768,0.00011103918,0.00027249055,0.0024660602,0.18117154,0.002070271,0.0076322253,0.0004284926],"about_ca_topic_score_codex":0.0003463912,"about_ca_topic_score_gemma":0.00019962741,"teacher_disagreement_score":0.7403641,"about_ca_system_score_codex":0.000045617355,"about_ca_system_score_gemma":0.000029432073,"threshold_uncertainty_score":0.43471795},"labels":[],"label_agreement":null},{"id":"W3022258932","doi":"10.22175/mmb.9875","title":"Enzymatically Treated Spent Cellulose Sausage Casings as an Ingredient in Beef Emulsion Systems","year":2020,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":7,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"Natural Sciences and Engineering Research Council of Canada; Coordenação de Aperfeiçoamento de Pessoal de Nível Superior; Government of Canada","keywords":"Ingredient; Emulsion; Chemistry; Cellulose; Thermal stability; Response surface methodology; Food science; Chromatography; Organic chemistry","score_opus":0.04943972690389612,"score_gpt":0.26011761069171907,"score_spread":0.21067788378782296,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3022258932","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9963801,0.00035383616,0.0000015267321,0.0015491388,0.00008605532,0.00025320475,0.000016569238,0.000055322496,0.0013042345],"genre_scores_gemma":[0.9989751,0.00006125839,0.000019261108,0.00046266863,0.00027623418,0.000006892011,0.00009566545,0.0000011992674,0.00010172068],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99866766,0.00024385849,0.0002829471,0.00044488919,0.000082017716,0.00027860425],"domain_scores_gemma":[0.9995793,0.00007083393,0.00005981249,0.000047889127,0.000032640237,0.00020948626],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00023189661,0.00015170083,0.00027276232,0.000011487026,0.0000881837,0.00004592078,0.00013238571,0.00014358123,0.0001997531],"category_scores_gemma":[0.00008548277,0.000060306833,0.00003323232,0.00015981105,0.00008009555,0.00007492733,0.00007993119,0.00012121381,0.000044596716],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009576643,0.00010561628,0.02006014,0.000025174586,0.0000048157244,0.00001872092,0.00051107834,3.7658896e-7,0.9516187,0.0021415045,0.00009277491,0.025325343],"study_design_scores_gemma":[0.0014288317,0.0072578676,0.8264562,0.00011117182,0.000047622383,0.000032420685,0.0029173794,0.0014589592,0.042355344,0.001357003,0.11550713,0.0010700962],"about_ca_topic_score_codex":0.0019541325,"about_ca_topic_score_gemma":0.00040612885,"teacher_disagreement_score":0.9092633,"about_ca_system_score_codex":0.000013362614,"about_ca_system_score_gemma":0.0000034963616,"threshold_uncertainty_score":0.29540768},"labels":[],"label_agreement":null},{"id":"W3022490803","doi":"10.22175/mmb.9741","title":"Processing Characteristics, Composition, Shelf-life, and Sensory Attributes of Beef Bacon Manufactured From Seven Value-Added Cuts of Beef","year":2020,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Shelf life; Mathematics; Composition (language); Food science; Carcass weight; Animal science; Chemistry; Biology; Body weight","score_opus":0.04480316845476385,"score_gpt":0.24573861974212505,"score_spread":0.2009354512873612,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3022490803","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99599725,0.0008435488,0.000010560678,0.002415684,0.00005210634,0.00013041994,0.0004607663,0.000025423078,0.00006425514],"genre_scores_gemma":[0.99860674,0.00013930978,0.00014649227,0.00046915936,0.00029145007,0.0000017798005,0.0003274407,0.0000012189753,0.000016407994],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99898946,0.00013793769,0.00031113822,0.00032835407,0.00006918753,0.0001639167],"domain_scores_gemma":[0.99947083,0.0001231816,0.00017158907,0.00003869528,0.00007646508,0.000119253644],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00012929934,0.00013772574,0.00039196815,0.000007772735,0.00009763075,0.000015113165,0.0000968767,0.00012926526,0.00009745939],"category_scores_gemma":[0.0000773494,0.00006283746,0.000044247918,0.00006873607,0.00019697116,0.000057272788,0.00008032552,0.000085392174,0.0000017464416],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010206223,0.00003721359,0.028565723,0.00006237821,0.000018625618,7.905834e-7,0.00039540054,8.564673e-8,0.944257,0.00010589149,0.00008246422,0.026372373],"study_design_scores_gemma":[0.00029484768,0.00039639612,0.88102007,0.000033917888,0.00003775912,0.0000015010008,0.00032545073,0.000066943634,0.114444084,0.0005027645,0.0026962783,0.0001800055],"about_ca_topic_score_codex":0.00022602556,"about_ca_topic_score_gemma":0.00002333176,"teacher_disagreement_score":0.8524543,"about_ca_system_score_codex":0.000002970915,"about_ca_system_score_gemma":0.000007771833,"threshold_uncertainty_score":0.2562437},"labels":[],"label_agreement":null},{"id":"W3187293172","doi":"10.22175/mmb.12294","title":"Compositional Differences Among Types of Mechanically Separated Chicken and Their Influence on Physicochemical Attributes of Frankfurter-Type Sausages","year":2021,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Animal Nutrition and Physiology","field":"Agricultural and Biological Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":false,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"","funders":"Iowa State University","keywords":"Chewiness; Food science; Chemistry; Lipid oxidation; Thiobarbituric acid; Biochemistry; Antioxidant; Lipid peroxidation","score_opus":0.018677640356957376,"score_gpt":0.22433537324653172,"score_spread":0.20565773288957434,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3187293172","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99903053,0.00043133946,0.0000016270151,0.00028332046,0.000025487217,0.00004482887,0.000102943435,0.000009481402,0.000070441456],"genre_scores_gemma":[0.99935424,0.0002954319,0.000021221662,0.00014887673,0.00004072803,0.0000014331188,0.00012869705,4.6205577e-7,0.00000889032],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99946576,0.00008341632,0.00013501814,0.00018285107,0.00003275333,0.00010021473],"domain_scores_gemma":[0.99950975,0.00026154757,0.00005724349,0.000028324372,0.000103781334,0.00003932397],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000034342458,0.0000874648,0.00024007239,0.0000064077376,0.000048587604,0.0000050713306,0.000063053936,0.00010524662,0.0000903406],"category_scores_gemma":[0.00002536669,0.00003509292,0.000034147928,0.000078680525,0.00025671956,0.000023425993,0.000052831776,0.000063903986,0.0000010039678],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006442357,0.00007976708,0.025113614,0.000008890017,0.000017653489,3.3772733e-7,0.000028137085,2.2950904e-7,0.97124803,0.0015842933,0.00002489866,0.0018297203],"study_design_scores_gemma":[0.00012878834,0.0006368867,0.85435855,0.000028183706,0.0000062070494,0.0000022618635,0.000044332035,0.00002099077,0.14120604,0.0032660766,0.00023163618,0.000070050955],"about_ca_topic_score_codex":0.000038845294,"about_ca_topic_score_gemma":0.000038455502,"teacher_disagreement_score":0.830042,"about_ca_system_score_codex":0.00000145667,"about_ca_system_score_gemma":0.0000043522828,"threshold_uncertainty_score":0.14310476},"labels":[],"label_agreement":null},{"id":"W3199037011","doi":"10.22175/mmb.12951","title":"Prediction of Carcass Composition and Meat and Fat Quality Using Sensing Technologies: A Review","year":2021,"lang":"en","type":"review","venue":"Meat and Muscle Biology","topic":"Spectroscopy and Chemometric Analyses","field":"Chemistry","cited_by":22,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Software portability; Computer science; Quality (philosophy); Emerging technologies; Grading (engineering); Engineering; Artificial intelligence","score_opus":0.1339482195411001,"score_gpt":0.3854173803358649,"score_spread":0.25146916079476483,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W3199037011","genre_codex":"review","genre_gemma":"review","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"review","genre_consensus":"review","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.0041919593,0.99505705,0.00016033993,0.000025625923,0.000038129143,0.00012943315,0.00012354787,0.00005549647,0.00021843798],"genre_scores_gemma":[0.0037896943,0.99548155,0.0004051534,0.000016428223,0.00005301731,0.000004209336,0.00021427151,0.0000140666525,0.000021628483],"study_design_codex":"design_other","study_design_gemma":"not_applicable","domain_scores_codex":[0.99868,0.00011061373,0.00050684216,0.0004578365,0.00006555812,0.00017918184],"domain_scores_gemma":[0.99912184,0.00019169456,0.0003273126,0.00025265993,0.000067657995,0.000038828122],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016023344,0.00026820332,0.001691318,0.00013201746,0.00009157796,0.000015689131,0.000063969026,0.00052158296,0.00002354771],"category_scores_gemma":[0.0001433877,0.00021521511,0.00013823126,0.00029877207,0.00027301966,0.000032588585,0.0001567176,0.0002471867,1.634945e-7],"study_design_candidate":"design_other","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000034117659,0.000026472679,0.00032642347,0.07047754,0.00033909103,0.000006194097,0.000028565139,1.6532978e-8,0.021012172,0.00015050021,0.000040179344,0.90758944],"study_design_scores_gemma":[0.0010276617,0.00017124217,0.00008176847,0.09581257,0.016023979,0.0010920605,0.0011627709,0.0000654943,0.020075923,0.00027008264,0.8627411,0.0014753236],"about_ca_topic_score_codex":0.000098138975,"about_ca_topic_score_gemma":0.000006303913,"teacher_disagreement_score":0.9061141,"about_ca_system_score_codex":0.000045802608,"about_ca_system_score_gemma":0.00003374334,"threshold_uncertainty_score":0.87762177},"labels":[],"label_agreement":null},{"id":"W4200047399","doi":"10.22175/mmb.13055","title":"Tandem Mass Tag Labeling–Based Analysis to Characterize Muscle-Specific Proteome Changes During Postmortem Aging of Bison Longissimus Lumborum and Psoas Major Muscles","year":2021,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Adipose Tissue and Metabolism","field":"Medicine","cited_by":6,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":true,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Citric acid cycle; Glycolysis; Oxidative phosphorylation; Biochemistry; Chemistry; Proteome; Metabolism; Tandem mass spectrometry; Biology; Mass spectrometry; Chromatography","score_opus":0.024606075039065305,"score_gpt":0.26743687144436934,"score_spread":0.24283079640530403,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4200047399","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.987985,0.007865339,0.0003001826,0.0029396967,0.00021106005,0.0004940287,0.00007114064,0.00006321243,0.00007030839],"genre_scores_gemma":[0.9952151,0.0012842736,0.0019925393,0.0004994354,0.00032202713,0.00004370251,0.00014106526,0.00003479967,0.00046706546],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9982262,0.0001099179,0.00037772575,0.0006502812,0.00014884194,0.0004870103],"domain_scores_gemma":[0.99891907,0.0000503209,0.00014794925,0.000404024,0.00018172755,0.0002968965],"candidate_categories":["metaepi_narrow"],"consensus_categories":[],"category_scores_codex":[0.00023651289,0.0002800868,0.0008978348,0.0004427037,0.00013492332,0.000026028292,0.00008494662,0.0002154217,0.00017233125],"category_scores_gemma":[0.000059801332,0.00024780855,0.00012439844,0.00066397694,0.00012466207,0.000053795688,0.00010660824,0.00017433152,0.0000038590583],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000068890455,0.0000634177,0.044672064,0.00013881453,0.00033217197,0.00010559058,0.00048509004,7.013315e-7,0.9150822,0.00005467562,0.000013340094,0.038983032],"study_design_scores_gemma":[0.0019107626,0.00022471735,0.8584388,0.00010562842,0.00082163356,0.000023761357,0.00037939334,0.00003396858,0.11626989,0.000017904207,0.02149563,0.00027792645],"about_ca_topic_score_codex":0.00012934906,"about_ca_topic_score_gemma":0.00029867122,"teacher_disagreement_score":0.8137667,"about_ca_system_score_codex":0.000021704154,"about_ca_system_score_gemma":0.000055126897,"threshold_uncertainty_score":0.99999744},"labels":[],"label_agreement":null},{"id":"W4220975448","doi":"10.22175/mmb.12473","title":"American Meat Science Association Guidelines for Meat Color Measurement","year":2022,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":275,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"U.S. Department of Agriculture","keywords":"Myoglobin; Instrumentation (computer programming); Association (psychology); Computer science; Perception; Color vision; Human–computer interaction; Data science; Psychology; Artificial intelligence; Chemistry","score_opus":0.14444858681664433,"score_gpt":0.3249337635270559,"score_spread":0.18048517671041156,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4220975448","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.98776424,0.0003630734,0.000010878314,0.010491346,0.00038150724,0.000355065,0.00008514453,0.000056044617,0.000492684],"genre_scores_gemma":[0.9973108,0.000050176677,0.0002296498,0.0014310033,0.00041521524,0.00007196925,0.000037367514,0.0000011535178,0.00045265607],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.99831635,0.0001653842,0.00026461788,0.0004949462,0.00034970514,0.00040901348],"domain_scores_gemma":[0.9990292,0.0001329126,0.00016212068,0.00006327815,0.0005148381,0.00009763304],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0021716577,0.00013213967,0.0002443955,0.00002175758,0.0010008271,0.000043602722,0.00027162448,0.000038917562,0.00014106728],"category_scores_gemma":[0.00094243657,0.0000574766,0.000073225645,0.00037342723,0.00020233277,0.00006927857,0.00019481896,0.000088066954,0.000003904273],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000053072963,0.00004983856,0.014050663,0.000003973329,0.000011081708,2.1191325e-7,0.000061672064,0.00000113829,0.87259316,0.0018642123,0.0031904692,0.10812047],"study_design_scores_gemma":[0.00037581116,0.0015691507,0.2720974,0.000004375038,0.000033414446,0.0000031253478,0.001131493,0.00013933145,0.016977059,0.0012762453,0.70604587,0.00034670916],"about_ca_topic_score_codex":0.0007561908,"about_ca_topic_score_gemma":0.001016352,"teacher_disagreement_score":0.85561615,"about_ca_system_score_codex":0.00010614687,"about_ca_system_score_gemma":0.000031690954,"threshold_uncertainty_score":0.7697654},"labels":[],"label_agreement":null},{"id":"W4230368268","doi":"10.22175/mmb.10835","title":"Comparison of Lipid and Protein Oxidation Products and their Impact on Colour Stability in Bison Longissimus Lumborum and Psoas Major Muscles","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Longissimus; Ageing; Lipid oxidation; Thiobarbituric acid; Longissimus dorsi; Chemistry; Animal science; Food science; Malondialdehyde; Biochemistry; Biology; Lipid peroxidation","score_opus":0.04406841404775957,"score_gpt":0.2894785704690497,"score_spread":0.2454101564212901,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4230368268","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9971741,0.0008441408,2.3164303e-7,0.0011626815,0.0000441946,0.00064492424,0.000034551354,0.000015773361,0.00007941797],"genre_scores_gemma":[0.99973893,0.00008087429,0.00002015606,0.000029105087,0.000070191585,0.000008423597,0.000026821144,0.0000012247257,0.000024279048],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9987862,0.00022061812,0.00024574355,0.00047208453,0.000051914063,0.00022342682],"domain_scores_gemma":[0.9995803,0.00012785298,0.00010339582,0.000072093186,0.0000432992,0.00007302978],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000510892,0.00017267336,0.00039182074,0.000022648901,0.00007355366,0.000025541174,0.00006067685,0.0001319067,0.00005353474],"category_scores_gemma":[0.000079902005,0.00006490622,0.00002256245,0.0001253144,0.00018914978,0.00008205495,0.00008245371,0.000112230715,9.63765e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000100794314,0.000064172455,0.39112118,0.000041420844,0.0000043370715,8.551847e-8,0.0002245501,4.591539e-8,0.5636795,0.00012162162,0.0000076366105,0.04463462],"study_design_scores_gemma":[0.00030248004,0.0014443867,0.93329316,0.000026135847,0.000003895829,0.0000012392152,0.00075404043,0.00003137714,0.06294265,0.00031876788,0.00074872235,0.00013311689],"about_ca_topic_score_codex":0.0006932332,"about_ca_topic_score_gemma":0.0009220693,"teacher_disagreement_score":0.542172,"about_ca_system_score_codex":0.000009137395,"about_ca_system_score_gemma":0.000007948027,"threshold_uncertainty_score":0.26467988},"labels":[],"label_agreement":null},{"id":"W4230465994","doi":"10.22175/mmb.10764","title":"Influence of Maternal Corn Supplementation of Beef Cattle on Muscle Fiber Type and Meat Quality of their Offspring","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Ruminant Nutrition and Digestive Physiology","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Alberta; University of Manitoba","funders":"","keywords":"Animal science; Feedlot; Randomized block design; Offspring; Biology; Beef cattle; Pregnancy; Agronomy","score_opus":0.030411753274830006,"score_gpt":0.27226357515775934,"score_spread":0.24185182188292934,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4230465994","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99933195,0.00008413633,1.6604642e-7,0.00008769786,0.00003329273,0.00010309657,0.000090211666,0.0000043482687,0.000265081],"genre_scores_gemma":[0.9997018,0.00013707811,0.000016177552,0.000039017807,0.000014675653,0.0000015757576,0.00003912118,5.060718e-7,0.000050061626],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9994532,0.00007640163,0.00019328359,0.00014479645,0.00003844084,0.00009387089],"domain_scores_gemma":[0.999571,0.00016211536,0.00012071542,0.000038211947,0.00008338454,0.000024564577],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000096576005,0.00006621226,0.00020323212,0.000012917095,0.00002207648,0.0000020342957,0.00005725761,0.000056973317,0.0001478683],"category_scores_gemma":[0.000021183907,0.00002830233,0.000023178998,0.00006799064,0.00013430638,0.000032780943,0.00004251641,0.000030074723,0.000003365729],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000082049635,0.00003329044,0.16859894,0.00002450947,0.0000047715002,3.3072652e-8,0.000045485456,0.000002188055,0.8209876,0.00080320606,0.000008107726,0.00940985],"study_design_scores_gemma":[0.00021009083,0.0005197685,0.8479147,0.00001840562,0.0000026866433,3.7801556e-7,0.00009379256,0.0000022059928,0.15029731,0.00027746081,0.0006198298,0.00004335874],"about_ca_topic_score_codex":0.0007161912,"about_ca_topic_score_gemma":0.000107155545,"teacher_disagreement_score":0.67931575,"about_ca_system_score_codex":0.0000022820177,"about_ca_system_score_gemma":0.0000032846365,"threshold_uncertainty_score":0.16190542},"labels":[],"label_agreement":null},{"id":"W4231333257","doi":"10.22175/mmb.10735","title":"Technological Properties of Beef Emulsions Prepared with a Novel Processed Potato Ingredient (O’Brien’s Best)","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Ingredient; Seasoning; Potato starch; Food science; Starch; Polyphosphate; Chemistry; Recipe; Active ingredient; Modified starch; Mathematics; Phosphate; Raw material; Organic chemistry","score_opus":0.03681820299699751,"score_gpt":0.22977658730814318,"score_spread":0.19295838431114568,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4231333257","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978893,0.00037188252,0.000004339121,0.00070004695,0.00004046879,0.00037296422,0.000024055378,0.00008245476,0.0005145201],"genre_scores_gemma":[0.9995215,0.000034891535,0.000098003,0.00007636226,0.000047880258,0.000025576788,0.00001591977,0.0000010811441,0.00017876666],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9989989,0.000043886776,0.00020734074,0.00040273086,0.0000916458,0.00025551557],"domain_scores_gemma":[0.9996304,0.00004121781,0.00008869563,0.00007743263,0.00009867288,0.00006359599],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00017848812,0.0001430943,0.0002743231,0.000015178532,0.000107641295,0.000016854608,0.0001678492,0.00014032974,0.000064051615],"category_scores_gemma":[0.00008366173,0.000044842844,0.000038135735,0.00018222771,0.00042100908,0.000073280455,0.00011508745,0.00009809621,0.000007603047],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00011847831,0.00016867572,0.021480773,0.00003378341,0.000010707982,4.3348714e-7,0.00017418894,2.3773372e-7,0.9654878,0.001318765,0.000011984261,0.011194217],"study_design_scores_gemma":[0.0021074214,0.009876918,0.40717626,0.00044716362,0.000092331116,0.000059573547,0.009194681,0.00016726082,0.52176183,0.001045029,0.046840444,0.0012310852],"about_ca_topic_score_codex":0.00012732018,"about_ca_topic_score_gemma":0.00014606256,"teacher_disagreement_score":0.4437259,"about_ca_system_score_codex":0.0000067316714,"about_ca_system_score_gemma":0.000010903011,"threshold_uncertainty_score":0.18286382},"labels":[],"label_agreement":null},{"id":"W4232288673","doi":"10.22175/mmb.10791","title":"Relationship Between Carcass Weight, Muscle, Fat, and Predicted Lean Yield for Commercial Pigs in Ontario","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Lean meat; Carcass weight; Animal science; Mathematics; Longissimus muscle; Total fat; Body weight; Biology; Food science; Endocrinology","score_opus":0.09973325250227077,"score_gpt":0.2665169492392123,"score_spread":0.16678369673694154,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4232288673","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99732125,0.00011222855,0.0000025718346,0.0011559448,0.00013892124,0.00038782225,0.000071452225,0.000026698975,0.0007831111],"genre_scores_gemma":[0.9988116,0.000009429855,0.000037923197,0.00014915247,0.000310187,0.00001326459,0.00019774746,0.0000011496827,0.0004695576],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9990476,0.00007139931,0.00021599997,0.00035813174,0.000047947746,0.0002589408],"domain_scores_gemma":[0.99917775,0.0006122739,0.000050961437,0.000053501364,0.000027649407,0.00007787982],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002962302,0.00012663091,0.0002498165,0.000017857918,0.00013336305,0.000019179492,0.0000971899,0.00019249614,0.00012746405],"category_scores_gemma":[0.00009892514,0.000056469813,0.000041092935,0.00008573864,0.00008326615,0.00006899682,0.00006615182,0.00017781297,0.0000044184503],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00003516595,0.00001821909,0.9685942,0.000010603252,0.00000367366,2.4938407e-7,0.00019120413,2.4352717e-8,0.017106796,0.0016670583,0.0001473965,0.012225399],"study_design_scores_gemma":[0.0003047817,0.00039151893,0.9721174,0.00001127427,0.00001030527,6.1076076e-7,0.00007617763,0.0000029010025,0.00012733071,0.0023967014,0.024423832,0.00013715748],"about_ca_topic_score_codex":0.01750406,"about_ca_topic_score_gemma":0.16012047,"teacher_disagreement_score":0.1426164,"about_ca_system_score_codex":0.000018074146,"about_ca_system_score_gemma":0.000008935705,"threshold_uncertainty_score":0.98903847},"labels":[],"label_agreement":null},{"id":"W4232525132","doi":"10.22175/mmb.10758","title":"Processing Characteristics and Sensory Attributes of Bacon Manufactured From Seven Value-Added Cuts of Beef","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Chemistry; Food science; Sodium bicarbonate; Sodium; Mathematics","score_opus":0.03128958001339957,"score_gpt":0.2409923314692805,"score_spread":0.20970275145588094,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4232525132","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9985178,0.00061813026,0.0000014034636,0.00028760277,0.00007579587,0.000121326695,0.00020800548,0.000012997915,0.00015695365],"genre_scores_gemma":[0.99933803,0.00011291211,0.00008003088,0.00007537398,0.000121489946,0.0000010618838,0.00012071626,8.135761e-7,0.0001495903],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992323,0.00009122156,0.00022207994,0.00025535005,0.00005351155,0.00014556799],"domain_scores_gemma":[0.9995919,0.0001285465,0.00013845858,0.000045684432,0.00004936333,0.000046070214],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016454235,0.000106254076,0.00031595837,0.000008250234,0.000045357934,0.000009032323,0.00007522946,0.00012209566,0.00012563575],"category_scores_gemma":[0.00003979139,0.00004365193,0.000033638124,0.000046502566,0.000118469696,0.000044240493,0.00006365839,0.00006283643,0.0000025259358],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000043645014,0.00002268842,0.07576335,0.000039039198,0.000008877423,2.4886813e-7,0.00015201748,2.536575e-8,0.86192125,0.00010507181,0.000013428083,0.061930355],"study_design_scores_gemma":[0.00017020055,0.00024548869,0.8943233,0.000030306663,0.000016526643,0.0000011787168,0.00020255006,0.000021024323,0.10152204,0.000728176,0.0026284705,0.00011075455],"about_ca_topic_score_codex":0.00029533185,"about_ca_topic_score_gemma":0.000038263926,"teacher_disagreement_score":0.81855994,"about_ca_system_score_codex":0.0000025506279,"about_ca_system_score_gemma":0.0000047990056,"threshold_uncertainty_score":0.17800741},"labels":[],"label_agreement":null},{"id":"W4232679753","doi":"10.22175/rmc2017.097","title":"The Effects of Ractopamine and Hormonal Growth Promotants on Growth and Meat Quality of Crossbred Angus Steers","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Pharmacological Effects and Assays","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Ractopamine; Tenderness; Crossbreed; Animal science; Split plot; Meat tenderness; Implant; Estradiol benzoate; Hormone; Biology; Medicine; Endocrinology; Surgery; Ovariectomized rat; Randomized block design","score_opus":0.024809985428068986,"score_gpt":0.2876610548651084,"score_spread":0.2628510694370394,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4232679753","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9975929,0.00081945444,4.1926117e-7,0.00075492554,0.00009859581,0.0002378692,0.000035062487,0.000008561933,0.00045217772],"genre_scores_gemma":[0.99891716,0.0008972239,0.0000075176927,0.00007046998,0.000061497514,0.00000773179,0.000004920776,6.7980886e-7,0.000032822998],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991514,0.00017803002,0.00017054514,0.0002314444,0.00007432985,0.0001942591],"domain_scores_gemma":[0.99854404,0.0011023956,0.00017673886,0.00005723812,0.00004357685,0.00007600464],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032472349,0.00012200902,0.00027712985,0.0000063122434,0.0003887179,0.00003716442,0.00016198253,0.000102172184,0.000004767883],"category_scores_gemma":[0.0005644883,0.000037136513,0.00003935657,0.00003152364,0.00069058436,0.00005221496,0.00014380334,0.00008177251,2.1386656e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013300114,0.000054019423,0.04903672,0.000044675417,0.00001769931,0.0000017086268,0.000029516907,2.6578015e-9,0.88537264,0.002354844,0.000017975546,0.0629372],"study_design_scores_gemma":[0.0005285108,0.001322708,0.9210626,0.000017264167,0.000013430088,0.0000016241038,0.000021841679,0.000005044964,0.075387396,0.0013671423,0.00018855666,0.00008388399],"about_ca_topic_score_codex":0.00033996205,"about_ca_topic_score_gemma":0.00010400054,"teacher_disagreement_score":0.8720259,"about_ca_system_score_codex":0.000002307484,"about_ca_system_score_gemma":0.0000035277208,"threshold_uncertainty_score":0.2989743},"labels":[],"label_agreement":null},{"id":"W4233842013","doi":"10.22175/rmc2017.081","title":"Effect of Carcass Management on Horse Meat Quality","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Alberta","funders":"","keywords":"Horse; Animal science; Intramuscular fat; Food science; Biology","score_opus":0.051986757420259266,"score_gpt":0.32268926365911677,"score_spread":0.2707025062388575,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4233842013","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9873996,0.00011377984,4.838941e-7,0.00066870736,0.00017326484,0.00018979475,0.0000242799,0.000020515992,0.011409592],"genre_scores_gemma":[0.9991641,0.000093733855,0.0000105016,0.0000765789,0.00017609248,0.0000068429886,0.000016835698,6.1486156e-7,0.0004546816],"study_design_codex":"design_other","study_design_gemma":"observational","domain_scores_codex":[0.998934,0.00028683376,0.00017427515,0.00032325016,0.00008012981,0.00020151689],"domain_scores_gemma":[0.99947876,0.00015866818,0.00011693675,0.00015801025,0.000022725217,0.00006492454],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000764343,0.00012814187,0.00027444342,0.000007759728,0.0002979352,0.000027072158,0.0002467114,0.000090086716,0.00009101297],"category_scores_gemma":[0.00010543821,0.000043557553,0.00007673622,0.000028032242,0.00019615203,0.00004118569,0.00014216437,0.00006784309,0.000013625957],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00024729987,0.000056839366,0.07917189,0.000070673916,0.000025920755,0.0000030970623,0.000035786135,4.0667324e-8,0.36615106,0.011697945,0.00015851,0.5423809],"study_design_scores_gemma":[0.00031808412,0.0013667423,0.9423248,0.000016663054,0.000019026596,7.4415755e-7,0.00003759186,0.0000014818957,0.038366728,0.00062699406,0.016782265,0.00013884365],"about_ca_topic_score_codex":0.0005497894,"about_ca_topic_score_gemma":0.00025339282,"teacher_disagreement_score":0.8631529,"about_ca_system_score_codex":0.0000043854848,"about_ca_system_score_gemma":0.0000010304826,"threshold_uncertainty_score":0.22915068},"labels":[],"label_agreement":null},{"id":"W4235572236","doi":"10.22175/rmc2018.038","title":"Correlation of Beef Longissimus Thoracis Quality and Composition with Semimembranosus Quality and Composition","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Longissimus Thoracis; Longissimus; Food science; Chemistry; Composition (language); Homogeneous; Mathematics; Animal science; Biology; Tenderness","score_opus":0.05822500911269361,"score_gpt":0.3105157522479263,"score_spread":0.2522907431352327,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4235572236","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9978885,0.00034327997,0.00011934625,0.000844507,0.00006022105,0.0001751853,0.000056210454,0.000030768733,0.00048195565],"genre_scores_gemma":[0.99926746,0.000079542995,0.00016769394,0.00016371251,0.00017148633,0.0000029495222,0.00012603721,9.489507e-7,0.000020180301],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9987765,0.00035020648,0.00028294307,0.00034925865,0.00008169819,0.00015939996],"domain_scores_gemma":[0.99939686,0.00020274983,0.00014830194,0.000056490742,0.00011428278,0.000081342936],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000564067,0.00012960931,0.0002819272,0.000012937603,0.00023414975,0.000024042753,0.000049407936,0.00013226338,0.00004467717],"category_scores_gemma":[0.00002540695,0.000055330038,0.000024515026,0.00010166359,0.000517716,0.00010237769,0.000051659066,0.000075045486,0.0000015362058],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0003362496,0.000057642752,0.10441994,0.000037610353,0.000012750511,3.3311113e-7,0.00019324767,1.3780884e-7,0.845303,0.0026601625,0.000012788128,0.046966158],"study_design_scores_gemma":[0.00031063962,0.00084702694,0.9781705,0.000024295636,0.000021070355,0.000008772831,0.0001248249,0.00005495852,0.018763354,0.001126864,0.00038928687,0.00015836675],"about_ca_topic_score_codex":0.000576601,"about_ca_topic_score_gemma":0.0003018746,"teacher_disagreement_score":0.8737506,"about_ca_system_score_codex":0.000005886263,"about_ca_system_score_gemma":0.0000037069392,"threshold_uncertainty_score":0.22562934},"labels":[],"label_agreement":null},{"id":"W4236559493","doi":"10.22175/rmc2018.062","title":"A Comparison of the Composition of Beef Bacon Products Sold in Southern Ontario, Canada","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Composition (language); Agricultural science; Product (mathematics); Moisture; Mathematics; Business; Chemistry; Environmental science; Art","score_opus":0.04246823163752922,"score_gpt":0.255600453334824,"score_spread":0.2131322216972948,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4236559493","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984469,0.00009289608,1.3724376e-7,0.0007967129,0.00012082026,0.0001115826,0.000017645863,0.0000030190558,0.0004103155],"genre_scores_gemma":[0.999671,0.0000015297567,0.000011397285,0.00006843179,0.00009670503,0.0000013475936,0.000012400064,3.049217e-7,0.00013688652],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99939275,0.00009275107,0.0001892907,0.00015521808,0.00005398108,0.000116003874],"domain_scores_gemma":[0.9997545,0.000035297442,0.00008702356,0.00004635992,0.000057445573,0.000019375584],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00014916481,0.000060924656,0.00017404204,0.000004247036,0.00005772378,0.0000025815161,0.000104932704,0.00004765129,0.0001014883],"category_scores_gemma":[0.000019536035,0.000020707268,0.00001876326,0.00009660132,0.00016550107,0.00001394772,0.00004808949,0.000058821523,6.298462e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00002477039,0.00003701394,0.30436617,0.000006820171,0.000002572359,5.1057246e-8,0.00066343177,7.0722145e-8,0.689735,0.00015834444,0.00012323624,0.004882497],"study_design_scores_gemma":[0.00009196609,0.00022700877,0.91101176,0.000014558105,0.0000046252326,4.7220334e-7,0.0005573272,0.000005535901,0.08353305,0.0001389291,0.0043574544,0.000057311252],"about_ca_topic_score_codex":0.8481491,"about_ca_topic_score_gemma":0.986216,"teacher_disagreement_score":0.6066456,"about_ca_system_score_codex":0.000014502882,"about_ca_system_score_gemma":0.000031516458,"threshold_uncertainty_score":0.15286207},"labels":[],"label_agreement":null},{"id":"W4236923968","doi":"10.22175/rmc2018.040","title":"Characteristics of Beef Carcasses Derived from Costa Rican Cattle as Affected by Gender and Dentition Age","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Carcass weight; Animal science; Biology; Dentition; Circumference; Subcutaneous fat; Body weight; Veterinary medicine; Mathematics; Medicine; Adipose tissue","score_opus":0.035493634313184835,"score_gpt":0.2608420148954522,"score_spread":0.2253483805822674,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4236923968","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9986989,0.0003019582,0.000003455009,0.00014979889,0.00009721849,0.00009176149,0.00031135662,0.000019719417,0.00032585746],"genre_scores_gemma":[0.998872,0.00023634864,0.000028885535,0.00013824605,0.00023350735,0.0000029052414,0.00045170923,7.948657e-7,0.000035634435],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993251,0.00010678867,0.00013188782,0.0002471682,0.00004391097,0.00014515915],"domain_scores_gemma":[0.9996907,0.00008572168,0.000066008986,0.000040114286,0.00005238375,0.000065085216],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00009129127,0.00009166687,0.00018263706,0.0000065118907,0.000109866494,0.000019444564,0.000065444474,0.000089415604,0.00020055434],"category_scores_gemma":[0.000069062524,0.000040011364,0.000021653166,0.000060821116,0.00028630442,0.000036428577,0.000057900656,0.0000444892,0.0000044854737],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000022140159,0.000034323322,0.030039646,0.0000056122176,0.000009875171,6.6868716e-7,0.00010713639,2.7132155e-10,0.95473456,0.00014091618,0.00031099212,0.014594126],"study_design_scores_gemma":[0.000112209986,0.00034921884,0.9450783,0.000004660319,0.000015945938,0.0000014157149,0.000105033054,0.0000011336932,0.047859266,0.00070346403,0.005674981,0.00009438472],"about_ca_topic_score_codex":0.0018813369,"about_ca_topic_score_gemma":0.0005942883,"teacher_disagreement_score":0.91503865,"about_ca_system_score_codex":0.000004076652,"about_ca_system_score_gemma":0.0000031738873,"threshold_uncertainty_score":0.28440312},"labels":[],"label_agreement":null},{"id":"W4237587667","doi":"10.22175/rmc2018.063","title":"The Effect of Breadfruit (Artocarpus Altilis) Flour on Textural Properties of Comminuted Beef Compared with Other Flour Sources","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Food and Agricultural Sciences","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Chewiness; Food science; Wheat flour; Mathematics; Rice flour; Ingredient; Absorption of water; Chemistry; Materials science; Composite material","score_opus":0.017351484070841538,"score_gpt":0.20699994503405605,"score_spread":0.18964846096321453,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4237587667","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9977534,0.0003958763,1.336349e-7,0.0008615679,0.00010070773,0.00024169109,0.00001858421,0.000022415968,0.00060563657],"genre_scores_gemma":[0.9995353,0.000019000618,0.00000656512,0.00006123959,0.00018266652,0.000010513548,0.0000059668314,7.2837804e-7,0.00017802362],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990613,0.0001714286,0.00017924988,0.00021902713,0.000117692725,0.00025132616],"domain_scores_gemma":[0.999481,0.0002156191,0.00011521382,0.00005832753,0.00007358696,0.000056247372],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002142479,0.00015206849,0.00026625622,0.000008416268,0.0003120471,0.000026976408,0.00027196965,0.00007311979,0.000031448704],"category_scores_gemma":[0.000027680611,0.000031486194,0.000055062017,0.00018027278,0.0008943582,0.00004843197,0.00005741161,0.00006362907,0.0000045113024],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00040036853,0.000028489916,0.028955985,0.000010619455,0.000025881316,2.493281e-7,0.00030905192,8.736457e-7,0.9141257,0.00014026018,0.0001872652,0.05581528],"study_design_scores_gemma":[0.00067762024,0.012597719,0.54975647,0.00013407566,0.000036169742,0.000013923049,0.0013654088,0.0000644362,0.39654893,0.00006291326,0.038449414,0.0002929422],"about_ca_topic_score_codex":0.0010439545,"about_ca_topic_score_gemma":0.0037029893,"teacher_disagreement_score":0.5208005,"about_ca_system_score_codex":0.0000041392977,"about_ca_system_score_gemma":0.0000035638361,"threshold_uncertainty_score":0.32953},"labels":[],"label_agreement":null},{"id":"W4239090990","doi":"10.22175/mmb.10774","title":"The Effect of Specialty Salts on Cooking Loss, Texture Properties, and Instrumental Color of Beef Emulsion Modeling Systems","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Emulsion; Food science; Salt (chemistry); Chemistry; Sea salt; Flavor; Biochemistry; Organic chemistry","score_opus":0.0248088932501576,"score_gpt":0.22242738715372246,"score_spread":0.19761849390356484,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4239090990","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99784726,0.0012034851,2.8308133e-7,0.0001412391,0.00018539377,0.00034311195,0.00001529975,0.000008351259,0.00025557238],"genre_scores_gemma":[0.99959016,0.0001727457,0.0000011462075,0.000015724318,0.00014567145,0.0000037152845,0.000010201475,7.066495e-7,0.000059912643],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992255,0.00017081884,0.0001896829,0.00020252932,0.000070310925,0.00014119045],"domain_scores_gemma":[0.9996862,0.00013050633,0.00008123412,0.000045506797,0.000024787816,0.000031766835],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003451519,0.000097180346,0.00023363723,0.000006080525,0.00012658096,0.000013975882,0.000083810475,0.00008988298,0.000008909884],"category_scores_gemma":[0.00003658984,0.000027638873,0.000031454943,0.000049210288,0.00012147262,0.000029439538,0.000063204745,0.00007187581,0.0000015386158],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00038760508,0.000017182721,0.060767826,0.00007618892,0.0000108760205,2.0558167e-7,0.000065213804,0.0000059411814,0.89102024,0.00077586743,0.000012580824,0.046860293],"study_design_scores_gemma":[0.003994748,0.028771767,0.57201475,0.0010522512,0.00011454632,0.0000358866,0.0024959343,0.013068094,0.350567,0.00060417183,0.026146267,0.0011345315],"about_ca_topic_score_codex":0.0003166806,"about_ca_topic_score_gemma":0.00011549473,"teacher_disagreement_score":0.5404532,"about_ca_system_score_codex":0.0000063272732,"about_ca_system_score_gemma":0.000002289052,"threshold_uncertainty_score":0.112708054},"labels":[],"label_agreement":null},{"id":"W4241497800","doi":"10.22175/rmc2016.018","title":"Extraction and Characterization of Gelatin from Bovine Heart","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Collagen: Extraction and Characterization","field":"Materials Science","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Gelatin; Pepsin; Chemistry; Hydrolysis; Chromatography; Molar mass distribution; Residue (chemistry); Food science; Biochemistry; Enzyme; Polymer; Organic chemistry","score_opus":0.019610451435016104,"score_gpt":0.27303323548030434,"score_spread":0.25342278404528823,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4241497800","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9980109,0.000032792923,0.0006149166,0.0004486645,0.0004746725,0.00008499887,0.000056104716,0.000020495663,0.00025646196],"genre_scores_gemma":[0.99919045,0.0001211851,0.00019158558,0.00006620995,0.00013851114,0.0000043641585,0.0000822899,0.0000050988174,0.00020030126],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.999503,0.000044570446,0.00014899945,0.00018156056,0.00003749146,0.00008434541],"domain_scores_gemma":[0.9995589,0.000026229656,0.00017713894,0.00016377805,0.00003635673,0.00003755981],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00010127626,0.00006786147,0.00013333802,0.00003103204,0.00019586555,0.000058399455,0.000050673247,0.00008665262,0.0003641088],"category_scores_gemma":[0.00004472894,0.00006113235,0.0000134521315,0.000014428205,0.00009953019,0.00024991098,0.00004241534,0.000032809123,0.000011082467],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000035483685,0.000015223634,0.015152164,0.0000056200997,0.0000019263746,2.882831e-7,0.00008922128,2.0682931e-8,0.9716433,0.00017635255,0.000008194691,0.01287217],"study_design_scores_gemma":[0.00020784231,0.000051034225,0.78954226,0.000007809943,0.0000076273723,0.0000029473824,0.000015983094,0.000072711715,0.19847123,0.00009543691,0.011468055,0.000057048375],"about_ca_topic_score_codex":0.00019483127,"about_ca_topic_score_gemma":0.00004538997,"teacher_disagreement_score":0.7743901,"about_ca_system_score_codex":0.000005155451,"about_ca_system_score_gemma":0.000009365475,"threshold_uncertainty_score":0.3986736},"labels":[],"label_agreement":null},{"id":"W4242051688","doi":"10.22175/mmb.10840","title":"Effects of Replacing Antibiotics in Finishing Cattle Diets with Plant-Based Additives on Meat Quality and Sensory Attributes","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Feedlot; Tylosin; Monensin; Food science; Longissimus Thoracis; Dry matter; Benzoic acid; Chemistry; Animal science; Biology; Antibiotics; Tenderness; Biochemistry","score_opus":0.039708446493652086,"score_gpt":0.2580382216610621,"score_spread":0.21832977516741003,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4242051688","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99875045,0.00025889408,0.0000011483996,0.00039888368,0.000056320172,0.0002019637,0.0000991123,0.000018024692,0.00021518713],"genre_scores_gemma":[0.99956894,0.00006403108,0.000039980714,0.00016918627,0.00005198743,7.320384e-7,0.000065491695,0.0000010104698,0.000038670656],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99895257,0.00023842936,0.00018351909,0.000353783,0.000068009824,0.00020369382],"domain_scores_gemma":[0.99870574,0.0010774817,0.00008750855,0.000054040403,0.000026502046,0.000048716578],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032442622,0.00012825728,0.000307443,0.000015885069,0.0000622011,0.000013695999,0.000060355942,0.000104281375,0.000019668232],"category_scores_gemma":[0.00016202737,0.000050567458,0.000025784655,0.00008418756,0.00012789314,0.00004494776,0.0000361748,0.00010448671,0.000002108386],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0002029992,0.00006320019,0.3748627,0.00013368693,0.0000075286093,0.0000021972312,0.00008869016,0.0000011488094,0.61908,0.0005821283,0.0000123099,0.0049633738],"study_design_scores_gemma":[0.0003721914,0.0008040088,0.8671747,0.00010975146,0.0000059941726,0.0000012510583,0.00013749348,0.000013233011,0.13083906,0.00007010898,0.00034451828,0.00012769231],"about_ca_topic_score_codex":0.0003350782,"about_ca_topic_score_gemma":0.0005163041,"teacher_disagreement_score":0.49231198,"about_ca_system_score_codex":0.000005112432,"about_ca_system_score_gemma":0.0000052937658,"threshold_uncertainty_score":0.20620811},"labels":[],"label_agreement":null},{"id":"W4242242118","doi":"10.22175/rmc2017.102","title":"Dual Energy X-Ray Absorptiometry as a Rapid and Non-Destructive Method for Determination of Lean, Fat and Bone Content in Livestock","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Dual-energy X-ray absorptiometry; Calibration; Dual energy; Crossbreed; Mathematics; Animal science; Coefficient of determination; Population; Lean meat; Linear regression; Bone mineral; Statistics; Medicine; Biology; Internal medicine","score_opus":0.06515773558426693,"score_gpt":0.30387769737747167,"score_spread":0.23871996179320473,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4242242118","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99853736,0.00049346406,0.00009555391,0.0004377621,0.00006021475,0.00016154256,0.000023865672,0.000005120061,0.00018511218],"genre_scores_gemma":[0.99829113,0.00025843503,0.0011116433,0.00007053475,0.00011570449,0.000015136348,0.000013050031,7.72115e-7,0.00012358461],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99929994,0.00006596856,0.00016731829,0.00028782763,0.000034980025,0.00014394325],"domain_scores_gemma":[0.99952525,0.00019851146,0.00012434936,0.000049131893,0.000050606894,0.000052179348],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003338685,0.00009743935,0.0002455568,0.000023362598,0.000154089,0.000024200177,0.000060558483,0.00010790275,0.0000142766585],"category_scores_gemma":[0.00018539853,0.000042843207,0.000028126053,0.000033271244,0.00021054418,0.000070960894,0.00007892461,0.000041750376,1.7232622e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000080216494,0.000022483164,0.009253851,0.00001377704,0.0000042868655,6.29007e-7,0.00011325317,6.5663364e-9,0.6628391,0.0021736084,0.0000050800954,0.3254937],"study_design_scores_gemma":[0.00061403867,0.0013511636,0.9686969,0.000019387046,0.000013770374,0.000008766858,0.0004772387,0.00007482055,0.018719373,0.00814919,0.0017300155,0.00014534817],"about_ca_topic_score_codex":0.0016195563,"about_ca_topic_score_gemma":0.00080245937,"teacher_disagreement_score":0.95944303,"about_ca_system_score_codex":0.0000042420497,"about_ca_system_score_gemma":0.0000027088424,"threshold_uncertainty_score":0.24482955},"labels":[],"label_agreement":null},{"id":"W4242966549","doi":"10.22175/rmc2018.059","title":"Incorporation of ?-Glucans and Microcrystalline Cellulose in Meat Emulsions","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Food composition and properties","field":"Nursing","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Microcrystalline cellulose; Food science; Starch; Dietary fiber; Fiber; Glycemic index; Chemistry; Ingredient; Emulsion; Glycemic; Materials science; Cellulose; Biotechnology; Biochemistry; Organic chemistry","score_opus":0.020921287973276106,"score_gpt":0.25590977680556376,"score_spread":0.23498848883228765,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4242966549","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99731517,0.00060589093,0.000044977944,0.00085057854,0.00017829394,0.00008392393,0.0000069341186,0.000013446569,0.0009008094],"genre_scores_gemma":[0.99920714,0.000041232404,0.00037084968,0.0002116009,0.000064801825,0.000002265297,0.000017739765,0.000004787921,0.00007956628],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.9995564,0.00006677948,0.00013612547,0.00012642315,0.000020868614,0.00009340368],"domain_scores_gemma":[0.99980575,0.00002381072,0.000035725236,0.00006744424,0.000038046634,0.0000292292],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000052537674,0.00006255968,0.00011724876,0.00007766375,0.000047563026,0.0000065664835,0.000031744854,0.0000712908,0.000029173589],"category_scores_gemma":[0.000011551168,0.000050329036,0.0000115433495,0.00006396104,0.00020307419,0.000036966256,0.000029321984,0.000044552555,0.0000025881545],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00030897223,0.000035086567,0.007561151,0.000017614675,0.000003738364,4.5052832e-7,0.0011918006,2.3360532e-7,0.9654017,0.0003775987,0.00012510759,0.024976509],"study_design_scores_gemma":[0.0024606176,0.0054520112,0.10640106,0.00011660146,0.000036720765,0.000020320595,0.00070045236,0.0010989425,0.80328095,0.0044709616,0.07560899,0.00035233586],"about_ca_topic_score_codex":0.00025609255,"about_ca_topic_score_gemma":0.000971202,"teacher_disagreement_score":0.16212076,"about_ca_system_score_codex":0.0000055889373,"about_ca_system_score_gemma":0.0000038946932,"threshold_uncertainty_score":0.20523585},"labels":[],"label_agreement":null},{"id":"W4244085645","doi":"10.22175/rmc2016.053","title":"Relationships between Intramuscular Fat, Meat Quality and Collagen Characteristics in Bovine Longissimus Thoracis","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Alberta","funders":"","keywords":"Intramuscular fat; Tenderness; Food science; Chemistry; Animal science; Biology","score_opus":0.14550046399163843,"score_gpt":0.3326084502416613,"score_spread":0.18710798625002287,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4244085645","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9958703,0.00035298677,0.000006930883,0.0027462146,0.00009376121,0.0001932165,0.00009064582,0.000028291606,0.00061763596],"genre_scores_gemma":[0.9989254,0.00021110526,0.00006935159,0.00007233402,0.00046013537,0.000005636633,0.00010629775,0.0000013167275,0.00014846097],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.998489,0.00038832077,0.00034129876,0.00042962725,0.000074887415,0.00027685796],"domain_scores_gemma":[0.9992458,0.0002532893,0.0001638952,0.00015035919,0.00004733718,0.00013926925],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010449553,0.0001603828,0.00037389228,0.00001548656,0.0006066118,0.000111109584,0.0002062579,0.00023220357,0.00006345574],"category_scores_gemma":[0.0007587039,0.00007153012,0.000041656407,0.00006466704,0.0002718333,0.0001273405,0.0001740515,0.00016365811,0.0000072633284],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000033367083,0.000022655635,0.8409072,0.00001568497,0.000008609551,0.00000275033,0.00010529186,6.9380515e-9,0.05235235,0.0013121843,0.00002286409,0.105217025],"study_design_scores_gemma":[0.0001686569,0.00014102418,0.9882059,0.000013160521,0.000013771355,0.0000013800355,0.00010643617,0.000005371016,0.0005116314,0.0020506938,0.008601145,0.00018079567],"about_ca_topic_score_codex":0.00074521964,"about_ca_topic_score_gemma":0.0016702295,"teacher_disagreement_score":0.14729872,"about_ca_system_score_codex":0.00000896514,"about_ca_system_score_gemma":0.000005137629,"threshold_uncertainty_score":0.46656287},"labels":[],"label_agreement":null},{"id":"W4244518202","doi":"10.22175/mmb.10752","title":"Effects of Breed Type, Residual Feed Intake and Post-Mortem Aging on Physio-Chemical Properties of Triceps Brachii Muscle and Their Relationships With Beef Toughness","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Marbled meat; Breed; Intramuscular fat; Crossbreed; Animal science; Tenderness; Connective tissue; Biology; Beef cattle; Residual feed intake; Food science; Veterinary medicine; Feed conversion ratio; Body weight; Medicine; Endocrinology","score_opus":0.028705041602531626,"score_gpt":0.2141167379407308,"score_spread":0.18541169633819918,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4244518202","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99848896,0.00069686724,2.5620267e-7,0.0003848286,0.000036490906,0.0002516769,0.000010621043,0.000016027096,0.000114298855],"genre_scores_gemma":[0.9997176,0.00005265026,0.000017419128,0.00006083108,0.00007102361,0.0000032939597,0.000016846445,0.000001478779,0.000058881058],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991887,0.00016037132,0.00016530055,0.00028538756,0.00005657098,0.0001436682],"domain_scores_gemma":[0.99947214,0.00026896133,0.00008744414,0.000052945492,0.00006982402,0.000048694048],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00020800851,0.00012771552,0.00027862648,0.000016034139,0.00008234828,0.000010504743,0.00006792749,0.00009665447,0.00000708905],"category_scores_gemma":[0.00009023813,0.00004521337,0.000021235192,0.00011900489,0.00019717116,0.000060381364,0.00006517419,0.000114764036,9.2059133e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00023770696,0.000053832602,0.02241811,0.00010627163,0.000013633589,2.4261263e-7,0.0003801949,7.886288e-8,0.96075934,0.00036682602,0.0000039036513,0.015659887],"study_design_scores_gemma":[0.00034381522,0.000895679,0.8219312,0.000073571515,0.000014039527,0.0000025518211,0.00058692077,0.000006913549,0.17577234,0.00013480971,0.00012764419,0.00011053303],"about_ca_topic_score_codex":0.00018795837,"about_ca_topic_score_gemma":0.000081177175,"teacher_disagreement_score":0.79951304,"about_ca_system_score_codex":0.000003265853,"about_ca_system_score_gemma":0.0000062423837,"threshold_uncertainty_score":0.18437478},"labels":[],"label_agreement":null},{"id":"W4244655443","doi":"10.22175/rmc2018.048","title":"The Effect of Bacon Pump Retention Levels Following Thermal Processing on Bacon Slice Composition and Sensory Characteristics","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Curing (chemistry); Mathematics; Chemistry; Animal science; Biology","score_opus":0.03497870243176817,"score_gpt":0.2651943908548669,"score_spread":0.23021568842309872,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4244655443","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9984057,0.00023263134,0.0000027334395,0.0007126151,0.00014343263,0.000114219256,0.000015792004,0.000014894074,0.00035799496],"genre_scores_gemma":[0.99961233,0.00005852325,0.000005999114,0.000093015566,0.00017812743,0.000003759988,0.000014319464,5.894937e-7,0.000033305318],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9993226,0.000209448,0.00013386336,0.00015470649,0.000044707213,0.0001346899],"domain_scores_gemma":[0.9995264,0.0003252451,0.00007021089,0.00002675649,0.000028637089,0.00002275968],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00036066351,0.00008568304,0.00015494096,0.000005273399,0.0004724206,0.000020500438,0.000045425826,0.00007684256,0.0000048211314],"category_scores_gemma":[0.00003721911,0.00002822241,0.000037809394,0.000042654596,0.00021672859,0.000038564343,0.00003745446,0.000054096843,0.0000016814203],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00010922219,0.000006143925,0.006557543,0.0000124939,0.000012705331,2.7580063e-7,0.00012564562,1.3920152e-8,0.7284886,0.0001053619,0.0000028413463,0.26457915],"study_design_scores_gemma":[0.00022898607,0.001971714,0.9585952,0.00004985476,0.00002749825,0.000002006245,0.00018781907,0.000043544238,0.03683046,0.00006206346,0.0019023664,0.00009848456],"about_ca_topic_score_codex":0.000033638345,"about_ca_topic_score_gemma":0.00005285654,"teacher_disagreement_score":0.9520377,"about_ca_system_score_codex":0.0000039185807,"about_ca_system_score_gemma":0.0000011906325,"threshold_uncertainty_score":0.3633525},"labels":[],"label_agreement":null},{"id":"W4247315546","doi":"10.22175/rmc2016.093","title":"Using Dual Energy X-Ray Absorptiometry (DXA) For A Rapid, Non-Invasive Carcass Fat and Lean Prediction in Beef","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Body Composition Measurement Techniques","field":"Medicine","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Dual-energy X-ray absorptiometry; Loin; Bone mineral; Lean body mass; Mathematics; Lean tissue; Subcutaneous fat; Population; Linear regression; Dual energy; Animal science; Body weight; Medicine; Biology; Adipose tissue; Statistics; Internal medicine; Osteoporosis","score_opus":0.06866245975527704,"score_gpt":0.3230908010426851,"score_spread":0.2544283412874081,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4247315546","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.992952,0.0003921954,0.005223765,0.00027639684,0.00019377106,0.0003531752,0.000026261916,0.00004652866,0.00053589],"genre_scores_gemma":[0.9966338,0.00022187187,0.002518556,0.00017220374,0.00028762556,0.00003819916,0.000043036045,0.000013478232,0.000071219474],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992653,0.00002956977,0.00017152428,0.00027567786,0.00006297329,0.00019491563],"domain_scores_gemma":[0.999503,0.000048292928,0.00008609278,0.00020947112,0.00007878849,0.00007431652],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00022103878,0.00011934512,0.0002539513,0.00021952466,0.00018618914,0.000022744718,0.00004898059,0.00017295072,0.000009490387],"category_scores_gemma":[0.00008963786,0.00010660387,0.000037194135,0.00004347388,0.00018493106,0.00008152435,0.00005600169,0.00008161891,3.377933e-7],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00013177183,0.00004925081,0.06333026,0.000054576627,0.000032574022,0.000007730188,0.00011981247,3.6298934e-7,0.9215356,0.00041633504,0.00025587488,0.014065837],"study_design_scores_gemma":[0.008195556,0.0026958752,0.79428333,0.00043977398,0.00023335768,0.00011103918,0.00027249055,0.0024660602,0.18117154,0.002070271,0.0076322253,0.0004284926],"about_ca_topic_score_codex":0.0003463912,"about_ca_topic_score_gemma":0.00019962741,"teacher_disagreement_score":0.7403641,"about_ca_system_score_codex":0.000045617355,"about_ca_system_score_gemma":0.000029432073,"threshold_uncertainty_score":0.43471795},"labels":[],"label_agreement":null},{"id":"W4248887203","doi":"10.22175/mmb.10839","title":"Correlation Among Ground Beef Lipid Content, Color, and Lipid Oxidation Over a 7-Day Simulated Retail Display Period","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Tray; Food science; Lipid oxidation; Grinding; Subcutaneous fat; Animal science; Chemistry; Materials science; Biology; Composite material; Adipose tissue; Botany; Biochemistry","score_opus":0.035086905421850945,"score_gpt":0.23690757016304198,"score_spread":0.20182066474119104,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4248887203","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99811715,0.00020505847,0.0000080499285,0.0004651565,0.0003348212,0.00033508355,0.000018106448,0.00004817015,0.00046842417],"genre_scores_gemma":[0.997901,0.000096359916,0.0000068127088,0.00017975837,0.00028995104,0.0000045076554,0.00026051898,0.0000014925632,0.0012595645],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9988328,0.0001997812,0.00022578241,0.00043046073,0.00007343578,0.0002376972],"domain_scores_gemma":[0.99951327,0.00017398743,0.00010469841,0.00006145062,0.000057028526,0.0000895769],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00039051715,0.00015748492,0.00024444453,0.000013474547,0.0001836395,0.000060673014,0.00007817631,0.0002051547,0.0004997869],"category_scores_gemma":[0.00009612918,0.00006679514,0.000045957553,0.00011001383,0.00015375782,0.00019072836,0.00007183535,0.000114352966,0.00002666609],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00006463647,0.000028377968,0.36064696,0.000008957789,0.000012594506,4.5050604e-7,0.0001579201,8.3682005e-7,0.621894,0.00087165803,0.00003131397,0.016282266],"study_design_scores_gemma":[0.000384842,0.0004602477,0.9782833,0.000013854947,0.000018785457,0.0000024486365,0.0002109353,0.0009952432,0.00052615243,0.00010315248,0.018816268,0.0001847881],"about_ca_topic_score_codex":0.00048924214,"about_ca_topic_score_gemma":0.00047268465,"teacher_disagreement_score":0.6213679,"about_ca_system_score_codex":0.000011837082,"about_ca_system_score_gemma":0.000003822623,"threshold_uncertainty_score":0.5472316},"labels":[],"label_agreement":null},{"id":"W4249247857","doi":"10.22175/mmb.10825","title":"Quality Differences in Wooden Breast Meat Marinated with Commercial Ingredients","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Animal Nutrition and Physiology","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Smiths Detection (Canada)","funders":"","keywords":"Broiler; Randomized block design; Chicken breast; Pectoralis major muscle; Marination; Food science; Medicine; Chemistry; Biology; Horticulture; Surgery","score_opus":0.028193888949252843,"score_gpt":0.2393518130534982,"score_spread":0.21115792410424536,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4249247857","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997654,0.00005655044,3.9180517e-7,0.00068126415,0.000078299956,0.00013848374,0.000043302432,0.000024663756,0.0013230412],"genre_scores_gemma":[0.9993529,0.00004526512,0.000010361571,0.0003140529,0.00006898117,0.0000059786103,0.00008135572,6.025309e-7,0.00012051693],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.999172,0.0001552978,0.00013873965,0.00026323862,0.00004715286,0.0002236172],"domain_scores_gemma":[0.9997278,0.00010506113,0.000045146742,0.00003533588,0.000029774239,0.000056919835],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00008468974,0.00011087997,0.0002471861,0.000013508854,0.00006278716,0.00001263304,0.00011336289,0.00012590198,0.0003823097],"category_scores_gemma":[0.0000062100066,0.0000395942,0.00002633977,0.00012431783,0.00011527329,0.000044646167,0.000069227375,0.00010191521,0.000023018863],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00019365484,0.00007075941,0.8962837,0.000005061586,0.0000053811377,8.1065457e-7,0.000043318985,2.3838597e-8,0.07518672,0.0011386523,0.000026059835,0.02704587],"study_design_scores_gemma":[0.00044751176,0.00045963223,0.9962141,0.000011112709,0.0000020913847,0.000004909679,0.00015065176,0.000005629119,0.00004205933,0.00045266867,0.00208873,0.00012092787],"about_ca_topic_score_codex":0.0013508763,"about_ca_topic_score_gemma":0.0039812475,"teacher_disagreement_score":0.09993039,"about_ca_system_score_codex":0.0000061355972,"about_ca_system_score_gemma":0.0000030619847,"threshold_uncertainty_score":0.4186023},"labels":[],"label_agreement":null},{"id":"W4249392208","doi":"10.22175/mmb.10690","title":"The Effect of Breadfruit (Artocarpus altilis) Flour on Color of Comminuted Beef Compared with Other Flour Sources","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Food Quality and Safety Studies","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Mathematics; Lightness; Wheat flour; Hue; Chemistry","score_opus":0.014918975681342796,"score_gpt":0.22626135640553882,"score_spread":0.21134238072419603,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4249392208","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9970554,0.0003852064,3.2815564e-7,0.0010037285,0.00008720652,0.00030919837,0.000056580637,0.000015678184,0.0010866603],"genre_scores_gemma":[0.9995565,0.000045867408,0.000006402409,0.00010057935,0.000045044006,0.000010895548,0.00001278892,9.4843335e-7,0.00022098277],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9991077,0.0002538972,0.00018497503,0.00018220297,0.00008120978,0.00018999966],"domain_scores_gemma":[0.9987161,0.0010254056,0.00010993305,0.000074455354,0.000041167168,0.0000329176],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00030397598,0.00012823424,0.00036022178,0.000008004226,0.00015294737,0.000007727862,0.00016045485,0.00008427251,0.00003626553],"category_scores_gemma":[0.000028811792,0.000035116955,0.00006211703,0.00009790059,0.00031216673,0.000018162988,0.000056177454,0.00007077652,0.000007204761],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0043601515,0.0001749434,0.48365858,0.00011453625,0.00033561807,0.000001127268,0.0013161554,0.000021815056,0.4264989,0.0034178295,0.00057339726,0.079526946],"study_design_scores_gemma":[0.0013926692,0.01213275,0.87305725,0.000071584356,0.00004848823,0.0000040317555,0.0015838923,0.000053191638,0.024884071,0.00012520094,0.08641826,0.00022858041],"about_ca_topic_score_codex":0.0005622351,"about_ca_topic_score_gemma":0.0021187211,"teacher_disagreement_score":0.40161481,"about_ca_system_score_codex":0.0000039424044,"about_ca_system_score_gemma":0.000002825087,"threshold_uncertainty_score":0.14320278},"labels":[],"label_agreement":null},{"id":"W4251564374","doi":"10.22175/mmb.10677","title":"Heat Resistance in Escherichia coli and its Implications on Ground Beef Cooking Recommendations in Canada","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Canadian Cattlemen's Association; Agriculture and Agri-Food Canada","funders":"","keywords":"Escherichia coli; D-value; Food science; Heat resistance; Strain (injury); Population; Chemistry; Biology; Microbiology; Materials science; Medicine; Biochemistry","score_opus":0.03857745840214212,"score_gpt":0.2542400115664184,"score_spread":0.2156625531642763,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4251564374","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.99053884,0.00037894538,9.5749414e-8,0.007180356,0.00008167234,0.00017394676,0.00003051813,0.000006609654,0.0016090387],"genre_scores_gemma":[0.99896485,0.00018263265,0.000010936053,0.00058587093,0.00003789601,0.000011793078,0.00003724501,5.5429e-7,0.00016820479],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9992961,0.000092000686,0.00014950562,0.0002601947,0.000028379827,0.00017380333],"domain_scores_gemma":[0.99973017,0.00015485888,0.00001863057,0.000037443813,0.000015644018,0.000043244694],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00015749593,0.000075409655,0.00013560812,0.000010715539,0.00007567623,0.000011877054,0.00006444904,0.00004815704,0.000109773006],"category_scores_gemma":[0.000028972754,0.00003614595,0.000009212718,0.0001479848,0.00001933204,0.000041852556,0.000031165513,0.0000901862,0.0000028494571],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000044515386,0.00004638319,0.25493807,0.000014604185,0.0000035743096,8.466386e-7,0.00011897095,4.9465075e-7,0.71852136,0.010890619,0.00028751703,0.01513305],"study_design_scores_gemma":[0.00013231872,0.000059496193,0.9724336,0.00001607712,0.0000010867572,3.2455142e-7,0.00017144307,0.000011238603,0.0005096714,0.0005358072,0.026038129,0.000090786314],"about_ca_topic_score_codex":0.17573774,"about_ca_topic_score_gemma":0.918277,"teacher_disagreement_score":0.7425393,"about_ca_system_score_codex":0.000046840552,"about_ca_system_score_gemma":0.000022021793,"threshold_uncertainty_score":0.8297511},"labels":[],"label_agreement":null},{"id":"W4251715140","doi":"10.22175/rmc2016.045","title":"Dark Cutting Beef in the Canadian Grading System","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Marbled meat; Grading (engineering); Mathematics; Animal science; Carcass weight; Food science; Agricultural science; Biology; Body weight","score_opus":0.06179957850564347,"score_gpt":0.26851917666084774,"score_spread":0.20671959815520427,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4251715140","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.97922367,0.00015606737,1.3426651e-7,0.0037468253,0.00014738207,0.000102096405,0.00000998766,0.000012789296,0.016601058],"genre_scores_gemma":[0.99934196,0.000012401604,0.000009471806,0.00024228872,0.0003234084,0.0000053606555,0.00001090435,3.6766335e-7,0.000053840584],"study_design_codex":"observational","study_design_gemma":"observational","domain_scores_codex":[0.9992602,0.00012385203,0.00011055672,0.00020706507,0.000041819763,0.00025650195],"domain_scores_gemma":[0.9997159,0.00006841119,0.000050894334,0.0000826297,0.0000152163175,0.00006691465],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00070302933,0.00007502597,0.00011659868,0.0000084172725,0.0010630169,0.00012346097,0.00030447065,0.000079039426,0.000015330183],"category_scores_gemma":[0.00009673281,0.00002343634,0.000026070182,0.00003882342,0.00010586377,0.000054893146,0.00004327581,0.000096744465,0.0000075274775],"study_design_candidate":"observational","study_design_consensus":"observational","about_ca_topic_candidate":true,"about_ca_topic_consensus":true,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00001022915,0.000018119375,0.6593534,0.000022853947,0.000007065946,0.000019855317,0.00061034155,4.8040544e-8,0.0977711,0.047769155,0.00039476593,0.19402307],"study_design_scores_gemma":[0.00005972554,0.000052586405,0.9677282,0.000013677481,0.000003038641,0.000006939995,0.0006448161,0.000009385656,0.00012927143,0.000628442,0.030642346,0.00008154857],"about_ca_topic_score_codex":0.20620903,"about_ca_topic_score_gemma":0.5471873,"teacher_disagreement_score":0.3409783,"about_ca_system_score_codex":0.000016890486,"about_ca_system_score_gemma":0.000007636119,"threshold_uncertainty_score":0.8175974},"labels":[],"label_agreement":null},{"id":"W4252590591","doi":"10.22175/rmc2017.058","title":"Improving Shelf Life of Fresh Bison Steaks Treated with Oregano and Rosemary Essential Oils","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Manitoba","funders":"","keywords":"Shelf life; Essential oil; Food science; Biology; Traditional medicine; Medicine","score_opus":0.024261145966798545,"score_gpt":0.24100483523796828,"score_spread":0.21674368927116974,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4252590591","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9981462,0.00043378666,0.000003035408,0.0005684406,0.000053732358,0.00011520969,0.00003213579,0.000023100294,0.00062439585],"genre_scores_gemma":[0.9993896,0.0001053999,0.000049674523,0.00006109395,0.00023340536,0.0000036410963,0.000024397867,0.0000010519692,0.00013173642],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9991823,0.000069392474,0.00015763233,0.0003297845,0.00005521248,0.0002057055],"domain_scores_gemma":[0.9995524,0.000056922046,0.0001443399,0.00009662214,0.0000455462,0.00010416734],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00018569292,0.00012844725,0.0002568299,0.000009033272,0.00033449344,0.000055307442,0.0001466653,0.0001154104,0.00007418082],"category_scores_gemma":[0.0000940639,0.00004497024,0.000030346408,0.000035145553,0.00034713722,0.00010068129,0.00011546489,0.000070998096,0.0000011947675],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00009467909,0.000029480183,0.07489695,0.000020460655,0.000012061331,0.0000017340273,0.00003620064,1.2455115e-8,0.8547779,0.00029087896,0.000033767166,0.0698059],"study_design_scores_gemma":[0.00048908463,0.0009492201,0.86850405,0.000023581453,0.00003306566,0.0000055314913,0.00012774412,0.000018922576,0.12761106,0.00016634134,0.0018584136,0.00021302389],"about_ca_topic_score_codex":0.0024278567,"about_ca_topic_score_gemma":0.001199019,"teacher_disagreement_score":0.79360706,"about_ca_system_score_codex":0.0000024949393,"about_ca_system_score_gemma":0.0000069415423,"threshold_uncertainty_score":0.36702093},"labels":[],"label_agreement":null},{"id":"W4253219997","doi":"10.22175/rmc2018.155","title":"Biochemical and Gelation Properties of Mechanically Separated Pork","year":2018,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Saskatchewan","funders":"","keywords":"Chemistry; Food science","score_opus":0.04876024146339854,"score_gpt":0.24932102787927432,"score_spread":0.20056078641587577,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4253219997","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9983831,0.0005001471,0.0000027267565,0.00055298686,0.000046927784,0.00007663151,0.0000058404266,0.00001976849,0.000411865],"genre_scores_gemma":[0.99952203,0.000053869855,0.000050453367,0.00009697147,0.00019245937,0.0000018747485,0.00001211451,3.7923982e-7,0.00006983911],"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","domain_scores_codex":[0.999463,0.000058973954,0.0001341326,0.00019604234,0.000033310054,0.00011453736],"domain_scores_gemma":[0.999804,0.000024318775,0.000040132036,0.000027451284,0.00006084121,0.00004322969],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00016585243,0.000067306384,0.00012711188,0.000005067994,0.00007432289,0.0000078406465,0.000049489303,0.00009619007,0.00007119159],"category_scores_gemma":[0.000057907942,0.000023541468,0.000017210954,0.00006990779,0.0002260342,0.000029873661,0.00003904685,0.000036717272,0.000004140259],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.000040223273,0.000015945092,0.002988908,0.000005632835,0.000004099132,7.1027365e-8,0.00004787006,1.6437397e-9,0.9799441,0.0015574306,0.000060899114,0.015334803],"study_design_scores_gemma":[0.00017118838,0.0008970271,0.20504215,0.00002036205,0.0000129954615,0.0000047653402,0.00010008926,0.000040373383,0.7813076,0.0023007344,0.009942474,0.00016029019],"about_ca_topic_score_codex":0.000102603895,"about_ca_topic_score_gemma":0.00005301959,"teacher_disagreement_score":0.20205325,"about_ca_system_score_codex":0.0000017633718,"about_ca_system_score_gemma":0.000002650705,"threshold_uncertainty_score":0.09599932},"labels":[],"label_agreement":null},{"id":"W4255816849","doi":"10.22175/rmc2016.101","title":"Evaluation of Total Lean and Saleable Meat Yield Prediction Equations and Dual Energy X-Ray Absorptiometry for a Rapid, Non-Invasive Yield Prediction in Beef","year":2017,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":true,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Loin; Lean meat; Yield (engineering); Lean tissue; Dual energy; Animal science; Mathematics; Carcass weight; Dual-energy X-ray absorptiometry; Body weight; Biology; Materials science; Bone mineral; Composite material","score_opus":0.09239158851800754,"score_gpt":0.28303739303066267,"score_spread":0.19064580451265511,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4255816849","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.997842,0.00056192436,0.00006870636,0.00045779374,0.00018396476,0.0003181276,0.00015142113,0.000013690928,0.00040232958],"genre_scores_gemma":[0.99903834,0.00030150093,0.000035534194,0.000030371373,0.00030645545,0.000042991272,0.00009256326,0.0000011940539,0.00015102107],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.9990405,0.00007812974,0.000237828,0.00034649117,0.00012375762,0.00017328287],"domain_scores_gemma":[0.99924767,0.00034149582,0.00013271123,0.000075346055,0.0001438829,0.00005886431],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0010169159,0.00011247695,0.00020511537,0.00003952157,0.00031251024,0.000036868045,0.000056190795,0.0001714787,0.000059768114],"category_scores_gemma":[0.000897743,0.00005736622,0.000034421828,0.00007029199,0.00017304056,0.00017716724,0.00006301674,0.00006150766,4.2573149e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00007444011,0.000065487126,0.028178686,0.000023614699,0.000019358185,1.7250895e-7,0.00019515313,0.0000032057785,0.7842485,0.0007923398,0.000104470084,0.18629459],"study_design_scores_gemma":[0.0007293754,0.001315901,0.9765734,0.000066340996,0.000088134555,0.000003817372,0.00052243687,0.0026784593,0.015237424,0.0023015132,0.00033507714,0.0001481215],"about_ca_topic_score_codex":0.0009817738,"about_ca_topic_score_gemma":0.0026545562,"teacher_disagreement_score":0.9483947,"about_ca_system_score_codex":0.000011005915,"about_ca_system_score_gemma":0.000013570668,"threshold_uncertainty_score":0.24036078},"labels":[],"label_agreement":null},{"id":"W4395107592","doi":"10.22175/mmb.17646","title":"Title Pending 17646","year":2024,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Intellectual Property Law","field":"Social Sciences","cited_by":3,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Environmental science","score_opus":0.04637976657177179,"score_gpt":0.33710612952230357,"score_spread":0.2907263629505318,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4395107592","genre_codex":"other","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"other","genre_consensus":null,"domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.010295932,0.0009840728,0.000051895662,0.0007443557,0.0006732082,0.000026532238,9.5251795e-7,0.00005170826,0.98717135],"genre_scores_gemma":[0.9742275,0.000120004035,0.000027863249,0.000082617946,0.00021572935,8.752896e-7,8.516676e-7,0.000002315546,0.025322275],"study_design_codex":"theoretical_or_conceptual","study_design_gemma":"not_applicable","domain_scores_codex":[0.99980557,0.000023666833,0.000021893817,0.00005950663,0.000016183116,0.00007317215],"domain_scores_gemma":[0.9999234,0.000033672954,0.0000018695677,0.000020539377,0.0000048629076,0.000015644137],"candidate_categories":["insufficient_payload"],"consensus_categories":["insufficient_payload"],"category_scores_codex":[0.00008213012,0.000018241719,0.000026185202,0.00001559947,0.00006734641,0.000016954893,0.00002896903,0.000036050573,0.0045336266],"category_scores_gemma":[0.00003365103,0.000013171585,0.000009494783,0.000032249605,0.0000800838,0.000015499252,0.0000121290195,0.000029861725,0.0008396231],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0000017321547,0.0000041385842,0.000079445024,0.000009261566,0.0000090683325,0.000004421763,0.004719335,1.4489601e-8,0.0058461195,0.64055955,0.08113239,0.26763454],"study_design_scores_gemma":[0.000008104485,0.000008746332,0.00003824561,0.000003083118,0.0000014707173,3.619088e-7,0.000099780824,0.00002166417,0.00012517854,0.0016866681,0.9979845,0.00002219483],"about_ca_topic_score_codex":0.00021552811,"about_ca_topic_score_gemma":0.00011699862,"teacher_disagreement_score":0.96393156,"about_ca_system_score_codex":0.0000075432936,"about_ca_system_score_gemma":0.000016062404,"threshold_uncertainty_score":0.9999383},"labels":[],"label_agreement":null},{"id":"W4408289637","doi":"10.22175/mmb.18532","title":"Measuring pH of Pork at Specific Temperatures Postmortem to Predict Quality Traits","year":2025,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Intellectual Property Law","field":"Social Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Computer science","score_opus":0.06972922515625107,"score_gpt":0.31720218004326517,"score_spread":0.2474729548870141,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4408289637","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.92414194,0.00092609035,0.00003590957,0.0014725865,0.00039878074,0.00024340769,0.0000141774,0.000040824772,0.0727263],"genre_scores_gemma":[0.9953626,0.00012241883,0.00008633584,0.00037090396,0.00013600875,0.000006683697,0.0000033599274,0.0000044793746,0.00390722],"study_design_codex":"bench_or_experimental","study_design_gemma":"not_applicable","domain_scores_codex":[0.9988039,0.00037695,0.00021456396,0.00025208734,0.00010188424,0.00025058046],"domain_scores_gemma":[0.99948764,0.00019065714,0.000034618515,0.00011251701,0.00009870135,0.00007585928],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0007126071,0.000089985915,0.00021788194,0.000069748945,0.0003447381,0.000016898515,0.00017274643,0.00013154345,0.00016892923],"category_scores_gemma":[0.0004259564,0.00007059132,0.000047749432,0.00020351971,0.0003018945,0.00003289292,0.000088430315,0.00009891229,0.000011823151],"study_design_candidate":"not_applicable","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.0004231059,0.000118956166,0.0230205,0.000080560625,0.00009833487,0.000003955693,0.029216725,0.0000021744172,0.73330504,0.14894858,0.016756505,0.04802557],"study_design_scores_gemma":[0.00045361448,0.00021242372,0.17593528,0.00007095337,0.000016859443,0.0000011222463,0.002364378,0.0000022426084,0.034875933,0.0015159938,0.78430504,0.00024619],"about_ca_topic_score_codex":0.001126102,"about_ca_topic_score_gemma":0.0028841258,"teacher_disagreement_score":0.7675485,"about_ca_system_score_codex":0.000053896892,"about_ca_system_score_gemma":0.00006827894,"threshold_uncertainty_score":0.28786305},"labels":[],"label_agreement":null},{"id":"W4413477945","doi":"10.22175/mmb.20126","title":"Exploring the Effects of Slaughter Weight Class on Belly Quality Attributes of Gilts and Barrows","year":2025,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Medical and Biological Sciences","field":"Medicine","cited_by":1,"is_retracted":false,"has_abstract":true,"route_ca_aff":true,"route_ca_fund":false,"route_ca_venue":false,"route_about_ca":false,"ca_institutions":"Agriculture and Agri-Food Canada; University of Guelph","funders":"","keywords":"Computer science","score_opus":0.07264474679339118,"score_gpt":0.3078066070340002,"score_spread":0.23516186024060903,"validation_status":"score_only:v0-immature-baseline","prediction":{"id":"W4413477945","genre_codex":"empirical","genre_gemma":"empirical","domain_codex":null,"domain_gemma":null,"model_version":"codex-gemma-dda1882f352a","genre_candidate":"empirical","genre_consensus":"empirical","domain_candidate":null,"domain_consensus":null,"prediction_status":"machine_predicted_unvalidated","genre_scores_codex":[0.9937575,0.00089262804,0.000022909215,0.0039036283,0.00022366564,0.00014172475,0.0000035589976,0.0000066581006,0.0010477698],"genre_scores_gemma":[0.9985314,0.0005990897,0.000029061528,0.0006236638,0.000047716057,0.000009492932,0.000002950565,8.2160386e-7,0.00015577783],"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","domain_scores_codex":[0.99937975,0.00011230428,0.0001672638,0.00016020349,0.000058654758,0.00012180782],"domain_scores_gemma":[0.9990048,0.000786556,0.00003895899,0.0000928163,0.000024516075,0.000052348936],"candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00032389458,0.0000648466,0.0002496707,0.000026119886,0.00004585392,0.0000017013646,0.000060280487,0.00006545657,0.000016693679],"category_scores_gemma":[0.0005041393,0.000026519281,0.000032984342,0.00009521295,0.00046869123,0.000013180972,0.00006358884,0.00007610558,5.275834e-7],"study_design_candidate":"observational","study_design_consensus":null,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_system_candidate":false,"about_ca_system_consensus":false,"study_design_scores_codex":[0.00021990892,0.00013072166,0.26960823,0.00043696808,0.000050053593,0.0000024241995,0.00023410293,2.1144993e-8,0.47542995,0.021317186,0.00028198646,0.23228845],"study_design_scores_gemma":[0.0006302614,0.0008880162,0.93063706,0.0001177507,0.00002635031,8.0507374e-7,0.000046768768,0.000005396833,0.05144533,0.0017149061,0.014445895,0.000041479598],"about_ca_topic_score_codex":0.000057334542,"about_ca_topic_score_gemma":0.00001617012,"teacher_disagreement_score":0.6610288,"about_ca_system_score_codex":0.0000029466564,"about_ca_system_score_gemma":0.000010477568,"threshold_uncertainty_score":0.17269123},"labels":[],"label_agreement":null}]}