{"id":"W1967295399","doi":"10.1080/00071668.2013.771393","title":"Microstructure, texture and colour development during crust formation on whole muscle chicken fillets","year":2013,"lang":"en","type":"article","venue":"British Poultry Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":5,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"Ontario Ministry of Food and Agriculture","keywords":"Crust; Chemistry; Roasting; Browning; Texture (cosmology); Mineralogy; Metallurgy; Food science; Geology; Materials science; Geochemistry","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002068575,0.0002765233,0.0001887271,0.0003483141,0.0002072387,0.0002675879,0.0001005303,0.0002523099,0.001032517],"category_scores_gemma":[0.0002149177,0.000268649,0.0003167418,0.000168691,0.0003124829,0.0002444049,0.0001745407,0.0003625681,0.0002041397],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001923219,"about_ca_system_score_gemma":0.000105361,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002508491,"about_ca_topic_score_gemma":0.003576035,"domain_scores_codex":[0.9999082,0.00001125284,0.00000576303,0.00003003514,0.00002452016,0.00002016562],"domain_scores_gemma":[0.9997889,0.00003024102,0.00005065842,0.00001144581,0.00006495768,0.00005380314],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0003214554,0.0000126591,0.004688998,0.00005864079,0.00001456978,0.0001200826,0.0001763592,0.00005525946,0.9933007,0.00001201933,0.00001817794,0.00122108],"study_design_scores_gemma":[0.00001178887,0.001032031,0.6036603,0.00002845157,0.00007699703,0.0005207915,0.0007262529,0.0006462536,0.3922011,0.000026394,0.001039771,0.00002983841],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9986803,0.0003015566,0.0004249443,0.000006548376,0.000004416636,0.00001071741,0.0001242884,0.000008820371,0.0004385213],"genre_scores_gemma":[0.9966276,0.0002070959,0.001004861,0.00003367721,0.000005758828,0.00002208795,0.0003235244,0.00001850671,0.0017569],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002508491,"threshold_uncertainty_score":0.004987717,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01385401309851735,"score_gpt":0.2042030964644897,"score_spread":0.1903490833659723,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}