{"id":"W2025147323","doi":"10.1080/00071660802653530","title":"Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters","year":2009,"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":"Commission on Higher Education","keywords":"Chewiness; Food science; Chemistry; Nut; Sodium","routes":{"ca_aff":true,"ca_fund":false,"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":[0.0003046519,0.0006173819,0.0004241568,0.0003345544,0.0001497628,0.0003194947,0.0002774836,0.0004211112,0.0008747086],"category_scores_gemma":[0.0004769116,0.0002623794,0.0003300467,0.000267776,0.0003568577,0.0003336867,0.0002557222,0.0006068751,0.0001295508],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002132923,"about_ca_system_score_gemma":0.0002028355,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001285227,"about_ca_topic_score_gemma":0.002563075,"domain_scores_codex":[0.9998254,0.00005764881,0.00002082844,0.00003730228,0.00003588215,0.00002293113],"domain_scores_gemma":[0.9996052,0.0001081462,0.0001026912,0.00001579633,0.00005935819,0.0001087326],"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":[0.003068529,0.0001913937,0.0007199724,0.0001796583,0.00004127271,0.00004881534,0.00006505295,0.0001417285,0.9937553,0.00002040706,0.00001342867,0.001754423],"study_design_scores_gemma":[0.00006858216,0.009362568,0.02302374,0.00002949449,0.0001550403,0.00009590011,0.0001142604,0.0006085321,0.9655445,0.00002680399,0.0009459758,0.00002453738],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9987906,0.0006164567,0.0002191313,0.00002265214,0.00000957768,0.00002468926,0.00008168574,0.00001193789,0.0002235097],"genre_scores_gemma":[0.9946799,0.0008575121,0.00282326,0.00008266514,0.000007435366,0.00003793108,0.0001941891,0.00001789849,0.001299083],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001285227,"threshold_uncertainty_score":0.002926171,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.007175395020244463,"score_gpt":0.2264669121343983,"score_spread":0.2192915171141538,"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."}}