{"id":"W1986295425","doi":"10.1016/s0309-1740(02)00280-2","title":"The effect of quantity and timing of brine addition on water binding and textural characteristics of cooked beef rolls","year":2003,"lang":"en","type":"article","venue":"Meat Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":36,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Saskatchewan","funders":"University of Saskatchewan","keywords":"Chewiness; Brine; Food science; Chemistry; Sodium; Organic chemistry","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":[0.0005248997,0.000394932,0.0004084348,0.0002128123,0.0002512622,0.0006722074,0.0003553987,0.0004229996,0.003543722],"category_scores_gemma":[0.001694973,0.000569034,0.0002767681,0.000197232,0.0004877587,0.00072052,0.0003498064,0.0007214143,0.0003861808],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002894618,"about_ca_system_score_gemma":0.0003256041,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003416701,"about_ca_topic_score_gemma":0.005872939,"domain_scores_codex":[0.9996444,0.00009848963,0.00003612401,0.00008383271,0.0000553663,0.00008178567],"domain_scores_gemma":[0.9976709,0.001344915,0.000297198,0.0001022649,0.0002744965,0.0003101288],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.009547479,0.0001827268,0.001364823,0.00008240894,0.00002784438,0.00003654389,0.0001129091,0.0001862068,0.9859234,0.00001525571,0.0000395347,0.002480821],"study_design_scores_gemma":[0.00007254276,0.00353363,0.03808472,0.00001245701,0.00009498879,0.00005423598,0.0002152881,0.0008158119,0.9564201,0.00002561323,0.0006429026,0.00002776554],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9988355,0.0003527363,0.0003157448,0.00002848837,0.00002024506,0.00001171249,0.00008085414,0.00001427275,0.000340468],"genre_scores_gemma":[0.995865,0.0002520414,0.0009771443,0.00007829599,0.00001803552,0.00001367366,0.0001621276,0.00003175522,0.002601951],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003543722,"threshold_uncertainty_score":0.01185495,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02643040868624203,"score_gpt":0.2496146501770695,"score_spread":0.2231842414908274,"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."}}