{"id":"W1991547748","doi":"10.1016/j.meatsci.2013.11.005","title":"The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams","year":2013,"lang":"en","type":"article","venue":"Meat Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":71,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture Food and Rural Development","funders":"Biomolecular Interaction Centre, University of Canterbury; Alberta Livestock and Meat Agency","keywords":"Flavor; Food science; Aftertaste; Chemistry; Shelf life; Sodium; Salt (chemistry); 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":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006578882,0.0000870045,0.0001299441,0.000005967978,0.0004440389,0.0001148108,0.0002669028,0.000021424,0.00006971988],"category_scores_gemma":[0.0005966368,0.0000210142,0.00002464576,0.000275847,0.001449952,0.0001558663,0.00006350361,0.00007573651,0.000001553643],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000009562473,"about_ca_system_score_gemma":0.00002469437,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0002954705,"about_ca_topic_score_gemma":0.00003496431,"domain_scores_codex":[0.9991102,0.00005651045,0.0001816322,0.0002326138,0.0002328107,0.0001862523],"domain_scores_gemma":[0.999239,0.000295713,0.0001659804,0.00009118135,0.0001511289,0.00005701316],"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":[0.00003192851,0.000007742227,0.02251752,0.000006563636,0.000002276505,6.662968e-8,0.0002077921,1.733631e-7,0.9404887,0.0001868554,0.0001225425,0.03642782],"study_design_scores_gemma":[0.00003767275,0.0001299461,0.8891053,0.00002831183,0.000002865682,0.000001477641,0.000215467,0.0001756185,0.1096388,0.000531353,0.00007135925,0.00006181619],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9982657,0.0002171441,6.799088e-7,0.0009492759,0.00003363552,0.000202963,0.00000696091,0.000006601534,0.0003170054],"genre_scores_gemma":[0.999694,0.0000878481,0.00002118436,0.00005758566,0.00002792083,0.000004439439,5.266388e-7,4.64198e-7,0.0001060389],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.8665878,"threshold_uncertainty_score":0.5342407,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.02779275994950518,"score_gpt":0.2762416430587367,"score_spread":0.2484488831092315,"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."}}